Universität Wien
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330005 VO Quality of Animal Foods (2014W)

3.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften

LEHRVERANSTALTUNG FÜR MASTERSTUDIUM !! (Voraussetzung abgeschlossenes Bachelorstudium, Zulassung zum Masterstudium)

Details

max. 25 participants
Language: German

Examination dates

Lecturers

Classes

VORBESPRECHUNG: FR 3.10.2014 10 bis 11 Uhr SE Raum 562, UZA II

LEHRVERANSTALTUNGEN:

nach Vereinbarung 6 Nachmittage von 13 bis 17 Uhr im November und Dezember

Ort: Institut für Fleischhygiene, Seminarraum
1210 Wien, Veterinärplatz 1 Geb: GA, 3. Stock

Information

Aims, contents and method of the course

Quality of food of animal origin in general, definition, quality characteristics, quality deterioration and spoilage.

Meat and meat products:

Meat: composition of muscle tissue, post mortem changes and deteriorations, quality deterioration and spoilage, characteristics of carcasses and their measurement, changes during heating. Meat products: production and products, quality deterioration and spoilage, legal aspects, measurement of quality.

Quality control: sensorial and legal assessment, practical examples

Fish, milk and egg and their products: composition, quality deterioration and spoilage, production and products, legal aspects, measurement of quality.

Assessment and permitted materials

oral or written

Minimum requirements and assessment criteria

Students should get to know the relations between quality of food of animal origin and production as well as storage.

Examination topics

Lecture, practical examples

Reading list

wird bei der VO angegeben, Skriptum in Vorbereitung

Association in the course directory

272

Last modified: Mo 07.09.2020 15:44