Search result: Catalogue data in Autumn Semester 2019
Food Science Master  | ||||||
 Major in Human Health, Nutrition and Environment (Progr. Reg. 2017)This section is only for the Food Science MSc Regulation 2017. | ||||||
| Module | ||||||
| Module Public Health The module Public Health is compulsory for all students in the major Human Health, Nutrition and Environment. | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 401-0629-00L | Applied Biostatistics | W+ | 4 credits | 3G | M. Tanadini | |
| Abstract | This course covers the main methods used in Biostatistics. It starts by revising Linear Models (Regression, Anova), then moves to Generalised Linear Models (logistic regression and methods for count data) and finally introduces more advanced topics (Linear Mixed-Effects Models and Survival Analysis). The course strongly focuses on applied aspects of data analysis. | |||||
| Learning objective | After this course students: - revised Linear Models - revised or got introduced to Generalised Linear Models - got introduced to Linear Mixed-Effects Models and Survival Analysis - are able to select among these methods to solve an applied problem in Biostatistics - can perform the analysis using the statistical software R - can interpret the results of such an analysis and draw valid "biological" conclusions | |||||
| Content | This course is structured into three parts. The first part focuses on Linear and Generalised Linear Models. The second part introduces more advanced methodologies such as Linear Mixed-Effects Models and Survival Analysis. Both, part one and two will included the following topics: exploratory data analysis, model fitting, model "selection", residual diagnostics, model validation and results interpretation. Analyses will be carried out by using the statistical software R. Finally, in the third part of the course students will be analysing real-world data sets to put into practice the knowledge and skills acquired during the first two parts. | |||||
| Prerequisites / Notice | The statistical software R will be used in the exercises. If you are unfamiliar with R, it is highly recommend to view the online R course etutoR. | |||||
| 752-6105-00L | Epidemiology and Prevention | W | 3 credits | 2V | M. Puhan, R. Heusser | |
| Abstract | The module „Epidemiology and prevention“ describes the process of scientific discovery from the detection of a disease and its causes, to the development and evaluation of preventive and treatment interventions and to improved population health. | |||||
| Learning objective | The overall goal of the course is to introduce students to epidemiological thinking and methods, which are criticial pillars for medical and public health research. Students will also become aware on how epidemiological facts are used in prevention, practice and politics. | |||||
| Content | The module „Epidemiology and prevention“ follows an overall framework that describes the course of scientific discovery from the detection of a disease to the development of prevention and treatment interventions and their evaluation in clinical trials and real world settings. We will discuss study designs in the context of existing knowledge and the type of evidence needed to advance knowledge. Examples form nutrition, chronic and infectious diseases will be used in order to show the underlying concepts and methods. | |||||
| 752-6151-00L | Public Health Concepts | W+ | 3 credits | 2V | R. Heusser | |
| Abstract | The module "public health concepts" offers an introduction to key principles of public health. Students get acquainted with the concepts and methods of epidemiology. Students also learn to use epidemiological data for prevention and health promotion purposes. Public health concepts and intervention strategies are presented, using examples from infectious and chronic diseases. | |||||
| Learning objective | At the end of this module students are able: - to interpret the results of epidemiological studies - to critically assess scientific literature - to know the definition, dimensions and determinants of health - to plan public health interventions and health promotion projects | |||||
| Content | Concepts of descriptive and analytical epidemiology, study designs, measures of effect, confounding and bias, screening, surveilllance, definition of health and health promotion, health dimensions and health determinants, prevention strategies, public health interventions, public health action cycle, epidemiology and prevention of infectious and chronic diseases (HIV, Tuberculosis, Obesity, Public health nutrition). | |||||
| Lecture notes | Handouts are provided to students in the classroom. | |||||
| Module Infectious Diseases | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 701-1703-00L | Evolutionary Medicine for Infectious Diseases  Number of participants limited to 35. | W | 3 credits | 2G | A. Hall | |
| Abstract | This course explores infectious disease from both the host and pathogen perspective. Through short lectures, reading and active discussion, students will identify areas where evolutionary thinking can improve our understanding of infectious diseases and, ultimately, our ability to treat them effectively. | |||||
| Learning objective | Students will learn to (i) identify evolutionary explanations for the origins and characteristics of infectious diseases in a range of organisms and (ii) evaluate ways of integrating evolutionary thinking into improved strategies for treating infections of humans and animals. This will incorporate principles that apply across any host-pathogen interaction, as well as system-specific mechanistic information, with particular emphasis on bacteria and viruses. | |||||
| Content | We will cover several topics where evolutionary thinking is relevant to understanding or treating infectious diseases. This includes: (i) determinants of pathogen host range and virulence, (ii) dynamics of host-parasite coevolution, (iii) pathogen adaptation to evade or suppress immune responses, (iv) antimicrobial resistance, (v) evolution-proof medicine. For each topic there will be a short (< 20 minutes) introductory lecture, before students independently research the primary literature and develop discussion points and questions, followed by interactive discussion in class. | |||||
| Literature | The focus is on primary literature, but for some parts the following text books provide good background information: Schmid Hempel 2011 Evolutionary Parasitology Stearns & Medzhitov 2016 Evolutionary Medicine | |||||
| Prerequisites / Notice | A basic understanding of evolutionary biology, microbiology or parasitology will be advantageous but is not essential. | |||||
| 701-1471-00L | Ecological Parasitology Number of participants limited to 20. A minimum of 6 students is required that the course will take place. Waiting list will be deleted on 27.09.2019. | W | 3 credits | 1V + 1P | J. Jokela, C. Vorburger | |
| Abstract | Course focuses on the ecology and evolution of macroparasites and their hosts. Through lectures and practical work, students learn about diversity and natural history of parasites, adaptations of parasites, ecology of host-parasite interactions, applied parasitology, and human macroparasites in the modern world. | |||||
| Learning objective | 1. Identify common macroparasites in aquatic organisms. 2. Understand ecological and evolutionary processes in host-parasite interactions. 3. Conduct parasitological research | |||||
| Content | Lectures: 1. Diversity and natural history of parasites (i.e. systematic groups and life-cycles). 2. Adaptations of parasites (e.g. evolution of life-cycles, host manipulation). 3. Ecology of host-parasite interactions (e.g. parasite communities, effects of environmental changes). 4. Ecology and evolution of parasitoids and their applications in biocontrol 5. Human macroparasites (schistosomiasis, malaria). Practical exercises: 1. Examination of parasitoids of aphids. 2. Examination of parasites in molluscs (identification and examination of host exploitation strategies). 3. Examination of parasites in amphipods (identification and examination of effects on hosts). | |||||
| Prerequisites / Notice | The three practicals will take place at the 1.10.2019, the 15.10.2019 and the 5.11.2019 at Eawag Dübendorf from 08:15 - 12:00. Note that each practical takes 2 hours longer than the weekly lecture. | |||||
| 551-0223-00L | Immunology III | W | 4 credits | 2V | M. Kopf, S. B. Freigang, J. Kisielow, S. R. Leibundgut, A. Oxenius, C. Schneider, E. Slack, R. Spörri, L. Tortola | |
| Abstract | This course provides a detailed understanding of - development of T and B cells - the dynamics of a immune response during acute and chronic infection - mechanisms of immunopathology - modern vaccination strategies Key experimental results will be shown to help understanding how immunological text book knowledge has evolved. | |||||
| Learning objective | Obtain a detailed understanding of - the development, activation, and differentiation of different types of T cells and their effectormechanisms during immune responses, - Recognition of pathogenic microorganisms by the host cells and molecular events thereafter, - events and signals for maturation of naive B cells to antibody producing plasma cells and memory B cells. - Optimization of B cell responses by intelligent design of new vaccines | |||||
| Content | o Development and selection of CD4 and CD8 T cells, natural killer T cells (NKT), and regulatory T cells (Treg) o NK T cells and responses to lipid antigens o Differentiation, characterization, and function of CD4 T cell subsets such as Th1, Th2, and Th17 o Overview of cytokines and their effector function o Co-stimulation (signals 1-3) o Dendritic cells o Evolution of the "Danger" concept o Cells expressing Pattern Recognition Receptors and their downstream signals o T cell function and dysfunction in acute and chronic viral infections | |||||
| Literature | Documents of the lectures are available for download at: https://moodle-app2.let.ethz.ch/course/view.php?id=2581¬ifyeditingon=1 | |||||
| Prerequisites / Notice | Immunology I and II recommended but not compulsory | |||||
| 752-4009-00L | Molecular Biology of Foodborne Pathogens | W | 3 credits | 2V | M. Loessner, M. Schuppler | |
| Abstract | The course offers detailed information on selected foodborne pathogens and toxin producing organisms; the focus lies on relevant molecular biological aspects of pathogenicity and virulence, as well as on the occurrence and survival of these organisms in foods. | |||||
| Learning objective | Detailed and current status of research and insights into the molecular basis of foodborne diseases, with focus on interactions of the microorganism or the toxins they produce with the human system. Understanding the relationship between specific types of food and the associated pathogens and microbial risks. Another focus lies on the currently available methods and techniques useful for the various purposes, i.e., detection, differentiation (typing), and antimicrobial agents. | |||||
| Content | Molecular biology of infectious foodborne pathogens (Listeria, Vibrio, E. coli, Campylobacter, etc) and toxin-producing organisms (Bacillus, Clostridium, Staphylococcus). How and under which conditions will toxins and virulence factors be produced, and how do they work? How is the interaction between the human host and the microbial pathogen? What are the roles of food and the environment ? What can be done to interfere with the potential risks? Which methods are best suited for what approach? Last, but not least, the role of bacteriophages in microbial pathogenicity will be highlighted, in addition to various applications of bacteriophage for both diagnostics and antimicrobial intervention. | |||||
| Lecture notes | Electronic copies of the presentation slides (PDF) and additional material will be made available for download to registered students. | |||||
| Literature | Recommendations will be given in the first lecture | |||||
| Prerequisites / Notice | Lectures (2 hours) will be held as a single session of approximately 60+ minutes (10:15 until approx. 11:15 h), without break ! | |||||
| 701-0263-01L | Seminar in Evolutionary Ecology of Infectious Diseases | W | 3 credits | 2G | R. R. Regös, S. Bonhoeffer | |
| Abstract | Students of this course will discuss current topics from the field of infectious disease biology. From a list of publications, each student chooses some themes that he/she is going to explain and discuss with all other participants and under supervision. The actual topics will change from year to year corresponding to the progress and new results occuring in the field. | |||||
| Learning objective | This is an advanced course that will require significant student participation. Students will learn how to evaluate and present scientific literature and trace the development of ideas related to understanding the ecology and evolutionary biology of infectious diseases. | |||||
| Content | A core set of ~10 classic publications encompassing unifying themes in infectious disease ecology and evolution, such as virulence, resistance, metapopulations, networks, and competition will be presented and discussed. Pathogens will include bacteria, viruses and fungi. Hosts will include animals, plants and humans. | |||||
| Lecture notes | Publications and class notes can be downloaded from a web page announced during the lecture. | |||||
| Literature | Papers will be assigned and downloaded from a web page announced during the lecture. | |||||
| Module Nutrition and Health | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-6101-00L | Dietary Etiologies of Chronic Disease | W | 3 credits | 2V | M. B. Zimmermann | |
| Abstract | To have the student gain understanding of the links between the diet and the etiology and progression of chronic diseases, including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies. | |||||
| Learning objective | To examine and understand the protective effect of foods and food ingredients in the maintenance of health and the prevention of chronic disease, as well as the progression of complications of the chronic diseases. | |||||
| Content | The course evaluates food and food ingredients in relation to primary and secondary prevention of chronic diseases including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies. | |||||
| Lecture notes | There is no script. Powerpoint presentations will be made available on-line to students. | |||||
| Literature | To be provided by the individual lecturers, at their discretion. | |||||
| Prerequisites / Notice | No compulsory prerequisites, but prior completion of the courses "Introduction to Nutritional Science" and "Advanced Topics in Nutritional Science" is strongly advised. | |||||
| 752-2122-00L | Food and Consumer Behaviour | W | 2 credits | 2V | M. Siegrist, C. Hartmann | |
| Abstract | This course focuses on food consumer behavior, consumer's decision-making processes and consumer's attitudes towards food products. | |||||
| Learning objective | The course provides an overview about the following topics: Factors influencing consumer's food choice, food and health, attitudes towards new foods and food technologies, labeling and food policy issues | |||||
| 752-5103-00L | Functional Microorganisms in Foods | W | 3 credits | 2G | C. Lacroix, A. Geirnaert, A. Greppi | |
| Abstract | This integration course will discuss new applications of functional microbes in food processing and products and in the human gut. Selected topics will be used to illustrate the rapid development but also limits of basic knowledge for applications of functional microorganisms to produce food with high quality and safety, and for health benefits for consumers. | |||||
| Learning objective | To understand the principles, roles and mechanisms of microorganisms with metabolic activities of high potential for application in traditional and functional foods, and for benefiting human health. This course will integrate basic knowledge in food microbiology, physiology, biochemistry, and technology. | |||||
| Content | This course will address selected and current topics targeting functional characterization and new applications of microorganisms in food and for promoting human health. Specialists from the Laboratory of Food Biotechnology, as well as invited speakers from the industry will contribute to different topics: - Probiotics and Prebiotics: human gut microbiota, functional foods and microbial-based products for gastrointestinal health and functionality, diet-microbiota interactions, molecular mechanisms; challenges for the production and addition of probiotics to foods. - Protective Cultures and Antimicrobial Metabolites for enhancing food quality and safety: antifungal cultures; bacteriocin-producing cultures (bacteriocins); long path from research to industry in the development of new protective cultures. - Legal and protection issues related to functional foods - Industrial biotechnology of flavor and taste development - Safety of food cultures and probiotics Students will be required to complete a Project on a selected current topic relating to functional culture development, application and claims. Project will involve information research and critical assessment to develop an opinion, developed in an oral presentation. | |||||
| Lecture notes | Copy of the power point slides from lectures will be provided. | |||||
| Literature | A list of topics for group projects will be supplied, with key references for each topic. | |||||
| Prerequisites / Notice | This lecture requires strong basics in microbiology. | |||||
| 752-6402-00L | Nutrigenomics | W | 3 credits | 2V | G. Vergères | |
| Abstract | Nutrigenomics - toward personalized nutrition? Breakthroughs in biology recently led nutrition scientists to apply modern tools (genomics, transcriptomics, proteomics, metabolomics, genetics, epigenetics) to the analysis of the interactions of food with humans. The lecture presents these tools and illustrates their application in selected topics relevant to human nutrition and food sciences. | |||||
| Learning objective | - Overall understanding of the transdisciplinary research being conducted under the term nutrigenomics. - Overall understating of the omics technologies used in nutrigenomics and their applications to human nutrition and food science. - Ability to critically evaluate the potential and risks associated with the field of nutrigenomics | |||||
| Content | - For the content of the script see section "Skript" below - The lecture is completed by presentations of the students (in group) of material related to the lecture. | |||||
| Lecture notes | The script is composed of circa 400 slides (ca 15 slides/lecture) organized in 8 modules Module A From biochemical nutrition research to nutrigenomics Module B Nutrigenetics Module C Nutri-epigenomics Module D Transcriptomics in nutrition research Module E Proteomics in nutrition research Module F Metabolomics in nutrition research Module G Nutritional systems biology Module H Personalized nutrition - opportunities and challenges | |||||
| Literature | No extra reading requested. Most slides in the lecture are referenced with web adresses. | |||||
| Prerequisites / Notice | Basic training in biochemistry, molecular biology, physiology, and human nutrition. Interest in interdisciplinary sciences linking molecular biology to human health. Interest in the application of analytical laboratory methods to the understanding of human biology, in particular nutrition. | |||||
| Module Environment and Health | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 701-1341-00L | Water Resources and Drinking Water | W | 3 credits | 2G | S. Hug, M. Berg, F. Hammes, U. von Gunten | |
| Abstract | The course covers qualitative (chemistry and microbiology) and quantitative aspects of drinking water from the resource to the tap. Natural processes, anthropogenic pollution, legislation of groundwater and surface water and of drinking water as well as water treatment will be discussed for industrialized and developing countries. | |||||
| Learning objective | The goal of this lecture is to give an overview over the whole path of drinking water from the source to the tap and understand the involved physical, chemical and biological processes which determine the drinking water quality. | |||||
| Content | The course covers qualitative (chemistry and microbiology) and quantitative aspects of drinking water from the resource to the tap. The various water resources, particularly groundwater and surface water, are discussed as part of the natural water cycle influenced by anthropogenic activities such as agriculture, industry, urban water systems. Furthermore legislation related to water resources and drinking water will be discussed. The lecture is focused on industrialized countries, but also addresses global water issues and problems in the developing world. Finally unit processes for drinking water treatment (filtration, adsorption, oxidation, disinfection etc.) will be presented and discussed. | |||||
| Lecture notes | Handouts will be distributed | |||||
| Literature | Will be mentioned in handouts | |||||
| 376-1353-00L | Nanostructured Materials Safety | W | 2 credits | 1V | P. Wick | |
| Abstract | Fundamentals in nanostructured material - living system interactions focusing on the main exposure routes, lung, gastrointestinal tract, skin and intravenous injection | |||||
| Learning objective | Understanding the potential side effects of nanomaterials in a context-specific way, enabling to evaluate nanomaterial safety and provide knowledge to design safer materials | |||||
| Lecture notes | Handouts provided during the classes and references therein as well as primary literature as case studies will be posted to the course website | |||||
| Prerequisites / Notice | course "Introduction to Toxicology" | |||||
| Term Paper | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 701-1701-00L | Human Health, Nutrition and Environment: Term Paper Only for students of the Major Human Health, Nutrition and Environment. | O | 6 credits | 13A | J. Nuessli Guth, T. Julian, K. McNeill, M. B. Zimmermann | |
| Abstract | Writing of a review paper of scientific quality on a topic in the domain of Human Health, Nutrition and Environment based on critical evaluation of scientific literature. | |||||
| Learning objective | - Acquisition of knowledge in the field of the review paper - Assessment of original literature as well as synthesis and analysis of the findings - Practising of academic writing in English - Giving an oral presentation with discussion on the topic of the review paper | |||||
| Content | Topics are offered in the domains of the major 'Human Health, Nutrition and Environment' covering 'Public Health', 'Infectious Diseases', 'Nutrition and Health' and 'Environment and Health'. | |||||
| Lecture notes | Guidelines will be handed out in the beginning. | |||||
| Literature | Literature will be identified based on the topic chosen. | |||||
| Methodology Subjects The courses are offered in the spring semester | ||||||
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