2.2. Food Chemistry

• 270039 UE 3 ECTS Practical Course in Food Technology
  Berghofer
• 270065 VO 1 ECTS Methods of enzymatic analysis
  Sontag, Th 08:15-09:00 (12×)
• 270068 UE 3 ECTS Chromatographic techniques for analysis of bioactive compounds
  Lindner
• 270150 VO 1 ECTS Mass Spectrometry II - Modern instrumentation, methods and applications
  Rizzi
• 270194 UE 5 ECTS Practical course on food chemistry A
  Cichna-Markl
• 270215 VO 1.5 ECTS Bioactive Compounds in Foods - Protective and Risk Factors for Humans
  Knasmüller
• 270262 VO 1.5 ECTS Food Technology - Perserving of foods by irradiation (Food technology and analytical methods)
  Solar