Course: Analysis and Quality Assurance in the Food Production (1504-502)

Persons:

• Prof. Dr. Reinhold Carle (verantwortlich)
• Dr. rer. nat. Ralf Schweiggert (begleitend)

Type of Course:

practical

In-Class Hours Per Week:

3

Contents:

The students will acquire knowledge on instrumental, chemical, and enzymatic analyses on major and minor food constituents, e.g., lipids, proteins, carbohydrates, water, minerals, vitamins, secondary plant me-tabolites and others. Students will acquire advanced laboratory skills, and analytical data obtained will be evaluated with regard to the pro-cessing technology.

Location:

Hohenheim

Module:

• 1504-500 Analysis and Quality Assurance in the Food Production (compulsory)

eLearning:

Course in ILIAS