Markus Schuppler: Catalogue data in Autumn Semester 2023 |
| Name | PD Dr. Markus Schuppler |
| Field | Microbiology |
| Address | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFV B 21 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND |
| Telephone | +41 44 632 78 62 |
| Fax | +41 44 632 12 66 |
| markus.schuppler@hest.ethz.ch | |
| Department | Health Sciences and Technology |
| Relationship | Privatdozent |
| Number | Title | ECTS | Hours | Lecturers | ||||||||||||||||||||||||||
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| 752-4001-00L | Microbiology Some parts of the lecture will be taught in English. | 2 credits | 2V | M. Schuppler, M. La Fortezza, M. Pilhofer, S. Robinson | ||||||||||||||||||||||||||
| Abstract | Teaching of basic knowledge in microbiology with main focus on Microbial Cell Structure and Function, Molecular Genetics, Microbial Growth, Metabolic Diversity, Phylogeny and Taxonomy, Prokaryotic Diversity, Human-Microbe Interactions, Biotechnology. | |||||||||||||||||||||||||||||
| Learning objective | Teaching of basic knowledge in microbiology. | |||||||||||||||||||||||||||||
| Content | Der Schwerpunkt liegt auf den Themen: Bakterielle Zellbiologie, Molekulare Genetik, Wachstumsphysiologie, Biochemische Diversität, Phylogenie und Taxonomie, Prokaryotische Vielfalt, Interaktion zwischen Menschen und Mikroorganismen sowie Biotechnologie. | |||||||||||||||||||||||||||||
| Lecture notes | Wird von den jeweiligen Dozenten ausgegeben. | |||||||||||||||||||||||||||||
| Literature | Die Behandlung der Themen erfolgt auf der Basis des Lehrbuchs Brock, Biology of Microorganisms | |||||||||||||||||||||||||||||
Competencies |
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| 752-4007-00L | Experimental Food Microbiology  Registration only after having attended the course Lebensmittel-Mikrobiologie I (752-4005-00L). | 3 credits | 4P | M. Schuppler | ||||||||||||||||||||||||||
| Abstract | Teaching of basic experimental knowledge for detection and identification of relevant microorganisms in food. Various practical experiments were accompanied by theoretic introductions to the different topics. The students become acquainted with state-of-the-art methods with main focus on modern molecular techniques for the rapid detection of food borne pathogens. | |||||||||||||||||||||||||||||
| Learning objective | Fachliche Lernziele Die Studierenden - setzen im Studium erworbenes und im Rahmen der Lehrveranstaltung neu erarbeitetes Wissen ein, um zu beurteilen, welche Mikroorganismen in welchen Lebensmitteln relevant sind. - können entscheiden, welche Verfahren zum Nachweis welcher Mikroorganismen geeignet sind. Überfachliche Lernziele Die Studierenden - evaluieren und bewerten ihre Ergebnisse vor dem Hintergrund der verwendeten Methoden. - dokumentieren ihre Tätigkeiten in einem Laborjournal in übersichtlicher Form und diskutieren die erhaltenen Ergebnisse kritisch. | |||||||||||||||||||||||||||||
| Content | Grundtechniken für die mikrobiologische Untersuchung von Lebensmitteln, Qualitätssicherung, Anwendung von antimikrobiellen Wirkstoffen, Nachweismethoden für die wichtigsten pathogenen Keime aus Lebensmitteln und einzelnen Keimen aus fermentierten oder probiotischen Lebensmitteln mit klassischen Methoden (u.a. Anreicherungssysteme, ELISA, Enzymsysteme) und Methoden der Molekularbiologie (PCR, Hybridisierung, in situ-Nachweis), Durchführung von Gentransfermethoden mit Mikroorganismen (Konjugation, Transformation) und Bakteriophagen in Lebensmitteln | |||||||||||||||||||||||||||||
| Lecture notes | Wird am Praktikumsanfang abgegeben. | |||||||||||||||||||||||||||||
| Literature | - Krämer: "Lebensmittel-Mikrobiologie" (Ulmer; UTB) - Süssmuth et al.: "Mikrobiologisch-Biochemisches Praktikum" (Thieme) | |||||||||||||||||||||||||||||
| Prerequisites / Notice | Important information! During the course we will work with the food-borne pathogen Listeria monocytogenes. Listeria monocytogenes represents a particular threat in case of pregnancy. Due to biosafety reasons participation is not allowed in case of pregnancy. | |||||||||||||||||||||||||||||
| Competencies |
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| 752-4009-00L | Molecular Biology of Foodborne Pathogens | 3 credits | 2V | M. Loessner, A. Harms, M. Schmelcher, M. Schuppler, E. Slack | ||||||||||||||||||||||||||
| Abstract | The course offers detailed information on selected foodborne pathogens and toxin producing organisms; the focus lies on relevant molecular biological aspects of pathogenicity and virulence, as well as on the occurrence and survival of these organisms in foods. | |||||||||||||||||||||||||||||
| Learning objective | Detailed and current status of research and insights into the molecular basis of foodborne diseases, with focus on interactions of the microorganism or the toxins they produce with the human system. Understanding the relationship between specific types of food and the associated pathogens and microbial risks. Another focus lies on the currently available methods and techniques useful for the various purposes, i.e., detection, differentiation (typing), and antimicrobial agents. | |||||||||||||||||||||||||||||
| Content | Molecular biology of infectious foodborne pathogens (Listeria, E. coli, Campylobacter, Salmonella, etc) and toxin-producing organisms (Bacillus, Clostridium, Staphylococcus). How and under which conditions will toxins and virulence factors be produced, and how do they work? How is the interaction between the human host and the microbial pathogen? What are the roles of food and the environment ? What can be done to interfere with the potential risks? Which methods are best suited for what approach? Last, but not least, the role of bacteriophages in microbial pathogenicity will be highlighted, in addition to various applications of bacteriophage for both diagnostics and antimicrobial intervention. | |||||||||||||||||||||||||||||
| Lecture notes | Electronic copies of the presentation slides (PDF) and additional material will be made available for download to registered students. | |||||||||||||||||||||||||||||
| Literature | Recommendations will be given in the first lecture | |||||||||||||||||||||||||||||
| Prerequisites / Notice | Lectures (2 hours) will be held as a single session of approximately 60+ minutes (10:15 until approx. 11:15 h), without a break ! | |||||||||||||||||||||||||||||
| Competencies |
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| 752-4020-00L | Experimental Food Microbiology for Biologists Number of participants limited to 12. Prerequisites: It is recommended to attend the course Lebensmittel-Mikrobiologie (752-4005-00L) as a preparation. The course can only be booked via the Biology Student secretariat. | 6 credits | 7P | M. Schuppler, M. Loessner, Y. Shen | ||||||||||||||||||||||||||
| Abstract | Teaching of basic experimental knowledge for detection and identification of microorganisms in food. Practical experiments were accompanied by theoretical introductions. Students become acquainted with classical and state-of-the-art molecular techniques for the rapid detection of food borne pathogens and experiments in dependence on current research topics of the Laboratory of Food Microbiology. | |||||||||||||||||||||||||||||
| Learning objective | Fachliche Lernziele Die Studierenden - setzen im Studium erworbenes und im Rahmen der Lehrveranstaltung neu erarbeitetes Wissen ein, um zu beurteilen, welche Mikroorganismen in welchen Lebensmitteln relevant sind. - können entscheiden, welche Verfahren zum Nachweis welcher Mikroorganismen geeignet sind. Überfachliche Lernziele Die Studierenden - evaluieren und bewerten ihre Ergebnisse vor dem Hintergrund der verwendeten Methoden. - dokumentieren ihre Tätigkeiten in einem Laborjournal in übersichtlicher Form und diskutieren die erhaltenen Ergebnisse kritisch. - präsentieren die erhaltenen in mündlicher Form verständlich und nachvollziehbar. | |||||||||||||||||||||||||||||
| Content | Teaching of basic experimental knowledge for detection and identification of foodborne pathogens by applying state-of-the-art techniques as well as modern molecular techniques for the rapid identification of relevant foodborne pathogens. | |||||||||||||||||||||||||||||
| Lecture notes | Handouts were provided at the start of the course | |||||||||||||||||||||||||||||
| Literature | - Krämer: "Lebensmittel-Mikrobiologie" (Ulmer; UTB) - Süssmuth et al.: "Mikrobiologisch-Biochemisches Praktikum" (Thieme) | |||||||||||||||||||||||||||||
| Prerequisites / Notice | Important information! During the course we will work with the food-borne pathogen Listeria monocytogenes. Listeria monocytogenes represents a particular threat to pregnant women. Due to biosafety reasons participation is not allowed in case of pregnancy. | |||||||||||||||||||||||||||||
| Competencies |
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