Course: Theoretical Introduction to the Practical „Analysis and Quality Assurance in Food Production“ (1504-501)

Persons:

• Prof. Dr. Herbert Schmidt (verantwortlich)
• Dr. Sybille Neidhart (begleitend)

Type of Course:

practical

In-Class Hours Per Week:

1

Contents:

Students acquire knowledge on food analytical methods, which are be-ing used for quality control during food processing. Reaction mecha-nisms, which are essential for understanding of the corresponding ana-lytical methods, will be studied in detail.

Literature:

Notes with recommendations for further literature will be distributed.

Location:

Hohenheim

Module:

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

eLearning:

Course in ILIAS