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.

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.

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

The lecture can also be recommended to chemical engineers.

Oral test within the group of students -if possible.

Anmeldung in TISS.

Download of the presentation STEINER from TISS.

Belitz, Grosch, Schieberle: Food chemistry, Springer Verlag

Baltes: Lebensmittelchemie, Springer Verlag Heiss: Lebensmitteltechnologie