Universität Wien
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270117 VO Food Chemistry I (2022W)

für Studierende im Master

3.00 ECTS (2.00 SWS), SPL 27 - Chemie
REMOTE
Moodle

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).
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Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

Tuesdays from 3 pm to 4:30 pm in HS 2

  • Tuesday 04.10. 15:00 - 16:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
  • Tuesday 11.10. 15:00 - 16:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
  • Tuesday 18.10. 15:00 - 16:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
  • Tuesday 25.10. 15:00 - 16:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
  • Tuesday 08.11. 15:00 - 16:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
  • Tuesday 15.11. 15:00 - 16:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
  • Tuesday 22.11. 15:00 - 16:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
  • Tuesday 29.11. 15:00 - 16:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
  • Tuesday 06.12. 15:00 - 16:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
  • Tuesday 13.12. 15:00 - 16:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
  • Tuesday 10.01. 15:00 - 16:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
  • Tuesday 17.01. 15:00 - 16:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
  • Tuesday 24.01. 15:00 - 16:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42
  • Tuesday 31.01. 15:00 - 16:30 Joseph-Loschmidt-Hörsaal Chemie EG Währinger Straße 42

Information

Aims, contents and method of the course

The lecture deals in depth with dietary fats. Occurrence, chemical composition and reactivity, the influence of technological processes and characteristic examples of high-fat foods are dealt with. The second focus of the lecture is on the chapter on carbohydrates including sweet taste and other sweeteners such as sugar substitutes and sweeteners. Among other things, the structure and food-relevant reactions of carbohydrates such as the Maillard reaction are shown.
Frontal lecture with PowerPoint slides;
The slides are provideda via Moodle

Assessment and permitted materials

Oral exams
The exam is carried out individually from 8:00 a.m. onwards and, in principle, 30 minutes are reserved for each person. If more candidates are registered than can be examined in one day, the examination period will be extended by one day.

Minimum requirements and assessment criteria

Assessment of the oral performance during the examination.

Examination topics

see content of the course

Reading list

Lehrbuch der Lebensmittelchemie (Belitz, Grosch, Schieberle)

Association in the course directory

LC-1, LCH II-1, Doktorat, LMC B1, CH-SAS-03

Last modified: Fr 07.07.2023 17:27