Found 13 relevant results in 1.73s where lecturer="Giuseppe Gabriele Giovanni Manzardo"
Food Analysis I
Lebensmittelanalytik I
The course offers students an insight into basic methods of food analysis (titration, spectroscopy/spectrometry, chromatography, enzymatic analysis). Furthermore, the analytical procedure as a whole and important steps of the analytical process are covered.
Food Analysis II
Lebensmittelanalytik II
Learning the basics and applications of modern analytical methods with a focus on mass spectrometry in food analysis.
Food Chemistry I
Lebensmittelchemie I
To familiarise with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food.
Food Chemistry I
Lebensmittelchemie I
Descriptive chemistry of food constituents (focus on proteins, lipids, carbohydrates).Reactions which affect the colour, flavour, texture, and the nutritional value of food raw materials and food products during processing, storage and preparation in a positive or in a negative way (introduction to lipid oxidation, Maillard reaction).
Food Chemistry II
Lebensmittelchemie II
Descriptive chemistry of food constituents (focus on structure-function relationships).Reactions which affect the colour, flavour, texture, and the nutritional value of food raw materials and food products during processing, storage and preparation in a positive or in a negative way (lipid oxidation, Maillard reaction, enzymatic browning).
Food Chemistry II
Lebensmittelchemie II
To familiarise with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food.
The course covers the fundamentals of food enzymology, application of endogenous and exogenous enzymes in food processing, as well as use of enzymes in analytics.
Laboratory Course in Food Chemistry
Lebensmittelchemie-Praktikum
Introduction to important methods of food analysis.Methods: Titrimetry, spectrometry (UV/VIS), chromatography (TLC, HPLC, GC), enzymatic analysis, Kjeldahl analysis.
Laboratory Course in Food Chemistry
Lebensmittelchemie-Praktikum
No description available.
Basics of Organic Chemistry.Reaction mechanisms in organic chemistry: substitutions, additions, eliminations, condensations, rearrangements, electrophilic aromatic substitution
This course is centered in cereal chemistry: main chemical components related to physicochemical, technological and nutritional properties of grain products.