Search result: Catalogue data in Spring Semester 2019
Food Science Master  | ||||||
 Major in Food Processing | ||||||
| Disciplinary Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-2402-00L | Food Packaging | W | 2 credits | 2G | S. Yildirim | |
| Abstract | The course gives an introduction to food packaging and provides an overview of different packaging materials, their properties and influences on the quality and safety of food. The course also contains the main processes used to produce the major packaging materials and explains the different packaging processes used for individual food groups. Additionally, food packaging trends and new packaging | |||||
| Objective | Students learn to: -describe the technical and marketing functions of packaging -list the main packaging materials used for food and know the technical properties of the materials affecting the marketing and preservation of food -explain the major processes used to produce the plastic packaging materials and converting them into final packaging materials -describe main packaging processes and materials for different type of food products -aware of food and packaging interactions and possible migrations -explain the future packaging trends and describe the new packaging technologies and materials | |||||
| Content | Packaging functions Packaging materials Permeability of packaging materials and its effect on the quality of food Polymer processing technologies Packaging converting processes Packaging processes for food Packaging for major food groups and its influence on the shelf life Migration and legislation Packaging and sustainability Active packaging Intelligent and smart packaging Food packaging trends | |||||
| Lecture notes | Food Pakaging | |||||
| Literature | Gordon L. Robertson (2010): Food packaging and shelf life. Boca Raton, FL: Tylor & Francis. Han, Jung H. (Hrgb.) (2005): Innovations in food packaging. Amsterdam: Elsevier / Academic Press. Soroka Walter (2009): Packaging technology. Illinois: Institute of Packaging Professionals Roberson, Gordon L. (2006): Food packaging - principles and practice. Boca Raton, FL: Tylor & Francis. Lee, Sun Dong (2008): Food packaging science and technology. Boca Raton, FL: Tylor & Francis. Yam Kit L. 2009, The Wiley Encyclopedia of Pacakging Technology, Wiley | |||||
| 752-3022-00L | Food Factory Planning and Design | W | 3 credits | 2G | P. Beck, S. Padar | |
| Abstract | The focus is directed on the interaction (and interdependency) of the different crafts involved, mainly construction, building services, and installation engineering. Hygienic requirements have to be designed and finally are implemented in order to achieve international standards (GMP, IFS, BRC). Insight is given into contract and payment handling. | |||||
| Objective | Students learn about the tasks and responsibilities of the specialists (engineers, planners), organizations and distributors involved. Knowledge is provided on the coordination and guidance of people involved. An insight into hygienic and technical specifications as well as the regulatory framework is given. Finally, the implementation of a functional, ecological and cost efficient solution is discussed. | |||||
| Lecture notes | Vorlesungsunterlagen (besprochene Folien, ca. 190 Seiten) können von der Lehrdokumentenablage MyStudies heruntergeladen werden. | |||||
| 752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | C. Lacroix, C. Schwab, M. Stevens | |
| 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. | |||||
| 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. | |||||
| 752-3200-00L | Sustainable Food Processing | W+ | 3 credits | 2V | A. Mathys | |
| Abstract | This course gives an overview of the holistic approach in sustainable food processing via the consideration of the total value chain. Life cycle assessment as emerging tool in food process development will be introduced. | |||||
| Objective | Understanding of the fundamental knowledge, the interdisciplinary connections and tools of Sustainable Food Processing to enable system oriented thinking, including their need in society and their environmental, economic and social impact. Understanding of food production concepts for biomass and energy use efficiency, significant waste reduction along the food value chain as well as healthy and high quality food production. Awareness of future trends in sustainable food processing. | |||||
| Content | Life cycle assessment in food research and production Emerging combined processes based on mechanical, thermal and non-thermal techniques Novel protein sources Algae and insect biorefineries in urban environment Industry projects and experience in the presented topics | |||||
| Literature | Sustainable Food Processing Brijesh K. Tiwari (Editor), Tomas Norton (Editor), Nicholas M. Holden (Editor) ISBN: 978-0-470-67223-5 600 pages December 2013, Wiley-Blackwell International Reference Life Cycle Data System ILCD handbook ,developed by the Institute for Environment and Sustainability in the European Commission Joint Research Centre (JRC). http://publications.jrc.ec.europa.eu/repository/handle/JRC48157 Margni, M., and Curran, M. (2012). “Life cycle Impact Assessment.” In Life Cycle Assessment Handbook : A Guide for Environmentally Sustainable Products, John Wiley and Sons, Hoboken, NJ. Frischknecht, R.; Jungbluth, N.; Althaus, H.-J.; Doka, G., Dones, R.; Heck, T.; Hellweg, S.; Hischier R.; Nemecek, T.; Rebitzer, G.; Spielmann, M. (2005): The ecoinvent Database: Overview and Methodological Framework. In: The International Journal of Life Cycle Assessment Volume 10, Issue 1, 2005, 3-9, doi:10.1065/lca2004.10.181.1 Toepfl, S., Mathys, A., Heinz, V. & Knorr, D. (2006). Review: Potential of emerging technologies for energy efficient and environmentally friendly food processing. Food Reviews International, 22(4), 405 - 423. Sustainability of insect use for feed and food: Life Cycle Assessment perspective. Sergiy Smetana, Megala Palanisamy, Alexander Mathys, and Volker Heinz Journal of Cleaner Production, (2016) Amsterdam: Elsevier. Life cycle assessment of emerging technologies: The case of milk ultra-high pressure homogenisation. Lucia Valsasinaa, Massimo Pizzol, Sergiy Smetana, Erika S. Georget, Alexander Mathys, and Volker Heinz Journal of Cleaner Production, (2016) Amsterdam: Elsevier. Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment. Kemal Aganovic, Sergiy Smetana, Tara Grauwet, Stefan Toepfl, Alexander Mathys, Ann Van Loey, and Volker Heinz Journal of Cleaner Production, (2017) Amsterdam: Elsevier. Trivedi, J., Aila, M., Bangwal, D. P., Kaul, S., & Garg, M. O. (2015). Algae based biorefinery—How to make sense?. Renewable and Sustainable Energy Reviews, 47, 295-307. Enzing, C., Ploeg, M., Barbosa, M., & Sijtsma, L. (2014). Microalgae-based products for the food and feed sector: an outlook for Europe. IPTS Institute for Prospective technological Studies, JRC, Seville. Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013). Edible insects: future prospects for food and feed security (No. 171). Food and agriculture organization of the United nations (FAO). | |||||
| Methodology Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 751-1000-00L | Interdisciplinary Project  Only for Master Students in Agricultural Sciences and Food Sciences. Prerequisite: successful completion of the bachelor programme. | W+ | 4 credits | 3U | B. Dorn, E. Frossard, C. Hartmann, M. Schuppler, H. Adelmann, J. Baumgartner, E. Buff Keller, T. Dalhaus, M. Erzinger, A. K. Gilgen, A. Grahofer, R. Hüppi, G. Kaufmann, M. Kreuzer, J. Nuessli Guth, L. Nyström, H. Pausch, M. Siegrist, A. Walter | |
| Abstract | Die Studierenden der Agrar- und Lebensmittelwissenschaft erarbeiten in interdisziplinären Teams Lösungen für Fragestellungen, welche ihnen von Projektpartnern entlang der Nahrungsmittelwertschöpfungskette gestellt werden. Die Studierenden präsentieren und diskutieren die Lösungen an der Schlussveranstaltung und verfassen einen Projektbericht. | |||||
| Objective | Die Studierenden - können für Fragestellungen von Partnern aus der Schweizer Nahrungsmittelwertschöpfungskette wissen-schaftlich fundierte und praxistaugliche Lösungen entwickeln. - könne mit Hilfe von Grundlagen des Projektmanagements die Lösungsentwicklung zielgerichtet und effizient abwickeln sowie steuern. - kennen Elemente der Teamarbeit und können diese in ihrem Projektteam zur Erarbeitung und Lösungsentwicklung erfolgreich anwenden; - können die entwickelten Lösungen in mündlicher und schriftlicher Form nachvollziehbar, überzeugend und adressatengerecht präsentieren. - reflektieren die geleistete Arbeit im Projektteam, mit dem Coach und als Einzelperson und ziehen daraus Kon-sequenzen für ihr weiteres Handeln in Projektteams. | |||||
| Content | Die Studierenden der Agrar- und Lebensmittelwissenschaften bearbeiten Fragestellungen, welche ihnen von Projektpartnern aus der Praxis entlang der Schweizer Nahrungsmittelwertschöpfungskette gestellt werden. Dabei werden sie von einem Coach beider Studienrichtungen angeleitet und unterstützt. Sie lernen zudem selbstorganisiert ein praxisorientiertes Projekt in Zusammenarbeit mit dem Projektpartner und dem Coach abzuwickeln. Die Studierenden wenden ihre erworbenen fachlichen und überfachlichen Kompetenzen in ihrem Projektteam zur Erarbeitung und Entwicklung von Lösungen für die Fragestellungen des Projektpartners an. Die Studierenden präsentieren und diskutieren die Lösungen an der Schlussveranstaltung mit den Projektpartnern und verfassen einen schriftlichen Projektbericht zuhanden des Projektpartners. Die Studierenden reflektieren die geleistete Projektar-beit sowie ihre Team- und Projektmanagementkompetenzen. Vorlesungszeit, Selbststudium, externe Projekttage: Die Lehrveranstaltung findet am Donnerstag während dem Semester von 12:30-15:00 statt. Während der Semesterzeit arbeiten die Studierenden zudem ausserhalb der Vorlesungszeit im Selbststudium an den Projekten. Die externen Projekttage werden vom 17.6.19-20.6.19 im Seminarhaus Herzberg durchgeführt. | |||||
| Prerequisites / Notice | Unterrichtssprache: Deutsch | |||||
| 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, ellipsometry, microscopy, NMR, and thermoanalysis. The measuring principles and its application in the food and related areas will be discussed. | |||||
| 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. Hartmann, A. Bearth | |
| 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. | |||||
| 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 21.02 Introduction to the course and basic concepts of multivariate statistics (Hartmann) in Room HG D5.2 28.02 Data handling and exploration + SPSS Introduction (Hartmann) 07.03 Exercise 1a+b (Hartmann) 14.03 Basic Statistical Tests (Bearth) 21.03 Exercise 2: Basic Statistical Tests (Bearth) 28.03 Regression analysis (Hartmann) 04.04 Exercise 3: Regression analysis (Hartmann) 11.04 Variance Analysis (Bearth) 18.04 Exercise 4: Variance Analysis (Hartmann) 02.05 Reliability Analysis (Bearth) 09.05 Principle Component Analysis (Bearth) 16.05 Exercise 5: PCA and Reliability Analysis (Hartmann) 23.05 EXAM (Room will be announced) | |||||
| Literature | Field, A. (2013). Discovering Statistics Using SPSS (all Editions). Sage Publications. ISBN: 1-4462-4918-2 | |||||
| Prerequisites / Notice | This course will be given in English. | |||||
| Optional Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 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. | |||||
| 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. | |||||
| 752-1202-00L | 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. | |||||
| 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 | |||||
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann | |
| 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. | |||||
| 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. | |||||
| 752-3104-00L | Food Rheology II | W | 3 credits | 2G | P. A. Fischer | |
| Abstract | Food Rheology II addresses special chapters in rheology such as suspension and emulsion rheology, constitutive equations, extensional rheology, optical methods in rheology, and interfacial rheology. | |||||
| Objective | The rheology of complex materials such as solutions, emulsions, and suspension will be discussed. In addition, several advanced rheological techniques (extension, rheo-optics, interfacial rheology) will be introduced and discussed in light of material characterization of complex fluids. | |||||
| Content | Lectures will be given on structure and rheology of complex fluids (8h), constitutive equations (2h), optical methods in rheology (4h), extensional rheology (4h), and interfacial rheology (6h). | |||||
| Lecture notes | Notes will be handed out during the lectures. | |||||
| Literature | Provided in the lecture notes. | |||||
| Prerequisites / Notice | Attending Food Rheology I is beneficial but not mandatory. A short repetition of the basic principles of rheology will be given in the beginning of Food Rheology II. | |||||
| 752-1300-01L | Food Toxicology | W | 2 credits | 1V | S. J. Sturla, N. Antczak | |
| Abstract | Builds on a foundation in Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality. | |||||
| Objective | Course objectives are for the student to have a broad awareness of toxicant classes and toxicants relevant to food, and to know their identities (i.e. chemical structure or biological nature), origins, relevance of human exposures, general mode of biological action, and potential mitigation strategies. | |||||
| Content | Builds on a foundation in Toxicology fundamentals to address situations relevant to Food Science, Nutrition, and Food Safety & Quality. Representative topics: Toxic Phytochemicals and Mycotoxins, Industrial Contaminants and Packaging Materials, Toxicants formed During Food Processing, Alcohol and Tobacco. The class is comprised of bi-weekly lectures, independent reading, and preparation of an independent evaluation of a food-related toxin. | |||||
| Literature | Reading from the primary literature will be referenced in class and posted to the course website. | |||||
| Prerequisites / Notice | The course "Introduction to Toxicology" (752-1300-00V) is a prerequisite for the students who want to take this course. Equivalent course may be accepted; contact the instructor. | |||||
| 752-3102-00L | Process-Microstructure-Property Relationships | W | 3 credits | 2G | E. J. Windhab, P. Braun, A. M. Kratzer, M. Michel | |
| Abstract | This course is important for students to understand the relationships between the processing techniques, microstructures, and properties to develop tailored food products based on the mechanisms. | |||||
| Objective | Fundamentals, applications and industrial developments; Process related structuring mechanisms; Structure related property functions; Different forms of foods such as emulsions, suspensions, foams, powders, solids etc. | |||||
| Major in Food Quality and Safety | ||||||
| Disciplinary Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-1022-00L | Selected Topics in Food Chemistry | W | 3 credits | 2G | L. Nyström, T. M. Amrein, M. Erzinger | |
| Abstract | The course is divided into two parts: The first part focusses mainly on the process contaminant acrylamide and its relation to Maillard reaction. Further topics such as food taints are also covered. The second part is centered in cereal chemistry: main chemical components related to physicochemical, technological and nutritional properties of grain products. | |||||
| Objective | The main goal of the course are: a) Understand formation and mitigation of acrylamide b) Know challenges of food taints and important examples c) Understand the chemical composition and properties of cereal grains as raw materials for food, changes in composition during grain processing, and the effects of both on the nutritional properties of grain based products, such as breads, pasta, and breakfast cereals. | |||||
| Content | The first part of the course focusses on acrylamide. Regulatory aspects, chemistry of formation, options for mitigation for different foods are presented in detail. Food taints are another topic and some examples and challenges in food are highlighted. The second part of the course covers fundamental and modern aspects of cereal chemistry: composition of grains, physicochemical properties of main grain components (starch, proteins, fibres, lipids), and their effects on technological and nutritional properties of cereal grain products. Focus is put on chemical reactions and changes during common food processing (dough making, baking, extrusion, fermentation), reflecting also their effects on the nutritional and sensory properties of grain products. Furthermore, a special emphasis is put on dietary fibres and related phytochemicals in grains: 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) | |||||
| 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. | |||||
| 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 | |||||
| 752-4010-00L | 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 | 1G | M. Loessner, J. Klumpp, M. Schmelcher | |
| 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. | |||||
| 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, C. Schwab, M. Stevens | |
| 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. | |||||
| 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. | |||||
| 752-1300-01L | Food Toxicology | W | 2 credits | 1V | S. J. Sturla, N. Antczak | |
| Abstract | Builds on a foundation in Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality. | |||||
| Objective | Course objectives are for the student to have a broad awareness of toxicant classes and toxicants relevant to food, and to know their identities (i.e. chemical structure or biological nature), origins, relevance of human exposures, general mode of biological action, and potential mitigation strategies. | |||||
| Content | Builds on a foundation in Toxicology fundamentals to address situations relevant to Food Science, Nutrition, and Food Safety & Quality. Representative topics: Toxic Phytochemicals and Mycotoxins, Industrial Contaminants and Packaging Materials, Toxicants formed During Food Processing, Alcohol and Tobacco. The class is comprised of bi-weekly lectures, independent reading, and preparation of an independent evaluation of a food-related toxin. | |||||
| Literature | Reading from the primary literature will be referenced in class and posted to the course website. | |||||
| Prerequisites / Notice | The course "Introduction to Toxicology" (752-1300-00V) is a prerequisite for the students who want to take this course. Equivalent course may be accepted; contact the instructor. | |||||
| Methodology Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 751-1000-00L | Interdisciplinary Project Only for Master Students in Agricultural Sciences and Food Sciences. Prerequisite: successful completion of the bachelor programme. | W+ | 4 credits | 3U | B. Dorn, E. Frossard, C. Hartmann, M. Schuppler, H. Adelmann, J. Baumgartner, E. Buff Keller, T. Dalhaus, M. Erzinger, A. K. Gilgen, A. Grahofer, R. Hüppi, G. Kaufmann, M. Kreuzer, J. Nuessli Guth, L. Nyström, H. Pausch, M. Siegrist, A. Walter | |
| Abstract | Die Studierenden der Agrar- und Lebensmittelwissenschaft erarbeiten in interdisziplinären Teams Lösungen für Fragestellungen, welche ihnen von Projektpartnern entlang der Nahrungsmittelwertschöpfungskette gestellt werden. Die Studierenden präsentieren und diskutieren die Lösungen an der Schlussveranstaltung und verfassen einen Projektbericht. | |||||
| Objective | Die Studierenden - können für Fragestellungen von Partnern aus der Schweizer Nahrungsmittelwertschöpfungskette wissen-schaftlich fundierte und praxistaugliche Lösungen entwickeln. - könne mit Hilfe von Grundlagen des Projektmanagements die Lösungsentwicklung zielgerichtet und effizient abwickeln sowie steuern. - kennen Elemente der Teamarbeit und können diese in ihrem Projektteam zur Erarbeitung und Lösungsentwicklung erfolgreich anwenden; - können die entwickelten Lösungen in mündlicher und schriftlicher Form nachvollziehbar, überzeugend und adressatengerecht präsentieren. - reflektieren die geleistete Arbeit im Projektteam, mit dem Coach und als Einzelperson und ziehen daraus Kon-sequenzen für ihr weiteres Handeln in Projektteams. | |||||
| Content | Die Studierenden der Agrar- und Lebensmittelwissenschaften bearbeiten Fragestellungen, welche ihnen von Projektpartnern aus der Praxis entlang der Schweizer Nahrungsmittelwertschöpfungskette gestellt werden. Dabei werden sie von einem Coach beider Studienrichtungen angeleitet und unterstützt. Sie lernen zudem selbstorganisiert ein praxisorientiertes Projekt in Zusammenarbeit mit dem Projektpartner und dem Coach abzuwickeln. Die Studierenden wenden ihre erworbenen fachlichen und überfachlichen Kompetenzen in ihrem Projektteam zur Erarbeitung und Entwicklung von Lösungen für die Fragestellungen des Projektpartners an. Die Studierenden präsentieren und diskutieren die Lösungen an der Schlussveranstaltung mit den Projektpartnern und verfassen einen schriftlichen Projektbericht zuhanden des Projektpartners. Die Studierenden reflektieren die geleistete Projektar-beit sowie ihre Team- und Projektmanagementkompetenzen. Vorlesungszeit, Selbststudium, externe Projekttage: Die Lehrveranstaltung findet am Donnerstag während dem Semester von 12:30-15:00 statt. Während der Semesterzeit arbeiten die Studierenden zudem ausserhalb der Vorlesungszeit im Selbststudium an den Projekten. Die externen Projekttage werden vom 17.6.19-20.6.19 im Seminarhaus Herzberg durchgeführt. | |||||
| Prerequisites / Notice | Unterrichtssprache: Deutsch | |||||
| 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, ellipsometry, microscopy, NMR, and thermoanalysis. The measuring principles and its application in the food and related areas will be discussed. | |||||
| 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 | |||||
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