Search result: Catalogue data in Autumn Semester 2018

Number	Title	Type	ECTS	Hours	Lecturers
Food Science Bachelor
5. Semester
Basics of Food Science
752-5001-00L	Food Biotechnology	W	4 credits	3V	C. Lacroix, C. Jans, L. Meile
Abstract	Basic information for understanding biotechnology applied to food processing will be presented. This will include a presentation of the physiology of important productive microorganisms used in food fermentations, closely related to applications in biotechnology; microbial kinetics, and design and operation of bioreactors; and application of modern molecular tools for food biotechnology.
Learning objective	The main goal for this course is to provide students with basic information for understanding biotechnology applied to food processing. For the students, the aim will be: - To understand the important role of microbial physiology and molecular tools for food biotechnology; - To understand basic principles of fermentation biotechnology, with particular emphasis on food applications.
Content	Biotechnology has been defined as any technique that uses living organisms, or substances from those organisms, to make or modify a product, to improve plants or animals, or to develop microorganisms for specific uses. In this course, basic knowledge for understanding biotechnology as applied to food processing will be presented. This course builds on the application of principles learned from other basic courses in the Bachelor program, especially microbiology and microbial metabolism, molecular biology, biochemistry, physics and engineering. Students will learn about the physiology of important productive microorganisms (lactic acid bacteria, bifidobacteria, propionibacteria and fungi) used in food fermentations, closely related to applications in biotechnology. Microbial kinetics, and design and operation of bioreactors used for both research and industrial scale production of traditional foods and modern food ingredients will be presented. This part will be illustrated by examples of food fermentation processes, representative of specific challenges. Finally, the application of modern molecular tools to food biotechnology will be discussed.
Lecture notes	A complete course document and/or a copy of the power point slides from each lecture will be provided.
Literature	A list of references will be given at the beginning of the course for the different topics presented during the course.
752-6001-00L	Introduction to Nutritional Science	W	3 credits	2V	M. B. Zimmermann, C. Wolfrum
Abstract	This course introduces basic concepts of micro- and macronutrient nutrition. Micronutrients studied include fat-soluble and water-soluble vitamins, minerals and trace elements. Macronutrients include proteins, fat and carbohydrates. Special attention is given to nutrient digestion, bioavailability, metabolism and excretion with some focus on energy metabolism.
Learning objective	To introduce the students to the both macro- and micronutrients in relation to food and metabolism.
Content	The course is devided into two parts. The lectutres on micronutrients are given by Prof. Zimmermann and the lectures on macronutrients are given by Prof. Wolfrum. Prof. Zimmermann discusses the micronutrients, including fat-soluble vitamins, water-soluble vitamins, minerals and trace elements. Prof. Wolfrum introduces basic nutritional aspects of proteins, fats, carbohydrates and energy metabolism. The nutrients are described in relation to digestion, absorption and metabolism. Special aspects of homeostasis and homeorhesis are emphasized.
Lecture notes	There is no script. Powerpoint presentations will be made available.
Literature	Elmadfa I & Leitzmann C: Ernährung des Menschen UTB Ulmer, Stuttgart, 4. überarb. Ausgabe 2004 ISBN-10: 3825280365; ISBN-13: 978-3825280369 Garrow JS and James WPT: Human Nutrition and Dietetics Churchill Livingstone, Edinburgh, 11th rev. ed. 2005 ISBN-10: 0443056277; ISBN-13: 978-0443056277
752-4005-00L	Food Microbiology I	W	3 credits	2V	M. Loessner
Abstract	This lecture is the first part of a one-year course. It offers insights into the fundamentals and applications of Food Microbiology. Contents include basic microbiology of the different bacteria, yeasts and molds present in foods, as well as the occurrence and control of foodborne pathogens and spoilage organisms.
Learning objective	The lecture offers insights into the fundamentals and applications of Food Microbiology. Contents include basic microbiology of the different bacteria, yeasts, molds and protozoa in foods, as well as the occurrence and control of foodborne pathogens and spoilage organisms. The focus of this first part of the two part lecture (Food Micro II is offered in the FS) will be on the organisms, but also on the factors which determine spoilage and foodborne disease.
Content	1. History of Food Microbiology 1.1. Short synopsis of foodborne microorganisms 1.2. Spoilage of Foods 1.3. Foodborne Disease 1.4. Food Preservation 1.5. VIP's of Food Microbiology 2. Overview of Microorganisms in Foods 2.1 Origin of foodborne Microorganisms 2.2. Bacteria 2.3. Yeasts 2.4. Molds 3. Microbial Spoilage of Foods 3.1. Intrinsic and Extrinsic Parameters 3.2. Meats, Seafoods, Eggs 3.3. Milk and Milk Products 3.4. Vegetable and Fruit Products 3.5. Miscellaneous (baked goods, nuts, spices, ready-to-eat products) 3.6. Drinks and Canned Foods 4. Foodborne Disease 4.1. Significance and Transmission of Foodborne pathogens 4.2. Staphylococcus aureus 4.3. Gram-positive Sporeformers (Bacillus & Clostridium) 4.4. Listeria monocytogenes 4.5. Salmonella, Shigella, Escherichia coli 4.6. Vibrio, Yersinia, Campylobacter 4.7. Brucella, Mycobacterium 4.8. Parasites 4.9. Viruses and Bacteriophages 4.0. Mycotoxins 4.11. Bioactive Amines 4.12. Miscellaneous (Antibiotic-resistant Bacteria, Biofilms)
Lecture notes	Electronic copies of the presentation slides (PDF) and additional material will be made available for download.
Literature	Recommendations will be given in the first lecture

Food Science General Courses
Number	Title	Type	ECTS	Hours	Lecturers
551-0317-00L	Immunology I	W	3 credits	2V	M. Kopf, A. Oxenius
Abstract	Introduction into structural and functional aspects of the immune system. Basic knowledge of the mechanisms and the regulation of an immune response.
Learning objective	Introduction into structural and functional aspects of the immune system. Basic knowledge of the mechanisms and the regulation of an immune response.
Content	- Introduction and historical background - Innate and adaptive immunity, Cells and organs of the immune system - B cells and antibodies - Generation of diversity - Antigen presentation and Major Histoincompatibility (MHC) antigens - Thymus and T cell selection - Autoimmunity - Cytotoxic T cells and NK cells - Th1 and Th2 cells, regulatory T cells - Allergies - Hypersensitivities - Vaccines, immune-therapeutic interventions
Lecture notes	Electronic access to the documentation will be provided. The link can be found at "Lernmaterialien"
Literature	- Kuby, Immunology, 7th edition, Freemen + Co., New York, 2009
Prerequisites / Notice	Immunology I (WS) and Immunology II (SS) will be examined as one learning entity in a "Sessionsprüfung".
752-2120-00L	Consumer Behaviour I	W	2 credits	2V	M. Siegrist, A. Bearth, B. S. Sütterlin
Abstract	Introduction in consumer research. The following aspects will be emphasized in the course: Consumer decision making, indiviudal determinants of consumer behavior, environmental influences on consumer behavior, influencing consumer behavior
Learning objective	Introduction in consumer research. The following aspects will be emphasized in the course: Consumer decision making, indiviudal determinants of consumer behavior, environmental influences on consumer behavior, influencing consumer behavior
752-1003-00L	Food Chemistry II	W+	3 credits	2V	L. Nyström, S. Boulos
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.
Learning 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
752-1103-00L	Food Analysis II	W+	3 credits	2V	T. Gude
Abstract	To get acquainted with the principles and applications of mass spectrometry in food analytics.
Learning objective	To get acquainted with the principles and applications of mass spectrometry in food analytics.
Content	Main focus: Mass spectrometry, applications of mass spectrometry (MS).
Lecture notes	The lectures are supplemented with handouts.
752-3001-00L	Food Process Engineering II	W+	3 credits	3G	P. Braun
Abstract	To procure students with the basics of mechanical process engineering with main focus on mechanical unit operations used in the food industry.
Learning objective	Training in mechanical unit operations and understanding of the related impact on food structure and properties.
Content	Darstellung von Partikelgrössenverteilungen, Trennen, Zerkleinern, Agglomerieren, Beschreibung von Haufwerken, Haftkräfte, Kapillarphänomene, Sedimentation, Fest Flüssig Trennung Es werden Übungen durchgeführt
Lecture notes	Script (ca. 100 pages, 80 figures), Lecturing slides
Literature	- F. Löffler, Grundlagen der mechanischen Verfahrenstechnik
Prerequisites / Notice	Voraussetzungen: Vorlesung in VTI, sowie physikalische und mathematische Grundkenntnisse
752-2000-00L	Food Materials Science	W+	4 credits	3G	R. Mezzenga, G. Nyström
Abstract	Principles of soft condensed matter applied to food polymers, surfactants and colloids
Learning objective	Understanding the fundamental physical principles ruling the self-assembly, aggregation, processing and structure-properties relationship in food systems constituted by polysaccharides (polymers), proteins (colloids) and lipids (surfactants).
752-6307-00L	Physiology and Anatomy III	W	3 credits	2V	W. Langhans
Abstract	Imparts a basic understanding of physiology and anatomy in man, focusing on the interrelations between morphology and function of the human organism. This is fostered by discussing all subjects from a functional point of view. One major topic of the lecture is food intake and digestion with its correlated chemosensory, endocrine and metabolic processes.
Learning objective	At the end of the course the students understand the basic functions of the organ systems and functionally important morphological features. One focus of the course is on aspects related to nutrition and overweight including the resulting diseases.
Lecture notes	Handouts for each topic will be made available on Moodle:
752-0300-00L	Scientific Practices in Food Science	W+	3 credits	2V	L. Nyström, S. Di Palma, P. A. Fischer, H. Gahlon
Abstract	Documentation and communication of scientific projects is one of the focal points of any scientific work. They take place at different times of a project and therefore have many aspects and different methodologies. The lecture takes up these steps and teaches the necessary methodical tools.
Learning objective	Understanding of the scientific approach to literature research, documentation, reporting, and communication of scientific projects and their results.
Content	- Literature (scientific publishing, sources and their quality), literature research, databases - Writing scientific reports in German and English - Practical statistics with examples and exercises - Create graphics and tables - Creation of a poster - Assessment, processing, reduction, and storage of data - Ethics in research (plagiarism, acknowledgements) - Other relevant topics
Prerequisites / Notice	keine

Food Science Laboratory Practice
Number	Title	Type	ECTS	Hours	Lecturers
752-4007-00L	Experimental Food Microbiology Number of participants limited to 48. Registration only after having attended the course Lebensmittel-Mikrobiologie I (752-4005-00L).	W	3 credits	4P	M. Schuppler
Abstract	Teaching of basic experimental knowledge for detection and identification of relevant microorganisms in food. Various practical experiments were accompanied by theoretic introductions to the different topics. The students become acquainted with state-of-the-art methods with main focus on modern molecular techniques for the rapid detection of food borne pathogens.
Learning objective	Teaching of basic experimental knowledge for detection and identification of relevant microorganisms in food.
Content	Grundtechniken für die mikrobiologische Untersuchung von Lebensmitteln, Qualitätssicherung, Anwendung von antimikrobiellen Wirkstoffen, Nachweismethoden für die wichtigsten pathogenen Keime aus Lebensmitteln und einzelnen Keimen aus fermentierten oder probiotischen Lebensmitteln mit klassischen Methoden (u.a. Anreicherungssysteme, ELISA, Enzymsysteme) und Methoden der Molekularbiologie (PCR, Hybridisierung, in situ-Nachweis), Durchführung von Gentransfermethoden mit Mikroorganismen (Konjugation, Transformation) und Bakteriophagen in Lebensmitteln
Lecture notes	Wird am Praktikumsanfang abgegeben.
Literature	- Krämer: "Lebensmittel-Mikrobiologie" (Ulmer; UTB) - Süssmuth et al.: "Mikrobiologisch-Biochemisches Praktikum" (Thieme)
Prerequisites / Notice	Important information! During the course we will work with the food-borne pathogen Listeria monocytogenes. Listeria monocytogenes represents a particular threat in case of pregnancy. Due to biosafety reasons participation is not allowed in case of pregnancy.
752-2002-00L	Food Technology Laboratory Course Number of participants limited to 55 Prerequisite: Attendance of the course 752-2001-00L "Food Technology".	W	2 credits	4P	H. Adelmann
Abstract	Practical laboratory work on pilot plant scale on important processes for selected foods from the raw material to the final product. Evaluation of food quality.
Learning objective	Know how and handling of the production from selected manufacturing processes to the preservation of food. Understanding the effects of important parameters to the preservation of food including the evaluation of the raw material and the intermediate as well as final products; Analyzing the effects with defined manufacturing processes on the quality of the final products; Evaluation of scientific and non-scientific information and sources.
Content	This practical course contains different experimental blocks: - Production of sterile canned goods, determination of sterilization conditions (obligation for all studying) - Production of long paste goods (humidification, drying process and Characteristic) - Production and processing of meat-loaf (employment of nitrite salts and their effect) - Production of potato flakes (Characteristic of the ingredients among other things content of strength and drying process) - Production of Tofu (from the soy bean to finished Tofu) - Hot extruding of corn semolina - Characteristic of wheat flour and production of bread (paste preparing/computations and various analyses)
Lecture notes	All information and the program will be sent to enrolled students prior to the start of the laboratory course by e-mail. The scripts for this course on the page of the course catalogue in learning materials are available online and can be viewed after login.
Literature	References are given in the manusscript.
Prerequisites / Notice	Prerequisite is the participation in the course 752-2001-00L Food Technology.

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