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270055 VO+UE Sensorial evaluation and technology of fish, meat and egg (2020S)
Continuous assessment of course work
Labels
Registration/Deregistration
Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).
- Registration is open from Sa 01.02.2020 08:00 to Tu 25.02.2020 23:59
- Deregistration possible until Tu 25.02.2020 23:59
Details
max. 20 participants
Language: German
Lecturers
Classes
4.3., 10.3., 11.3. und 13.3. 2020 von 9-16 h an der Vetmeduni + Exkursion im Juni
Veterinärmedizinische Universität Wien, Veterinärplatz 1, 1210 WienGebäude GA, 3. Stock
Seminarraum des Instituts für Lebensmittelsicherheit, Lebensmitteltechnologie und öffentliches Gesundheitswesen in der Veterinärmedizin, Abteilung für Hygiene und Technologie von Lebensmitteln
Information
Aims, contents and method of the course
Assessment and permitted materials
Beurteilung: mündliche Prüfung
Minimum requirements and assessment criteria
The students should get a general survey on sensorial analysis, quality
deterioration and spoilage of food. They should be familiar with
technologies to produce meat, fish and egg products and learn to refer to
production failures. Furthermore the students should judge a meat product
according to the food law.
deterioration and spoilage of food. They should be familiar with
technologies to produce meat, fish and egg products and learn to refer to
production failures. Furthermore the students should judge a meat product
according to the food law.
Examination topics
Evaluation: oral examination
Reading list
Literatur: Kramer, Lebensmittelmikrobiologie, ISBN: 3-8252-1421-4
PPP-Folien (werden auf der Homepage des Institutes für Fleischhygiene zur Verfügung gestellt)
PPP-Folien (werden auf der Homepage des Institutes für Fleischhygiene zur Verfügung gestellt)
Association in the course directory
LC-2, LCH II-2, LMC-C1, LMC C1
Last modified: Sa 08.07.2023 00:21
of meat, fish and egg including their products in particular; sensorial
recognation of these quality changes; manufacturing of meat, fish and egg
products; special additives; failure during selction of the raw material and
the manufacturing process; legal basics and the Austrian Codex Alimentarius