Course Program

WEEK 1

Sunday 9. July 2017

On site registration

Informations for students for their stay in Graz

Welcome reception

Monday 10. July 2017

09:00 – 12:00    Basic of food chemistry: Main ingredients and reactions (Barbara SIEGMUND)

12:00 – 13:00    Lunch break

13:00 – 16:00    Excursion to Farina flour mill

17:00 – 19:00    Excursion to private food inspection lab (HYGIENICUM®)

Tuesday 11. July 2017

09:00 – 12:00    Food Analysis Part I: Analytical methods for the determination of food composition (Ya-Jane WANG)

12:00 – 13:30    Lunch Break

14:00 – 18:00    Excursion to Anton Paar

Anton Paar develops, produces and distributes highly accurate laboratory instruments and process measuring systems, and provides custom-tailored automation and robotic solutions.

It is the world leader in the measurement of density, concentration and CO2 and in the field of rheometry. Anton Paar GmbH is owned by the charitable Santner Foundation.

Program:

14:00 – 14:15    Overview Anton Paar

14:15 – 16:15    Workshop in 2 groups:

1.  Alcohol measurement in beverages:

–  Spirits and Distillates

–  Beer, wine, cider, liqueur, sparkling wine

–  Alcohol-free beverages: Non-alcoholic beer and malt beverages, kombucha

2.  Food rheology and tribology for quality control and research:

–  Physicochemical properties and structure – rheology

–  Food texture and food friction behaviour – tribology

16:15 – 17:00    Company tour

End 17:00

Wednesday 12. July 2017

09:00 – 12:00    Physical Chemistry and Food Preparation (Georg GESCHEIDT-DEMNER)

12:00 – 13:00    Lunch Break

13:00 – 17:00    Excursion to oil mill Fandler (pumpkin seed oil and other unrefined oils)

Thursday 13. July 2017

09:00 – 17:00     Sensory Science: How to judge quality by our senses (Barbara SIEGMUND & Erich LEITNER)

Friday 14. July 2017

09:00 – 12:00      Fruit and fruit processing (Georg INNERHOFER)

12:00 – 13:00 Lunchbreak

13:00 – 20:00 Excursion to Winery and Buschenschank Breitenberger

WEEK 2

Monday 17. July 2017

09:00 – 12:00    Food Trends & Food Fashion (Hanni RÜTZLER)

12:00 – 13:00    Lunch Break

13:00 – 17:00    Excursion to Zotter chocolate production

Tuesday 18. July 2017

09:00 – 12:00    Food Analysis Part II: Flavor and Off-flavor analysis in Food and Food Contact Material (Erich LEITNER)

12:00 – 13:00    Lunch break

13:00 – 17:00    Excursion to apple wine producer Fauster

Wednesday 19. July 2017

09:00 – 12:00   Sustainability as a framework for food quality: Definition, criteria, assessment, trend

(Johannes HAAS)

12:00 – 13:00    Lunch break

13:00 – 18:00    Excursion to the College for Viticulture and Winegrowing and Wine Estate of the Province of Styria

Thursday 20. July 2017

09:00 – 12:00    Food Microbiology: The good, the bad and the ugly (Michael STELZL)

12:00 – 13:00    Lunch Break

13:00 – 17:00    Excursion to Fischerauer (Vinegar and mustard production)

Friday 21. July 2017

09:00 – open end:

From Theory to Practise – A full day cooking experience

We start our day with a visit at the local farmers market „Kaiser Josef Market“

Here we visit the booths of several local producers and select a variety of different product for your cooking session. The products will be prepared in an „open kitchen“ in the courtyard of the TU Graz. We will demonstrate that everybody can prepare delicious meals with a minimum of equipment and effort. We also try to use all parts of the prducts to minimize waste and maximize taste. This is one of the concepts of  Johann REISINGER who focus in his cuisine on plain and pure elements only – food where nothing has been added to, forced upon or corrected.


Supported by

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