Laura Nyström: Catalogue data in Autumn Semester 2017 |
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 | |
---|---|---|---|---|---|
752-0300-00L | Scientific Practices in Food Science | 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. | ||||
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 | ||||
Lecture notes | Vorlesungsskript wird vorgaengig verteilt | ||||
Prerequisites / Notice | keine | ||||
752-1000-AAL | Food Chemistry 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. | 3 credits | 6R | L. Nyström, M. Erzinger | |
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. | ||||
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. | ||||
Lecture notes | The lectures are supplemented with handouts. | ||||
Literature | Introductory Food Chemistry, John W. Brady, Cornell University Press, New York, 2013. Selected sections. | ||||
752-1000-00L | Food Chemistry I | 3 credits | 2V | L. Nyström, M. Erzinger | |
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. | ||||
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 | ||||
752-1003-00L | Food Chemistry II | 3 credits | 2V | L. Nyström, M. Erzinger | |
Abstract | To familiarize with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food. | ||||
Objective | To familiarize 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 | ||||
752-1021-00L | Food Enzymology | 3 credits | 2G | L. Nyström | |
Abstract | The course covers the fundamentals of food enzymology, application of endogenous and exogenous enzymes in food processing, as well as use of enzymes in analytics. | ||||
Objective | Students can describe what enzymes are and can explain their use and functions in food and food products. Students can argue why and how enzymes are used in food processing and analysis. Students execute a research project independently and defend their findings during a presentation to peer students and an expert panel. | ||||
Content | Enzymes in foods: the use of added enzymes in food processing, control and/or utilization of endogenous enzymes, production of enzyme preparations for food use, and chemical analysis of food components by enzymatic methods. Course contains lectures and a practical group work. | ||||
Lecture notes | The lectures are supplemented with handouts. | ||||
Prerequisites / Notice | Course prerequisites: Food Chemistry I/II and Food Analysis I/II (or equivalent) | ||||
752-1101-AAL | Food Analysis 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. | 3 credits | 6R | L. Nyström | |
Abstract | To understand the basic principles of analytical chemistry. To get acquainted with the principles and applications of important routine methods of instrumental food analysis (UV/VIS, IR, AAS, GC, HPLC). | ||||
Objective | To understand the basic principles of analytical chemistry. To get acquainted with the principles and applications of important routine methods of instrumental food analysis (UV/VIS, IR, AAS, GC, HPLC). | ||||
Content | Fundamentals: Chemical concentrations. The analytical process (sampling, sample preparation, calibration, measurement, statistical evaluation of analytical results). Errors in quantitative analysis. Important parameters of an analytical procedure (accuracy, precision, limit of detection, sensitivity, specificity/selectivity). Methods: Optical spectroscopy (basic principles, UV/VIS, IR, and atomic absorption spectroscopy). Chromatography (GC, HPLC). | ||||
Lecture notes | The lectures are supplemented with handouts. | ||||
Literature | Food Analysis - Fourth Edition, edited by S. Suzanne Nielson; 2010; Springer, Selected sections. |