Search result: Catalogue data in Spring Semester 2015

Number	Title	Type	ECTS	Hours	Lecturers
Food Science Master
Major in Food Quality and Safety
Optional Subjects
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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