Laura Nyström: Catalogue data in Spring Semester 2015 |
| Name | Prof. Dr. Laura Nyström |
| Field | Food Biochemistry |
| Address | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFO F 19 Schmelzbergstrasse 9 8092 Zürich SWITZERLAND |
| Telephone | +41 44 632 91 65 |
| laura.nystroem@hest.ethz.ch | |
| Department | Health Sciences and Technology |
| Relationship | Full Professor |
| Number | Title | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|
| 752-1000-00L | Food Chemistry I | 3 credits | 2V | L. Nyström, A. Rahn | |
| Abstract | To familiarise with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food. | ||||
| Learning objective | To familiarise with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food. | ||||
| Content | Descriptive chemistry of food constituents (proteins, lipids, carbohydrates, plant phenolics, flavour compounds). Reactions which affect the colour, flavour, texture, and the nutritional value of food raw materials and food products during processing, storage and preparation in a positive or in a negative way (e.g. lipid oxidation, Maillard reaction, enzymatic browning). Links to food analysis, food processing, and nutrition. The lectures Food Chemistry I and Food Chemistry II constitute a unit. | ||||
| Lecture notes | The lectures are supplemented with handouts. | ||||
| Literature | H.-D. Belitz, W. Grosch, P. Schieberle, „Lehrbuch der Lebensmittelchemie“, Springer-Verlag, Berlin, Heidelberg, 2008 | ||||
| 752-1004-00L | Laboratory Course in Food Chemistry  Students may only enrol once they have obtained Credit points for or have followed course Food Analysis I (752-1101-00L). | 3 credits | 8P | L. Nyström, A. Rahn | |
| Abstract | Introduction to important methods of food analysis. Methods: Titrimetry, Kjeldahl analysis, spectrometry (UV/VIS), chromatography (HPLC, GC), enzymatic analysis. | ||||
| Learning objective | To become acquainted with important methods of food analysis. | ||||
| Content | Analysis of important constituents (carbohydrates, fat, protein, water) of food raw materials and food products. Methods: Titrimetry, Kjeldahl analysis, spectrometry (UV/VIS, IR), chromatography (HPLC, GC), enzymatic analysis. | ||||
| Lecture notes | A laboratory manual is handed out. | ||||
| 752-1022-00L | Selected Topics in Food Chemistry (FS)  | 3 credits | 2G | L. Nyström, T. M. Amrein | |
| Abstract | The major topics of the course are acrylamide, sugar fragments and off-odors in food as well as cereal dietary fibres and related phytochemicals. | ||||
| Learning objective | The major topics of the course are acrylamide and sugar fragments in food as well as cereal dietary fibres and related phytochemicals. | ||||
| Content | Acrylamide: Occurrence and detection in food. Mechanism of formation. Mitigation options for potato products, bakery, roasted nuts etc. Sugar fragments: Formation and importance in food. Off-odors: Examples and analytics. Cereal dietary fibres and related phytochemicals: Different dietary fibre compounds found in cereals and cereal products (cellulose, arabinoxylan, beta-glucan, resistant starch etc.), co-passengers of dietary fibre (phenolic acids, plant sterols, tocols, folates, alkylresorcinols, avenanthramides), factors affecting their levels in foods, and methods used for the analysis of their content and composition. | ||||
| Lecture notes | The lectures are supplemented with handouts./ Es werden Beilagen zur Vorlesung abgegeben. | ||||
| Prerequisites / Notice | Course prerequisites: Food Chemistry I/II and Food Analysis I/II (or equivalent) Lectures in English (Phytochemicals) and in German (Acrylamide). | ||||
| 752-1030-00L | Food Biochemistry and Toxicology Laboratory | 5 credits | 8P | L. Nyström, S. J. Sturla | |
| Abstract | Advanced laboratory course on analytical techniques used in food chemistry, biochemistry and toxicology. | ||||
| Learning objective | After attending the course, the students are able to: - apply sample pre-treatment methods for modern chemical/biochemical analysis - operate advanced analytical instruments (HPLC, GC, MS) for sample analyses - determine toxicological consequences of chemical exposures - critically analyze primary experimental data (including evaluating measurement uncertainty), and evaluate data with statistical methods. | ||||
| Prerequisites / Notice | Food Chemistry I and II, Food Analysis I and II, Introduction to Molecular Toxicology, Laboratory Course in Food Chemistry, or equivalent. | ||||