Katrin Giller: Catalogue data in Spring Semester 2020 |
Name | PD Dr. Katrin Giller |
Name variants | Katrin Giller K. Giller |
Field | Animal nutrition, nutritional physiology and food science |
Address | Professur für Tierernährung ETH Zürich, EHB E 22.1 Eschikon 27 8315 Lindau SWITZERLAND |
katrin.giller@usys.ethz.ch | |
Department | Environmental Systems Science |
Relationship | Privatdozentin |
Number | Title | ECTS | Hours | Lecturers | |
---|---|---|---|---|---|
751-6003-00L | Training Course in Research Groups (Large) | 6 credits | 13P | M. Kreuzer, S. M. Bernal Ulloa, I. Gangnat, K. Giller, S. Neuenschwander, H. Pausch, M. Saenz de Juano Ribes, M. Terranova, S. E. Ulbrich | |
Abstract | The students will learn the conceptual and methodological background of research in the animal science groups of the Institute of Plant, Animal and Agroecosystem Science. In addition to teaching the theoretical background, the major aim of the course is to integrate the students into the research groups (on job training) and, hence, to focus on the practical application of the knowledge. | ||||
Objective | - Introduction into the conceptual and methodological basis of research - Integration of the students into the research groups (on job training) - Application of the gained knowledge | ||||
Content | The students will be integrated into the research groups’ day-to-day work and will thus deal with all aspects of scientific work. This comprises the planning (conceptually and logistically), execution (data collection, laboratory analyses) and evaluation (statistics, data presentation) of experiments as well as the basics of scientific writing (aim: later publication, Master thesis). The research topics and the range of methodologies vary between the animal science research groups of the Institute of Plant, Animal and Agroecosystem Sciences. | ||||
Lecture notes | None | ||||
Literature | Specific readings after enlisting in a particular research group. | ||||
Prerequisites / Notice | The number of training slots in the various groups is limited. It is therefore highly recommended to contact the group leaders early enough (first come first serve). The full integration in a research group often means to work on weekends. The total time budget is equivalent to about 180 hours. Active participation in group meetings (discussion, presentation) and short written reports about the work conducted are required for the 6 credit points. There are no grades, it is only pass or fail. | ||||
751-6003-01L | Training Course in Research Groups (Small) | 3 credits | 6P | M. Kreuzer, S. M. Bernal Ulloa, I. Gangnat, K. Giller, S. Neuenschwander, H. Pausch, M. Saenz de Juano Ribes, M. Terranova, S. E. Ulbrich | |
Abstract | The students will learn the conceptual and methodological background of research in the animal science groups of the Institute of Plant, Animal and Agroecosystem Science. In addition to teaching the theoretical background, the major aim of the course is to integrate the students into the research groups (on job training) and, hence, to focus on the practical application of the knowledge. | ||||
Objective | - Introduction into the conceptual and methodological basis of research - Integration of the students into the research groups (on job training) - Application of the gained knowledge | ||||
Content | The students will be integrated into the research groups’ day-to-day work and will thus deal with all aspects of scientific work. This comprises the planning (conceptually and logistically), execution (data collection, laboratory analyses) and evaluation (statistics, data presentation) of experiments as well as the basics of scientific writing (aim: later publication, Master thesis). The research topics and the range of methodologies vary between the animal science research groups of the Institute of Plant, Animal and Agroecosystem Sciences. | ||||
Lecture notes | None | ||||
Literature | Specific readings after enlisting in a particular research group. | ||||
Prerequisites / Notice | The number of training slots in the various groups is limited. It is therefore highly recommended to contact the group leaders early enough (first come first serve). The full integration in a research group often means to work on weekends. The total time budget is equivalent to about 90 hours. Active participation in group meetings (discussion, presentation) and short written reports about the work conducted are required for the 3 credit points. There are no grades, it is only pass or fail. | ||||
751-7800-00L | Quality of Products of Animal Origin | 2 credits | 2G | M. Kreuzer, K. Giller, M. Terranova | |
Abstract | Relevant quality traits of meat, milk and eggs a well as the influencing factors and the evaluation methods are taught in the form of lectures and laboratory training. Effects throughout the whole chain from production on farm via processing to the products ready for sale are covered with special emphasis on economically relevant issues. | ||||
Objective | After attending the course, the students are able to name, describe and interpret the important properties describing the quality of meat, milk and eggs. They know about the possibilities to modify the quality in the areas genetics, feeding, husbandry and processing. They have learned in a laboratory exercise how to operate the corresponding devices for measuring quality. | ||||
Content | - Kapitel 1. Einführung (Qualitätsbegriff, Literatur) - Modul A: Einführung - Kapitel 2. Produkte der Schlachtung (Schlachtkörper, Häute und Haare einschl. Wolle: Gewinnung, Qualitätsermittlung, Hygiene, Qualitätsbeeinflussung - Modul B: Schlachtkörpergewinnung, Modul C: Schlachtkörperqualität, Modul D: Leder und Wolle - Kapitel 3. Diätetische Qualität tierischer Lebensmittel (Fleisch und Fettgewebe, Milch, Ei: Nähr- und Wirkstoffe, unerwünschte Stoffe, Schadstoffe, Keimbelastung, Qualitätsbeeinflussung) - Modul E: Diätetische Qualität - Kapitel 4. Beschaffenheit tierischer Lebensmittel (Fleisch und Fettgewebe, Milch, Ei: Übersicht über Kriterien der Beschaffenheit, Sensorische Qualität, Fette und ihre Eigenschaften, Proteine und ihre Eigenschaften, produktespezifische Beschaffenheitskriterien und ihre Beeinflussung, Prozesse der Weiterverarbeitung der Rohwaren) - Modul F: Sensorische Qualität, Modul G: Fettbedingte Qualitätseigenschaften, Modul H: Proteinbedingte Qualitätseigenschaften, Modul I: Safthaltevermögen von Fleisch, Modul K: Zartheit von Fleisch, Modul L: Verarbeitung von Fleisch, Modul M: Milch und Verarbeitung von Milch, Modul N: Ei und Verarbeitung von Eiern - Kapitel 5. Produktpalette aus der Weiterverarbeitung (Fleisch und Fettgewebe, Milch, Ei: Fleischwaren, Fleischerzeugnisse, Milchprodukte, Eiprodukte) - Modul L: Verarbeitung von Fleisch, Modul M: Milch und Verarbeitung von Milch, Modul N: Ei und Verarbeitung von Eiern - Kapitel 6. Vermarktung qualitativ hochwertiger Produkte (Fleisch und Fettgewebe, Milch, Ei: Qualitätsbezahlungssysteme, Labelproduktion, ISO-Zertifizierung) - Modul O: Vermarktung | ||||
Lecture notes | Script is available in German and English language and can be downloaded via Moodle in "Kurs Nutztierwissenschaften". The access code will be communicated by e-mail. | ||||
Literature | Eine ausführliche Literaturliste ist im Skript enthalten. | ||||
Prerequisites / Notice | Mit Übungen im Labor. Fach mit benoteter Semesterleistung durch eine schriftliche Prüfung nach Ende der Lehrveranstaltung (Hinweis: keine Open Books-Prüfung). |