Functional Ingredients
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 16.0 of 01/30/2023
- Code of Module
44B0035
- Modulename (german)
Funktionelle Inhaltsstoffe
- Study Programmes
Bioverfahrenstechnik in Agrar- und Lebensmittelwirtschaft (B.Sc.)
- Level of Module
3
- Responsible of the Module
Dirks-Hofmeister, Mareike
- Lecturer(s)
Dirks-Hofmeister, Mareike
- Credits
5
- Concept of Study and Teaching
Workload Dozentengebunden Std. Workload Lehrtyp 30 Vorlesungen 30 Seminare Workload Dozentenungebunden Std. Workload Lehrtyp 30 Veranstaltungsvor-/-nachbereitung 30 Kleingruppen 30 Prüfungsvorbereitung
- Recommended Reading
Watzl, Bernhard und Leitzmann, Claus (2005): Bioaktive Stubstanzen in Lebensmitteln, HippokratesHaller, Dirk; Grune, Tilman und Rimbach, Gerd (2013): Biofunktionalit?t der Lebensmittelinhaltsstoffe. SpringerMatissek, Reinhard; Baltes, Werner (2016): Lebensmittelchemie, Springer Spektrum
- Graded Exam
- Oral Presentation / Seminar Paper
- Homework / Assignment
- Two-Hour Written Examination
- Viva Voce
- Duration
1 Term
- Module Frequency
Only Winter Term
- Language of Instruction
German