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752-1004-00L 4 Credits
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Laboratory Course in Food Chemistry

Lebensmittelchemie-Praktikum

Lecturers & Examiners: Prof. em. Dr. Renato Amadò, Dr. Giuseppe Gabriele Giovanni Manzardo
VVZ CR n/a

Last Updated: 2026-02-05 15:09:23

Abstract

To familiarise with important methods of food analysis.Methods: Titrimetry (acid-base, redox, Karl Fischer), Kjeldahl analysis, spectrometry (UV/VIS, IR), chromatography (HPLC, GC, TLC), electrophoresis, enzymic analysis.

Objective

To familiarise with important methods of food analysis.

Content

Analysis of important constituents (dry matter, water, amino acids, proteins, enzymes, lipids, carbohydrates, flavour compounds) of food raw materials and food products. Methods: Titrimetry (acid-base, redox, Karl Fischer), Kjeldahl analysis, spectrometry (UV/VIS, IR), chromatography (HPLC, GC, TLC), electrophoresis, enzymic analysis.

Resources

Lecture Notes

A laboratory manual is handed out.

General Information

Language
German
Frequency
Yearly recurring

Examination

Type
ungraded semester performance

Course Components

Type Title Time & Place Hours
practical/laboratory course Lebensmittelchemie-Praktikum
Voraussetzung für die Belegung von Lebensmittel-Chemiepraktikum ist der Erwerb der KP oder der Besuch der LE Lebensmittel-Analytik I (752-1101-00 L) und Lebensmittel-Chemie I (752-1001-00 L) .
  • Mon 13:15-17:00 (LFO C 24)
  • Mon 13:15-17:00 (LFO C 25)
  • Wed 14:15-18:00 (LFO C 24)
  • Wed 14:15-18:00 (LFO C 25)
8 h weekly

Offered In