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330033 SE Spices (2012W)

2.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften

Continuous assessment of course work

VB:
4.10.2012, 13:00-14:00 Uhr, SE509, UZAII

LV:
15.11.2012, 11:00-14:00 Uhr, SE509, UZAII
22.11.2012, 11:00-14:00 Uhr, SE509, UZAII
29.11.2012, 11:00-14:00 Uhr, SE560, UZAII
6.12.2012, 11:00-14:00 Uhr, SE509, UZAII
13.12.2012, 11:00-14:00 Uhr, SE509, UZAII
10.1.2013, 11:00-14:00 Uhr, SE509, UZAII
17.1.2013, 11:00-14:00 Uhr, SE509, UZAII
24.1.2013, 11:00-14:00 Uhr, SE509, UZAII

Seminar f. Fortgeschrittene, botanische und chem. Grundkenntnisse Voraussetzung.
Im Fale der Verhinderung an der Teilnahme ist ene Abmeldung innerhalb der Abmeldefrist unbedingt erforderlich, da bei unentschuldigtem Fernbleiben eine negative Beurteilung erfolgt.
Außerhalb dieser Frist ist die Abmeldung nur mit Einverständnis der LV-Leiters möglich.

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).

Registration is open from Mo 17.09.2012 08:00 to Th 27.09.2012 14:00
Deregistration possible until Fr 05.10.2012 12:00

Details

max. 15 participants

Language: German

Lecturers

Susanne Till

Classes

Currently no class schedule is known.

Information

Aims, contents and method of the course

Spices-botany, quality, utilization, constituents. Basic lectures and special topics. Practical aspects of quality control are demonstrated by visiting a spice trade company.

Assessment and permitted materials

Evaluation is based on a credit points system depending on the contributions by the participants and includes a short, final multiple-choice-test .
0-50P = 5 51-63P = 4 64-76P = 3 77-88P = 2 89-100P = 1

Minimum requirements and assessment criteria

To know the basics (botany, chemistry, culinary, medical use, quality and producing) of important spices .

Examination topics

lecture (powerpoint), aspects of producing and quality control by visiting a spice trade company, individual contributions by the participants (choosing a special topic, written presentation)

Reading list

TEUSCHER, E. (2003) : Gewürzdrogen. Ein Handbuch der Gewürze, Gewürzkräuter, Gewürzmischungen und ihrer ätherischen Öle. Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart.,TILL, S. (2004): Die sinnliche Welt der Gewürze. Vom Abenteuer des guten Geschmacks. Kremayr & Scheriau /Orac, Wien.

Association in the course directory

Last modified: Mo 07.09.2020 15:44