752-1004-00L Laboratory Course in Food Chemistry
| Semester | Spring Semester 2021 |
| Lecturers | L. Nyström, M. Erzinger |
| Periodicity | yearly recurring course |
| Language of instruction | German |
| Comment | Prerequisite: Students may only enrol once they have followed the courses Food Chemistry I (752-1000-00L) and Food Analysis I (752-1101-00L). Number of participants limited: 40 places expected |
Courses
| Number | Title | Hours | Lecturers | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 752-1004-00 P | Lebensmittelchemie-Praktikum
 Die Studierenden werden in zwei Gruppen eingeteilt. Die Präsenzzeit im Praktikum (Versuchsdurchführungen) findet alternierend im 2-Wochen-Turnus (jeweils 8 Lektionen) statt. | 4 hrs |
| L. Nyström, M. Erzinger |
Catalogue data
| Abstract | Introduction to important methods of food analysis. Methods: Titrimetry, spectrometry (UV/VIS), chromatography (TLC, HPLC, GC), enzymatic analysis, Kjeldahl analysis. |
| Learning objective | To become acquainted with important methods of food analysis. |
| Content | Analysis of important constituents (carbohydrates, fat, protein, water) of food raw materials and food products. Methods: Titrimetry, spectrometry (UV/VIS), chromatography (TLC, HPLC, GC), enzymatic analysis, Kjeldahl analysis. |
| Lecture notes | All material is available via the Moodle platform. |
| Prerequisites / Notice | Prerequisites: 1. Attendance of the course Food Chemistry I (752-1000-00L). 2. Attendance of the course Food Analysis I (752-1101-00L) in parallel to the lab course. Performance assessment consists of 5 parts: - Attendance of the introductory lectures in the first week of the semester (Monday and Tuesday) - Attendance and active participation in the laboratory courses (also in the last week of the semester) - Successful execution of the test experiment at the end of the semester - Peer-review of lab reports from other students - Timely submission of the worksheets and lab reports (average of graded reports must be sufficient) General Information: The course will be run in two groups, which alternate (in general) on a two week cycle. As a general rule, each student should attend the course every other week on Monday and Tuesday. The weeks in between are reserved for independent preparation of the next experiments and report writing as well as reviewing reports from colleagues. There may be deviations from this two weekly schedule due to public holidays. Therefore it can happen that students need to participate in the course in two consecutive weeks. Students will be divided in the two groups during the first week of the semester and will then receive the definitive personal schedule for the course. Absences during the semester due to military service, personal holidays etc. cannot be accommodated. |
Performance assessment
| Performance assessment information (valid until the course unit is held again) | |
Performance assessment as a semester course | |
| ECTS credits | 3 credits |
| Examiners | L. Nyström, M. Erzinger |
| Type | ungraded semester performance |
| Language of examination | German |
| Repetition | Repetition only possible after re-enrolling for the course unit. |
Learning materials
| No public learning materials available. | |
| Only public learning materials are listed. |
Groups
| No information on groups available. |
Restrictions
| General |  : Special students and auditors need a special permission from the lecturers |
| Places | Limited number of places. Special selection procedure. |
| Waiting list | until 26.02.2021 |
| End of registration period | Registration only possible until 19.02.2021 |
Offered in
| Programme | Section | Type | |
|---|---|---|---|
| Food Science Bachelor | Food Science Laboratory Practice | W+ |  |