Search result: Courses in Spring Semester 2019

Food Science Master Information
Minors
Food Biotechnology
NumberTitleTypeECTSHoursLecturers
752-5102-00LFood Fermentation BiotechnologyW3 credits2V
752-5102-00 VFood Fermentation Biotechnology2 hrs
Tue10:15-12:00LFV E 41 »
C. Lacroix, C. Schwab, M. Stevens
752-5106-00LMeat Technology Restricted registration - show details
Number of participants limited to 40

Prerequisite: Participation in "Quality of Products of Animal Origin" (751-7800-00L, course regularly offered during the spring semester).
W1 credit1G
752-5106-00 GFleischtechnologie Special students and auditors need a special permission from the lecturers.
Permission from lecturers required for all students.
Der Blockkurs findet am vom 13.06. bis 14.06.2019 am ABZ (Ausbildungszentrum für die Schweizer Fleischwirtschaft) in Spiez statt. Für die Teilnahme ist ein Beitrag von CHF 150.- zu entrichten.
Der Kurs wird durchgeführt, wenn sich mindestens 25 Personen einschreiben. Ende März 2019 wird über die Durchführung entschieden.
20s hrsM. Kreuzer, W.‑D. Henkel
751-7800-00LQuality of Products of Animal Origin Information W2 credits2G
751-7800-00 GQualität tierischer Produkte2 hrs
Thu08:15-10:00LFW C 5 »
M. Kreuzer, K. Giller, M. Terranova
Food Chemistry
NumberTitleTypeECTSHoursLecturers
752-1022-00LSelected Topics in Food ChemistryW3 credits2G
752-1022-00 GSelected Topics in Food Chemistry2 hrs
Fri08:15-10:00LFW C 1 »
31.05.08:15-10:00LFW C 5 »
L. Nyström, T. M. Amrein, M. Erzinger
752-2310-00LPhysical Characterization of FoodW3 credits2V
752-2310-00 VPhysical Characterization of Food2 hrs
Wed08:15-10:00LFV E 41 »
P. A. Fischer, R. Mezzenga
Food Microbiology
NumberTitleTypeECTSHoursLecturers
752-1202-00LFood Safety and Quality ManagementW3 credits2G
752-1202-00 GLebensmittelsicherheit und Qualitätsmanagement2 hrs
Mon10:15-12:00LFW E 13 »
T. Gude
752-3024-00LHygienic DesignW2 credits2G
752-3024-00 GHygienic Design
Lecture follows a special program.
2 hrs
Mon13:15-17:00LFO C 13 »
J. Hofmann
752-4010-00LProblems and Solutions in Food Microbiology Restricted registration - show details
Number of participants limited to 28.

Prerequisites: It is essential to have a basic knowledge in General Microbiology and Food Microbiology. If students have not taken appropriate courses, it is strongly recommended to consult with the lecturer before attending this seminar.
W3 credits1G
752-4010-00 GProblems and Solutions in Food Microbiology
Kickoff Meeting: February 27, 2018.
IMPORTANT: ALL STUDENTS MUST BE PRESENT in order to register.
1 hrs
Wed13:15-15:00LFO C 13 »
M. Loessner, J. Klumpp, M. Schmelcher
Food Process Design
NumberTitleTypeECTSHoursLecturers
752-3022-00LFood Factory Planning and DesignW3 credits2G
752-3022-00 GPlanung von Lebensmittelbetrieben2 hrs
Tue13:15-15:00LFO C 13 »
P.  Beck, S. Padar
752-3024-00LHygienic DesignW2 credits2G
752-3024-00 GHygienic Design
Lecture follows a special program.
2 hrs
Mon13:15-17:00LFO C 13 »
J. Hofmann
752-3104-00LFood Rheology IIW3 credits2G
752-3104-00 GFood Rheology II2 hrs
Mon08:15-10:00LFO C 13 »
P. A. Fischer
389-5000-00LComputational Fluid Dynamics for Non-Newtonian Flows Restricted registration - show details W3 credits2G
389-5000-00 GComputational Fluid Dynamics for Non-Newtonian Flows Special students and auditors need a special permission from the lecturers.
Does not take place this semester.
Block course: June 11 - 28, 2018
Detailed information about the course including exact schedule and room details will be communicated by email.
28s hrsE. J. Windhab
Food Sensory Science and Consumer Behaviour
NumberTitleTypeECTSHoursLecturers
752-2123-00LRisk Awareness, Risk Acceptance and TrustW3 credits2V
752-2123-00 VRisk Awareness, Risk Acceptance and Trust2 hrs
Wed10:15-12:00HG D 7.2 »
M. Siegrist
752-2102-00LSelected Topics in Food Sensory Science Restricted registration - show details
Number of participants limited to 20.
W3 credits2V
752-2102-00 VSelected Topics in Food Sensory Science2 hrs
Wed15:15-17:00LFO C 13 »
J. Nuessli Guth
752-2110-00LMultivariate Statistical Analysis Restricted registration - show details W3 credits2V
752-2110-00 VMultivariate Statistical Analysis Special students and auditors need a special permission from the lecturers.
Permission from lecturers required for all students.
2 hrs
Thu10:15-12:00HG D 12 »
10:15-12:00HG D 5.2 »
10:15-12:00HG E 19 »
C. Hartmann, A. Bearth
752-6302-00LPhysiology of Eating Information W3 credits2V
752-6302-00 VPhysiology of Eating2 hrs
Thu15:15-17:00HG F 3 »
W. Langhans
Public Nutrition and Health
NumberTitleTypeECTSHoursLecturers
752-6102-00LThe Role of Food and Nutrition for Disease PreventionW3 credits2V
752-6102-00 VThe Role of Food and Nutrition for Disease Prevention2 hrs
Fri08:15-10:00LFV E 41 »
M. Andersson
752-6104-00LNutrition for Health and DevelopmentW2 credits2V
752-6104-00 VNutrition for Health and Development2 hrs
Thu13:15-15:00LFV E 41 »
M. B. Zimmermann
752-6202-00LNutrition Case StudiesW2 credits2G
752-6202-00 GNutrition Case Studies2 hrs
Fri10:15-12:00LFV E 41 »
J. Baumgartner
752-6201-00LResearch Methodology in Nutrition Information W+3 credits2V
752-6201-00 VResearch Methodology in Nutrition2 hrs
Thu08:15-10:00LFV E 41 »
I. Herter-Aeberli
Safety and Quality in Agri-Food Chain
NumberTitleTypeECTSHoursLecturers
751-1000-00LInterdisciplinary Project Restricted registration - show details
Only for Master Students in Agricultural Sciences and Food Sciences.

Prerequisite: successful completion of the bachelor programme.
W4 credits3U
751-1000-00 UInterdisziplinäre Projektarbeit Special students and auditors need a special permission from the lecturers.
Die LV findet während des Semesters am Donnerstag von 12:30-15:00 statt.
Während der Semesterzeit arbeiten die Studierenden ausserhalb der Vorlesungszeit im Selbststudium an den Projekten und führen mindestens eine Projektbesprechung beim Projektpartner durch.
Externe Projekttage vom 17.-20.6.2019.
3 hrs
Thu12:15-15:00LFW C 5 »
B. Dorn, E. Frossard, C. Hartmann, M. Schuppler, H. Adelmann, J. Baumgartner, E. Buff Keller, T. Dalhaus, M. Erzinger, A. K. Gilgen, A. Grahofer, R. Hüppi, G. Kaufmann, M. Kreuzer, J. Nuessli Guth, L. Nyström, H. Pausch, M. Siegrist, A. Walter
751-3402-00LPlant Nutrition II - Integrated Nutrient ManagementW2 credits2V
751-3402-00 VPflanzenernährung II - Integriertes Nährstoffmanagement
Die erfolgreiche Teilnahme an "751-3401-00L Pflanzenernährung I" wird für diese Lehrveranstaltung vorausgesetzt.
2 hrs
Wed10:15-12:00LFW C 1 »
20.02.10:15-12:00LFW C 11 »
E. Frossard, A. Oberson Dräyer
751-4902-00LModern Pesticides - Mode of Action, Residues and Environmental FateW2 credits2V
751-4902-00 VModerne Pflanzenschutzmittel - Wirkungsweise, Rückstandsbildung und Umweltverhalten2 hrs
Wed10:15-12:00HG D 5.2 »
T. Poiger, M. E. Balmer, I. J. Bürge
752-2302-00LMilk Science Information W1 credit1V
752-2302-00 VMilk Science
No lecture on March 13, 2019. An additional lecture hour is reserved on April 10, 2019.
1 hrs
Wed/110:15-12:00LFV E 41 »
10.04.10:15-12:00LFV E 41 »
J. Berard, C. Lacroix
752-3024-00LHygienic DesignW2 credits2G
752-3024-00 GHygienic Design
Lecture follows a special program.
2 hrs
Mon13:15-17:00LFO C 13 »
J. Hofmann
752-4010-00LProblems and Solutions in Food Microbiology Restricted registration - show details
Number of participants limited to 28.

Prerequisites: It is essential to have a basic knowledge in General Microbiology and Food Microbiology. If students have not taken appropriate courses, it is strongly recommended to consult with the lecturer before attending this seminar.
W3 credits1G
752-4010-00 GProblems and Solutions in Food Microbiology
Kickoff Meeting: February 27, 2018.
IMPORTANT: ALL STUDENTS MUST BE PRESENT in order to register.
1 hrs
Wed13:15-15:00LFO C 13 »
M. Loessner, J. Klumpp, M. Schmelcher
752-5106-00LMeat Technology Restricted registration - show details
Number of participants limited to 40

Prerequisite: Participation in "Quality of Products of Animal Origin" (751-7800-00L, course regularly offered during the spring semester).
W1 credit1G
752-5106-00 GFleischtechnologie Special students and auditors need a special permission from the lecturers.
Permission from lecturers required for all students.
Der Blockkurs findet am vom 13.06. bis 14.06.2019 am ABZ (Ausbildungszentrum für die Schweizer Fleischwirtschaft) in Spiez statt. Für die Teilnahme ist ein Beitrag von CHF 150.- zu entrichten.
Der Kurs wird durchgeführt, wenn sich mindestens 25 Personen einschreiben. Ende März 2019 wird über die Durchführung entschieden.
20s hrsM. Kreuzer, W.‑D. Henkel
752-1202-00LFood Safety and Quality ManagementW3 credits2G
752-1202-00 GLebensmittelsicherheit und Qualitätsmanagement2 hrs
Mon10:15-12:00LFW E 13 »
T. Gude
751-7800-00LQuality of Products of Animal Origin Information W2 credits2G
751-7800-00 GQualität tierischer Produkte2 hrs
Thu08:15-10:00LFW C 5 »
M. Kreuzer, K. Giller, M. Terranova
751-0021-01LWorld Food System Summer School (FS) Restricted registration - show details
Only a strictly limited number of places are available for ETH students in this program.

Participation in this course is based on a competitive application process, only selected students can participate. Details of the application process are available at Link
W Dr4 credits6P
751-0021-01 PWorld Food System Summer School (FS)
Permission from lecturers required for all students.
Please note: This is an intensive block course held in Rheinau, Switzerland. The course dates are 17 August - 1 September 2019.
84s hrsM. Grant, N. Buchmann
751-4204-01LHorticultural Science: Case Studies (FS) Restricted registration - show details
Number of participants limited to 20.
W2 credits2G
751-4204-01 GHorticultural Science: Case Studies (FS)
Beginnt in der 2. Semesterwoche.
Lehrveranstaltung am 7.3. fällt aus, Kompensationsmöglichkeit vorhanden.
2 hrs
Thu15:15-17:00LFW C 1 »
L. Bertschinger, C. Carlen, M. Lutz
751-1555-00LApplied Food Industrial OrganisationW3 credits2G
751-1555-00 GApplied Food Industrial Organisation2 hrs
Wed15:15-18:00HG G 26.3 »
D. J. Wüpper, T. Dalhaus
Food Physics
NumberTitleTypeECTSHoursLecturers
752-3104-00LFood Rheology IIW3 credits2G
752-3104-00 GFood Rheology II2 hrs
Mon08:15-10:00LFO C 13 »
P. A. Fischer
752-2310-00LPhysical Characterization of FoodW3 credits2V
752-2310-00 VPhysical Characterization of Food2 hrs
Wed08:15-10:00LFV E 41 »
P. A. Fischer, R. Mezzenga
752-3102-00LProcess-Microstructure-Property RelationshipsW3 credits2G
752-3102-00 GProcess-Microstructure-Property Relationships2 hrs
Tue15:15-17:00LFV E 41 »
E. J. Windhab, P. Braun, A. M. Kratzer, M. Michel
Food Toxicology
NumberTitleTypeECTSHoursLecturers
752-1300-01LFood Toxicology Information W+2 credits1V
752-1300-01 VFood Toxicology1 hrs
Fri/2w13:15-15:00HG E 1.2 »
S. J. Sturla, N. Antczak
752-2123-00LRisk Awareness, Risk Acceptance and TrustW3 credits2V
752-2123-00 VRisk Awareness, Risk Acceptance and Trust2 hrs
Wed10:15-12:00HG D 7.2 »
M. Siegrist
701-0998-00LEnvironmental and Human Health Risk Assessment of ChemicalsW3 credits2G
701-0998-00 GEnvironmental and Human Health Risk Assessment of Chemicals
Block course, will take place from 2.9. to 13.9.2019.
First block of lectures from 2.9. to 4.9., data evaluation and preparation of student presentations on 5. and 6.9.,
Second block of lectures 10.9. to 12.9.; preparation of chemical risk assessment dossier 13.9.
Submission of risk assessment dossier by 25.9.2019.
32s hrs
02.09. - 06.09.09:15-17:00CHN D 48 »
10.09. - 13.09.09:15-17:00CHN D 48 »
11.09.09:15-17:00ML J 34.1 »
M. Scheringer, B. Escher
701-1312-00LAdvanced EcotoxicologyW3 credits2V
701-1312-00 VAdvanced Ecotoxicology2 hrs
Tue08:15-10:00LFW C 5 »
R. Eggen, E. Janssen, K. Schirmer, M. Suter
Electives
NumberTitleTypeECTSHoursLecturers
752-0006-00LColloquium in Food and Nutrition ScienceW1 credit2K
752-0006-00 KColloquium in Food and Nutrition Science2 hrs
Tue16:15-18:00LFO C 13 »
S. J. Sturla
751-7800-00LQuality of Products of Animal Origin Information W2 credits2G
751-7800-00 GQualität tierischer Produkte2 hrs
Thu08:15-10:00LFW C 5 »
M. Kreuzer, K. Giller, M. Terranova
389-5000-00LComputational Fluid Dynamics for Non-Newtonian Flows Restricted registration - show details W3 credits2G
389-5000-00 GComputational Fluid Dynamics for Non-Newtonian Flows Special students and auditors need a special permission from the lecturers.
Does not take place this semester.
Block course: June 11 - 28, 2018
Detailed information about the course including exact schedule and room details will be communicated by email.
28s hrsE. J. Windhab
752-7510-00LEntrepreneurial Summer School: Food Innovation Lab Restricted registration - show details
Number of participants limited to 30 (including international applicants).

Students interested in the summer school 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 foodinnovation.ethz.ch.

Application deadline: March 15, 2019
Notification of decision: March 31, 2019
W4 credits6S
752-7510-00 SEntrepreneurial Summer School: Food Innovation Lab Special students and auditors need a special permission from the lecturers.
Permission from lecturers required for all students.
The summer school will take place from 28.06.2019 till 13.07.2019.

Location: Student Project House (SPH) - HPZ floor F, ETH Zurich
84s hrs
29.06.09:15-22:00LFW B 1 »
30.06.09:15-22:00LFW B 1 »
01.07. - 12.07.08:15-19:00LFW B 1 »
03.07.18:15-22:00LFV E 41 »
06.07.09:15-22:00LFW B 1 »
10.07.08:15-14:00LFW B 2 »
12.07.08:45-11:30HPH G 2 »
08:45-11:30HPH G 3 »
13.07.09:15-22:00LFW B 1 »
L. Rejman, J. Wemmer