Universität Wien FIND

Return to Vienna for the summer semester of 2022. We are planning to hold courses mainly on site to enable the personal exchange between you, your teachers and fellow students. We have labelled digital and mixed courses in u:find accordingly.

Due to COVID-19, there might be changes at short notice (e.g. individual classes in a digital format). Obtain information about the current status on u:find and check your e-mails regularly.

Please read the information on https://studieren.univie.ac.at/en/info.

330086 VO Preservation of food by irradiation (2010S)

DI wtl von 09.03.2010 bis 27.04.2010 11.00-13.00 Ort: Seminarraum 2C505, UZA I


max. 30 participants
Language: German



Currently no class schedule is known.


Aims, contents and method of the course

Fundamentals of radiation absorption, preservation methods, effect of irradiation on microorganisms, food and food components, identification methods of irradiated food

Assessment and permitted materials

written examination

Minimum requirements and assessment criteria

information about the effect of irradiation on foodstuffs

Examination topics


Reading list

A. Henglein, W. Schnabel, J. Wendenburg, Einführung in die Strahlenchemie, Verlag Chemie 1969; J.W.T. Spinks, R. J. Woods, An Introduction to Radiation Chemistry, John Wiley & Sons, 1990; M. Satin, Food Irradiation, Technomic Publishing 1996; Analytical detection methods for irradiated foods, IAEA-
TECDOC-587; C.H. McMurray, E.M. Stewart, R. Gray, J. Pearce, Detection Methods for Irradiated Foods, Current Status, The Royal Society of Chemistry 1996; R. Heiss, K. Eichner, Haltbarmachen von Lebensmitteln, Springer Verlag Detection methods of irradiated foods current status C.H.McMurray et al.,Verlag The Royal Society of Chemistry, Cambridge

Association in the course directory

Last modified: Mo 07.09.2020 15:44