Melanie Erzinger: Catalogue data in Autumn Semester 2019 |
| Name | Dr. Melanie Erzinger |
| Address | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFO F 23 Schmelzbergstrasse 9 8092 Zürich SWITZERLAND |
| Telephone | +41 44 633 92 12 |
| melanie.erzinger@hest.ethz.ch | |
| Department | Health Sciences and Technology |
| Relationship | Lecturer |
| Number | Title | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|
| 752-1000-00L | Food Chemistry I | 3 credits | 2V | L. Nyström, S. Boulos, 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, S. Boulos, 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, M. Erzinger | |
| 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) | ||||