Leo Meile: Catalogue data in Spring Semester 2018

Name Prof. em. Leo Meile
FieldLebensmittelmikrobiologie
Address
Inst.f. Lebensm.wiss.,Ern.,Ges.
ETH Zürich, LFV C 21
Schmelzbergstrasse 7
8092 Zürich
SWITZERLAND
E-mailleo.meile@hest.ethz.ch
DepartmentHealth Sciences and Technology
RelationshipRetired Adjunct Professor

NumberTitleECTSHoursLecturers
751-1000-00LInterdisciplinary Project Work Restricted registration - show details
Only for Master Students in Agricultural Sciences and Food Sciences.

Prerequisite: successful completion of the bachelor programme.
4 credits3UB. Dorn, E. Frossard, L. Meile, H. Adelmann, S. Boulos, E. Buff Keller, M. Erzinger, R. Finger, A. K. Gilgen, M. C. Härdi-Landerer, C. Hartmann, A. Hofmann, G. Kaufmann, M. Kreuzer, U. Merz, M. Schuppler, M. Siegrist, A. Walter
AbstractDie Studierenden der Agrar- und Lebensmittelwissenschaft erarbeiten in interdisziplinären Teams Lösungen für Fragestellungen, welche ihnen von Projektpartnern entlang der Nahrungsmittelwertschöpfungskette gestellt werden. Die Studierenden präsentieren und diskutieren die Lösungen an der Schlussveranstaltung und verfassen einen Projektbericht.
ObjectiveDie Studierenden
- können für Fragestellungen von Partnern aus der Schweizer Nahrungsmittelwertschöpfungskette wissen-schaftlich fundierte und praxistaugliche Lösungen entwickeln.
- könne mit Hilfe von Grundlagen des Projektmanagements die Lösungsentwicklung zielgerichtet und effizient abwickeln sowie steuern.
- kennen Elemente der Teamarbeit und können diese in ihrem Projektteam zur Erarbeitung und Lösungsent-wicklung erfolgreich anwenden;
- können die entwickelten Lösungen in mündlicher und schriftlicher Form nachvollziehbar, überzeugend und adressatengerecht präsentieren.
- reflektieren die geleistete Arbeit im Projektteam, mit dem Coach und als Einzelperson und ziehen daraus Konsequenzen für ihr weiteres Handeln in Projektteams.
ContentDie Studierenden der Agrar- und Lebensmittelwissenschaften bearbeiten Fragestellungen, welche ihnen von Projektpartnern aus der Praxis entlang der Schweizer Nahrungsmittelwertschöpfungskette gestellt werden. Dabei werden sie von einem Coach beider Studienrichtungen angeleitet und unterstützt. Sie lernen zudem selbstorganisiert ein praxisorientiertes Projekt in Zusammenarbeit mit dem Projektpartner und dem Coach abzuwickeln. Die Studierenden wenden ihre erworbenen fachlichen und überfachlichen Kompetenzen in ihrem Projektteam zur Erarbeitung und Entwicklung von Lösungen für die Fragestellungen des Projektpartners an. Die Studierenden präsentieren und diskutieren die Lösungen an der Schlussveranstaltung mit den Projektpartnern und verfassen einen schriftlichen Projektbericht zuhanden des Projektpartners. Die Studierenden reflektieren die geleistete Projektar-beit sowie ihre Team- und Projektmanagementkompetenzen.

Vorlesungszeit, Selbststudium, externe Projekttage:
Die Lehrveranstaltung findet am Donnerstag während dem Semester von 12:30-15:00 statt. Während der Semes-terzeit arbeiten die Studierenden zudem ausserhalb der Vorlesungszeit im Selbststudium an den Projekten. Die externen Projekttage werden vom 18.6.18-21.6.18 in Lyss durchgeführt.
Prerequisites / NoticeUnterrichtssprache: Deutsch
752-2302-00LMilk Science Information 1 credit1VJ. Berard, C. Lacroix, L. Meile
AbstractThe course provides information on synthesis and composition of milk, and the effects of various factors. Furthermore, specific hygienic and microbial problems of milk and fermented milk products, as well as basics on processing of milk into dairy products will be presented and discussed. The course is conceptually oriented towards the agri-food chain.
ObjectiveStudents attending this course get a comprehensive overview on milk and important milk products both from an agricultural and a food science perspective. In this way they earn competence at this borderline which is a pre-requisite for an efficient collaboration between milk producers, processors and consumers.
ContentTopics (contact hours)
- Milk synthesis and composition (Joel Berard): 4 h
- Hygienic aspects of milk and milk products (Leo Meile): 4 h
- Milk processing (Christophe Lacroix): 4 h
Total contact hours: 12 h
Self-study within semester: 16 h (especially preparation for the examination)
Lecture notesDocumentations, links and other materials will be provided by each lecturer at the start of his part of the course. Additionally, an extensive German documentation for the part of Joel Berard can be downloaded via Moodle in "Kurs Nutztierwissenschaften". The access code will be communicated by e-mail.
LiteratureInformation on books and other references will be communicated during the course.
Prerequisites / NoticeA special point for this course is that it is taught by professors from food and agricultural sciences and is aimed to integrate both fields and provide a clear illustration of this important duality for the production of high quality, and safe dairy food.

This course is a core element of the Minor in Food Quality and Safety for students of the Master in Agroecosystem Science. It is optional (i) in the Major of Animal Science, (ii) for students selecting Majors in Crop Science or Food & Resource Economics. No specific qualification is demanded to attend the course.

Performance control is done by a final written examination of 60 min duration of the open-books type (all paper files can be brought and used).
752-5002-01LFermented Plant and Meat Products Restricted registration - show details 2 credits2GC. Lacroix, C. Jans, L. Meile
AbstractThis integration course will address the production processes for important fermented plant and meat foods. The central role of microorganisms and the effects of important process parameters for high product quality and safety will be explained.
ObjectiveTo understand the principles for utilization and the important roles of microorganisms in production, quality and safety of important fermented plant foods and meat products, by integrating basic knowledge in food microbiology, microbial physiology, biochemistry, technology and engineering.
ContentThis course will present complex production processes for important fermented foods produced from different plant and meat materials. This course will build on knowledge on food cultures and microbial mechanisms presented in the course Fermented Milk Products, which is therefore a prerequisite for attending this course. Emphasis will be placed on complex processing of raw materials into fermented foods (such as sausages, sauerkraut, sourdough, vinegar, soy products), effects of important process parameters for high product quality and safety, biochemical processes, and central role of microorganisms and microbial products in the elaboration, quality and preservation of fermented plant and meat foods. Then short presentations will be made on topics selected by groups of students to illustrate the great diversity of traditional and new applications of microorganisms in fermented milk, plant and meat foods.
Lecture notesA complete course document and/or copy of the power point slides from lectures will be provided, depending on the topic.
LiteratureA list of references will be given at the beginning of the course for the different topics presented during this course.
Prerequisites / NoticeA prerequisite is the course "Fermented Milk Products" [752-5002-00] in the first half of the same semester or previous courses supporting equivalent knowledge.
This course is taught mainly in English.
752-5004-00LFood Biotechnology Laboratory Course Restricted registration - show details
Number of participants limited to 48

Prerequisites: Participation in the courses Food Biotechnology (752-5001-00L) and Fermented Milk Products (752-5002-00L).
3 credits5PL. Meile, C. Jans
AbstractThe students carry out processes for the production of important fermented foods. Experimental blocks: fermentation in state of the art bioreactors; cheese production in a modern pilot cheese plant and microbial and metabolites analysis during cheese ripening; Joghurt production and protective cultures; impact of functional food tested in an in vitro intestinal digestion model.
ObjectiveTo demonstrate the operation of complete fermentation processes for the production of selected fermented foods and bioingredients; running of small fermenters to understand the effects of important parameters of fermentation processes, including raw materials, and their control; to better understand functional food; to analyze the effects of defined fermentation conditions on the quality of final products; to scientifically present experimental approaches and data.
ContentThis laboratory course includes four experimental blocks:

- Fermentation in state of the art bioreactors: preparation of equipment, media and starter culture, monitoring and control of the productive phase, analysis of samples for biomass and metabolic products, data interpretation and calculation of kinetics, comparison of different fermentation conditions;

- Cheese production in a modern pilot cheese plant and cheese ripening: manufacturing of model cheeses at Agroscope Liebefeld-Posieux, cheese ripening, monitoring of metabolites and microbiological composition and hygienic quality of cheese, estimation of process efficiency and yield calculation, comparison of different fermentation conditions;

- Yoghurt production in small scale with different starter cultures, assaying the principle of biopreservation by using protective cultures against yeast and mould growth and microbial analysis of their efficacy during storage of the fermented products.

- Impact of different food ingredients reported as functional food on the microbiota in a in vitro small scale intestinal model fermentation.
Lecture notesA complete course document will be provided.
LiteratureReferences will be indicated in the lab course manual
Prerequisites / Notice1. Absolvierung der Vorlesung "Food Biotechnology I" (752-5001-00) inklusive Teilnahme an der Semesterendprüfung.

2. Absolvierung der Vorlesung "Fermented Milk Products" (752-5002-00) parallel zum Kursbesuch.