Search result: Catalogue data in Autumn Semester 2020

Number	Title	Type	ECTS	Hours	Lecturers
Food Science Master
Major in Nutrition and Health
Disciplinary Subjects
752-2307-00L	Nutritional Aspects of Food Composition and Processing	W+	3 credits	2V	B. E. Baumer, J. M. Sych
Abstract	Lecture type course with an interdisciplinary approach for the evaluation of nutritional aspects of changes in food composition due to processing.
Learning objective	Students should be able to - describe and compare the major concepts /criteria used for the evaluation of the nutritional quality of food - apply these criteria when assessing the effects of selected processing technologies on nutritional quality. - evaluate recent formulation strategies aimed to achieve additional physiological benefits for targeted population groups (i.e. functional foods).
Content	The course gives inputs on compositional changes in food due to processing (with focus on thermal/chilling, enzymatic, chemical, emerging technologies) or new formulation strategies. Possible evaluation methods for these changes (e.g. nutritional profile) will be addressed.
Lecture notes	There is no script. Powerpoint presentations and relevant scientific articles will be available on-line for students. A selection of recommended readings will be given at the beginning of the course.
Prerequisites / Notice	The course is open to Master and MAS students in food and science and nutrition or related. Basic knowledge of food chemistry and nutrition is expected, as well as an understanding of food processing.
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.
752-6105-00L	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.
752-6402-00L	Nutrigenomics Does not take place this semester.	W+	3 credits	2V
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.

Methodology Subjects
Number	Title	Type	ECTS	Hours	Lecturers
401-0625-01L	Applied Analysis of Variance and Experimental Design	W+	5 credits	2V + 1U	L. Meier
Abstract	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.
Learning objective	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.
Content	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.
Literature	G. Oehlert: A First Course in Design and Analysis of Experiments, W.H. Freeman and Company, New York, 2000.
Prerequisites / Notice	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 credits	2V + 1U	M. Dettling
Abstract	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.
Learning objective	The students acquire advanced practical skills in linear regression analysis and are also familiar with its extensions to generalized linear modeling.
Content	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.
Lecture notes	A script will be available.
Literature	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
Prerequisites / Notice	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.

Optional Subjects
Number	Title	Type	ECTS	Hours	Lecturers
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.
752-6301-00L	Selected Topics in Physiology Related to Nutrition	W	3 credits	2V	F. von Meyenn
Abstract	Gives the students background knowledge necessary for a basic understanding of the complex relationships between food composition and nutrition on one hand and the functioning, as well as the malfunctioning, of major organ systems on the other hand.
Learning objective	Some basic knowledge in physiology is recommended for this course, which revisits important physiological topics, emphasizing their relation to nutrition. The aim is to give the students background knowledge necessary for a basic understanding of the complex relationships between food composition and nutrition on one hand and the functioning, as well as the malfunctioning, of major organ systems on the other hand. For students with a background in medicine, pharmacy or biology, the course is useful as a review of previously acquired knowledge. Major topics are basic neuroanatomy and neurophysiology; general endocrinology; the physiology of taste and smell; nutrient digestion and absorption; intermediary metabolism and energy homeostasis; and some aspects of cardiovascular physiology and water balance.
Lecture notes	Handouts for each lecture will be uploaded to Moodle every week.
752-6403-00L	Nutrition and Performance	W+	2 credits	2V	S. Mettler, M. B. Zimmermann
Abstract	The course introduces basic concepts of the interaction between nutrition and exercise performance.
Learning objective	To understand the potential effects of nutrition on exercise performance, with a focus on concepts and principles of nutrition before, during and after exercise.
Content	The course will cover elementary aspects of sports nutrition physiology, including carbohydrate, glycogen, fat, protein and energy metabolism. A main focus will be to understand nutritional aspects before exercise to be prepared for intensive exercise bouts, how exercise performance can be supported by nutrition during exercise and how recovery can be assisted by nutrition after exercise. Although this is a scientific course, it is a goal of the course to translate basic sports nutrition science into practical sports nutrition examples.
Lecture notes	Lecture slides and required handouts will be available on the ETH website (moodle).
Literature	Information on further reading will be announced during the lecture. There will be some mandatory as well as voluntary readings.
Prerequisites / Notice	General knowledge about nutrition, human biology, physiology and biochemistry is a prerequisite for this course. The course builds on basic nutrition and biochemistry knowledge to address exercise and performance related aspects of nutrition. The course is designed for 3rd year Bachelor students, Master students and postgraduate students (MAS/CAS). It is strongly recommended to attend the lectures. The lecture (including the handouts) is not designed for distance education.
752-5111-00L	Gene Technology in Foods	W	3 credits	2V	F. Constancias, G. Broggini, A. Greppi, F. Orelli
Abstract	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.
Learning objective	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.
Content	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
Lecture notes	Copies of slides from lectures will be provided
Literature	Actual publications from literature will be provided
Prerequisites / Notice	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.
752-1301-00L	Special Topics in Toxicology	W	2 credits	2G	S. J. Sturla, K. Hecht
Abstract	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
Learning objective	-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
Content	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.).
Literature	A selection of approximately 20 papers from recent primary scientific literature.
Prerequisites / Notice	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.
766-6205-00L	Nutrient Analysis in Foods Number of participants limited to 10. Permission from lecturers required for all students.	W	3 credits	3U	M. B. Zimmermann, J. Rigutto
Abstract	In this practical course different meals are prepared and then analysed in the laboratory. The analyses comprise energy, macronutrients, specific micronutrients as well as polyphenols and phytic acid. Based on these results, the nutritional value of each meal is critically evaluated and discussed.
Learning objective	Learning analytical methods to determine macro- and micronutrient content in foods. Critical evaluation of analytical results, critical comparison with values from food composition tables, and interpretation in relation to nutritional value of meals.
Content	The practical course nutrient analysis in foods includes the meal preparation (2 hours in December 2020, date to be defined) and chemical analysis of five meals from 5 different types of diets (students will work in groups; one meal per group). The content of macronutrients, specific micronutrients and secondary plant components are analysed using common analytical methods. The analytical results are compared with calculated data from food composition databases by using the nutrition software EbisPro and critically evaluated. The nutritional values of the meals in relation to specific chronic diseases and iron bioavailability are discussed. The practical course is accompanied by a lecture on the basic principles of analytical chemistry.
Lecture notes	A script and lecture slides are handed out before the start of the course.
Prerequisites / Notice	Students will work in groups. Performance will be assessed by means of: 1. a 30 min written examination on course content (on 05.02.2021) 2. a 15 min oral presentation of lab project results in a seminar with active discussion (on 12.02.2021, afternoon) 3. a 5-page written report per group (deadline on 26.02.2021) Attendance is compulsory for all parts of the course, being the lectures, the laboratory work and the oral presentation.

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