Suchergebnis: Katalogdaten im Herbstsemester 2017
|Vertiefung in Nutrition and Health|
|752-5103-00L||Functional Microorganisms in Foods||W||3 KP||2G||C. Lacroix, A. Geirnaert, L. Meile, C. Schwab|
|Kurzbeschreibung||This integration course will discuss new applications of microorganisms with functional properties in food and functional food products. Selected topics will be used to illustrate the rapid development but also limits of basic knowledge for applications of functional microorganisms to produce food with high quality, safety and potential health benefits for consumers.|
|Lernziel||To understand the principles, roles and mechanisms of microorganisms with metabolic activities of high potential for application in traditional and functional foods utilization with high quality, safety and potential health benefits for the consumers. This course will integrate basic knowledge in food microbiology, microbial physiology, biochemistry, and technology.|
|Inhalt||This course will address selected and current topics on new applications of microorganisms with functional properties in food and functional food products and characterization of functionality and safety of food bacteria. Specialists from the Laboratory of Food Biotechnology, as well as invited speakers from the industry will contribute to the selected topics as follows: |
- Probiotics and Prebiotics: Probiotics, functional foods and health, towards understanding molecular modes of probiotic action; Challenges for the production and addition of probiotics to foods; Prebiotics and other microbial substrates for gut functionality.
- Bioprotective Cultures and Antimicrobial Metabolites: Antifungal cultures and applications in foods; Antimicrobial peptide-producing cultures (bacteriocins) for enhancing food quality and safety; Development of new protective cultures, the long path from research to industry.
- Legal and Protection Issues Related Functional Foods
- Industrial Biotechnology of Flavor and Taste Development
- Safety of Food Starter Cultures and Probiotics
Students will be required to complete a group project on food products and ingredients with of from functional bacteria. The project will involve information research and analysis followed by an oral presentation and short writen report.
|Skript||Copy of the power point slides from lectures will be provided.|
|Literatur||A list of references will be given at the beginning of the course for the different topics presented during this course.|
|752-6301-00L||Selected Topics in Physiology Related to Nutrition||W||3 KP||2V||W. Langhans|
|Kurzbeschreibung||Gives the students background knowledge necessary for a basic understanding of the complex relationships between food composition and nutrition on one hand and the functioning, as well as the malfunctioning, of major organ systems on the other hand.|
|Lernziel||Some basic knowledge in physiology is recommended for this course, which revisits important physiological topics, emphasizing their relation to nutrition. The aim is to give the students background knowledge necessary for a basic understanding of the complex relationships between food composition and nutrition on one hand and the functioning, as well as the malfunctioning, of major organ systems on the other hand. For students with a background in medicine, pharmacy or biology, the course is useful as a review of previously acquired knowledge. Major topics are basic neuroanatomy and neurophysiology; general endocrinology; the physiology of taste and smell; nutrient digestion and absorption; intermediary metabolism and energy homeostasis; and some aspects of cardiovascular physiology and water balance.|
|Skript||Handouts for each lecture will be made available every week: http://www.fpb.ethz.ch/teaching/handouts.html|
|752-6403-00L||Nutrition and Performance||W+||2 KP||2V||S. Mettler, M. B. Zimmermann|
|Kurzbeschreibung||The course introduces basic concepts of the interaction between nutrition and exercise and cognitive performance.|
|Lernziel||To understand the potential effects of nutrition on exercise performance, with a focus on concepts and principles of nutrition before, during and after exercise.|
|Inhalt||The course will cover elementary aspects of sports nutrition physiology, including carbohydrate, glycogen, fat, protein and energy metabolism. A main focus will be to understand nutritional aspects before exercise to be prepared for intensive exercise bouts, how exercise performance can be supported by nutrition during exercise and how recovery can be assisted by nutrition after exercise.|
Although this is a scientific course, it is a goal of the course to translate basic sports nutrition science into practical sports nutrition examples.
|Skript||Lecture slides and required handouts will be available on the ETH website.|
|Literatur||Information on further reading will be announced during the lecture. There will be some mandatory as well as voluntary readings.|
|Voraussetzungen / Besonderes||General knowledge about nutrition, human biology, physiology and biochemistry is a prerequisite for this course. The course builds on basic nutrition and biochemistry knowledge to address exercise and performance related aspects of nutrition.|
The course is designed for 3rd year Bachelor students, Master students and postgraduate students (MAS/CAS).
It is strongly recommended to attend the lectures. The lecture (including the handouts) is not designed for distance education.
|752-5111-00L||Gene Technology in Foods||W||3 KP||2V||L. Meile|
|Kurzbeschreibung||This course will increase basic knowledge on biotechnological constructions and application of genetically modified organisms (GMO) which are used worldwide in food production systems. The course discusses health issues, the legislation frame and food safety aspects of GMO applications in agriculture, food production and consumption in Switzerland and EU-countries.|
|Lernziel||This course will provide knowledge and biological background on genetically modified organisms (GMO) and food produced with the help of GMO, especially on the molecular basis of GMO constructions with emphasis on genetically modified food in Switzerland and the EU. Criteria of rationale food safety and health assessment in agriculture and food consumption will be elaborated.|
|Inhalt||Overview on application in gene technology, the gene transfer potential of bacteria, plants and other organisms and the mostly used transgenes in food as well as on GMO used for food production and their detection technologies in food; food safety assessment of GMO food; information on the legislation in Switzerland and EU-countries|
|Skript||Copies of slides from lectures will be provided|
|Literatur||Actual publications from literature will be provided|
|Voraussetzungen / Besonderes||Good knowledge in biology, especially in microbiology and molecular biology are prerequisites.|
Some contents will be provided by registred students who will individually or as a group present an actual publication.
|752-1301-00L||Special Topics in Toxicology||W||2 KP||2G||S. J. Sturla, K. Hecht|
|Kurzbeschreibung||Journal-club style course involving student presentations and active discussion and critique of recent publications and modern experimental strategies. The focus is on chemical, biochemical, and nutritional aspects of selected topics in Toxicology, with a new group of topics addressed each semester|
|Lernziel||-to stimulate student interest and provide advanced knowledge of|
current research in Toxicology and its related sciences
- to develop skills in critical evaluation of scientific literature, oral presentation and questioning
- to understand modern experimental techniques and research approaches relevant in toxicology
|Inhalt||Im "journal club" diskutieren wir aktuelle Veröffentlichungen auf dem Gebiet der Toxikologie mit einem chemischen, biochemischen oder ernährungswissenschaftlichen Hintergrund. Der Kurs beinhaltet Vorträge, in denen Studenten eine Veröffentlichung vorstellen, gefolgt von einer anschliessender Diskussion durch alle Teilnehmer.|
|Literatur||A selection of approximately 20 papers from recent primary scientific literature.|
|Voraussetzungen / Besonderes||The course is open to Masters or PhD level students. |
For Masters level participants, a strict prerequisite is (a) previously taken and passed "Introduction to Molecular Toxicology" (752-1300) and/or (b) previous courses supporting equivalent knowledge plus permission from the instructor. Please contact the instructor before the start of the class, explaining the basis of your previous knowledge other than the Introduction course, to request special permission.
If you would like to take "Special Topics in Toxicology", do not register at the same time for "Advanced Topics in Toxicology". It is only possible to take one, and it is only possible to take the advanced level after completing this course.
|766-6205-00L||Nutrient Analysis in Foods |
Number of participants limited to 15.
Permission from lecturers required for all students.
|W||3 KP||3U||M. B. Zimmermann, H. C. Winkler|
|Kurzbeschreibung||In this practical course different meals are prepared and then analysed in the laboratory. The analyses comprise energy, macronutrients, specific micronutrients as well as polyphenols and phytic acid. Based on these results, the nutritional value of each meal is critically evaluated and discussed.|
|Lernziel||Learning analytical methods to determine macro- and micronutrient content in foods. Critical evaluation of analytical results, critical comparison with values from food composition tables, and interpretation in relation to nutritional value of meals.|
|Inhalt||The practical course nutrient analysis in foods includes the meal preparation (2 hours in December 2017, date to be defined) and chemical analysis of five meals from 5 different types of diets (students will work in groups; one meal per group). The content of macronutrients, specific micronutrients and secondary plant components are analysed using common analytical methods. The analytical results are compared with calculated data from food composition databases by using the nutrition software EbisPro and critically evaluated. The nutritional values of the meals in relation to specific chronic diseases and iron bioavailability are discussed. The practical course is accompanied by a lecture on the basic principles of analytical chemistry.|
|Skript||A script and lecture slides are handed out before course start.|
|Voraussetzungen / Besonderes||Students will work in groups. |
Performance is assessed by a short test on course content, oral presentation of results and a short report.
Attendance is compulsory for the lecture, the laboratory work and the oral presentation.
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