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270082 VO+UE Sensorial evaluation and technology of fish, meat and egg (2012S)
Continuous assessment of course work
Labels
Termin wird bei Vorbesprechung Mo 05.03.2012 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.Voranmeldung per e-mail an friedrich.bauer(at)vetmeduni.ac.at erforderlich, bei Änderungen Verständigung per e-mail.
Details
Information
Aims, contents and method of the course
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.
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
PPP-Folien werden zur Verfügung gestellt
Association in the course directory
LC-2, LCH II-2
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