Suchergebnis: Katalogdaten im Herbstsemester 2020
Lebensmittelwissenschaft Master  | ||||||
 Vertiefung in Food Quality and Safety | ||||||
| Disziplinäre Fächer | ||||||
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende | |
|---|---|---|---|---|---|---|
| 752-0801-00L | Lebensmittelrecht | W+ | 1 KP | 1V | C. Spinner, E. Zbinden Kaessner | |
| Kurzbeschreibung | Einführung in die Grundbegriffe der EU und internationale Organisationen, Grundsätze des schweizerischen Lebensmittelrechts. | |||||
| Lernziel | Kenntnisse der Grundbegriffe und der Struktur der EU allgemein und im Bereich der Lebensmittelsicherheit, Überblick über die relevanten bilateralen Abkommen CH-EU sowie weiterer relevanter internationaler Organisationen (z.B. Codex und WTO) und deren Einfluss auf das nationale Lebensmittelrecht. Kenntnisse des Aufbaus der Lebensmittelgesetzgebung und der wichtigsten Bestimmungen des schweizerischen Lebensmittelrechts. Die Grundsätze, Abläufe und Institutionen des Vollzugs sowie der lebensmittelrechtlichen Umsetzung im Rahmen der Selbstkontrolle sind bekannt. Analytische Messungen und räumliche Verhältnisse können selbständig lebensmittelrechtlich beurteilt werden. | |||||
| Inhalt | Einführung in die EU (allgemein) und im Rahmen der Lebensmittelsicherheit (Rahmenverordnung zur Lebensmittelsicherheit), Rechtsetzungsverfahren in der EU, Einführung in die relevanten bilateralen Abkommen Schweiz-EU, Einführung in die internationale Organisationen (insbesondere Codex Alimentarius), Aufbau des Rechts in der Schweiz, Übersicht über den Inhalt des Lebensmittelgesetzes und der wichtigsten Verordnungen sowie deren Umsetzung in der Praxis, wichtigste Verfahren, Rechtsetzung und Vollzug. | |||||
| Skript | Es werden Kopien der Folien abgegeben. | |||||
| Literatur | Unterlagen über Codex Alimentarius, EU Rahmenverordnung sowie Lebensmittelgesetz und einige Verordnungen werden im Rahmen der Vorlesung abgegeben. | |||||
| Voraussetzungen / Besonderes | Voraussetzungen: Allgemeine Kenntnisse der Lebensmittelwissenschaft. Die Vorlesung wird in Deutsch gehalten, Unterlagen Deutsch und Eng-lisch oder Französisch. | |||||
| 752-1021-00L | Food Enzymology | W+ | 3 KP | 2G | L. Nyström, M. Erzinger | |
| Kurzbeschreibung | The course covers the fundamentals of food enzymology, application of endogenous and exogenous enzymes in food processing, as well as use of enzymes in analytics. | |||||
| Lernziel | Students can describe what enzymes are and can explain their use and functions in food and food products. Students can argue why and how enzymes are used in food processing and analysis. Students execute a research project independently and defend their findings during presentations to peer students and experts. | |||||
| Inhalt | Enzymes in foods: the use of added enzymes in food processing, control and/or utilization of endogenous enzymes, production of enzyme preparations for food use, and chemical analysis of food components by enzymatic methods. Course contains lectures and a practical group work. | |||||
| Skript | The lectures are supplemented with handouts. | |||||
| Voraussetzungen / Besonderes | Course prerequisites: Food Chemistry I/II and Food Analysis I/II (or equivalent) | |||||
| 752-4009-00L | Molecular Biology of Foodborne Pathogens | W+ | 3 KP | 2V | M. Loessner, M. Schuppler | |
| Kurzbeschreibung | 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. | |||||
| Lernziel | 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. | |||||
| Inhalt | 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. | |||||
| Skript | Electronic copies of the presentation slides (PDF) and additional material will be made available for download to registered students. | |||||
| Literatur | Recommendations will be given in the first lecture | |||||
| Voraussetzungen / Besonderes | Lectures (2 hours) will be held as a single session of approximately 60+ minutes (10:15 until approx. 11:15 h), without break ! | |||||
| 752-5103-00L | Functional Microorganisms in Foods  | W+ | 3 KP | 2G | C. Lacroix, A. Geirnaert, A. Greppi | |
| Kurzbeschreibung | 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. | |||||
| Lernziel | 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. | |||||
| Inhalt | 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. | |||||
| Skript | Copy of the power point slides from lectures will be provided. | |||||
| Literatur | A list of topics for group projects will be supplied, with key references for each topic. | |||||
| Voraussetzungen / Besonderes | This lecture requires strong basics in microbiology. | |||||
| 752-1301-00L | Special Topics in Toxicology | W | 2 KP | 2G | S. J. Sturla, K. Hecht | |
| Kurzbeschreibung | Journal-club style course involving student presentations and active discussion and critique of recent publications and modern experimental strategies. The focus is on chemical, biochemical, and nutritional aspects of selected topics in Toxicology, with a new group of topics addressed each semester | |||||
| Lernziel | -to stimulate student interest and provide advanced knowledge of current research in Toxicology and its related sciences - to develop skills in critical evaluation of scientific literature, oral presentation and questioning - to understand modern experimental techniques and research approaches relevant in toxicology | |||||
| Inhalt | The journal-club style course involves student presentations and active discussion of recent publications. The primary focus is on chemical, biochemical, and nutritional aspects of selected current topics in Toxicology. Participants are masters or PhD students in Food Sciences and related disciplines (i.e. Chemistry, Biochemistry, Pharmaceutical Sciences, etc.). | |||||
| Literatur | A selection of approximately 20 papers from recent primary scientific literature. | |||||
| Voraussetzungen / Besonderes | The course is open to Masters or PhD level students. For Masters level participants, a strict prerequisite is (a) previously taken and passed "Introduction to Toxicology" (752-1300) and/or (b) previous courses supporting equivalent knowledge plus permission from the instructor. Please contact the instructor before the start of the class, explaining the basis of your previous knowledge other than the Introduction course, to request special permission. If you would like to take "Special Topics in Toxicology", do not register at the same time for "Advanced Topics in Toxicology". It is only possible to take one, and it is only possible to take the advanced level after completing this course. | |||||
| Methodische Fächer | ||||||
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende | |
| 401-0625-01L | Applied Analysis of Variance and Experimental Design | W+ | 5 KP | 2V + 1U | L. Meier | |
| Kurzbeschreibung | Principles of experimental design, one-way analysis of variance, contrasts and multiple comparisons, multi-factor designs and analysis of variance, complete block designs, Latin square designs, random effects and mixed effects models, split-plot designs, incomplete block designs, two-series factorials and fractional designs, power. | |||||
| Lernziel | Participants will be able to plan and analyze efficient experiments in the fields of natural sciences. They will gain practical experience by using the software R. | |||||
| Inhalt | Principles of experimental design, one-way analysis of variance, contrasts and multiple comparisons, multi-factor designs and analysis of variance, complete block designs, Latin square designs, random effects and mixed effects models, split-plot designs, incomplete block designs, two-series factorials and fractional designs, power. | |||||
| Literatur | G. Oehlert: A First Course in Design and Analysis of Experiments, W.H. Freeman and Company, New York, 2000. | |||||
| Voraussetzungen / Besonderes | The exercises, but also the classes will be based on procedures from the freely available, open-source statistical software R, for which an introduction will be held. | |||||
| 401-0649-00L | Applied Statistical Regression | W+ | 5 KP | 2V + 1U | M. Dettling | |
| Kurzbeschreibung | This course offers a practically oriented introduction into regression modeling methods. The basic concepts and some mathematical background are included, with the emphasis lying in learning "good practice" that can be applied in every student's own projects and daily work life. A special focus will be laid in the use of the statistical software package R for regression analysis. | |||||
| Lernziel | The students acquire advanced practical skills in linear regression analysis and are also familiar with its extensions to generalized linear modeling. | |||||
| Inhalt | The course starts with the basics of linear modeling, and then proceeds to parameter estimation, tests, confidence intervals, residual analysis, model choice, and prediction. More rarely touched but practically relevant topics that will be covered include variable transformations, multicollinearity problems and model interpretation, as well as general modeling strategies. The last third of the course is dedicated to an introduction to generalized linear models: this includes the generalized additive model, logistic regression for binary response variables, binomial regression for grouped data and poisson regression for count data. | |||||
| Skript | A script will be available. | |||||
| Literatur | Faraway (2005): Linear Models with R Faraway (2006): Extending the Linear Model with R Draper & Smith (1998): Applied Regression Analysis Fox (2008): Applied Regression Analysis and GLMs Montgomery et al. (2006): Introduction to Linear Regression Analysis | |||||
| Voraussetzungen / Besonderes | The exercises, but also the classes will be based on procedures from the freely available, open-source statistical software package R, for which an introduction will be held. In the Mathematics Bachelor and Master programmes, the two course units 401-0649-00L "Applied Statistical Regression" and 401-3622-00L "Statistical Modelling" are mutually exclusive. Registration for the examination of one of these two course units is only allowed if you have not registered for the examination of the other course unit. | |||||
| Optionale Fächer | ||||||
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende | |
| 752-5111-00L | Gene Technology in Foods | W+ | 3 KP | 2V | F. Constancias, G. Broggini, A. Greppi, F. Orelli | |
| Kurzbeschreibung | This course will increase basic knowledge on biotechnological constructions and application of genetically modified organisms (GMO) which are used worldwide in food production systems. The course discusses health issues, the legislation frame and food safety aspects of GMO applications in agriculture, food production and consumption in Switzerland and EU-countries. | |||||
| Lernziel | This course will provide knowledge and biological background on genetically modified organisms (GMO) and food produced with the help of GMO, especially on the molecular basis of GMO constructions with emphasis on genetically modified food in Switzerland and the EU. Criteria of rationale food safety and health assessment in agriculture and food consumption will be elaborated. | |||||
| Inhalt | Overview on application in gene technology, the gene transfer potential of bacteria, plants and other organisms and the mostly used transgenes in food as well as on GMO used for food production and their detection technologies in food; food safety assessment of GMO food; information on the legislation in Switzerland and EU-countries | |||||
| Skript | Copies of slides from lectures will be provided | |||||
| Literatur | Actual publications from literature will be provided | |||||
| Voraussetzungen / Besonderes | Good knowledge in biology, especially in microbiology and molecular biology are prerequisites. Some contents will be provided by registred students who will present as a group an actual publication. | |||||
| 752-1302-00L | Advanced Topics in Toxicology Only for students who have previously taken "Special Topics in Food Toxicology" (752-1301-00L). | W | 2 KP | 2G | S. J. Sturla | |
| Kurzbeschreibung | Journal-club style course that involves student presentations of selected topics in Toxicology on the basis of current primary research and review papers. | |||||
| Lernziel | The goals are to stimulate student interest and provide advanced knowledge of current research in the interdisciplinary area of Food and Nutrition Toxicology and its related sciences. The student should develop skills in the critical evaluation of scientific literature, oral presentation and questioning, and understanding modern experimental techniques in Molecular Toxicology. | |||||
| Inhalt | The journal-club style course involves student presentations of recent publications. The primary focus is on chemical and biochemical aspects of selected topics in Toxicology. Participants are generally masters or PhD students in Food Sciences and related disciplines (i.e. Chemistry, Pharmaceutical Sciences, etc.), and strong knowledge of organic chemistry and biochemistry are prerequisite. Selected course topics change every semester. | |||||
| Voraussetzungen / Besonderes | Participants are required to have completed previously "Special Topics in Toxicology" (752-1301-00L). Both courses are run concurrently every semester. It is only possible to register for one course at a time. Do not register for "Advanced Topics in Toxicology" until after you have completed "Special Topics in Toxicology" | |||||
| 376-1353-00L | Nanostructured Materials Safety | W | 2 KP | 1V | P. Wick | |
| Kurzbeschreibung | Fundamentals in nanostructured material - living system interactions focusing on the main exposure routes, lung, gastrointestinal tract, skin and intravenous injection | |||||
| Lernziel | Understanding the potential side effects of nanomaterials in a context-specific way, enabling to evaluate nanomaterial safety and provide knowledge to design safer materials | |||||
| Skript | Handouts provided during the classes and references therein as well as primary literature as case studies will be posted to the course website | |||||
| Voraussetzungen / Besonderes | course "Introduction to Toxicology" | |||||
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