Course: Introduction in Microbiological and Enzymatic Methods (1502-503)

Persons:

• Prof. Dr. Herbert Schmidt (verantwortlich)
• Prof. Dr. Lutz Fischer (verantwortlich)
• Dr. Sabine Lutz-Wahl (begleitend)
• (begleitend)
• Dr. rer. nat. Elisabeth Hauser (begleitend)

Type of Course:

practical

In-Class Hours Per Week:

2

Contents:

The students learn:
- Sterile working techniques
- Factorial growth kinetics
- Determination of food ingredients (e.g. ethanol, glucose, fructose, sucrose, nitrate, citrate) by enzymatic methods
- Determination of enzyme activities in food
- To protocol experiments
- Using statistical methods for analysing experimental data

Literature:

Henniger, G. (2003) Enzymatic techniques for authenticating food components in Lees, M. (ed.) Food Authenticity and Traceability, CRC Press, 239-274

Location:

Hohenheim

Module:

• 1502-500 Scientific Writing and Reporting (compulsory)