166.177 Food Chemistry and Food Technology
This course is in all assigned curricula part of the STEOP.
This course is in at least 1 assigned curriculum part of the STEOP.

2021W, VO, 2.0h, 3.0EC

Properties

  • Semester hours: 2.0
  • Credits: 3.0
  • Type: VO Lecture
  • Format: Distance Learning

Learning outcomes

After successful completion of the course, students are able to know the most important constituents and additives of foods, their reactions during harvesting, production, storage and cooking and get an overview of processing and preservation methods of foods.

Subject of course

Composition of the most important foods (milk and milk products, eggs, meat and meat products, fish, edible fats and oils, corn and corn products, legumes, fruits, vegetables, potable water, alcoholic drinks). Possible reactions in foods during production, preservation and storage (e.g. Maillard reaction). Technological methods and processes in the production, preparation and storage of foods (mechanical, physical, chemical, biotechnological processes, treatment at high and low temperatures). Food specific application of technological processes for food of plant and animal origin: milk and milk products, egg products, meat and meat products, fish and fish products, fat and oils, cereals and farinaceous food, vegetable and fruit products, sugar, alkaloid-containing food. Introduction to the Austrian and European food law, administration of food control.

Teaching methods

Lecture with Power Point presentation and discussion of current topics of food chemistry and food technology.

Mode of examination

Oral

Additional information

The lecture can also be recommended to chemical engineers.

Lecturers

Institute

Course dates

DayTimeDateLocationDescription
Wed09:00 - 10:3013.10.2021 - 26.01.2022 ZOOM-Meeting (LIVE)Digitale Vorlesung
Food Chemistry and Food Technology - Single appointments
DayDateTimeLocationDescription
Wed13.10.202109:00 - 10:30 ZOOM-MeetingDigitale Vorlesung
Wed20.10.202109:00 - 10:30 ZOOM-MeetingDigitale Vorlesung
Wed27.10.202109:00 - 10:30 ZOOM-MeetingDigitale Vorlesung
Wed03.11.202109:00 - 10:30 ZOOM-MeetingDigitale Vorlesung
Wed10.11.202109:00 - 10:30 ZOOM-MeetingDigitale Vorlesung
Wed17.11.202109:00 - 10:30 ZOOM-MeetingDigitale Vorlesung
Wed24.11.202109:00 - 10:30 ZOOM-MeetingDigitale Vorlesung
Wed01.12.202109:00 - 10:30 ZOOM-MeetingDigitale Vorlesung
Wed15.12.202109:00 - 10:30 ZOOM-MeetingDigitale Vorlesung
Wed12.01.202209:00 - 10:30 ZOOM-MeetingDigitale Vorlesung
Wed19.01.202209:00 - 10:30 ZOOM-MeetingDigitale Vorlesung
Wed26.01.202209:00 - 10:30 ZOOM-MeetingDigitale Vorlesung

Examination modalities

Oral test within the group of students -if possible.

Exams

DayTimeDateRoomMode of examinationApplication timeApplication modeExam
Wed09:00 - 11:3005.01.2022 ZOOM-Meetingoral17.11.2021 11:00 - 03.01.2022 00:00TISSPrüfung

Course registration

Begin End Deregistration end
01.09.2021 00:00

Registration modalities

Anmeldung in TISS.

Precondition

The student has to be enrolled for at least one of the studies listed below

Curricula

Literature

Download of the presentation STEINER from TISS.

Belitz, Grosch, Schieberle: Food chemistry, Springer Verlag

Baltes: Lebensmittelchemie, Springer Verlag Heiss: Lebensmitteltechnologie

Language

German