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752-1004-00L 3 Credits BSC D-HEST
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Laboratory Course in Food Chemistry

Lebensmittelchemie-Praktikum

Lecturers & Examiners: Prof. Dr. Laura Nyström, Dr. Melanie Erzinger
Prerequisite: Students may only enrol once they have followed the courses Food Chemistry I (752-1000-00L) and Food Analysis I (752-1101-00L).
VVZ CR n/a

Last Updated: 2026-06-01 11:33:44

Abstract

Introduction to important methods of food analysis.Methods: Titrimetry, spectrometry (UV/VIS), chromatography (TLC, HPLC, GC), enzymatic analysis, Kjeldahl analysis.

Objective

To become acquainted with important methods of food analysis.

Content

Analysis of important constituents (carbohydrates, fat, protein, water) of food raw materials and food products. Methods: Titrimetry, spectrometry (UV/VIS), chromatography (TLC, HPLC, GC), enzymatic analysis, Kjeldahl analysis.

Resources

Lecture Notes

All material is available via the Moodle platform.

General Information

Language
German
Levels
BSC
Frequency
Yearly recurring

Examination

Type
ungraded semester performance

Registration & Places

Limited places (Special selection)
Signup End
14.02.2025

Course Components

Type Title Time & Place Hours
practical/laboratory course Lebensmittelchemie-Praktikum
Die Studierenden werden in zwei Gruppen eingeteilt. Die Präsenzzeit im Praktikum (Versuchsdurchführungen) findet alternierend im 2-Wochen-Turnus (jeweils 8 Lektionen) statt.
  • Mon 14:15-18:00 (LFO C 24)
  • Mon 14:15-18:00 (LFO C 25)
  • Tue 08:15-12:00 (LFO C 24)
  • Tue 08:15-12:00 (LFO C 25)
4 h weekly

Offered In