Search result: Catalogue data in Spring Semester 2018

Food Science Bachelor Information
2. Semester
First Year Examinations
NumberTitleTypeECTSHoursLecturers
529-2002-02LChemistry IIO5 credits2V + 2UW. Uhlig, J. E. E. Buschmann, S. Canonica, P. Funck, H. Grützmacher, E. C. Meister, R. Verel
AbstractChemistry II: Electrochemistry and redox reactions, chemistry of the elements, introduction to organic chemistry
ObjectiveGeneral base for understanding problems of inorganic and organic chemistry.
Content1. Redox reactions and electrochemistry

2. Inorganic Chemistry
Rules for nomenclature of inorganic compounds. Systematic description of the groups of elements in the periodical system and the most important compounds of these elements. Formation of compounds as a consequence of the electronoc structure of the elements.

3. Introduction to organic chemistry
Description of the most important classes of compounds and of the functional groups. Principal reactivity of these functional groups.
Stereochemistry.
Rection mechanisms: SN1- and SN2-reactions, electrophilic aromatic subtitutions, eliminations (E1 and E2), addition reactions (C=C and C=O double bonds). Chemistry of carbony and carboxyl groups.
Lecture notesC.E. Mortimer & U. Müller, CHEMIE, 12. Auflage, Thieme: Stuttgart, 2015 (ISBN 978-3-13-484312-5)
LiteratureTh.L.Brown, H.E.LeMay, B.E.Bursten; Chemie, 10. Auflage, Pearson Studium, München, 2007 (ISBN 3-8273-7191-0)

C.E.Housecroft, E.C.Constable, Chemistry, 3rd Edition, Pearson, Harlow (England), 2006 (ISBN 0-131-27567-4)

D.W.Oxtoby, H.P.Gillis, N.H.Nachtrieb, Principles of Modern Chemistry, Fifth Edition, Thomson, London, 2002 (ISBN 0-03-035373-4)
401-0252-00LMathematics IIO7 credits5V + 2UL. Halbeisen
AbstractContinuation of the topics of Mathematics I. Main focus: multivariable calculus and partial differential equations.
ObjectiveMathematics is of ever increasing importance to the Natural Sciences and Engineering. The key is the so-called mathematical modelling cycle, i.e. the translation of problems from outside of mathematics into mathematics, the study of the mathematical problems (often with the help of high level mathematical software packages) and the interpretation of the results in the original environment.

The goal of Mathematics I and II is to provide the mathematical foundations relevant for this paradigm. Differential equations are by far the most important tool for modelling and are therefore a main focus of both of these courses.
Content- Multivariable Differential Calculus:
functions of several variables, partial differentiation, curves and surfaces in space, scalar and vector fields, gradient, curl and divergence.

- Multivariable Integral Calculus:
multiple integrals, line and surface integrals, work and flow, Gauss and Stokes theorems, applications.

- Partial Differential Equations:
separation of variables, Fourier series, heat equation, wave equation, Laplace equation, Fourier transform.
Lecture notesSee literature
Literature- Thomas, G. B.: Thomas' Calculus, Part 2, Pearson Addison-Wesley.
- Kreyszig, E.: Advanced Engineering Mathematics, John Wiley & Sons.
Prerequisites / NoticeMathe-Lab (Assistance):
Tu 17-19, We 17-19, Fr 12-14 in Room HG E 41.
551-0002-00LGeneral Biology II Restricted registration - show details O4 credits4GU. Sauer, R. Aebersold, W. Gruissem
AbstractBasics of biochemistry (macromolecules, membranes, cellular structures, metabolism), molecular genetics (gene expression and its regulation; from gene to protein), and physiology of higher plants (structure, growth, development, nutrition, transport, reproduction)
ObjectiveThe understanding of basic concepts of molecular biology and physiology.
ContentHow cells function at the level of molecules and higher structures.
Molecular processes during gene expression.
Plant physiology.

The following Campbell chapters will be covered:

Week 1-5: Prof. Sauer
5 Biological macromolecules and lipids
7 Cell structure and function
8 Cell membranes
10 Respiration: introduction to metabolism
10 Cell respiration
11 Photosynthetic processes

Week 6-9: Prof. Aebersold
16 Nucleic acids and inheritance
17 Expression of genes
18 Control of gene expression
19 DNA Technology

Week 9-13: Prof. Gruissem
35 Plant Structure and Growth
36 Transport in vascular plants
37 Plant nutrition
38 Reproduction of flowering plants
39 Plants signal and behavior
Lecture notesNo script
LiteratureCampbell, Reece et al: "Biologie" (10th global edition); Pearson 2015.
751-0270-00LSystematics and Ecology of Alge and FungiO2 credits2GM. Maurhofer Bringolf
AbstractFundamentals of morphology, systematic and ecology of algae, fungi and lichens
ObjectiveBasic knowledge in systematics and morphology of algae and fungi and on their significance in ecosystems based on practical examplesl examples
ContentIntroduction into the systematics and ecology of Algae and Fungi. Development and life cycles in the natural and androgenic environment.

The course will provide knowledge on what characteristics common or different between groups are used a) for systematic classification and b) to promote or suppress the organisms depending on the system (agroecosystem, aquatic ecosystems, food production systems, medical systems). Examples from plant pathology, medicine, food production and use, biotechnology and marine/sweet water ecology will be shown to demonstrate the significance of these organisms for humans and ecosystems.
Lecture notesGerman Script will be sold in the first lecture
751-0280-00LCrops in the World Food SystemO2 credits2VA. Walter, A. Lüscher, U. Scheidegger
AbstractCrops in the World Food System presents selected crop species in the context of various cropping systems in Switzerland and the tropics and depicts mutual relations. Common principles with respect to cultivation and to importance for the World Food System will be depicted for these showcase species.
ObjectiveThis course will foster comprehension for the origin of our food and for basic principles, possibilities and limits of its production. Selected showcase species will help strengthening the capability of students to analyse cropping systems and to appreciate cropping systems in the context of ecological, economical and political boundary conditions.

Successful participation in this course will enable students to
a) know the most important arable crops of Switzerland.
b) analyse cropping systems and relations between them in a global context.
c) understand the relevance of cropping systems in the context of ecological and economic boundary conditions of the World Food System.
d) comprehend the effects of the market (domestic and export-oriented) and of ecological and political boundary conditions on the intensity and the procedure of cultivating certain crops
ContentDie Veranstaltung gliedert sich in drei aufeinander folgende Abschnitte.

Im ersten Abschnitt von sechs bis sieben Doppelstunden werden zentrale Kulturpflanzen der Schweiz und angrenzender Länder behandelt. Ein besonderer Schwerpunkt wird dabei auf Weizen gelegt. Für die wichtigsten ackerbaulichen Kulturpflanzen werden zentrale Aspekte der Produktion, aber auch der Nutzung und Qualitätskriterien der Produkte vorgestellt. Auch Weiterentwicklungsmöglichkeiten für Anbau und Entwicklung neuer Sorten sowie Forschungsfelder werden angesprochen.

Im zweiten Abschnitt werden innerhalb von drei Doppelstunden die Bedeutung der Wiesen und Weiden als Landnutzungsform und das Leitbild des Schweizerischen Futterbaus vorgestellt. Morphologische Eigenschaften und Ansprüche der wichtigsten Gräser- und Leguminosenarten zur Raufutterproduktion im gemässigten Klima werden dargestellt. Darauf aufbauend wird beispielhaft die Bewirtschaftung intensiv und extensiv genutzter Wiesen behandelt und aufgezeigt wie sich diese unterschiedliche Bewirtschaftung auf die botanische Zusammensetzung und die Leistungen der Wiese auswirkt.

Im dritten Abschnitt werden innerhalb von drei Doppelstunden ausgewählte tropische Nutzpflanzen in für sie typischen Nutzungssystemen dargestellt. So kann der Anbau in einen lokalspezifischen Zusammenhang gestellt werden. Schwerpunkte (je nach Kultur) sind Bedeutung im Ernährungssystem, Botanik und Oekophysiologie, Anbautechnik, Züchtung, Saat- oder Pflanzgut. Spezifische Fragen des tropischen Pflanzenbaus (Bodenfruchtbarkeit, Mischanbau) werden exemplarisch behandelt.
• Reis - Rückgrat der Ernährungssicherung, Philippinen
• Maniok - Mehrwert für Bäuerinnen, Kamerun
• Kaffee – alles für den Export, Nicaragua, Kolumbien
• Hirse, Sorghum, Erdnuss – Ackerbau in Grenzlagen, Sahel
• Bananen - Selbstversorgung und Export, Zentralamerika
751-0282-00LAnimal Sciences in the World Food SystemO2 credits2VS. E. Ulbrich, S. Thanner
AbstractSpecies-specific behaviour and common housing system of several farm animal species and the food products of animal origin will be introduced.
ObjectiveIn dieser Vorlesung wird der Bedeutung der landwirtschaftlichen Nutztiere in der Lebensmittelwertschöpfungskette nachgegangen. Dabei lernen die Studierenden sowohl die physiologischen Grundlagen, Haltungsformen und Verbreitung verschiedener Nutztierarten im World Food System sowie deren Produkte und Produktionsverfahren kennen. Kritisch hinterfragt werden insbesondere der nutritive Wert von verschiedenen Lebensmitteln tierischer Herkunft, die ökonomische Beurteilung von Produktionsverfahren, die Diskussion um „Feed vs. Fork“, ökologische Fussabdrücke von Nutztieren im Zusammenhang mit standortangepasster Nutzung, kulturelle Hintergründe sowie das ethische Verständnis der Nutztierhaltung. Diese Spannungsfelder werden einzeln und verknüpft in Kontexte gestellt, um zu Beurteilungsansätzen nachhaltiger Produktion zu gelangen. Die Studierenden werden lernen, Zusammenhänge und Zielkonflikte zu verstehen und sich mit Fragen zur Sicherung der Welternährung auseinanderzusetzen, um zukünftige Entwicklungsmöglichkeiten von Nutztieren in der Lebensmittelwertschöpfungskette einschätzen zu können.
LiteratureNutztiere in der Lebensmittelkette (Reinhard Fries, UTB Verlag)
Anatomie und Physiologie der Haustiere (Klaus Loeffler, UTB Verlag)
Krankheitsursache Haltung (Thomas Richter Hrsg., Enke Verlag)
Farbatlas Nutztierrassen (Hans Hinrich Sambraus, Ulmer Verlag)
Domestic Animal Behaviour (Katherine A. Houpt, Wiley-Blackwell)
Lebensmittel-Warenkunde für Einsteiger (Rimbach et al., Springer, Berlin 2010)
851-0708-00LIntroduction to Law Restricted registration - show details
Number of participants limited to 200

Introduction to Law as GESS Compulsory Elective Course:
Students who have attended or will attend the lecture "Introduction to Law for Architecture" (851-0703-01L), "Introduction to Law for Civil Engineering" (851-0703-03L) or " Introduction to Law" (851-0703-00) , cannot register for this course unit.

Particularly suitable for students of D-HEST, D-MAVT, D-MATL, D-USYS.
O2 credits2VS. Bechtold
AbstractThis class introduces students to basic features of the legal system. Questions of constitutional and administrative law, contract law, tort law, corporate law, intellectual property law, as well as procedural law are covered.
ObjectiveIntroduction to fundamental questions of public and private law which serves as a foundation for more advanced law classes.
Content1. Öffentliches Recht
Staatsrecht: Funktion und Quellen des Rechts, Aufbau und Organisation des Staates, Grundrechte, Grundzüge des Völker- und Europarechts. Verwaltungsrecht: Verwaltungsverhältnis, Verfügung, Verwaltungsorganisation, Durchsetzung des Verwaltungsrechts, Verwaltungsverfahrensrecht, Grundzüge des Polizei-, Umwelt- und Raumplanungsrechts.

2. Privatrecht
Vertragsrecht: Vertragsfreiheit, Vertragsentstehung, -erfüllung und -verletzung, Grundzüge des Kauf- und Mietvertrags. Haftungsrecht: Verschuldenshaftung und Kausalhaftung, Beschränkung der Haftung. Grundzüge des Gesellschafts,- Immaterialgüter- und Zivilprozessrechts.
Lecture notesAuf der Moodle-Plattform verfügbar.
LiteratureWeiterführende Informationen sind auf der Moodle-Lernumgebung zur Vorlesung erhältlich (s. Link).
Basic Courses II: Examination Block 1
NumberTitleTypeECTSHoursLecturers
402-0062-00LPhysics IO5 credits3V + 1UA. Refregier
AbstractIntroduction to the concepts and tools in physics with the help of demonstration experiments: mechanics of point-like and rigid bodies, elasticity theory, elements of hydrostatics and hydrodynamics, periodic motion and mechanical waves, electricity and magnetism. Whenever possible, examples relevant to the students' main field of study are given.
ObjectiveIntroduction to the scientific methodology. The student should develop his/her capability to turn physical observations into mathematical models, and to solve them.
Lecture notesA script will be distributed
LiteratureFriedhelm Kuypers
Physik für Ingenieure und Naturwissenschaftler
Band 1: Mechanik und Thermodynamik
Wiley-VCH Verlag, 2012, 448 S, ca.: Fr. 30.-

Douglas C. Giancoli
Physik
Pearson Studium

Paul A. Tipler
Physik
Spektrum Akademischer Verlag, 1998

David Halliday Robert Resnick Jearl Walker
Physik
Wiley-VCH, 2003

dazu gratis Online Ressourcen (z.B. Simulationen): Link
Field Trips
NumberTitleTypeECTSHoursLecturers
751-0304-00LExcursions in the World Food System Restricted registration - show details O1 credit2PB. Dorn, H. Adelmann
AbstractAuf den «Exkursionen im World Food System» erweitern und vertiefen die Studierenden der Agrar- und Lebensmittelwissenschaften Vorlesungsinhalte der ersten beiden Studiensemester und setzen sie in Bezug zur Praxis entlang der Lebensmittelwertschöpfungsketten.
ObjectiveDie Studierenden
- erweitern und vertiefen Themen aus den Vorlesungen «World Food System», «Kulturpflanzen im World Food System», «Nutztierwissenschaften im World Food System», «Agrarökonomie im World Food System» sowie «Diversität der Algen und Pilze» in der Praxis
- erarbeiten sich anhand von Vorbereitungsmaterialien vor der Exkursion selbständig Wissen zu einem gegebenen Exkursionsthema
- formulieren Fragen an die Exkursionsleitung und Exkursionsbeteiligten und diskutieren diese mit ihnen und untereinander
- geben Feedback zu den besuchten Exkursionen
ContentEs werden mehrere eintägige Exkursionen angeboten, welche verschiedene Themenbiete der Studiengänge Agrar- und Lebensmittelwissenschaften abdecken. Für jede Exkursion sind themenspezifische Lernziele formuliert.
Lecture notesInhaltliche und organisatorische Exkursionsbeschreibungen finden sich auf der Moodle Lehr-Plattform. Inhaltliche und organisatorische Exkursionsbeschreibungen finden sich auf der Moodle Lehr-Plattform.
Prerequisites / NoticeDie Anmeldung zu den Exkursionen erfolgt gemäss separater Ausschreibung im Dezember 2017.
4. Semester
Basic Courses II: Examination Block 2
NumberTitleTypeECTSHoursLecturers
752-0150-00LAgricultural Economics in the World Food System - Food Sciences Restricted registration - show details
Only for Food Science Bachelor.
O3 credits2V + 1AD. J. Wüpper
AbstractDie Veranstaltung vertieft Grundlagenwissen und präsentiert Anwendungen im Feld der Ökonomie des Agrar- und Ernährungssektors. Die adressierten Fragestellungen umfassen einzelbetriebliche Entscheidungen, Analysen von Märkten sowie agrarpolitische Aspekte.
ObjectiveStudenten sollen am Ende der Vorlesung Fragestellungen und Probleme im Bereich der Agrar- und Ernährungswirtschaft mittels ökonomischer Konzepte analysieren können. Dabei stehen Ihnen betriebs- und volkswirtschaftliche Instrumente zur Verfügung.
ContentAnhand von Fallstudien in Europa und Entwicklungsländern werden verschiedene Konzepte vermittelt. Dabei stehen folgende Themen im Vordergrund: i) Produktionsentscheidungen landwirtschaftlicher Betriebe, die Ökonomie des Agribusiness, Agrarpolitik, Agrarmärkte, Landwirtschaftliche Systeme in Entwicklungsländern
Lecture notesVorlesungsunterlagen werden im Laufe des Semesters zur Verfügung gestellt
701-0206-00LSelected Topics of Physical ChemistryO2 credits2GP. Funck
Abstract1. Kinetics of complex reactions
2. Thermodynamics of mixtures and systems with several phases: Partition between phases, colligative properties of solutions, coexistence of phases, phase rule, phase diagrams
3. Phase boundaries: Surface tension, surface excess concentration, adsorption, colloids
ObjectiveMore detailed knowledge of macroscopic physico-chemical phenomena
Content1. Kinetics of complex reactions: Pre-equilibrium, steady-state approximation, enzyme kinetics
2. Thermodynamics of mixtures and systems with several phases: Chemical potential, standard states and activities, partition between phases, colligative properties of solutions, coexistence of phases, phase rule, phase diagrams of pure substances and binary mixtures
3. Phase boundaries: Surface tension, surface excess concentration, adsorption on solids, stability of colloids
Lecture notesLecture notes will be handed out during the lecture and can be downloaded from the teaching document repository.
Literature- Wedler, G., Freund, H.-J., Lehrbuch der physikalischen Chemie, 6. Aufl., Wiley-VCH, Weinheim 2012
- Atkins, P., de Paula, J., Physical Chemistry, 10th edition, Oxford University Press, 2014
- Shaw, D.J., Introduction to Colloid and Surface Chemistry, 4th ed., Butterworth-Heinemann 1992
752-6306-00LPhysiology and Anatomy IIO3 credits2VW. Langhans
AbstractImparts a basic understanding of physiology and anatomy in man, focusing on the close interrelations between morphology and function of the human organism. This is fostered by discussing all subjects from a functional point of view. A major topic of the lecture is food intake and digestion with its correlated endocrine and metabolic processes.
ObjectiveAfter this course the students are able to understand basic principles of systems physiology and the mechanisms of the function of the major organ systems.
551-1420-00LMolecular BiologyO2 credits2GJ. Fütterer
AbstractTopics include:
(i) Processes responsible for stability and variability of genomes and for the control of gene activities, particularly in eukaryotes. (ii) Modern techniques for the analysis of such processes. (iii) Practical applications in basic science, breeding, gene technology, and diagnostics.
ObjectiveUnderstanding of the structure and function of genetic material as well as processes active in natural and artificial variation (e.g., gene technology). Knowledge of the most important methods of molecular biology.
Basics of Food Science
Courses in the category 'Basics of Food Science' are offered in the 3., 4. and 5. semester of the Bachelor programme in Food Science.
NumberTitleTypeECTSHoursLecturers
752-1101-00LFood Analysis IW+3 credits2VL. Nyström
AbstractTo understand the basic principles of analytical chemistry. To get acquainted with the principles and applications of important routine methods of instrumental food analysis (UV/VIS, IR, AAS, GC, HPLC).
ObjectiveTo understand the basic principles of analytical chemistry. To get acquainted with the principles and applications of important routine methods of instrumental food analysis (UV/VIS, IR, AAS, GC, HPLC).
ContentFundamentals: Chemical concentrations. The analytical process (sampling, sample preparation, calibration, measurement, statistical evaluation of analytical results). Errors in quantitative analysis. Important parameters of an analytical procedure (accuracy, precision, limit of detection, sensitivity, specificity/selectivity).

Methods: Optical spectroscopy (basic principles, UV/VIS, IR, and atomic absorption spectroscopy). Chromatography (GC, HPLC).
Lecture notesThe lectures are supplemented with handouts.
Literaturea) Georg Schwedt, Analytische Chemie, 2. vollständig überarbeitete Auflage 2008
b) R. Matissek, G. Steiner, M. Fischer, Lebensmittelanalytik, 5. Auflage 2014
752-2001-00LFood Technology Restricted registration - show details W+3 credits3GT. Sánchez-Ferrer
AbstractThis course will introduce the basic concepts in Food Technology, such as microbial inactivation, humidity control, isotherms interpretation, freezing, cooling, homogenization, etc., as well as a short introduction to characterization methods. Technology of selected groups of food from raw material to final product, quality and materials science aspects of these products will be reviewed.
ObjectiveWith this course, the student will be able to handle and gain an understanding of the general tools available in Food Technology.
752-3000-00LFood Process Engineering IW+4 credits3VE. J. Windhab
AbstractTo procure students with the basic physics of food process engineering, especially with the mechanical futures of food systems, i.e. basic principles of engineering mechanics, of thermodynamics, fluid dynamics and of dimension analyses for process design and Non-Newtonian fluid mechanics.
Objective1. Verständnis der Grundprinzipien der Thermodynamik, Fluiddynamik und ingenieurtechnischen Apparateauslegung. 2. Anwendung dieser Prinzipien auf Prozesse der Lebensmittelverfahrenstechnik.3. Molekulares Verständnis der Fliesseigenschaften von Lebensmittelsystemen mit nicht-Newtonschem Fliessverhalten.
Content1. Einführung 2. Grundlagen der Fluiddynamik 3. Grundlagen derThermodynamik 4. Grundlagen der Mechanik 5. Austausch und Transportvorgänge 6. Grundlagen der Ingenieurtechnischen Apparateauslegung 7. Grundlagen der Rheologie 8. Grundlagen der Schüttgutmechanik
Lecture notesVorlesungsskriptum (ca. 100 Seiten, 60 Abbildungen) wird vor der ersten Vorlesung und Folien jeweils vor der Vorlesung bereit gestellt.
Literature- P. Grassmann: Einführung in die thermische Verfahrenstechnik, deGruyter Berlin, 1997 - H.D. Baehr: Thermodynamik, Springer Verlag, Berlin, 1984
Prerequisites / NoticeDie Vorlesung erfordert während des Semesters wöchentliche Vor-/Nachbereitung. Im Unterricht wird aktive Mitarbeit erwartet.
Food Science General Courses
Offers in the third Bachelor year
Food Science Laboratory Practice
NumberTitleTypeECTSHoursLecturers
752-1004-00LLaboratory Course in Food Chemistry Restricted registration - show details
Prerequisite: Students may only enrol once they have followed the courses Food Chemistry I (752-1000-00L) and Food Analysis I (752-1101-00L).

Number of participants limited to 60.
W+3 credits4PL. Nyström, M. Erzinger
AbstractIntroduction to important methods of food analysis.
Methods: Titrimetry, spectrometry (UV/VIS), chromatography (TLC, HPLC, GC), enzymatic analysis, Kjeldahl analysis.
ObjectiveTo become acquainted with important methods of food analysis.
ContentAnalysis of important constituents (carbohydrates, fat, protein, water) of food raw materials and food products.

Methods: Titrimetry, spectrometry (UV/VIS), chromatography (TLC, HPLC, GC), enzymatic analysis, Kjeldahl analysis.
Lecture notesAll material is available via the Moodle platform.
Prerequisites / NoticePrerequisites:
1. Attendance of the course Food Chemistry I (752-1000-00L).
2. Attendance of the course Food Analysis I (752-1101-00L) in parallel to the lab course.

Performance assessment consists of 5 parts:
- Attendance of the introductory lectures in the first week of the semester (Monday and Tuesday)
- Attendance and active participation in the laboratory courses (also in the last week of the semester)
- Successful execution of the test experiment at the end of the semester
- Peer-review of lab reports from other students
- Timely submission and if needed correction of the lab reports (until they are accepted by the responsible supervisor)

General Information:
The course will be run in two groups, which alternate (in general) on a two week cycle. As a general rule, each student should attend the course every other week on Monday and Tuesday. The weeks in between are reserved for independent preparation of the next experiments and report writing as well as reviewing reports from colleagues.

There may be deviations from this two weekly schedule due to public holidays. Therefore it can happen that students need to participate in the course in two consecutive weeks. Students will be divided in the two groups during the first week of the semester and will then receive the definitive personal schedule for the course.

Absences during the semester due to military service, personal holidays etc. cannot be accommodated.
752-0400-00LMicroscopy Restricted registration - show details
Does not take place this semester.
Number of participants limited to 50.
W1 credit2P
AbstractThis course focuses on teaching the students the modern methods of food analysis by light microscopy. We will analyse and discuss various components present in food. Examples of the investigated products are yoghurt, cheese, dried mushrooms and honey.
In addition, the theoretical background of light microscopy will be discussed.
ObjectiveThe Students know the range of application of light microscopy for the analysis of food products according to national and international guidelines (e.g. ISO).
They can select and combine suitable preparation, contrasting and colouring procedures.
The microscopists can reset a completely misaligned microscope to its optimal working condition.
In their professional life the students should be able to oversee the acquisition of microscopes and supplies.
ContentKöhler illumination
Image formation according to Abbe
Fundamentals of optical contrasting methods (phase contrast, dark field, polarisation, fluorescence)
Microorganisms in food (bacteria, yeast, moulds)
Staining techniques in food microbiology (e.g. Gram, spores, pianese)
Staining techniques for food components (starch, lipids, proteins)
Sample preparation and documentation
Quantitative microscopy (size and number)
Applications in food microscopy (filth, pollen in honey)
Lecture notesFood Microscopy (G. Dasen)
Literaturesee German version
Prerequisites / NoticeMaterial: light- and stereo-microscopes

max. number of students per course: 20
Field Trips
NumberTitleTypeECTSHoursLecturers
752-0020-00LExcursions I Restricted registration - show details
Only for students enrolled in the study program Food Science BSc 4th semester.
O1 credit2PL. Nyström
AbstractThe course offers excursions related to various themes in Food Sciences.
ObjectiveExcursions I will build a bridge between the theoretical knowledge obtained in the lectures with the commonly applied current practices in the field. Visits to the industry and various laboratories will support the students in understanding the areas related to food production, processing and control. They will also provide insights to possible future job profiles and employers.
ContentStudents will acquire a practical insight to various areas and themes in Food Science.
Lecture notesA detailed program with information about the contents and administrative issues regarding each excursion will be provided to the participants.
Prerequisites / NoticeDetails about the registration to the excursions will be announced in December 2017.
6. Semester
Food Science General Courses
NumberTitleTypeECTSHoursLecturers
752-3002-00LFood Process Engineering IIIW+3 credits3GP. Braun, W. Hanselmann
AbstractPart of this course is to teach basics in thermal food processing like steady/unsteady, convective/conductive heat transfer. Moreover, methods for choosing correct heat exchanger as presented as well as the process of cooling and drying in food industry under the view point of thermal processing.

Lecture and exercises
ObjectiveAim of this course is to connect thermal processing basics with industrial applications like heating, cooling or drying.
ContentThermal processing: Heat exchangers, heat flux, conductive and convective heating, boiling and evaporation, cooling and refrigerating, drying, drying kinetics
Lecture notesAlternativ to script the following text book can be used for english speaking students:
Introduction to Food Engineering, R.Paul Singh, Dennis R. Heldmann, Elsevier, Academic Press, Fifth Edition
Literature- B. Mc Kenna: Engineering and Food Elsevier Applied Science Publishers, Vol. 1,2 (1984)
- G. Kessler: Lebensmittel - Verfahrenstechnik; Schwerpunkt Molkereitechnologie Verlag A. Kessler, Freising 1976
- H.D. Baehr Thermodynamik Springer Verlag, Berlin-Heidelberg-New York-Tokyo; 1984
- VDI Wärmeatlas, Springer Verlag
- E.U. Schlünder, Einführung in die Wärmeübertragung, Vieweg Verlag
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