Emma Slack: Catalogue data in Autumn Semester 2020

Award: The Golden Owl
Name Prof. Dr. Emma Slack
Name variantsEmma Slack
FieldFood Immunology
Dep. Gesundheitswiss. und Technol.
ETH Zürich, HCI E 365.1
Vladimir-Prelog-Weg 1-5/10
8093 Zürich
Telephone+41 44 632 45 91
DepartmentHealth Sciences and Technology
RelationshipFull Professor

551-0223-00LImmunology III4 credits2VM. Kopf, S. B. Freigang, J. Kisielow, S. R. Leibundgut, A. Oxenius, C. Schneider, E. Slack, R. Spörri, L. Tortola
AbstractThis 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.
ObjectiveObtain 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
Contento 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
LiteratureDocuments of the lectures are available for download at:
Prerequisites / NoticeImmunology I and II recommended but not compulsory
752-0180-00LPrinciples in Food Science3 credits2VS. J. Sturla, E. Slack
AbstractWhat 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
Objective1. 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