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330016 UE Laboratory course in food chemistry (2012S)

for nutritional scientists

4.00 ECTS (4.00 SWS), SPL 33 - Ernährungswissenschaften

Continuous assessment of course work

Vorbesprechung zu den Übungen Di.27.3.2012, von 14:00-15:30,HS7, UZAII

Die Übungen finden in 2 Kursen statt (16.4. bis 27.4.2012 und 30.04. bis 11.05.2012 tgl von 9-18 Uhr): Einteilung zu den Kursen erfolgt ausschließlich bei der Vorbesprechung

1. Kurs:
Mo.16.4.2012, Di.17.4.2012, Mi.18.4.2012, Do.19.4.2012, Fr.20.4.2012,
Mo.23.4.2012, Di.24.4.2012, Mi.25.4.2012, Do.26.4.2012, Fr.27.4.2012
2. Kurs:
Mo.30.4.2012, Mi.2.5.2012, Do.3.5.2012, Fr.4.5.2012, Mo.7.5.2012,
Di.8.5.2012, Mi.9.5.2012, Do.10.5.2012, Fr.11.5.2012,

im Chemischen Institut, Währinger Straße 42 statt.

Abschlussklausur für beide Kurse
16.5.2012, 10:30-12:00, HS6, UZAII

Im Falle einer VERHINDERUNG an der Teilnahme ist eine ABMELDUNG innerhalb der Abmeldefrist UNBEDINGT ERFORDERLICH, da bei unentschuldigtem Fernbleiben eine negative Bewertung erfolgt.
Abmeldungen außerhalb dieser Frist können nur mit Zustimmung des LV-Leiters erfolgen.

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).

Registration is open from Su 12.02.2012 08:00 to Tu 28.02.2012 18:00
Deregistration possible until Tu 27.03.2012 08:00

Details

max. 48 participants

Language: German

Lecturers

Classes

Currently no class schedule is known.

Information

Aims, contents and method of the course

Amino acids and additives; determination of nitrite in meat and sausages; short-term heating and pasteurization of milk; benzoic acid and sorbic acid in food, L-glutamic acid in food; Carbohydrates; reductometric determination of aldose with alkaline iodine solution; distinction between synthetic and natural honey (diastasic ferments); enzymatic determination of lactose in chocolate; qualitative determination of pectines according to McCready and Ruve; Fats and oils; acid number; saponification value; iodine value according to Wijs; peroxide value according to Wheeler; determination of marine oil according to Tortelli-Jaffe; Qualitative determination of tocopherols in oils; test on epihydrinaldehyde; gas chromatographic separation of fatty acid methyl esters;

Assessment and permitted materials

Assessment of practical work and written examination with open questions

Minimum requirements and assessment criteria

Introduction to the techniques of food analysis

Examination topics

Practical work in the laboratory with seminars and elearning

Reading list

Lebensmittelanalytik; Grundzüge, Methoden, Anwendungen, ISBN 3-540-54684-7

Association in the course directory

Last modified: Mo 07.09.2020 15:44