n.BA.XX.MBCWI.23HS (Improtant Ingredients: Significance and Analysis) 
Module: Improtant Ingredients: Significance and Analysis
This information was generated on: 15 May 2024
No.
n.BA.XX.MBCWI.23HS
Title
Improtant Ingredients: Significance and Analysis
Credits
2

Description

Version: 3.0 start 01 August 2023

 

Study Programme Biotechnology / Chemistry
Regulations Applicable RPO, 29 January 2008, School of Life Sciences and Facility Management Academic Regulations, 15 Dec. 2009, Annex for the Bachelor of Biotechnology degree programme

RPO, 29 January 2008, School of Life Sciences and Facility Management Academic Regulations, 15 Dec. 2009, Annex for the Bachelor of Chemistry degree programme
Module Type  
X Compulsory Module    Elective Module    Optional Module
Planned Semester 5th Semester
Module Coordinator Prof. Dr. Chahan Yeretzian
Telephone / E-Mail +41 (0)58 934 55 26 / chahan.yeretzian@zhaw.ch
Lecturer(s),
Speaker(s),
Associate(s)		 Prof. Dr. Chahan Yeretzian and further lecturers
Entrance Requirements Knowledge in Analytical, Organic and Food Chemistry
Learning Outcomes and Competencies
  • Understanding the structure, properties and reactivities of chemical substance classes in food, and
  • Understanding their functions in food (nutrition, texture, sensory qualities)
  • Understanding analytical methods for investigating food chemistry, including aroma analysis and process control
  • Understanding pesticides & process contaminants, microcontaminants in drinking water, pathogenic microorganisms, etc.
Module Content
Block 1: Substance Classes:
  • Overview of chemical substance classes and their functions
  • The sensory world of our foods (natural vs. synthetic)
Block 2: Analytics: 
  • Analytical methods in food chemistry
  • Methods for aroma analysis
Block 3: Case Studies:
  • Pesticides & process contaminants 
  • Microcontaminants in drinking water
  • Pathogenic microorganisms
  • Process control through online analysis of volatile compounds
  • And more...
Follow-up Modules ICBT, ILGI and IUNR Bachelor thesis
Methods of Instruction  Face-to-face teaching, practice tasks
Digital Resources All resources will be made available on Moodle
  • Lecture slides
  • Practice tasks
Lesson Structure / Workload  
 Contact Hours 28
 Guided Self-Study -
 Independent Self-Study 32
 Total Workload 60
Classroom Attendance -
Assessment Written exam at the end of the semester 100% 

For small groups, a separate module examination may also be conducted orally

If there is a low number of participants, the lecturer may change the form of a repeat examination after consultation with the head of the study programme: e.g. an oral examination can be used to replace a written one. Please report any changes to the form of examinations by e-mail to pruefungsadmin.lsfm@zhaw.ch and Cc. Head of study programme.
Language of Instruction  German, partly also in English
Comments -

 

Course: Improtant Ingredients: Significance and Analysis
No.
n.BA.XX.MBCWI.23HS.V
Title
Improtant Ingredients: Significance and Analysis

Note

  • No module description is available in the system for the cut-off date of 15 May 2024.