Universität Wien
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270062 VO Food Chemistry I (2009W)

3.00 ECTS (2.00 SWS), SPL 27 - Chemie

Do. 09:15 bis 10:45 Uhr, HS IV d. Chem. Institute
Beginn: 08.10.2009

Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

  • Thursday 08.10. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42
  • Thursday 15.10. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42
  • Thursday 22.10. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42
  • Thursday 29.10. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42
  • Thursday 05.11. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42
  • Thursday 12.11. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42
  • Thursday 19.11. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42
  • Thursday 26.11. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42
  • Thursday 03.12. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42
  • Thursday 10.12. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42
  • Thursday 17.12. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42
  • Thursday 07.01. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42
  • Thursday 14.01. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42
  • Thursday 21.01. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42
  • Thursday 28.01. 09:15 - 10:45 Hörsaal 4 Chemie HP Währinger Straße 42

Information

Aims, contents and method of the course

Elective field of concentration.
Giving a survey on important nutrients, vitamins, enzymes and minerals as well as additives and residual substances of vegetable and animal sources with regard to occurrence, chemical properties, modifications and versatility, focussing on the importance for human nutrition and health.

Assessment and permitted materials

Minimum requirements and assessment criteria

Introduction to food chemistry: Carbohydrates, lipids, proteins; enzymes, minerals, vitamins, additives, residuals.

Examination topics

Evaluation: oral examination

Reading list

W. Baltes: Lebensmittelchemie, Lehrbuch der Lebensmittelchemie, Springer Verlag 2001
Belitz, Grosch, Schieberle: Lehrbuch der Lebensmittelchemie, Springer-Verlag 2004

Association in the course directory

LA-Ch 253

Last modified: Mo 07.09.2020 15:41