Search result: Catalogue data in Spring Semester 2015
Food Science Master  | ||||||
 Major in Food Quality and Safety | ||||||
| Disciplinary Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-1022-00L | Selected Topics in Food Chemistry (FS) | W | 3 credits | 2G | L. Nyström, T. M. Amrein | |
| Abstract | The major topics of the course are acrylamide, sugar fragments and off-odors in food as well as cereal dietary fibres and related phytochemicals. | |||||
| Learning objective | The major topics of the course are acrylamide and sugar fragments in food as well as cereal dietary fibres and related phytochemicals. | |||||
| Content | Acrylamide: Occurrence and detection in food. Mechanism of formation. Mitigation options for potato products, bakery, roasted nuts etc. Sugar fragments: Formation and importance in food. Off-odors: Examples and analytics. Cereal dietary fibres and related phytochemicals: Different dietary fibre compounds found in cereals and cereal products (cellulose, arabinoxylan, beta-glucan, resistant starch etc.), co-passengers of dietary fibre (phenolic acids, plant sterols, tocols, folates, alkylresorcinols, avenanthramides), factors affecting their levels in foods, and methods used for the analysis of their content and composition. | |||||
| Lecture notes | The lectures are supplemented with handouts./ Es werden Beilagen zur Vorlesung abgegeben. | |||||
| Prerequisites / Notice | Course prerequisites: Food Chemistry I/II and Food Analysis I/II (or equivalent) Lectures in English (Phytochemicals) and in German (Acrylamide). | |||||
| 752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | T. Gude | |
| Abstract | The course procures the general rules of a quality management system and its application in the food chain to guarantee food safety. Therefore the HACCP concept will be touched in relation to risk management and risk assessment. Furthermore the origin of limits as well as the analytical proof will be highlighted. Finally general principles of laboratory testing will be discussed. | |||||
| Learning objective | Comprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment. | |||||
| Content | The following lists in note form the relevant topics: Definition of (Food) Quality TQM/quality management Q.A in the food chain (manufacturer/retail) Food Quality, -Safety (also give by examples) Food Limits - origin of and how to get them HACCP introduction, risk management, -assessment Self control concepts GFSI/Standards BRC, IFS, ISO Statistical Process Control Raw material/product control: sampling plans Q.A. in laboratories, sampling Sampling plans, Qs in an analytical lab | |||||
| Lecture notes | n/a | |||||
| Literature | n/a | |||||
| Prerequisites / Notice | n/a | |||||
| 752-1301-00L | Special Topics in Toxicology | W | 2 credits | 2G | S. J. Sturla | |
| Abstract | Journal-club style course involving student presentations and active discussion and critique of recent publications and modern experimental strategies. The focus is on chemical, biochemical, and nutritional aspects of selected topics in Toxicology, with a new group of topics addressed each semester | |||||
| Learning objective | -to stimulate student interest and provide advanced knowledge of current research in Toxicology and its related sciences - to develop skills in critical evaluation of scientific literature, oral presentation and questioning - to understand modern experimental techniques and research approaches relevant in toxicology | |||||
| Content | The journal-club style course involves student presentations and active discussion of recent publications. The primary focus is on chemical, biochemical, and nutritional aspects of selected current topics in Toxicology. Participants are masters or PhD students in Food Sciences and related disciplines (i.e. Chemistry, Biochemistry, Pharmaceutical Sciences, etc.). | |||||
| Literature | A selection of approximately 20 papers from recent primary scientific literature. | |||||
| Prerequisites / Notice | The course is open to Masters or PhD level students in food science or related (i.e. chemistry, biochemistry, pharmaceutical sciences, etc.) For Masters level participants, a strict prerequisite is (a) previously taken and passed "Introduction to Molecular Toxicology" (752-1300) and/or (b) previous courses supporting equivalent knowledge plus permission from the instructor. | |||||
| 752-1302-00L | Advanced Topics in Toxicology | W+ | 2 credits | 2G | S. J. Sturla | |
| Abstract | Journal-club style course that involves student presentations of chemical and biochemical aspects of recent primary research articles concerning selected topics in Toxicology. | |||||
| Learning objective | The goals are to stimulate student interest and provide advanced knowledge of current research in the interdisciplinary area of Food and Nutrition Toxicology and its related sciences. The student should develop skills in the critical evaluation of scientific literature, oral presentation and questioning, and understanding modern experimental techniques in Molecular Toxicology. | |||||
| Content | The journal-club style course involves student presentations of recent publications. The primary focus is on chemical and biochemical aspects of selected topics in Toxicology. Participants are generally masters or PhD students in Food Sciences and related disciplines (i.e. Chemistry, Pharmaceutical Sciences, etc.), and strong knowledge of organic chemistry and biochemistry are prerequisite. Selected course topics change every semester. | |||||
| Prerequisites / Notice | Participants are required to have previously taken and passed Introduction to Molecular Toxicology (752-1300). If you have not taken 752-1300, but have related experience supporting a strong prior knowledge of molecular/chemical toxicology or related sciences, please obtain permission from the instructor. The course is open to masters or PhD level students in food science, environmental sciences, chemistry, pharmaceutical sciences, molecular life sciences, etc. If you do not have sufficient preparation to participate, please consider taking 752-1300 this year and participating in the journal club in the future (it is offered every semester). | |||||
| 752-4010-00L | Problems and Solutions in Food Microbiology  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. | W | 3 credits | 1S | M. Loessner, J. Klumpp | |
| Abstract | A 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. | |||||
| Learning objective | Students will learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented. | |||||
| Content | Several 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 notes | No 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. | |||||
| Literature | No specific books needed. Access to a library and web-based literature search is required. | |||||
| Prerequisites / Notice | Teamwork in small groups of 2 students | |||||
| 752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | C. Lacroix | |
| Abstract | For this integration course, selected and current topics in bioprocess technology as applied to food will be selected to complement the teaching program in Food Biotechnology. Special emphasis will be given on downstream processing, bioprocess development, and metabolic engineering with current applications of microorganisms for producing high quality and safe food. | |||||
| Learning objective | The presentation and discussion of selected topics of food fermentation biotechnology: - to present the main strategies for downstream processing for fermented media - to provide examples of recent process development and future trends for production of high quality food and food ingredients. - to develop experience for formulation and design of research and development projects relating to food fermentation technologies This course will integrate knowledge in bioprocess technology, as well as microbiology and microbial physiology. | |||||
| Content | This course will address selected and current topics on bioprocess applied to food. As well, this course will allow the integration of concepts in food biotechnology through literature search and presentation of topics by students. Specialists from the Laboratory of Food Biotechnology will contribute to the selected topics as follows: • New technologies for food fermentation • Downstream processing treatments • Metabolic engineering Students will be required to complete a personal project on a selected aspect of bioprocesses and process evaluation. The project will involve information research and analysis followed by an oral presentation. | |||||
| Lecture notes | Copy of the power point slides from lectures will be provided. | |||||
| Literature | A list of references will be given at the beginning of the course for the different topics presented during this course. | |||||
| Prerequisites / Notice | This course is taught in English. | |||||
| Methodology Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 751-1000-00L | Interdisciplinary Project Work Prerequisite: successful completion of the bachelor programme. | W+ | 3 credits | 4U | B. Dorn, E. Frossard, L. Meile, H. Adelmann, N. Buchmann, C. De Moraes, P. A. Fischer, M. C. Härdi-Landerer, M. Kreuzer, U. Merz, S. Peter, M. Schuppler, M. Siegrist, J. Six, S. E. Ulbrich, A. Walter | |
| Abstract | Die Studierenden der Agrar- und Lebensmittelwissenschaften erarbeiten in interdisziplinären Teams Lösungen für Probleme, welche ihnen von Projektpartner im Bereich der Nahrungsmittelwertschöpfungskette gestellt werden. | |||||
| Learning objective | Die Studierenden kennen - die Grundlagen des Zeit- und Projektmanagements - Vorgehensweisen, um Probleme, die ihnen von Projektpartnern gestellt werden, zielorientiert zu lösen. | |||||
| Content | Die Studierenden der Agrar- und Lebensmittelwissenschaft erarbeiten in interdisziplinären Teams Lösungen für Probleme, welche ihnen von Projektpartnern entlang der Nahrungsmittelwertschöpfungskette gestellt werden. Die Studierenden präsentieren und diskutieren die Lösungsvorschläge an der Schlussveranstaltung mit den Projektpartnern und verfassen einen schriftlichen Projektbericht. | |||||
| Prerequisites / Notice | Die Anwesenheit der Studierenden an der Startveranstaltung am 26.2.2015 gemäss speziellem Programm ist Pflicht. | |||||
| 752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | P. A. Fischer, R. Mezzenga | |
| Abstract | In Physical Characterization of Food introductions into several measuring techniques to study complex colloidal food system are given. Lectures will focus on scattering techniques, interfacial tension measurements, microscopy, NMR, and thermoanalysis. The measuring principles and its application in the food and related areas will be discussed. | |||||
| Learning objective | The basic principles of several frequently used characterization methods and their application will be presented. The course is intended to spread awareness on the capability of physical measuring devices used in food science and related areas as well as provide a guidance for their usage and data interpretation. | |||||
| Content | Lectures will be given on light scattering techniques (4h), interfacial tension measurements (4h), microscopy (4h), small angle scattering (4h), NMR (4h), and thermoanalysis (2h). | |||||
| Lecture notes | Notes will be handed out during the lectures. | |||||
| Literature | Provided in the lecture notes | |||||
| 752-2110-00L | Multivariate Statistical Analysis | W | 3 credits | 2V | C. Keller, V. Visschers | |
| Abstract | The course starts by introducing some basic statistical concepts and methods, e.g. data exploration, the idea behind significance testing, and the use of the statistical software SPSS. Based on these fundaments, the following analyses are discussed: regression analysis, factor analysis and variance analysis. | |||||
| Learning objective | Students will learn to use multivariate analysis methods and to interpret their results, by means of theory and practice. | |||||
| Content | This course provides an introduction into the theories and practice of multivariate analysis methods that are used in the fields of food sensory science, consumer behavior and environmental sciences. The course starts by introducing some basic statistical concepts and methods, e.g. data exploration, the idea behind significance testing, and the use of the statistical software SPSS. Based on these fundaments, the following analyses are discussed: regression analysis, factor analysis and variance analysis. During the course, theoretical lectures alternate with practical sessions in which data are analyzed and their results are interpreted using SPSS. Agenda 19.02 Introduction to the course and basic concepts of multivariate statistics (Keller and Visschers) in Room HG D5.2 26.02 Introduction into SPSS Exercise 1a: Data description (Visschers) 05.03 Data handling and exploration, Exercise 1b: Data exploration (Visschers) 12.03 Basic Statistical Tests (Visschers) 19.03 Exercise 2: Basic Statistical Tests (Visschers) 26.03 Regression analysis (Keller) 02.04 Exercise 3: Regression analysis (Keller) 3.4-12.4 Easter Holiday 16.04 Variance Analyis (Keller) 23.04 Exercise 4: Variance Analysis (Keller) 30. 04 Reliability Analysis (Visschers) 07.05 Principle Component Analysis (Keller) 14. 05 Ascension Day, no lecture 21.05 Exercise 5: PCA and Reliability Analysis (Visschers) 28.05 EXAM (Room will be announced) | |||||
| Literature | Field, A. (2013). Discovering Statistics Using SPSS (4th Edition). Sage Publications. ISBN: 1-4462-4918-2 or Field, A. (2009) Discovering Statistics Using SPSS (3rd Edition). Sage Publications. ISBN: 978-1-84787-907-3 or Field, A. (2005). Discovering Statistics Using SPSS (2nd Edition). Sage Publications. ISBN: 0-7619-4452-4 | |||||
| Prerequisites / Notice | This course will be given in English. | |||||
| Optional Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-2102-00L | Selected Topics in Food Sensory Science | W | 3 credits | 2V | J. Nuessli Guth | |
| Abstract | Extension of the basics in Food Sensory Science with important topics such as Sensory Quality Control, Panel Performance and Sensory Methods for Consumer Tests. Detailed work on a selected topic with presentation and written report. | |||||
| Learning objective | - Overview on qualitative Sensory Methods for consumer tests - Comparison of analytical sensory tests and qualitative methods - Methods for Sensory quality control - Evaluation of panel performance - Small project on a specific topic (e.g. focus groups, comparison of scales, consumer tests) with report writing and presentation | |||||
| Lecture notes | Handouts distributed in class. | |||||
| Literature | Information given in class. | |||||
| Prerequisites / Notice | Basic principles in Food Sensory Science are required, e.g. attendence of the lecture 'Lebensmittelsensorik' (752-2101-00 G) or similar. | |||||
| 752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist | |
| Abstract | The course provides an overview about risk perception and acceptance of new technologies. In addition, the most important findings of the research related to decisions under uncertainty are presented. | |||||
| Learning objective | Students know the most important theoretical approaches in the domains of risk perception and acceptance of new technologies. Furthermore, students understand the paradigms and the research results in the domain of decision making under uncertainty. | |||||
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann, E. J. Windhab | |
| Abstract | The lecture course Hygienic Design covers the special requirements in the design of equipment and components used in food production. Material science and surface treatments are as important as the cleaning mechanisms of these surfaces. Explanations of basic design requirements in food production areas, as well as the relevant regulations associated, are covered in this course. | |||||
| Learning objective | To identify and evaluate hazards of food safety which can come from the equipment used in the food processing. Understanding of the most important design principles for easy cleaning of machinery and equipment. | |||||
| 752-1300-00L | Introduction to Molecular Toxicology | W | 3 credits | 2V | S. J. Sturla | |
| Abstract | Introduction to chemical and biological interactions that govern the properties, disposition and biological influences of toxins. | |||||
| Learning objective | The objectives are for the student to establish a framework for examining adverse effects resulting from exposures to toxins by understanding key molecular mechanisms that give rise to toxic responses and disease processes. | |||||
| Content | This course will introduce mechanisms governing the chemical disposition and biological influences of toxins. The course is suitable for advanced bachelors, or beginning masters or PhD students, in food science and related disciplines (i.e. chemistry, environmental sciences, pharm sciences, etc.) Examples of topics include: dose-response relationships and risk assessment, absorption, transport, and biotransformation of xenobiotic chemicals; Carcinogenesis; DNA damage, repair, and mutation; Chemotherapy; Immunotoxicity; Neurotoxicity; Systems Toxicology. These fundamental concepts in Molecular Toxicology will be integrated with examples of toxicants relevant to food, drugs and the environment. | |||||
| Literature | Casarett & Doull's Essentials of Toxicology, Second Edition. Curtis Kaassen and John B. Watkins III, 2010, McGraw-Hill. | |||||
| Prerequisites / Notice | organic chemistry and biochemistry | |||||
| 751-7800-00L | Quality of Products of Animal Origin | W | 2 credits | 2G | M. Kreuzer, J. Berard, R. Messikommer | |
| 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. | |||||
| Learning objective | ||||||
| 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 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). | |||||
| 752-1030-00L | Food Biochemistry and Toxicology Laboratory | W | 5 credits | 8P | L. Nyström, S. J. Sturla | |
| Abstract | Advanced laboratory course on analytical techniques used in food chemistry, biochemistry and toxicology. | |||||
| Learning objective | After attending the course, the students are able to: - apply sample pre-treatment methods for modern chemical/biochemical analysis - operate advanced analytical instruments (HPLC, GC, MS) for sample analyses - determine toxicological consequences of chemical exposures - critically analyze primary experimental data (including evaluating measurement uncertainty), and evaluate data with statistical methods. | |||||
| Prerequisites / Notice | Food Chemistry I and II, Food Analysis I and II, Introduction to Molecular Toxicology, Laboratory Course in Food Chemistry, or equivalent. | |||||
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