Suchergebnis: Katalogdaten im Herbstsemester 2019

Lebensmittelwissenschaft Master Information
Vertiefung in Human Health, Nutrition and Environment (Reglement 2017)
Dieses Angebot ist nur für Reglement Lebensmittelwissenschaft MSc 2017.
Module
Modul Nutrition and Health
NummerTitelTypECTSUmfangDozierende
752-6101-00LDietary Etiologies of Chronic DiseaseW3 KP2VM. B. Zimmermann
KurzbeschreibungTo 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.
LernzielTo 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.
InhaltThe 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.
SkriptThere is no script. Powerpoint presentations will be made available on-line to students.
LiteraturTo be provided by the individual lecturers, at their discretion.
Voraussetzungen / BesonderesNo compulsory prerequisites, but prior completion of the courses "Introduction to Nutritional Science" and "Advanced Topics in Nutritional Science" is strongly advised.
752-2122-00LFood and Consumer BehaviourW2 KP2VM. Siegrist, C. Hartmann
KurzbeschreibungThis course focuses on food consumer behavior, consumer's decision-making processes and consumer's attitudes towards food products.
LernzielThe 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
752-5103-00LFunctional Microorganisms in Foods Belegung eingeschränkt - Details anzeigen W3 KP2GC. Lacroix, A. Geirnaert, A. Greppi
KurzbeschreibungThis 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.
LernzielTo 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.
InhaltThis 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.
SkriptCopy of the power point slides from lectures will be provided.
LiteraturA list of topics for group projects will be supplied, with key references for each topic.
Voraussetzungen / BesonderesThis lecture requires strong basics in microbiology.
752-6402-00LNutrigenomicsW3 KP2VG. Vergères
KurzbeschreibungNutrigenomics - 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.
Lernziel- 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
Inhalt- 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.
SkriptThe 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
LiteraturNo extra reading requested. Most slides in the lecture are referenced with web adresses.
Voraussetzungen / BesonderesBasic 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.
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