Jochen Klumpp: Catalogue data in Spring Semester 2019

Name PD Dr. Jochen Klumpp
FieldFood Microbiology
Address
IT Services Gruppe (ISG) D-HEST
ETH Zürich, LFV E 14.2
Schmelzbergstrasse 7
8092 Zürich
SWITZERLAND
Telephone+41 44 632 38 55
E-mailjochen.klumpp@hest.ethz.ch
DepartmentHealth Sciences and Technology
RelationshipPrivatdozent

NumberTitleECTSHoursLecturers
752-4006-00LFood Microbiology II3 credits2VM. Loessner, J. Klumpp
AbstractThe lecture deals with basic (sometimes advanced) methods for detection and differentiation of (not only food-borne) microorganisms; production of foods by microbial fermentation; different approaches for the preservation of foods; and a short overview on food legals aspects and hygiene measures.
ObjectiveThe second part of this 1 year-lecture deals with basic (sometimes advanced) methods for detection and differentiation of (not only foodborne) microorgansims; production of foods by microbial fermentations; different approaches for the preservation of foods; and a short overview on legal aspects and hygiene control measures.
ContentDetection and Differentiation of Microorganisms
Culture Methods, Microscopy, Enrichment and Separation, Detection of intracellular Metabolites and Enzymes, Immunological Methods, Gene Probes and Microarrays, Nucleic Acid Amplification, Expression of Reportergenes, Typing Methods

Production of Foods with Microorganisms
Fermented Plant Products, Bread and Sour Dough, Fermented (alcoholic) Beverages, Fermented Milk Products, Fermented Meats, Traditional Fermented Foods, Coffee, Tea, Cacao, Tobacco, Fermentation Problems (Viruses, Antibiotics, Disinfectants)

Food Preservation I: Physical Methods
Low Water Activity, Low Temperature, Heat Treatment, High Pressure Treatment, Radiation

Food Preservation II: Chemical Methods
Natural Antimicrobial Substances, Smoking, Preservatives, Low pH, Modified Atmosphere Packaging

Food Preservation III: Biological Methods
Addition of Enzymes, Protective Cultures, Starter- and Ripening Cultures

Quality Assurance and Control
Legal Aspects and Regulations, Factory- and Personal Hygiene, Cleaning & Disinfection, GMP & HACCP
Lecture notesElectronic PDF copies of the presentation slides will be made available to all students.
LiteratureSuggestions in the first lecture
Prerequisites / NoticeThe lecture "Food Microbiology I" (or an equivalent course) is a prerequisite
752-4010-00LProblems and Solutions in Food Microbiology Restricted registration - show details
Number of participants limited to 28.

Prerequisites: It is essential to have a basic knowledge in General Microbiology and Food Microbiology. If students have not taken appropriate courses, it is strongly recommended to consult with the lecturer before attending this seminar.
3 credits1GM. Loessner, J. Klumpp, M. Schmelcher
AbstractA journal-club style seminar, in which preselected recent scientific articles are analyzed, presented and discussed by students. The relevant topics are selected from the wider area of food microbiology, including fundamental and applied disciplines. Students learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented.
ObjectiveStudents will learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented.
ContentSeveral pre-selected, recently published papers will be up for selection by the students. All papers were selected from recent literature and reflect the wider area of food microbiology, including fundamental research (molecular biology, genetics, biochemistry) and applied disciplines (diagnostics, control, epidemiology). Groups of 2 students each will pick a paper for in-depth analysis (mostly work done at home and/or library) and presentation to the other students.
Lecture notesNo script needed. Pre-selected papers will be assigned to student groups in the kick-off meeting (first lecture); PDF copies will be available to all students.
LiteratureNo specific books needed. Access to a library and web-based literature search is required.
Prerequisites / NoticeTeamwork in small groups of 2 students