Search result: Catalogue data in Spring Semester 2020

Number	Title	Type	ECTS	Hours	Lecturers
Food Science Master
Minors
Electives
752-0006-00L	Colloquium in Food and Nutrition Science Does not take place this semester.	W	1 credit	2K	S. J. Sturla
Abstract	Participation in weekly seminars on a variety of topics including Food Microbiology, Food Toxicology, Food Biochemistry, Food Processing, Consumer Behavior, Food Technology, and Food Materials and Technology, and oral presentation of a selected published study in one of these areas inspired by participation in the seminars.
Learning objective	The objectives are to become familiar with and stimulate interest in leading-edge science related to the research topics of the Institute of Food, Nutrition and Health. Participants attend weekly seminars given by external and internal speakers, and are also required to deliver a presentation on a recent research article inspired by a topic from the semester presentations.
751-7800-00L	Quality of Products of Animal Origin	W	2 credits	2G	M. Kreuzer, K. Giller, M. Terranova
Abstract	Relevant quality traits of meat, milk and eggs a well as the influencing factors and the evaluation methods are taught in the form of lectures and laboratory training. Effects throughout the whole chain from production on farm via processing to the products ready for sale are covered with special emphasis on economically relevant issues.
Learning objective	After attending the course, the students are able to name, describe and interpret the important properties describing the quality of meat, milk and eggs. They know about the possibilities to modify the quality in the areas genetics, feeding, husbandry and processing. They have learned in a laboratory exercise how to operate the corresponding devices for measuring quality.
Content	- Kapitel 1. Einführung (Qualitätsbegriff, Literatur) - Modul A: Einführung - Kapitel 2. Produkte der Schlachtung (Schlachtkörper, Häute und Haare einschl. Wolle: Gewinnung, Qualitätsermittlung, Hygiene, Qualitätsbeeinflussung - Modul B: Schlachtkörpergewinnung, Modul C: Schlachtkörperqualität, Modul D: Leder und Wolle - Kapitel 3. Diätetische Qualität tierischer Lebensmittel (Fleisch und Fettgewebe, Milch, Ei: Nähr- und Wirkstoffe, unerwünschte Stoffe, Schadstoffe, Keimbelastung, Qualitätsbeeinflussung) - Modul E: Diätetische Qualität - Kapitel 4. Beschaffenheit tierischer Lebensmittel (Fleisch und Fettgewebe, Milch, Ei: Übersicht über Kriterien der Beschaffenheit, Sensorische Qualität, Fette und ihre Eigenschaften, Proteine und ihre Eigenschaften, produktespezifische Beschaffenheitskriterien und ihre Beeinflussung, Prozesse der Weiterverarbeitung der Rohwaren) - Modul F: Sensorische Qualität, Modul G: Fettbedingte Qualitätseigenschaften, Modul H: Proteinbedingte Qualitätseigenschaften, Modul I: Safthaltevermögen von Fleisch, Modul K: Zartheit von Fleisch, Modul L: Verarbeitung von Fleisch, Modul M: Milch und Verarbeitung von Milch, Modul N: Ei und Verarbeitung von Eiern - Kapitel 5. Produktpalette aus der Weiterverarbeitung (Fleisch und Fettgewebe, Milch, Ei: Fleischwaren, Fleischerzeugnisse, Milchprodukte, Eiprodukte) - Modul L: Verarbeitung von Fleisch, Modul M: Milch und Verarbeitung von Milch, Modul N: Ei und Verarbeitung von Eiern - Kapitel 6. Vermarktung qualitativ hochwertiger Produkte (Fleisch und Fettgewebe, Milch, Ei: Qualitätsbezahlungssysteme, Labelproduktion, ISO-Zertifizierung) - Modul O: Vermarktung
Lecture notes	Script is available in German and English language and can be downloaded via Moodle in "Kurs Nutztierwissenschaften". The access code will be communicated by e-mail.
Literature	Eine ausführliche Literaturliste ist im Skript enthalten.
Prerequisites / Notice	Mit Übungen im Labor. Fach mit benoteter Semesterleistung durch eine schriftliche Prüfung nach Ende der Lehrveranstaltung (Hinweis: keine Open Books-Prüfung).
389-5000-00L	Computational Fluid Dynamics for Non-Newtonian Flows Does not take place this semester.	W	3 credits	2G	E. J. Windhab
Abstract	Solving inelastic non-Newtonian flow problems using finite volume techniques. Topics include an introduction to fluid dynamics, a discussion of non-Newtonian viscosity models, and a discussion of numerical issues, such as accuracy, convergence, and stability. Topics also include two-phase flow problems with moving interfaces, turbulence modeling, and spray modeling.
Learning objective	Introduction to the foundations of Computational Fluid Dynamics (CFD) for non-Newtonian fluid systems. The course provides participants with theoretical background in CFD methods, discusses applications in various fields, and provides hands-on experience using CFD software via practical computer exercises.
Content	1. Tensor review and Fluid dynamics review 2. Rheology and constitutive equations for non-Newtonian systems 3. Boundary conditions including moving boundaries 4. Basic concepts of Finite Volume Method 5. Finite Volume Methods applied to flow problems 6. Introduction to the OpenFOAM CFD software package 7. Numerical issues such as convergence, stability and accuracy 8. Applications, e.g. multi-phase flows, turbulence and sprays
Lecture notes	Lecture notes will be distributed electronically
Prerequisites / Notice	The course includes computer exercises using the open source software OpenFOAM. Participants are expected to have sufficient computer skills and access to a laptop for the in-class computer exercises.
752-7511-00L	Food Innovation Lab Number of participants limited to 30 (based on applications). No prerequisites. The course is open to Bachelor, Masters and PhD students from all disciplines. Students interested in the lecture have to apply by submitting a motivation letter as well as a CV. Detailed information about the program as well as the application link can be found on https://fpe.ethz.ch/foodinnovation.html Enrollment will be done upon admission to the course	W Dr	3 credits	7V	L. Rejman, J. Wemmer
Abstract	"Food Innovation Lab" guides multi-disciplinary student teams through an innovation process to tackle challenges of the world food system - ranging from identifying problems, developing consumer-centric solutions to prototyping and business model development. Experts from industry and academia will share their knowledge and provide feedback to facilitate the development of impactful solutions.
Learning objective	The lecture "Food Innovation Lab" strengthens participants to think out of the box, enables them to develop novel human-centered solutions for global food challenges, and thus empowers them to have a sustainable impact as future entrepreneurs or employees.
Content	This programme shall bring together students from various disciplines to tackle challenges of the world food system. The course will draw on recognised 'innovative' pedagogies to deliver the entrepreneurial mindset and competencies of participants through highly interactive and applied activities such as gamification, peer-to-peer teaching and assessment. - Inspirational phase: The course starts with an inspirational phase on current challenges of the food system. Talks and workshops will be given by internal and external food experts and entrepreneurs. In order to best possibly design a product, an expert of the field presents insights on sociological aspects of consumer behavior and the future of food. - Ideation phase: After the inspirational phase, ideas are generated on how to solve these challenges with help of design thinking and other innovation methodologies. Furthermore, teambuilding workshops are held to form interdisciplinary teams with broad skill sets. - Business model phase: The teams shall develop possible business models to build a functioning business around their solution without compromising the positive impact on the world food system (triple bottom line). - Prototyping phase: A strong focus is placed on the prototyping with real-life testing thereof. The food labs, pilot plants and maker space available at ETH can be used to do so. The prototyping process is facilitated by experienced student coaches. - Final pitch: A final pitch where both prototype and business model are presented in front of a jury of experts. The jury includes professors, entrepreneurs, experts of the field, and investors.
Prerequisites / Notice	Students interested in the lecture have to apply by submitting a motivation letter as well as a CV. In order to receive the credit points, participants are not permitted to be absent for more than 1 lecture day. Detailed information about the program as well as the application link can be found on foodinnovation.ethz.ch.

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