Universität Wien
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330061 VO Quality of Plant and Animal Foods (2019W)

7.00 ECTS (3.00 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 03.10. 10:00 - 12:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Friday 04.10. 09:45 - 11:15 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Friday 04.10. 11:30 - 13:45 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Wednesday 09.10. 11:30 - 13:30 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Thursday 10.10. 10:00 - 12:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Friday 11.10. 09:45 - 13:45 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Wednesday 16.10. 11:30 - 13:30 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Thursday 17.10. 10:00 - 12:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Friday 18.10. 11:00 - 13:30 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Thursday 24.10. 10:00 - 12:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Friday 25.10. 09:45 - 13:45 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Monday 28.10. 13:00 - 15:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Tuesday 29.10. 10:30 - 13:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Monday 04.11. 13:00 - 15:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Thursday 07.11. 13:30 - 16:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Friday 08.11. 11:00 - 13:30 Seminarraum 2E560 Ernährungswissenschaften UZA II

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

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

Assessment and permitted materials

written exam, open and MC questions; Prof. Till and Prof. Wagner assign 50% of the points, Prof. Bauer the other 50%, 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.
Prof. Bauer: To understand the link between the quality of animal based products and production/storage
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

will be delivered via Moodle
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