Erich J. Windhab: Catalogue data in Autumn Semester 2020

Name Prof. em. Dr. Erich J. Windhab
Inst.f. Lebensm.wiss.,Ern.,Ges.
ETH Zürich, LFO E 18
Schmelzbergstrasse 9
8092 Zürich
Telephone+41 44 632 53 48
DepartmentHealth Sciences and Technology
RelationshipProfessor emeritus

751-0013-00LWorld Food System Information 4 credits4VN. Buchmann, J. Baumgartner, A. Bearth, R. Finger, M. Kreuzer, M. Loessner, E. J. Windhab
AbstractKnowledge about the World Food System will be provided, based on case studies along food value chains in countries with various development stages and dependent on multiple boundary conditions. This shall generate profound understanding of the associated global challenges especially food scarcity, suboptimal diet and nutrition, food quality and safety as well as effects on the environment.
ObjectiveAttending this course, the students will recognize the elements of the World Food System (WFS) approach and the problems it this supposed to treat. They will especially comprehend the four pillars of global food security, namely (I) food availability (including sustainable production and processing), (I) access to food (physical and monetary), (III) food use (including quality and safety as well as the impact on human health and well being) and (IV) resilience to the boundary conditions (environmental, economic and political). This insight will make them aware of the global driving forces behind our ETH research on food security and is expected to alleviate motivation and understanding for the association of subsequent specific courses within a general context. The course equivalently implements agricultural and food sciences, thus supporting the interdisciplinary view on the WFS scope.
ContentCase studies on certain foods of plant and animal origin serve to demonstrate the entire food value chain from the production of raw material to processed food and its consumer relevant property functions. In doing so, important corresponding aspects for developed, emerging and developing countries are demonstrated, by use of engineering as well as natural and social science approaches.
Lecture notesHandouts and links are provided online.
LiteratureInformation on books and other literature references is communicated during the course.
Prerequisites / NoticeThe course shall particularly elucidate the cross section of Agro- and Food Sciences in the context of important global problems to be solved. Furthermore the students in the first year of studies shall be given some insight and outlook supporting the development of their views and interests in agricultural and food sciences further.
The course is part of the block exam after the first study year. Paper copies can be used ("Open Book") during the on-line exam, but no other means are not allowed. The course is taught in German.
752-3000-AALFood Process Engineering I
Enrolment ONLY for MSc students with a decree declaring this course unit as an additional admission requirement.

Any other students (e.g. incoming exchange students, doctoral students) CANNOT enrol for this course unit.
4 credits9RE. J. Windhab
AbstractTo procure students with the basic physics of food process engineering, especially with the mechanical futures of food systems, i.e. basic principles of engineering mechanics, of thermodynamics, fluid dynamics and of dimension analyses for process design and Non-Newtonian fluid mechanics.
Objective1. Verständnis der Grundprinzipien der Thermodynamik, Fluiddynamik und ingenieurtechnischen Apparateauslegung. 2. Anwendung dieser Prinzipien auf Prozesse der Lebensmittelverfahrenstechnik.3. Molekulares Verständnis der Fliesseigenschaften von Lebensmittelsystemen mit nicht-Newtonschem Fliessverhalten.
Content1. Einführung 2. Grundlagen der Fluiddynamik 3. Grundlagen derThermodynamik 4. Grundlagen der Mechanik 5. Austausch und Transportvorgänge 6. Grundlagen der Ingenieurtechnischen Apparateauslegung 7. Grundlagen der Rheologie 8. Grundlagen der Schüttgutmechanik
Literature- P. Grassmann: Einführung in die thermische Verfahrenstechnik, deGruyter Berlin, 1997 - H.D. Baehr: Thermodynamik, Springer Verlag, Berlin, 1984
752-3021-00LFood Process Design and Optimization4 credits2GE. J. Windhab
AbstractS-PRO2 scheme and quantitative understanding of process-structure functions. Process characterisation by dimension analysis. Optimization aspects/criteria for stirring, mixing, dispersing, spraying and extrusion flow processes of multiphase multi-scale structured food systems. Up- and down-scaling and industrial applications.
Training by case studies from research and industrial production.
ObjectiveQuantitative process analysis and derivation of process-structure functions for complex liquid or semi-liquid food systems with non-Newtonial flow properties. Handling of optimisation and up-/down-scaling procedures.
ContentS-PRO2 scheme, reverse engineering approach, dimension analysis, Metzner-Otto and Rieger Novack design schemes of stirred reactors for non-Newtonian fluid processing, mixing/mixing statistics, mixing characteristics, power charac-teristics, dispersing characteristics, dispersing processes in rotor/ stator and membrane devices, spray processing, extrusion processing, diverse case studies for design and scaling of processes for food structure processing
Lecture notesprinted handouts (ca. 180)
LiteratureList of ca. 30 papers and 5 books given in course
752-3023-00LProcess Measurements and Automation3 credits2GE. J. Windhab
AbstractOverview on Process Automation, Information Management in processes, process data handling and analysis, In-line measurements of complex food systems, Process control schemes, Overview of sensors and sensor principles, integrated process control case studies
ObjectiveUnderstanding the interplay of in-line measurements of complex food properties in processes, process data handling and data analysis as well as building blocks for process control.
ContentOverview Process Automation, Process Control and process data management, Industrial design of automated/controlled processes, overview on sensors/sensor principles, case studies of in-line measurements and control in/of food production processes
Lecture notesPrinted script (120 pages, 80 figures), diverse publications
LiteratureList of publications and books given in course
752-3105-00LPhysiology Guided Food Structure and Process Design3 credits2VE. J. Windhab, M. Devezeaux de Lavergne, S. Michlig Gonzalez, T. Wooster
AbstractA “cook-and look” approach to process design is no longer applicable in the current environmental, nutritional and competitive constraints. The modern R&D chemical/food engineer should have a clear focus on the desired structure that needs to be achieved to design a process line or a processing equipment, coupled with in depth knowledge of the processed materials.
ObjectiveThe objective of this course is to highlight the intimate links between human physiology and product sensory and nutritional functions. To optimize these functions, an understanding of the physiological functions that interact and encode the actions of those product structures must be well understood.

Therefore the objective of this course is for students to be equipped with a skill set that will encompass basic digestion and sensory physiology knowledge and food structures.

The students will be exposed to this interplay all along the GI tract, including taste, aroma and texture perception, swallowing mechanics and gastro intestinal digestion with an engineering or physical sciences angle.