Search result: Catalogue data in Autumn Semester 2019

Number	Title	Type	ECTS	Hours	Lecturers
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 Nutrition and Health
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.

Page 1 of 1