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270261 VO+UE Sensorial evaluation and technology of fish, meat and egg (2007W)

Vorbesprechung: 05.10.2007, 12.00 Uhr, Inst. f. Fleischhygiene, Veterinärmed. Univ., 1210 Wien, Veterinärplatz 1.
Bitte Aushang am Inst. f. Analyt. Chem. und Lebensmittelchem. (Prof.Sontag) beachten.
Voranmeldung per e-mail an friedrich.bauer(at)vu-wien.ac.at erforderlich, bei Änderungen Verständigung per e-mail

Details

Language: German

Lecturers

Friedrich Bauer

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 auf der Homepage des Institutes für Fleischhygiene zur Verfügung gestellt)

Association in the course directory

LC-2, LCHII-2

Last modified: Fr 31.08.2018 08:55