Universität Wien

270082 VO+UE Sensorial evaluation and technology of fish, meat and egg (2011S)

3.00 ECTS (2.00 SWS), SPL 27 - Chemie

Termin wird bei Vorbesprechung (Mi 02.03.2011 um 9 Uhr c.t. im HS III, Währinger Straße 38) festgelegt.
Veterinärmed. Univ., 1210 Wien, Veterinärplatz 1, Institut für Fleischhygiene (Gebäude GA), Seminarraum 3. Stock, Eingang Drehkreuz Donaufelderstraße.
Termine:
27. Mai 13-17 h
1. Juni 13-17 h
10. Juni 13-17 h
15. Juni 0930 -1700 h
16. Juni 0900-1200 Exkursion

Voranmeldung per e-mail an friedrich.bauer(at)vetmeduni.ac.at erforderlich, bei Änderungen Verständigung per e-mail.

Details

Language: German

Examination dates

Lecturers

Classes

Currently no class schedule is known.

Information

Aims, contents and method of the course

Sensorial analysis; Spoilage and quality deterioration of food generally and
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

Assessment and permitted materials

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.

Examination topics

Evaluation: oral examination

Reading list

Literatur: Kramer, Lebensmittelmikrobiologie, ISBN: 3-8252-1421-4
PPP-Folien werden zur Verfügung gestellt

Association in the course directory

LC-2, LCH II-2

Last modified: We 19.08.2020 08:06