Emma Slack: Catalogue data in Autumn Semester 2022 |  |
| Name | Prof. Dr. Emma Slack |
| Name variants | Emma Slack |
| Field | Food Immunology |
| Address | Dep. Gesundheitswiss. und Technol. ETH Zürich, HCI E 365.1 Vladimir-Prelog-Weg 1-5/10 8093 Zürich SWITZERLAND |
| Telephone | +41 44 632 45 91 |
| emma.slack@hest.ethz.ch | |
| URL | http://slacklab.ethz.ch/ |
| Department | Health Sciences and Technology |
| Relationship | Full Professor |
| Number | Title | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|
| 551-0223-00L | Immunology III | 4 credits | 2V | M. Kopf, S. B. Freigang, S. R. Leibundgut, F. Mair, A. Oxenius, C. Schneider, E. Slack, R. Spörri, L. Tortola | |
| Abstract | This course provides a detailed understanding of - development of T and B cells - the dynamics of a immune response during acute and chronic infection - mechanisms of immunopathology - modern vaccination strategies Key experimental results will be shown to help understanding how immunological text book knowledge has evolved. | ||||
| Learning objective | Obtain a detailed understanding of - the development, activation, and differentiation of different types of T cells and their effectormechanisms during immune responses, - Recognition of pathogenic microorganisms by the host cells and molecular events thereafter, - events and signals for maturation of naive B cells to antibody producing plasma cells and memory B cells. - Optimization of B cell responses by intelligent design of new vaccines | ||||
| Content | o Development and selection of CD4 and CD8 T cells, natural killer T cells (NKT), and regulatory T cells (Treg) o NK T cells and responses to lipid antigens o Differentiation, characterization, and function of CD4 T cell subsets such as Th1, Th2, and Th17 o Overview of cytokines and their effector function o Co-stimulation (signals 1-3) o Dendritic cells o Evolution of the "Danger" concept o Cells expressing Pattern Recognition Receptors and their downstream signals o T cell function and dysfunction in acute and chronic viral infections | ||||
| Literature | Documents of the lectures are available for download at: https://moodle-app2.let.ethz.ch/course/view.php?id=2581¬ifyeditingon=1 | ||||
| Prerequisites / Notice | Immunology I and II recommended but not compulsory | ||||
| 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 | ||||
| 752-4009-00L | Molecular Biology of Foodborne Pathogens | 3 credits | 2V | M. Loessner, 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 ! | ||||