Module: Analysis and Quality Assurance in the Food Production (1504-500)

Persons:

• Prof. Dr. Herbert Schmidt (verantwortlich)

Degree Program:

• Food Science and Engineering (Master, since 01.10.2013)
  1. Semester, compulsory

Relation to other Modules:

Module "Chemische Prinzipien der Lebensmittelverarbeitung" (1504-220)

Prerequisites for Attendance:

Good scientific basics in organic chemistry, laboratory practice

Sprache:

English

ECTS:

7,5 credits

Frequency:

every winter semester

Length of the Module:

4 weeks (block 1)

Compulsory assignment:

Regular attendance, analytical reports

Module examination:

Exam, colloquium

Length of the examination:

120 minutes

Workload:

56 h attendance + 132 h independent study = 188 h workload

Professional competences:

Students acquire knowledge on food analytical methods commonly used for quality control during food processing. Reaction mechanisms being essential for the understanding of the corresponding analytical methods, will be studied in detail. Students will acquire advanced labor-atory skills, and analytical data obtained will be evaluated with regard to the processing technology.

eLearning:

Course in ILIAS

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