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330005 VO Quality of Animal Foods (2018W)
Labels
LEHRVERANSTALTUNG FÜR MASTERSTUDIUM !! (Voraussetzung abgeschlossenes Bachelorstudium, Zulassung zum Masterstudium)
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).
Details
Language: German
Examination dates
- Friday 30.11.2018 10:00 - 11:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Friday 10.05.2019
- Thursday 27.06.2019
- Wednesday 09.10.2019 10:30 - 12:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Friday 08.11.2019 14:15 - 15:45 Seminarraum 2E562 Ernährungswissenschaften UZA II
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Wednesday
29.01.2020
08:00 - 11:15
UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG -
Monday
10.02.2020
08:45 - 11:15
UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
Lecturers
Classes (iCal) - next class is marked with N
- Tuesday 09.10. 15:15 - 17:45 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Wednesday 10.10. 11:30 - 14:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Tuesday 16.10. 13:15 - 15:45 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Wednesday 17.10. 13:15 - 15:45 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Tuesday 23.10. 13:15 - 15:45 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Tuesday 30.10. 13:15 - 15:45 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Wednesday 31.10. 13:15 - 15:45 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Wednesday 07.11. 10:00 - 13:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
- Friday 09.11. 10:00 - 12:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
- Thursday 15.11. 10:00 - 12:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
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 examplesFish, 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: Sa 02.04.2022 00:27