330086 VO Preservation of food by irradiation (2010S)
Labels
DI wtl von 09.03.2010 bis 27.04.2010 11.00-13.00 Ort: Seminarraum 2C505, UZA I
Details
max. 30 participants
Language: German
Lecturers
Classes
Currently no class schedule is known.
Information
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
german
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
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