Search result: Catalogue data in Spring Semester 2019

Food Science Master Information
Major in Human Health, Nutrition and Environment (Progr. Reg. 2006)
This section is only for the Food Science MSc Regulaiton 2006.

Definition of modules see study guide Food Science
Disciplinary Subjects
Disciplinary Subjects: Module Public Health (compulsory) + an additional module (Infectious Diseases, Nutrition and Health or Environment and Health). For each module a minimum of 10 CPs has to be required.
752-6104-00LNutrition for Health and DevelopmentW+2 credits2VM. B. Zimmermann
AbstractThe course presents nutrition and health issues with a special focus on developing countries. Micronutrient deficiencies including assessment and prevalence and food fortification with micronutrients.
ObjectiveKnowing commonly used nutrition and health indicators to evaluate the nutritional status of populations. Knowing and evaluating nutritional problems in developing countries. Understanding the problem of micronutrient deficiencies and the principles of food fortification with micronutrients.
ContentThe course presents regional and global aspects and status of food security and commonly used nutrition and health indicators. Child growth, childhood malnutrition and the interaction of nutrition and infectious diseases in developing countries. Specific nutritional problems in emergencies. The assessment methods and the prevalence of micronutrient deficiencies at regional and global level. The principles of food fortification with micronutrients and examples fortification programs.
Lecture notesThe lecture details are available.
LiteratureLeathers and Foster, The world food problem, Tackling the causes of undernutrition in the third world. 3rd ed., 2004. Semba and Bloem, Nutrition and health in developing countries, 2nd edition, Humana Press, 2008. WHO, FAO, Guidelines on food fortification with micronutrients, WHO, 2006.
363-1066-00LDesigning Effective Projects for Promoting Health@Work Restricted registration - show details
Number of participants limited to 30.
W3 credits2GG. Bauer, R. Brauchli, G. J. Jenny
AbstractThe fast changing, flexible and performance-oriented economy implies increasing challenges and opportunities for the health of employees. Creating good working conditions and promoting healthy lifestyles of employees becomes more and more important for employers and employees. Students learn how to develop an effective, real-life project of their choice to promote health@work.
ObjectiveStudents become familiar with challenges and opportunities of a changing world of work. They get an overview of intervention approaches and principles in the fields of worksite health promotion as well as work and organizational psychology. On this basis, they learn how to develop an effective, real life worksite health promotion project of their choice – addressing lifestyle factors or working conditions.
During the project work, they learn to follow the typical phases of selecting/framing a relevant work-related health issue, conducting an analysis, formulating smart objectives, developing a realistic action plan, estimating the time and money needed for these actions, and finally evaluating the impact of the project. This will strengthen their general project management skills.
Students will know how to apply key quality criteria of health promotion projects: 1.) how to follow a systematic, evidence-based approach (project management), 2.) how to assure involvement of and thus acceptance by the users (participation), 3.) how to consider both individual, lifestyle-related and organizational, work-related factors (comprehensiveness), and 4.) how to integrate the project into the routine of the organization to assure sustainability (integration). This will increase the impact of future health promotion projects developed by the students.
D-MTEC students will be able to systematically address employee health and performance in their future management practice. D-HEST students will be able to apply their health promotion knowledge to the challenging context of corporations. D-USYS students will be able to consider lifestyle factors and the working environment in their future work. The exchange among these interdisciplinary student groups will foster their ability to solve real life problems in a transdisciplinary manner. Finally, students get acquainted how to design their future work in a health promoting way.
Content1. Challenges in health@work and intervention approaches
2. Lifestyle interventions at work incl. digital tools
3. Personal and organizational strategies for promoting healthy work
4. Core concepts, values and principles in promoting health@work;
introduction to project work & 7-pillar planning model
5. Framing and analysis of health@work issues
6. Participatory priority setting in health@work projects and defining outcome objectives
7. Combining levels of interventions and defining process objectives
8. Project management
9. Evaluation of process and outcomes
10. Preparation* & presentation of posters of group work

Each lecture combines an input by an expert in the respective field and group discussions. During 8 sessions students will directly apply the acquired knowledge to an own, individual project on a self-chosen topic on health@work. Tutors closely support the students in designing their projects. During the last two dates, the students present their projects to the entire class in a poster format. This presentation will be commented by the course leader and serves as the final course assessment.
Prerequisites / NoticeA course for students dedicated to applied learning through projects. As the whole course is designed as a hands-on workshop for the students, active participation in all lectures is expected. Class size limited to 30 students.
Methodology Subjects
Methodology Subjects (total of 10 CP) correspond to the compulsory course 'Human Health, Nutrition and Environment: Term Paper' (6 CP). Additional 4 CP can be seleced from the list of methodological courses.
752-2110-00LMultivariate Statistical Analysis Restricted registration - show details W3 credits2VC. Hartmann, A. Bearth
AbstractThe 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.
ObjectiveStudents will learn to use multivariate analysis methods and to interpret their results, by means of theory and practice.
ContentThis 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.


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)
LiteratureField, A. (2013). Discovering Statistics Using SPSS (all Editions). Sage Publications. ISBN: 1-4462-4918-2
Prerequisites / NoticeThis course will be given in English.
752-2310-00LPhysical Characterization of FoodW3 credits2VP. A. Fischer, R. Mezzenga
AbstractIn 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.
ObjectiveThe 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.
ContentLectures will be given on light scattering techniques (4h), interfacial tension measurements (4h), microscopy (4h), small angle scattering (4h), NMR (4h), and thermoanalysis (2h).
Lecture notesNotes will be handed out during the lectures.
LiteratureProvided in the lecture notes
752-6201-00LResearch Methodology in Nutrition Information W3 credits2VI. Herter-Aeberli
AbstractThe lectures cover different methodologies applied in the field of nutrition research including methods to assess mineral/vitamin status, body composition, immunochemical techniques, animal studies, and food sensory science and with a speical focus on theoretical and practical knowledge of dietary assessment studies. The challenge of ethical issues in human studies is illustrated and discussed.
ObjectiveTo get an overview of research methodologies used in the field of nutrition and to become more familiar with some of the most important methods.
ContentThe methodologies include stable isotope techniques, balance studies, body composition assessment, immunochemical techniques, animal studies and food sensory science. The challenge of ethical issues in human studies will be illustrated and discussed.
The theoretical and practical knowledge of dietary assessment methods will be imparted including an assessment of own nutrient intake. The dietary assessments will be evaluated using a nutrient software and statistical analysis.
Optional Subjects
Selection of an additional module not already taken as Disciplinary Subjects. Selection is made from the modules Infectious Diseases, Nutrition and Health or Environment and Health.
752-6102-00LThe Role of Food and Nutrition for Disease PreventionW3 credits2VM. Andersson
AbstractThe course teaches the links between the diet and the etiology and progression of chronic diseases.
ObjectiveTo examine and understand the protective effects of foods and food ingredients in the maintenance of health and the prevention of chronic disease, as well as the progression of complications of chronic diseases.
ContentThe course evaluates food and nutrition in relation to primary and secondary prevention of chronic diseases.
Lecture notesThere is no script. Powerpoint presentations and relevant literature will be made available online to students.
LiteratureObligatory course literature to be provided by the responsible lecturer and the individual invited lecturers.
Prerequisites / NoticeNo compulsory prerequisites, but prior completion of Introduction to Nutritional Science (752-6001-00L) and Advanced Topics in Nutritional Science (752-6002-00L) is strongly adviced.
752-6302-00LPhysiology of Eating Information W3 credits2VW. Langhans
AbstractIntroduction to the basic knowledge necessary for an understanding of the physiology and pathology of hunger, satiety, and body weight control, how this knowledge is generated, and how it helps improve nutritional advice for healthy people as well as nutritional guidelines for patients.
ObjectiveThis course requires basic knowledge in physiology and is designed to build on course HE03 “Selected Topics in Physiology Related to Nutrition.” The course covers psychological and physiological determinants of food selection and amount eaten. The aim is to introduce the students to (a) the basic knowledge necessary for an understanding of the physiology and pathology of hunger, satiety, and body weight control, (b) how new scientific knowledge in this area is generated, (c) how this basic knowledge helps improve nutritional advice for healthy people as well as nutritional guidelines for patients. Major topics are: Basic scientific concepts for the physiological study of eating in animals and humans; the psychopharmacology of reward; endocrine and metabolic controls of eating; the neural control of eating; psychological aspects of eating; eating behavior and energy balance; exercise, eating and body weight; popular diets and their evaluation; epidemiology, clinical features and the treatment of psychiatric eating disorders; epidemiology, clinical features and the treatment of obesity, including related aspects of non-insulin dependent diabetes; mechanisms of cachexia and anorexia during illness; exogenous factors that influence eating, including pharmaceutical drugs, alcohol, coffee, etc.
Lecture notesHandouts will be provided
LiteratureLiterature will be discussed in class
701-1312-00LAdvanced EcotoxicologyW3 credits2VR. Eggen, E. Janssen, K. Schirmer, M. Suter
AbstractThis course will take up the principles of environmental chemistry and ecotoxicology from the bachelor courses and deepen the understanding on selected topics. Linkages will be made between i) bioavailability and effects, ii) structures of compounds and modes of toxic action, iii) effects over various biological levels, moderated by environmental factors, iv) chemical and biological assessments
Objective- Understanding the key processes involved in fate, behavior and the bioaccumulation of (mainly) organic contaminants
- Overview on and understanding of mechanisms of toxicity
- linking structures and characteristics of compounds with effects
- processes in hazard assessment and risk assessment
- get insight in integrative approaches in ecotoxicology
ContentUnits 1-3: Fate of contaminants, dynamic interactions with the (a)biotic environment, toxikokinetics
- physico-chemical properties
- partitioning processes in environmental compartments
- partitioning to biota
- bioavailability and bioaccumulation concepts
- partitioning in biota

Units 4-6: Toxicodynamics (effect of contaminants on biota)
- internal concentrations; dose-response concept
- molecular mechanisms of toxic actions - classification
- Exercise: databases and estimation of toxicity

Unit 7-10: Toxic effects: from molecular to ecosystems
- complex mechanisms and feedback loops
- mixtures and multiple stressors
- stress- and adaptive responses
- dynamic exposures
- confounding factors, food web interactions
- Exercise: linking compounds with modes of toxic action

Unit 11: metal ecotoxicology

Unit 12-14: integrative approaches and case studies
- bioassays, -omics, systems ecotoxicology, phenotypic anchoring
- in vivo versus in vitro biotesting
- linking chemical with biological analytics
- bioassay-directed fractionation and identification
- (inter) national case studies and linkage of learned with approaches in practice
Lecture notesParts of scripts will be distributed, otherwise copies of overheads and selected publications
LiteratureR.P. Schwarzenbach, P.M. Gschwend, D.M. Imboden, Environmental Organic Chemistry, third edition, Wiley, 2005

C.J. van Leeuwen, J.L.M. Hermens (Editoren), Risk Assessment of Chemicals: An Introduction, Kluwer, 1995

Principles of ecotoxicology, CH Walker, RM Sibly, SP Hopkin, DB Peakall, fourth edition, CRC Press, 2012
Prerequisites / NoticeRequired:

1. Basics in environmental chemistry

2. Basics in environmental toxicology
701-0662-00LEnvironmental Impacts, Threshold Levels and Health Effects Information W3 credits2VC.‑T. Monn, M. Brink
AbstractEnvironmental impacts on human health and well-being will be discussed. Concepts and methods for exposure measurements and assessments will be shown. In the first part of the semester, air pollutants (for example for ozone, and fine particles).
In the second part, noise, its effects and control, will be covered.
Objective- to understand the basic concepts of an exposure assessment (air, noise)
- to know methods used in health effect research
- to know criteria and methods for setting threshold levels
ContentAir Pollutants
- sources of pollutants (indoors and outdoors)
- concepts of an exposure assessment
- measurement methods for gases and particles
- health effect of pollutants (methods, most important pollutants, such as fine particles and ozone)

- Introduction to acoustics, Measurement, Hearing
- Auditory processing
- Exposure assessment of noise
- Noise effects, Exposure-effect relationships
- Basics of noise control and abatement, exposure limits
- Noise abatement policy
Lecture notesPresentations (ppt, pdf) will be sent by email.
Literaturesee references in the scripts.
701-1350-00LCase Studies in Environment and HealthW4 credits2VK. McNeill, N. Borduas-Dedekind, T. Julian
AbstractThis course will focus on a few individual chemicals and pathogens from different standpoints: their basic chemistry or biology, their environmental behavior, (eco)toxicology, and human health impacts. The course will draw out the common points in each chemical or pathogen's history.
ObjectiveThis course aims to illustrate how the individual properties of chemicals and pathogens along with societal pressures lead to environmental and human health crises. The ultimate goal of the course is to identify common aspects that will improve prediction of environmental crises before they occur. Students are expected to participate actively in the course, which includes the critical reading of the pertinent literature and class presentations.
ContentEach semester will feature case studies of chemicals and pathogens that have had a profound effect on human health and the environment. The instructors will present eight of these and the students will present approx. six in groups of three or four. Students will be expected to contribute to the discussion and, on selected topics, to lead the discussion.
Lecture notesHandouts will be provided as needed.
LiteratureHandouts will be provided as needed.
701-1704-01LHealth Impact Assessment: Concepts and Case StudiesW3 credits2VM. Winkler, C. Guéladio, M. Röösli, J. M. Utzinger
AbstractThis course introduces the concept of health impact assessment (HIA) and discusses a suite of case studies in industrialised and developing countries. HIA pursues an inter- and multidisciplinary approach, employs qualitative and quantitative methods with the overarching goal to influence decision-making.
ObjectiveAfter successful completion of the course, students should be able to:
o critically reflect on the concept of HIA and the different steps from screening to implementation and monitoring; and
o apply specific tools and methodologies for HIA of policies, programmes and projects in different social, ecological and epidemiological settings.
ContentThe course will present a broad set of tools and methods for the systematic and evidence-based judgment of potential health effects related to policies, programmes and projects. Methodological features will be introduced and applied to a variety of case studies in the public sector (e.g. traffic-related air pollution, passive smoking and waste water management) and private sector (e.g. water resource developments and extractive industries) all over the world.
Lecture notesHandouts will be distributed.
LiteratureWhenever possible, at least one peer-reviewed paper will be made available for each session.
701-1708-00LInfectious Disease DynamicsW4 credits2VS. Bonhoeffer, R. D. Kouyos, R. R. Regös, T. Stadler
AbstractThis course introduces into current research on the population biology of infectious diseases. The course discusses the most important mathematical tools and their application to relevant diseases of human, natural or managed populations.
ObjectiveAttendees will learn about:
* the impact of important infectious pathogens and their evolution on human, natural and managed populations
* the population biological impact of interventions such as treatment or vaccination
* the impact of population structure on disease transmission

Attendees will learn how:
* the emergence spread of infectious diseases is described mathematically
* the impact of interventions can be predicted and optimized with mathematical models
* population biological models are parameterized from empirical data
* genetic information can be used to infer the population biology of the infectious disease

The course will focus on how the formal methods ("how") can be used to derive biological insights about the host-pathogen system ("about").
ContentAfter an introduction into the history of infectious diseases and epidemiology the course will discuss basic epidemiological models and the mathematical methods of their analysis. We will then discuss the population dynamical effects of intervention strategies such as vaccination and treatment. In the second part of the course we will introduce into more advanced topics such as the effect of spatial population structure, explicit contact structure, host heterogeneity, and stochasticity. In the final part of the course we will introduce basic concepts of phylogenetic analysis in the context of infectious diseases.
Lecture notesSlides and script of the lecture will be available online.
LiteratureThe course is not based on any of the textbooks below, but they are excellent choices as accompanying material:
* Keeling & Rohani, Modeling Infectious Diseases in Humans and Animals, Princeton Univ Press 2008
* Anderson & May, Infectious Diseases in Humans, Oxford Univ Press 1990
* Murray, Mathematical Biology, Springer 2002/3
* Nowak & May, Virus Dynamics, Oxford Univ Press 2000
* Holmes, The Evolution and Emergence of RNA Viruses, Oxford Univ Press 2009
Prerequisites / NoticeBasic knowledge of population dynamics and population genetics as well as linear algebra and analysis will be an advantage.
752-1300-01LFood Toxicology Information W2 credits1VS. J. Sturla, N. Antczak
AbstractBuilds on a foundation in Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality.
ObjectiveCourse 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.
ContentBuilds 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.
LiteratureReading from the primary literature will be referenced in class and posted to the course website.
Prerequisites / NoticeThe 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.
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