Food Chemistry
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 29.07.2025.
- Module identifier
44B0086
- Module level
Bachelor
- Language of instruction
German
- ECTS credit points and grading
5.0
- Module frequency
only summer term
- Duration
1 semester
- Overall workload
The total workload for the module is 150 hours (see also "ECTS credit points and grading").
- Teaching and learning methods
Lecturer based learning Workload hours Type of teaching Media implementation Concretization 45 Lecture Presence - 15 Practice Presence - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 60 Preparation/follow-up for course work - 30 Exam preparation -
- Graded examination
- Written examination or
- oral exam
- Literature
Mortimer und Müller (2019), Chemie: Das Basiswissen der Chemie, 13. Auflage. Thieme Verlag, Stuttgart.
Matissek und Baltes (2015), Lebensmittelchemie, 8. Auflage. Springer Spektrum, Berlin.
- Applicability in study programs
- Food Production Engineering and Business
- Food Production Engineering and Business B.Eng. (01.09.2025)
- Bachelor of Vocational Education – Nutritional Science and Home Economics
- Bachelor of Vocational Education - Nutritional Science and Home Economics B.Sc. (01.09.2025)
- Home Economics and Nutritional Sciences
- Home Economics and Nutrition Sciences B.Sc. (01.09.2025)
- Person responsible for the module
- Glahn, Lisa
- Teachers
- Daum, Diemo
- Glahn, Lisa