Universität Wien
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330061 VO Quality of plant foods (2018W)

3.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften

Lehrveranstaltung für Masterstudium: Voraussetzung: Zulassung zum Masterstudium

Moodle

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Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

  • Thursday 04.10. 09:45 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Friday 05.10. 09:45 - 13:00 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
  • Thursday 11.10. 09:45 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Friday 12.10. 08:00 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Thursday 18.10. 09:45 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Thursday 25.10. 09:45 - 14:00 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Wednesday 07.11. 11:30 - 14:45 UZA2 Hörsaal 5 (Raum 2Z202) 2.OG
  • Thursday 08.11. 09:45 - 12:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Friday 09.11. 09:45 - 15:00 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG

Information

Aims, contents and method of the course

Prof. Till : systemactic botany and wild food, crop species and Novel Food, secondary plants products and links to Rosaceae, Lamiaceae, Cucurbitaceae, Brassicaceae, Alliaceae, Asteraceae, Cannabaceae, Rutaceae and Euphorbiaceae.
Prof. Wagner: sekundary plant products: structur, biofunctionality, absorption, biological activity, link to human risk factors, link to chronic diseases, chemoprevention and secundary plant products.
Lipids: foods, structure, global trade, biological activties, link to chronic diseases, Lipid metbolism
Dietary fiber: chemical structure, biological activity, gut health, metabolism, link to other macronutrients, link to chronic diseases
Biomarker and antioxidant activity
Organic vs. conventional foods
Plant Foods and contaminants

Assessment and permitted materials

written exam, open and MC questions; Prof. Till and Prof. Wagner assign the same number of points, at least 60% of correct answers (sum of both parts) to pass the exam.

Minimum requirements and assessment criteria

Prof. Till : organic food belongs to specific plants families . These are characterised by special secondary plant products e.g. proanthocyanidins, glucosinolates, flavonoids . To understand principal structure and biologocal activity of selectes secondary plant products and their importance for Plant Food Quality.
Prof. Wagner: To understand structure, metabolism and biological activity of secundary plant products, food lipids and dietary fibre. To understand which plant products provide which ingredients and nutrients. To understand biomarker assessment to describe biological activity. Wihtin the lecture new research questions and results will be discussed around food quality such as quality of organic food.
Points and grade : 0-60 P = 5, 61-70 P = 4, 71-80 P =3, 81-90 P =2, 91-100 P =1
P= points

Examination topics

lecture; will be delivered via Moodle

Reading list

Wird auf Moodle bekanntgegeben
Prof. Wagner: Vor allem basierend auf dem Buch:
Krebs und Ernährung, Risiken und Prävention - wissenschaftliche Grundlagen und Ernährungsempfehlungen; Thieme Verlag; ISBN: 978-3-1315-4211-3
Prof. Till : STICHER, O, HEILMANN, J., ZÜNSDORF, I. 2015. Hänsel/Sticher Pharmakognosie Phytopharmazie. 10. Auflage.- Stuttgart: Wiss. Verlagsgesellschaft mbH. ISBN 987-3-8047-3144-8 (print), ISBN 987-3-8047-3347-3 (e-book, pdf) .

Association in the course directory

Last modified: Sa 02.04.2022 00:27