Peter Alfons Fischer: Catalogue data in Autumn Semester 2022 |
| Name | Prof. Dr. Peter Alfons Fischer |
| Name variants | Peter Fischer Peter Alfons Fischer |
| Address | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFV E 20 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND |
| Telephone | +41 44 632 53 49 |
| peter.fischer@hest.ethz.ch | |
| Department | Health Sciences and Technology |
| Relationship | Adjunct Professor |
| Number | Title | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|
| 752-0180-00L | Principles in Food Science | 3 credits | 2V | S. J. Sturla, M. Arnoldini, A. Delbrück, P. A. Fischer, E. Slack | |
| Abstract | What is Food Science? The course will introduce students to the biological, physical and engineering basis of food and its role for society. It will center around 3 case examples in which students will be introduced to basic concepts integrating several key disciplines of food science. Each example will be comprised of significant active learning content and practice in scientific communication. T | ||||
| Learning objective | 1. Gain an introductory knowledge of the multi‐disciplinary topics comprising Food Science. 2. Understand how the multiple disciplines of food science interrelate in an applied context via guided learning of selected examples of foods and human health. 3. Be prepared to make informed decisions about future steps in the food science education and career. 4. Be able to write a well-structured paragraph | ||||
| 752-0300-00L | Scientific Practices in Food Science  Only for Food Science BSc. | 3 credits | 2V | L. Nyström, P. A. Fischer | |
| Abstract | Documentation and communication of scientific projects is one of the focal points of any scientific work. They take place at different times of a project and therefore have many aspects and different methodologies. The lecture takes up these steps and teaches the necessary methodical tools. | ||||
| Learning objective | Understanding of the scientific approach to literature research, documentation, reporting, and communication of scientific projects and their results. | ||||
| Content | - Literature (scientific publishing, sources and their quality), literature research, databases - Writing scientific reports in German and English - Practical statistics with examples and exercises - Create graphics and tables - Creation of a poster - Assessment, processing, reduction, and storage of data - Ethics in research (plagiarism, acknowledgements) - Other relevant topics | ||||
| Prerequisites / Notice | keine | ||||
| 752-2314-00L | Physics of Food Colloids | 3 credits | 2V | P. A. Fischer, R. Mezzenga | |
| Abstract | In Physics of Food Colloids the principles of colloid science will applied to the aggregation of food materials based on proteins, polysaccharides, and emulsifiers. Mixtures of such raw material determine the appearance and performance of our daily food. In a number of examples, colloidal laws are linked to food science and the manufacturing and processing of food. | ||||
| Learning objective | The aggregation of food material determines the appearance and performance of complex food system as well as nutritional aspects. The underlying colloidal laws reflect the structure of the individual raw material (length scale, time scale, and interacting forces). Once these concepts are appreciated the aggregation of most food systems falls into recognizable patterns that can be used to modify and structure exiting food or to design new products. The application and use of these concepts are discussed in light of common food production. | ||||
| Content | Lectures include interfacial tension (4h), protein aggregation in bulk and interfaces (4h), Pickering emulsions (2h), gels (2h), aggregation of complex mixtures (4h), and the use of light scattering in investigation complex food structures (8h). Most chapters include some hand-ons examples of the gain knowledge to common food products. | ||||
| Lecture notes | Notes will be handed out during the lectures. | ||||
| Literature | Provided in the lecture notes. | ||||
| 752-3000-AAL | Food 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 credits | 9R | P. A. Fischer | |
| Abstract | To 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. | ||||
| Learning objective | 1. 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. | ||||
| Content | 1. 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 | ||||
| 752-3103-00L | Food Rheology I | 3 credits | 2V | P. A. Fischer | |
| Abstract | Rheology is the science of flow and deformation of matter such as polymers, dispersions (emulsions, foams, suspensions), and colloidal systems. The fluid dynamical basis, measuring techniques (rheometry), and the flow properties of different fluids (Newtonian, non-Newtonian, viscoelastic) are introduced and discussed. | ||||
| Learning objective | The course provides an introduction on the link between flow and structural properties of flowing material. Rheometrical techniques and appropriate measuring protocols for the characterization of complex fluids will be discussed. The concept of rheological constitutive equations and the application to different material classes are established. | ||||
| Content | Lectures will be given on general introduction (4h), fluid dynamics (2h), complex flow behavior (4h), influence of temperature (2h), rheometers (4h), rheological tests (6h) and structure and rheology of complex fluids (4h). | ||||
| Lecture notes | Notes will be handed out during the lectures. | ||||
| Literature | Provided in the lecture notes. | ||||