Search result: Catalogue data in Spring Semester 2020
Food Science Master  | ||||||
 Minors | ||||||
| Food Biotechnology | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-5102-00L | Food Fermentation Biotechnology | W | 3 credits | 2V | C. Lacroix, F. Constancias, M. Stevens | |
| Abstract | For this integration course, selected and current topics in bioprocess technology as applied to food will be selected to complement the teaching program in Food Biotechnology. Special emphasis will be given on downstream processing, bioprocess development, and metabolic engineering with current applications of microorganisms for producing high quality and safe food. | |||||
| Learning objective | The presentation and discussion of selected topics of food fermentation biotechnology: - to present the main strategies for downstream processing for fermented media - to provide examples of recent process development and future trends for production of high quality food and food ingredients. - to develop experience for formulation and design of research and development projects relating to food fermentation technologies This course will integrate knowledge in bioprocess technology, as well as microbiology and microbial physiology. | |||||
| Content | This course will address selected and current topics on bioprocess applied to food. As well, this course will allow the integration of concepts in food biotechnology through literature search and presentation of topics by students. Specialists from the Laboratory of Food Biotechnology will contribute to the selected topics as follows: • New technologies for food fermentation • Downstream processing treatments • Metabolic engineering Students will be required to complete a personal project on a selected aspect of bioprocesses and process evaluation. The project will involve information research and analysis followed by an oral presentation. | |||||
| Lecture notes | Copy of the power point slides from lectures will be provided. | |||||
| Literature | A list of references will be given at the beginning of the course for the different topics presented during this course. | |||||
| Prerequisites / Notice | This course is taught in English. | |||||
| 752-5106-00L | Meat Technology  Number of participants limited to 40 The course will only be held with a minimum of 25 participants. Prerequisite: Participation in "Quality of Products of Animal Origin" (751-7800-00L, course regularly offered during the spring semester). | W | 1 credit | 1G | M. Kreuzer, A. Kilchör | |
| Abstract | The understanding of procedures and quality requirements in meat production and processing is the focus of this course. The basis for that is a modern meat technology at all steps of processing. In the form of a block course carcass dissection and production of various meat products are demonstrated in practice and explained in detail. | |||||
| Learning objective | The course in meat technology shall give in a hands-on manner an insight into meat production and processing. It shall provide knowledge of the versatile aspects of meat production and meat processing technology. The language used in this MSc course is German. | |||||
| Content | - Kurze theoretische Einführung in Schlachtkörperzerlegung und Fleischtechnologie - Zerlegung von Rinder- und Schweineschlachtkörper sowie Entbeinung (mit eigener Mitwirkung der Studierenden) - Demonstration der Technologie zur Erstellung von Fleischwaren (Koch- und Rohpökelwaren) sowie Würsten (Koch-, Roh- und Brühwürste) - Technologieentwicklung (incl. Haushaltstechnik) Der Blockkurs baut auf dem theoretischen Hintergrund auf, der vorab in der Lehrveranstaltung «Qualität tierischer Produkte» vermittelt wurde. | |||||
| Lecture notes | Es werden Handouts verteilt. | |||||
| Prerequisites / Notice | A) Der Blockkurs Fleischtechnologie findet in Spiez im Ausbildungszentrum für die Schweizer Fleischwirtschaft (ABZ) statt. B) Die Kreditpunktbedingungen bestehen aus den folgenden beiden Elementen (Prüfungsmodus: unbenotete Semesterleistung): 1 - Teilnahme an beiden Kurstagen (ausser im belegten Krankheitsfall) 2 - Abgabe einer ca. zweiseitigen schriftlichen Arbeit von ausreichender Qualität. Mögliche Themen und Anforderungen an die Inhalte dieser Arbeit werden vom Dozenten des ABZ im Kurs definiert. Die Arbeit kann auch nach dem Abschluss des Blockkurses an den Dozenten des ABZ gesandt werden, spätestens aber 14 Tage danach. C) Die Lehrveranstaltung "Qualität tierischer Produkte" ist Voraussetzung für die Belegung des Blockkurses. | |||||
| 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). | |||||
| Food Chemistry | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-1022-00L | Selected Topics in Food Chemistry | W | 3 credits | 2G | M. Erzinger, S. Boulos | |
| Abstract | This course is centered in cereal chemistry: main chemical components related to physicochemical, technological and nutritional properties of grain products. | |||||
| Learning objective | The main goal of the course are: Understand the chemical composition and properties of cereal grains as raw materials for food, changes in composition during grain processing, and the effects of both on the nutritional properties of grain based products, such as breads, pasta, and breakfast cereals. | |||||
| Content | The course covers fundamental and modern aspects of cereal chemistry: composition of grains, physicochemical properties of main grain components (starch, proteins, fibres, lipids), and their effects on technological and nutritional properties of cereal grain products. Focus is put on chemical reactions and changes during common food processing (dough making, baking, extrusion, fermentation), reflecting also their effects on the nutritional and sensory properties of grain products. Furthermore, a special emphasis is put on dietary fibres and related phytochemicals in grains: Different dietary fibre compounds found in cereals and cereal products (cellulose, arabinoxylan, beta-glucan, resistant starch etc.), co-passengers of dietary fibre (phenolic acids, plant sterols, tocols, folates, alkylresorcinols, avenanthramides), factors affecting their levels in foods, and methods used for the analysis of their content and composition. | |||||
| Lecture notes | The lectures are supplemented with handouts./ Es werden Beilagen zur Vorlesung abgegeben. | |||||
| Prerequisites / Notice | Course prerequisites: Food Chemistry I/II and Food Analysis I/II (or equivalent) | |||||
| 752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | P. A. Fischer, R. Mezzenga | |
| Abstract | In Physical Characterization of Food introductions into several measuring techniques to study complex colloidal food system are given. Lectures will focus on scattering techniques, interfacial tension measurements, ellipsometry, microscopy, NMR, and thermoanalysis. The measuring principles and its application in the food and related areas will be discussed. | |||||
| Learning objective | The basic principles of several frequently used characterization methods and their application will be presented. The course is intended to spread awareness on the capability of physical measuring devices used in food science and related areas as well as provide a guidance for their usage and data interpretation. | |||||
| Content | Lectures will be given on light scattering techniques (4h), interfacial tension measurements (4h), microscopy (4h), small angle scattering (4h), NMR (4h), and thermoanalysis (2h). | |||||
| Lecture notes | Notes will be handed out during the lectures. | |||||
| Literature | Provided in the lecture notes | |||||
| Food Microbiology | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | T. Gude | |
| Abstract | The course procures the general rules of a quality management system and its application in the food chain to guarantee food safety. Therefore the HACCP concept will be touched in relation to risk management and risk assessment. Furthermore the origin of limits as well as the analytical proof will be highlighted. Finally general principles of laboratory testing will be discussed. | |||||
| Learning objective | Comprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment. | |||||
| Content | The following lists in note form the relevant topics: Definition of (Food) Quality TQM/quality management Q.A in the food chain (manufacturer/retail) Food Quality, -Safety (also give by examples) Food Limits - origin of and how to get them HACCP introduction, risk management, -assessment Self control concepts GFSI/Standards BRC, IFS, ISO Statistical Process Control Raw material/product control: sampling plans Q.A. in laboratories, sampling Sampling plans, Qs in an analytical lab | |||||
| Lecture notes | n/a | |||||
| Literature | n/a | |||||
| Prerequisites / Notice | n/a | |||||
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann | |
| Abstract | The lecture course Hygienic Design covers the special requirements in the design of equipment and components used in food production. Material science and surface treatments are as important as the cleaning mechanisms of these surfaces. Explanations of basic design requirements in food production areas, as well as the relevant regulations associated, are covered in this course. | |||||
| Learning objective | To identify and evaluate hazards of food safety which can come from the equipment used in the food processing. Understanding of the most important design principles for easy cleaning of machinery and equipment. | |||||
| 752-4010-00L | Problems and Solutions in Food Microbiology 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. | W | 3 credits | 1G | M. Loessner, J. Klumpp, M. Schmelcher | |
| Abstract | A journal-club style seminar, in which preselected recent scientific articles are analyzed, presented and discussed by students. The relevant topics are selected from the wider area of food microbiology, including fundamental and applied disciplines. Students learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented. | |||||
| Learning objective | Students will learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented. | |||||
| Content | Several pre-selected, recently published papers will be up for selection by the students. All papers were selected from recent literature and reflect the wider area of food microbiology, including fundamental research (molecular biology, genetics, biochemistry) and applied disciplines (diagnostics, control, epidemiology). Groups of 2 students each will pick a paper for in-depth analysis (mostly work done at home and/or library) and presentation to the other students. | |||||
| Lecture notes | No script needed. Pre-selected papers will be assigned to student groups in the kick-off meeting (first lecture); PDF copies will be available to all students. | |||||
| Literature | No specific books needed. Access to a library and web-based literature search is required. | |||||
| Prerequisites / Notice | Teamwork in small groups of 2 students | |||||
| Food Process Design | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-3022-00L | Food Factory Planning and Design | W | 3 credits | 2G | P. Beck, S. Padar | |
| Abstract | The focus is directed on the interaction (and interdependency) of the different crafts involved, mainly construction, building services, and installation engineering. Hygienic requirements have to be designed and finally are implemented in order to achieve international standards (GMP, IFS, BRC). Insight is given into contract and payment handling. | |||||
| Learning objective | Students learn about the tasks and responsibilities of the specialists (engineers, planners), organizations and distributors involved. Knowledge is provided on the coordination and guidance of people involved. An insight into hygienic and technical specifications as well as the regulatory framework is given. Finally, the implementation of a functional, ecological and cost efficient solution is discussed. | |||||
| Lecture notes | Vorlesungsunterlagen (besprochene Folien, ca. 190 Seiten) können von der Lehrdokumentenablage MyStudies heruntergeladen werden. | |||||
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann | |
| Abstract | The lecture course Hygienic Design covers the special requirements in the design of equipment and components used in food production. Material science and surface treatments are as important as the cleaning mechanisms of these surfaces. Explanations of basic design requirements in food production areas, as well as the relevant regulations associated, are covered in this course. | |||||
| Learning objective | To identify and evaluate hazards of food safety which can come from the equipment used in the food processing. Understanding of the most important design principles for easy cleaning of machinery and equipment. | |||||
| 752-3104-00L | Food Rheology II | W | 3 credits | 2G | P. A. Fischer | |
| Abstract | Food Rheology II addresses special chapters in rheology such as suspension and emulsion rheology, constitutive equations, extensional rheology, optical methods in rheology, and interfacial rheology. | |||||
| Learning objective | The rheology of complex materials such as solutions, emulsions, and suspension will be discussed. In addition, several advanced rheological techniques (extension, rheo-optics, interfacial rheology) will be introduced and discussed in light of material characterization of complex fluids. | |||||
| Content | Lectures will be given on structure and rheology of complex fluids (8h), constitutive equations (2h), optical methods in rheology (4h), extensional rheology (4h), and interfacial rheology (6h). | |||||
| Lecture notes | Notes will be handed out during the lectures. | |||||
| Literature | Provided in the lecture notes. | |||||
| Prerequisites / Notice | Attending Food Rheology I is beneficial but not mandatory. A short repetition of the basic principles of rheology will be given in the beginning of Food Rheology II. | |||||
| 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. | |||||
| 751-5500-00L | Simulations and Sensors in Agri-Food Supply Chains | W | 3 credits | 2G | T. Defraeye | |
| Abstract | This course provides students with expert knowledge and skills on how to effectively apply numerical simulations and sensing in the supply chain of horticultural crops. The main targets are to use these technologies to better preserve food quality, extend shelf life and reduce food waste and the associated carbon footprint. | |||||
| Learning objective | The course targets the postharvest part of the supply chain, as products pass through pre-cooling facilities, refrigerated containers and trucks, and cold storage facilities, before arriving at the retailer and consumer. We target supply chains of both domestic and tropical horticultural crops, including apple, citrus, mangoes, and berries. In addition, other applications in agri-food chains are highlighted, such as preharvest sensing and monitoring for horticultural crops as well as simulations and sensing in supply chains of foods of animal origin (meat or milk). In the course, we target innovative solutions that are enabled by the augmented insight that simulations and sensing provide with respect to the biophysical processes driving food decay in the cold chain. A key focus of the course is on digital tools for the agri-food chain, such as digital twins, food simulants, wireless and optical sensors, big data and blockchain technology. A key objective is to gain specialized knowledge in order to: - Identify which postharvest practices are most suitable for a certain produce and supply chain (e.g. dynamic controlled atmosphere, modified atmosphere packaging, ethylene scrubbing) - Identify which heat and mass transfer processes (e.g. conduction, convection, radiation, respiration, evaporation) play a key role for a certain produce and supply chain - Identify which state-of-the-art sensing technology is most optimal for a certain produce and supply chain (e.g. wireless communication, blockchain technology, and biophysical twins) - Assess if a mechanistic model and simulation is built up according to best practices, and if the reported results are realistic - Understand the link of the cooling process to the evolution of food quality attributes Another key objective is to acquire skills in order to: - Perform hands-on computational multiphysics simulations of food cooling processes - Measure hands-on a food cooling process with several types of sensors - Calculate food shelf-life by experiments and kinetic-rate-law modeling - Quantify the environmental impact of postharvest technology and food waste on the horticultural value chain | |||||
| Content | The course is built up of lectures, exercise sessions, and an excursion. The student will then apply this knowledge to perform an expert assessment of a postharvest problem (in a group), report the findings and present the solution strategies. Throughout the course, we also review upcoming national and international startups and companies in these fields. The content is as follows: 1. Introduction to the postharvest value chain 2. Postharvest quality and losses 3. Bio-environmental heat and mass transfer 4. Sensors & food simulants 5. Modeling-simulation basics & best practice 6. Current and emerging postharvest technologies 7. Group assignment on simulation and sensors 8. Food waste & environmental impact 9. Group project presentations of students 10. Excursion With this knowledge and skills, the student will be able to provide an expert assessment on a specific problem in postharvest engineering in the context of a group assignment: - Apply the learned analytical approach to comprehensively understand and quantitatively analyze a simple postharvest problem. - Identify and quantify strategies and solutions to improve quality preservation, shelf life and reduce food waste, and explain the scientific drivers behind these improvements. - Identify challenges and prioritize solutions. - Report the results in a report and presentation. | |||||
| Lecture notes | Handouts of the slides will be provided | |||||
| Literature | Recommended literature (not-obligatory): Datta (2017), Heat and Mass Transfer: A Biological Context. CRC Press, Taylor & Francis Group. Thompson (2008), Commercial cooling of fruits, vegetables and flowers, University of California. University of California, California. | |||||
| Prerequisites / Notice | Bachelor in Agricultural Sciences or in Food Science. | |||||
| Food Sensory Science and Consumer Behaviour | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist | |
| Abstract | The course provides an overview about risk perception and acceptance of new technologies. In addition, the most important findings of the research related to decisions under uncertainty are presented. | |||||
| Learning objective | Students know the most important theoretical approaches in the domains of risk perception and acceptance of new technologies. Furthermore, students understand the paradigms and the research results in the domain of decision making under uncertainty. | |||||
| 752-2102-00L | Selected Topics in Food Sensory Science Number of participants limited to 20. | W | 3 credits | 2V | J. Nuessli Guth | |
| Abstract | Extension of the basics in Food Sensory Science with important topics such as Sensory Quality Control, Panel Performance and Sensory Methods for Consumer Tests. Detailed work on a selected topic with presentation and written report. | |||||
| Learning objective | - Overview on qualitative Sensory Methods for consumer tests - Comparison of analytical sensory tests and qualitative methods - Methods for Sensory quality control - Evaluation of panel performance - Small project on a specific topic (e.g. focus groups, comparison of scales, consumer tests) with report writing and presentation | |||||
| Lecture notes | Handouts distributed in class. | |||||
| Literature | Information given in class. | |||||
| Prerequisites / Notice | Basic principles in Food Sensory Science are required, e.g. attendence of the lecture 'Lebensmittelsensorik' (752-2101-00 G) or similar. | |||||
| 752-2110-00L | Multivariate Statistical Analysis | W | 3 credits | 2V | C. Hartmann, A. Bearth | |
| Abstract | The course starts by introducing some basic statistical concepts and methods, e.g. data exploration, the idea behind significance testing, and the use of the statistical software SPSS. Based on these fundaments, the following analyses are discussed: regression analysis, factor analysis and variance analysis. | |||||
| Learning objective | Students will learn to use multivariate analysis methods and to interpret their results, by means of theory and practice. | |||||
| Content | This course provides an introduction into the theories and practice of multivariate analysis methods that are used in the fields of food sensory science, consumer behavior and environmental sciences. The course starts by introducing some basic statistical concepts and methods, e.g. data exploration, the idea behind significance testing, and the use of the statistical software SPSS. Based on these fundaments, the following analyses are discussed: regression analysis, factor analysis and variance analysis. During the course, theoretical lectures alternate with practical sessions in which data are analyzed and their results are interpreted using SPSS. Agenda 20.02 Introduction to the course and basic concepts of multivariate statistics in Room HG D5.2 27.02 Data handling and exploration + SPSS Introduction 05.03 Exercise 1a+b 12.03 Basic Statistical Tests 19.03 Exercise 2: Basic Statistical Tests 26.03 Regression analysis 02.04 Exercise 3: Regression analysis 09.04 Variance Analysis 23.04 Exercise 4: Variance Analysis 30.04 Reliability Analysis 07.05 Principle Component Analysis 14.05 Exercise 5: PCA and Reliability Analysis 28.05 EXAM (Room will be announced) | |||||
| Literature | Field, A. (2013). Discovering Statistics Using SPSS (4th edition). Sage Publications. ISBN: 1-4462-4918-2 (and any other edition) | |||||
| Prerequisites / Notice | This course will be given in English. | |||||
| 752-6302-00L | Physiology of Eating | W | 3 credits | 2V | W. Langhans | |
| Abstract | Introduction to the basic knowledge necessary for an understanding of the physiology and pathology of hunger, satiety, and body weight control, how this knowledge is generated, and how it helps improve nutritional advice for healthy people as well as nutritional guidelines for patients. | |||||
| Learning objective | This course requires basic knowledge in physiology and is designed to build on course HE03 “Selected Topics in Physiology Related to Nutrition.” The course covers psychological and physiological determinants of food selection and amount eaten. The aim is to introduce the students to (a) the basic knowledge necessary for an understanding of the physiology and pathology of hunger, satiety, and body weight control, (b) how new scientific knowledge in this area is generated, (c) how this basic knowledge helps improve nutritional advice for healthy people as well as nutritional guidelines for patients. Major topics are: Basic scientific concepts for the physiological study of eating in animals and humans; the psychopharmacology of reward; endocrine and metabolic controls of eating; the neural control of eating; psychological aspects of eating; eating behavior and energy balance; exercise, eating and body weight; popular diets and their evaluation; epidemiology, clinical features and the treatment of psychiatric eating disorders; epidemiology, clinical features and the treatment of obesity, including related aspects of non-insulin dependent diabetes; mechanisms of cachexia and anorexia during illness; exogenous factors that influence eating, including pharmaceutical drugs, alcohol, coffee, etc. | |||||
| Lecture notes | Handouts will be provided | |||||
| Literature | Literature will be discussed in class | |||||
| Public Nutrition and Health | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-6102-00L | The Role of Food and Nutrition for Disease Prevention | W | 3 credits | 2V | J. Baumgartner, M. Andersson | |
| Abstract | The course teaches the links between the diet and the etiology and progression of chronic diseases. | |||||
| Learning objective | To examine and understand the protective effects of foods and food ingredients in the maintenance of health and the prevention of chronic disease, as well as the progression of complications of chronic diseases. | |||||
| Content | The course evaluates food and nutrition in relation to primary and secondary prevention of chronic diseases. | |||||
| Lecture notes | There is no script. Powerpoint presentations and relevant literature will be made available online to students. | |||||
| Literature | Obligatory course literature to be provided by the responsible lecturer and the individual invited lecturers. | |||||
| Prerequisites / Notice | No compulsory prerequisites, but prior completion of Introduction to Nutritional Science (752-6001-00L) and Advanced Topics in Nutritional Science (752-6002-00L) is strongly adviced. | |||||
| 752-6104-00L | Nutrition for Health and Development | W | 2 credits | 2V | M. B. Zimmermann | |
| Abstract | The course presents nutrition and health issues with a special focus on developing countries. Micronutrient deficiencies including assessment and prevalence and food fortification with micronutrients. | |||||
| Learning objective | Knowing commonly used nutrition and health indicators to evaluate the nutritional status of populations. Knowing and evaluating nutritional problems in developing countries. Understanding the problem of micronutrient deficiencies and the principles of food fortification with micronutrients. | |||||
| Content | The course presents regional and global aspects and status of food security and commonly used nutrition and health indicators. Child growth, childhood malnutrition and the interaction of nutrition and infectious diseases in developing countries. Specific nutritional problems in emergencies. The assessment methods and the prevalence of micronutrient deficiencies at regional and global level. The principles of food fortification with micronutrients and examples fortification programs. | |||||
| Lecture notes | The lecture details are available. | |||||
| Literature | Leathers and Foster, The world food problem, Tackling the causes of undernutrition in the third world. 3rd ed., 2004. Semba and Bloem, Nutrition and health in developing countries, 2nd edition, Humana Press, 2008. WHO, FAO, Guidelines on food fortification with micronutrients, WHO, 2006. | |||||
| 752-6202-00L | Nutrition Case Studies | W | 2 credits | 2G | J. Baumgartner | |
| Abstract | In groups, students address real-world case studies focusing on the links between nutrition and health. Each case is being introduced by the lecturer and presented to the class by the respective group, followed by a class discussion facilitated by the group and the lecturer. | |||||
| Learning objective | The aim of the course is to improve the students’: - Understanding of the relationships between nutrition/diets and several major diseases/health outcomes. - Ability to integrate knowledge on diet/nutrition, health/disease and methodologies in nutrition sciences. - Ability to make evidence-based decisions/recommendations by gathering and analyzing scientific information. - Communication and problem solving skills, as well as critical thinking ability. | |||||
| Lecture notes | Presentation slides, case studies, and relevant literature will be shared. | |||||
| Literature | Relevant scientific literature will be provided. | |||||
| Prerequisites / Notice | Students are expected to attend and actively participate in the course, which includes the presentation of a case study (in groups), critical reading of the pertinent literature, and participation in class discussions. | |||||
| 752-6201-00L | Research Methodology in Nutrition | W+ | 3 credits | 2V | I. Herter-Aeberli | |
| Abstract | The lectures cover different methodologies applied in the field of nutrition research including methods to assess mineral/vitamin status, body composition, immunochemical techniques, animal studies, and food sensory science and with a speical focus on theoretical and practical knowledge of dietary assessment studies. The challenge of ethical issues in human studies is illustrated and discussed. | |||||
| Learning objective | To get an overview of research methodologies used in the field of nutrition and to become more familiar with some of the most important methods. | |||||
| Content | The methodologies include stable isotope techniques, balance studies, body composition assessment, immunochemical techniques, animal studies and food sensory science. The challenge of ethical issues in human studies will be illustrated and discussed. The theoretical and practical knowledge of dietary assessment methods will be imparted including an assessment of own nutrient intake. The dietary assessments will be evaluated using a nutrient software and statistical analysis. | |||||
| Safety and Quality in Agri-Food Chain | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 751-1000-00L | Interdisciplinary Project Only for Master Students in Agricultural Sciences and Food Sciences. Prerequisite: successful completion of the bachelor programme. | W | 4 credits | 3U | B. Dorn, C. Hartmann, M. Schuppler, A. Walter, H. Adelmann, J. Baumgartner, U. Brändle, T. Dalhaus, M. Erzinger, I. Gangnat, A. K. Gilgen, A. Grahofer, A. Hofmann, G. Kaufmann, M. Kreuzer, M. M. Nay, C. E. Pohl, M. Wiggenhauser | |
| Abstract | Die Studierenden der Agrar- und Lebensmittelwissenschaft erarbeiten in interdisziplinären Teams Lösungen für Fragestellungen, welche ihnen von Projektpartnern entlang der Nahrungsmittelwertschöpfungskette gestellt werden. Die Studierenden präsentieren und diskutieren die Lösungen an der Schlussveranstaltung und verfassen einen Projektbericht. | |||||
| Learning objective | Die Studierenden - können für Fragestellungen aus der Schweizer Nahrungsmittelwertschöpfungskette wissenschaftlich fundierte und praxistaugliche Lösungen entwickeln. Sie arbeiten dabei inter- und transdisziplinär; - können mit Hilfe von Grundlagen des Projektmanagements die Lösungsentwicklung zielgerichtet und effizient abwickeln sowie steuern; - können die Grundlagen der Gestaltung effektiver Teamarbeit für eine erfolgreiche Lösungsentwicklung in einem Projektteam einsetzen; - können die entwickelten Lösungen in mündlicher und schriftlicher Form nachvollziehbar, überzeugend und adressatengerecht präsentieren; - können den Arbeitsprozess und die Projektergebnisse individuell und in Projektteams reflektieren und daraus Konsequenzen für erfolgreiches Handeln in Projektteams ziehen. | |||||
| Content | Die Studierenden der Agrar- und Lebensmittelwissenschaften bearbeiten Fragestellungen, welche ihnen von Projektpartnern aus der Praxis entlang der Schweizer Nahrungsmittelwertschöpfungskette gestellt werden. Dabei werden sie von einem Coach beider Studienrichtungen angeleitet und unterstützt. Sie lernen zudem selbstorganisiert ein praxisorientiertes Projekt in Zusammenarbeit mit dem Projektpartner und dem Coach abzuwickeln. Die Studierenden wenden ihre erworbenen fachlichen und überfachlichen Kompetenzen in ihrem Projektteam zur Erarbeitung und Entwicklung von Lösungen für die Fragestellungen des Projektpartners an. Die Studierenden präsentieren und diskutieren die Lösungen an der Schlussveranstaltung mit den Projektpartnern und verfassen einen schriftlichen Projektbericht zuhanden des Projektpartners. Die Studierenden reflektieren die geleistete Projektarbeit sowie ihre Team- und Projektmanagementkompetenzen. Vorlesungszeit, Selbststudium, externe Projekttage: Die Lehrveranstaltung findet am Donnerstag während dem Semester von 12:30-15:00 statt. Ausnahme ist der Donnerstag 5.3.20 an welchem die Lehrveranstaltung von 12:00-18:00 stattfindet. Während der Semesterzeit arbeiten die Studierenden zudem ausserhalb der Vorlesungszeit im Selbststudium an den Projekten. Die externen Projekttage werden vom 15.6.20-18.6.20 im Seminarhaus Herzberg durchgeführt. | |||||
| Prerequisites / Notice | Unterrichtssprache: Deutsch | |||||
| 751-3402-00L | Plant Nutrition II - Integrated Nutrient Management Only for Students in BSc/MSc Agricultural Sciences and Students in MSc Environmental or Food Sciences. Number of participants limited to 40. | W | 2 credits | 2V | A. Oberson Dräyer | |
| Abstract | Teaching knowledge on nutrient fluxes in agroecosystems so as to maximize nutrient use efficiency by crops and minimize losses to the environment while providing optimal nutrient supply to crops. Methods to establish nutrient budgets are presented. Nutrient input and output variables (e.g. losses by various pathways) are treated and their optimal management presented. | |||||
| Learning objective | At the end of the lecture the students can establish nutrient budgets, can critically evaluate agricultural systems as source of elements for the environment and can propose agricultural practices that limit these losses while maximizing nutrient use efficiency and optimizing nutrient supply to crops. | |||||
| Content | This course provides understanding of integrated nutrient management in agro-ecosystems so as to maximize nutrient use efficiency by crops while minimizing nutrient losses to the environment at optimal nutrient supply to the crop. The characteristics of input and output variables will be treated. These variables encompass organic (e.g. animal manure, plant residues, recycled organic wastes) and mineral fertilizers (e.g. minerals and products from recycling), symbiotic nitrogen fixation, nutrient deposition and pathways of nutrient losses. Measures to mitigate nutrient losses to the environment will be presented. Different methods will be taught so as to calculate nutrient budgets at various levels of the agro-ecosystem. Using case studies on nutrient rich and nutrient poor agro-ecosystems, strategies for an optimal nutrient management will be discussed that integrate attributes of soils, plants and fertilizers. In particular the treatment of case studies results in interactive lectures. Exercises done outside the classes help to foster the matter. Finally, they work on a focal topic of their interest. This is either i) the analysis and presentation of a paper, or ii) the analysis of the nutrient status of a farm by the means of nutrient budgeting and the development of integrated fertilization system including a modified scenario of that farm. In either case, they work in groups and present the outcome in an oral presentation (including peer feedback) of in a short written report. | |||||
| 751-4902-00L | Modern Pesticides - Mode of Action, Residues and Environmental Fate | W | 2 credits | 2V | T. Poiger, M. E. Balmer, I. J. Bürge | |
| Abstract | The biochemical principles of the mode of action of plant protection products (PPP) are presented. Important topics are mechanisms for selectivity, development of resistance, residue formation in crops and food safety as well as behavior in the environment. | |||||
| Learning objective | The structures and modes of action of modern pesticides (synthetical compounds, natural compounds) are presented. The structure-activity relationships lead to considerations of actual use conditions in crops such as fungicides in viticulture, residues in edible parts of treated plants, possible side effects and environmental fate. | |||||
| Content | After a short introduction on pesticide registration (administrative process as in Switzerland and EC, food safety), the biochemical background of the mode of action of important groups of PPP active ingredients is presented. Furthermore, selectivity of pesticides, leaching of herbicides to groundwater, accumulation of pesticides in soil, development of resistance of fungicides, formation of residues in edible parts of the crops, and side-effects on non-target organisms shall be covered. | |||||
| Lecture notes | An e-script (pdf-files) is provided as download at the beginning of spring term. | |||||
| Literature | none | |||||
| 752-2302-00L | Milk Science | W | 1 credit | 1V | J. Berard, C. Lacroix | |
| Abstract | The course provides information on synthesis and composition of milk, and the effects of various factors. Furthermore, specific hygienic and microbial problems of milk and fermented milk products, as well as basics on processing of milk into dairy products will be presented and discussed. The course is conceptually oriented towards the agri-food chain. | |||||
| Learning objective | Students attending this course get a comprehensive overview on milk and important milk products both from an agricultural and a food science perspective. In this way they earn competence at this borderline which is a pre-requisite for an efficient collaboration between milk producers, processors and consumers. | |||||
| Content | Topics (contact hours) - Milk synthesis and composition (Joel Berard): 6 h - Milk processing and hygienic aspects of milk and milk products (Christophe Lacroix): 6 h Total contact hours: 12 h Self-study within semester: 16 h (especially preparation for the examination) | |||||
| Lecture notes | Documentations, links and other materials will be provided by each lecturer at the start of his part of the course. Additionally, an extensive German documentation for the part of Joel Berard can be downloaded via Moodle in "Kurs Nutztierwissenschaften". The access code will be communicated during the course. | |||||
| Literature | Information on books and other references will be communicated during the course. | |||||
| Prerequisites / Notice | A special point for this course is that it is taught by professors from food and agricultural sciences and is aimed to integrate both fields and provide a clear illustration of this important duality for the production of high quality, and safe dairy food. This course is a core element of the Minor in Food Quality and Safety for students of the Master in Agroecosystem Science. It is optional (i) in the Major of Animal Science, (ii) for students selecting Majors in Crop Science or Food & Resource Economics. No specific qualification is demanded to attend the course. Performance control is done by a final written examination of 60 min duration of the open-books type (all paper files can be brought and used). | |||||
| 752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann | |
| Abstract | The lecture course Hygienic Design covers the special requirements in the design of equipment and components used in food production. Material science and surface treatments are as important as the cleaning mechanisms of these surfaces. Explanations of basic design requirements in food production areas, as well as the relevant regulations associated, are covered in this course. | |||||
| Learning objective | To identify and evaluate hazards of food safety which can come from the equipment used in the food processing. Understanding of the most important design principles for easy cleaning of machinery and equipment. | |||||
| 752-4010-00L | Problems and Solutions in Food Microbiology 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. | W | 3 credits | 1G | M. Loessner, J. Klumpp, M. Schmelcher | |
| Abstract | A journal-club style seminar, in which preselected recent scientific articles are analyzed, presented and discussed by students. The relevant topics are selected from the wider area of food microbiology, including fundamental and applied disciplines. Students learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented. | |||||
| Learning objective | Students will learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented. | |||||
| Content | Several pre-selected, recently published papers will be up for selection by the students. All papers were selected from recent literature and reflect the wider area of food microbiology, including fundamental research (molecular biology, genetics, biochemistry) and applied disciplines (diagnostics, control, epidemiology). Groups of 2 students each will pick a paper for in-depth analysis (mostly work done at home and/or library) and presentation to the other students. | |||||
| Lecture notes | No script needed. Pre-selected papers will be assigned to student groups in the kick-off meeting (first lecture); PDF copies will be available to all students. | |||||
| Literature | No specific books needed. Access to a library and web-based literature search is required. | |||||
| Prerequisites / Notice | Teamwork in small groups of 2 students | |||||
| 752-5106-00L | Meat Technology Number of participants limited to 40 The course will only be held with a minimum of 25 participants. Prerequisite: Participation in "Quality of Products of Animal Origin" (751-7800-00L, course regularly offered during the spring semester). | W | 1 credit | 1G | M. Kreuzer, A. Kilchör | |
| Abstract | The understanding of procedures and quality requirements in meat production and processing is the focus of this course. The basis for that is a modern meat technology at all steps of processing. In the form of a block course carcass dissection and production of various meat products are demonstrated in practice and explained in detail. | |||||
| Learning objective | The course in meat technology shall give in a hands-on manner an insight into meat production and processing. It shall provide knowledge of the versatile aspects of meat production and meat processing technology. The language used in this MSc course is German. | |||||
| Content | - Kurze theoretische Einführung in Schlachtkörperzerlegung und Fleischtechnologie - Zerlegung von Rinder- und Schweineschlachtkörper sowie Entbeinung (mit eigener Mitwirkung der Studierenden) - Demonstration der Technologie zur Erstellung von Fleischwaren (Koch- und Rohpökelwaren) sowie Würsten (Koch-, Roh- und Brühwürste) - Technologieentwicklung (incl. Haushaltstechnik) Der Blockkurs baut auf dem theoretischen Hintergrund auf, der vorab in der Lehrveranstaltung «Qualität tierischer Produkte» vermittelt wurde. | |||||
| Lecture notes | Es werden Handouts verteilt. | |||||
| Prerequisites / Notice | A) Der Blockkurs Fleischtechnologie findet in Spiez im Ausbildungszentrum für die Schweizer Fleischwirtschaft (ABZ) statt. B) Die Kreditpunktbedingungen bestehen aus den folgenden beiden Elementen (Prüfungsmodus: unbenotete Semesterleistung): 1 - Teilnahme an beiden Kurstagen (ausser im belegten Krankheitsfall) 2 - Abgabe einer ca. zweiseitigen schriftlichen Arbeit von ausreichender Qualität. Mögliche Themen und Anforderungen an die Inhalte dieser Arbeit werden vom Dozenten des ABZ im Kurs definiert. Die Arbeit kann auch nach dem Abschluss des Blockkurses an den Dozenten des ABZ gesandt werden, spätestens aber 14 Tage danach. C) Die Lehrveranstaltung "Qualität tierischer Produkte" ist Voraussetzung für die Belegung des Blockkurses. | |||||
| 752-1202-00L | Food Safety and Quality Management | W | 3 credits | 2G | T. Gude | |
| Abstract | The course procures the general rules of a quality management system and its application in the food chain to guarantee food safety. Therefore the HACCP concept will be touched in relation to risk management and risk assessment. Furthermore the origin of limits as well as the analytical proof will be highlighted. Finally general principles of laboratory testing will be discussed. | |||||
| Learning objective | Comprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment. | |||||
| Content | The following lists in note form the relevant topics: Definition of (Food) Quality TQM/quality management Q.A in the food chain (manufacturer/retail) Food Quality, -Safety (also give by examples) Food Limits - origin of and how to get them HACCP introduction, risk management, -assessment Self control concepts GFSI/Standards BRC, IFS, ISO Statistical Process Control Raw material/product control: sampling plans Q.A. in laboratories, sampling Sampling plans, Qs in an analytical lab | |||||
| Lecture notes | n/a | |||||
| Literature | n/a | |||||
| Prerequisites / Notice | n/a | |||||
| 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). | |||||
| 751-0021-01L | World Food System Summer School (FS) Does not take place this semester. 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 http://www.worldfoodsystem.ethz.ch/education/summer-schools.html | W Dr | 4 credits | 6P | N. Buchmann | |
| Abstract | This 2 week residential summer school gives university students and young professionals the chance to understand the challenges and opportunities of the world food system and explore their role in creating change. Participants actively engage in lectures, workshops, group work, case studies, field trips and farm work. The course is hosted in Rheinau, Switzerland. | |||||
| Learning objective | Understand: the science, relationships, interactions and trade-offs in food systems; potential interventions; and the cultural, socio-political, economic and environmental factors to be considered when designing interventions. Build skills in: systems thinking, multi-cultural and multi-disciplinary collaboration, participatory processes. Connect to: a network of expert faculty/ scientists/ practitioners. | |||||
| Content | The content will include an overview of the world food system, challenges and solution approaches. The detailed course content will be available in the course flyer, which will available at http://www.worldfoodsystem.ethz.ch/education/summer-schools.html | |||||
| Literature | Participants will receive pre-reading material and a pre-assignment to be completed before the course commences. | |||||
| Prerequisites / Notice | No prerequisites. Program is open to Masters and PhD students and in special cases upper level Bachelor students. All students (including those from ETH Zurich) must apply through a competitive application process that will open in Feb/March 2020 at http://www.worldfoodsystem.ethz.ch/education/summer-schools.html. Participation is subject to successful selection through this competitive process. Participants will be informed of the selection in April 2020. | |||||
| 751-4204-01L | Horticultural Science: Case Studies Number of participants limited to 20. | W | 2 credits | 2G | L. Bertschinger, A. Bühlmann, C. Carlen, M. Lutz, A. Näf | |
| Abstract | After an introduction (2h), lectures address 2 horticultural cropping systems and value chains, each one in 2 2h-lecture blocks. Afterwards, students split in 2 groups for addressing a case study focusing on one of the cropping systems treated before. An excursion to a research site might be included. In a final colloquium, each group presents a report on their case study and their conclusions. | |||||
| Learning objective | Achieve a deepened understanding of horticultural value chain challenges related with ecological intensification, resource efficiency, climate change and healthy, safe food production, and the problem solution strategies and scientific principles behind. Deliver in a team effort a report and presentation with a comprehensive insight into the studied problem and its science-based solution strategy. | |||||
| Content | In the autumn semester, the two addressed cropping systems and value chains are fruit-production and viticulture. In the spring semester, the two addressed cropping systems and value chains are vegetable-production- and berry-production or glasshouse-horticulture. The selected topics address challenges with regard to ecological intensification, resource efficiency or climate change and branch into on-going research and development projects. | |||||
| Lecture notes | Documents handed out during the case studies. | |||||
| Literature | Provided by the case study leaders. | |||||
| Prerequisites / Notice | The course builds on basic knowledge delivered by 'Horticultural Crops I & II' (BSc). If these courses have not been followed by interested participants, equivalent knowledge and experience will greatly support a successful and productive participation of the participating student. Language: spoken E, G or F, Documents: Preferably English, G/F possible. | |||||
| 751-1555-00L | Empirical Agricultural Economics | W | 3 credits | 2G | D. J. Wüpper, T. Dalhaus | |
| Abstract | This course covers quantitative methods to answer empirical research questions in agricultural economics and related disciplines. Such questions include causes of agricultural outcomes and effects of policies. Covered: Difference-in-Difference, Regression Discontinuity Design, Instrumental Variables, Choice Experiments, Non-linear climate impacts and more. Lectures and practical exercises. | |||||
| Learning objective | After successful completion of the course, the students understand the potential and limitations of different econometric methods to answer their research questions. They understand the assumptions that need to be fulfilled and they know how to apply the methods. When they see applications of the methods, they can assess the reliability of the results. | |||||
| Content | Regression, Difference-in-Difference, Regression Discontinuity Design, Instrumental Variables, Choice Experiments, Non-linear Effects, Weather Risks and Climate Change in Agriculture, Weather Data handling, Insurance design | |||||
| Literature | Angrist and Pischke: Mastering Metrics Greene: Econometric Analysis | |||||
| Prerequisites / Notice | Basic knowledge in microeconomic theory, statistics, and econometric analysis is clearly helpful but not required. Experience with the application of statistical software is advantageous too. | |||||
| 751-5500-00L | Simulations and Sensors in Agri-Food Supply Chains | W | 3 credits | 2G | T. Defraeye | |
| Abstract | This course provides students with expert knowledge and skills on how to effectively apply numerical simulations and sensing in the supply chain of horticultural crops. The main targets are to use these technologies to better preserve food quality, extend shelf life and reduce food waste and the associated carbon footprint. | |||||
| Learning objective | The course targets the postharvest part of the supply chain, as products pass through pre-cooling facilities, refrigerated containers and trucks, and cold storage facilities, before arriving at the retailer and consumer. We target supply chains of both domestic and tropical horticultural crops, including apple, citrus, mangoes, and berries. In addition, other applications in agri-food chains are highlighted, such as preharvest sensing and monitoring for horticultural crops as well as simulations and sensing in supply chains of foods of animal origin (meat or milk). In the course, we target innovative solutions that are enabled by the augmented insight that simulations and sensing provide with respect to the biophysical processes driving food decay in the cold chain. A key focus of the course is on digital tools for the agri-food chain, such as digital twins, food simulants, wireless and optical sensors, big data and blockchain technology. A key objective is to gain specialized knowledge in order to: - Identify which postharvest practices are most suitable for a certain produce and supply chain (e.g. dynamic controlled atmosphere, modified atmosphere packaging, ethylene scrubbing) - Identify which heat and mass transfer processes (e.g. conduction, convection, radiation, respiration, evaporation) play a key role for a certain produce and supply chain - Identify which state-of-the-art sensing technology is most optimal for a certain produce and supply chain (e.g. wireless communication, blockchain technology, and biophysical twins) - Assess if a mechanistic model and simulation is built up according to best practices, and if the reported results are realistic - Understand the link of the cooling process to the evolution of food quality attributes Another key objective is to acquire skills in order to: - Perform hands-on computational multiphysics simulations of food cooling processes - Measure hands-on a food cooling process with several types of sensors - Calculate food shelf-life by experiments and kinetic-rate-law modeling - Quantify the environmental impact of postharvest technology and food waste on the horticultural value chain | |||||
| Content | The course is built up of lectures, exercise sessions, and an excursion. The student will then apply this knowledge to perform an expert assessment of a postharvest problem (in a group), report the findings and present the solution strategies. Throughout the course, we also review upcoming national and international startups and companies in these fields. The content is as follows: 1. Introduction to the postharvest value chain 2. Postharvest quality and losses 3. Bio-environmental heat and mass transfer 4. Sensors & food simulants 5. Modeling-simulation basics & best practice 6. Current and emerging postharvest technologies 7. Group assignment on simulation and sensors 8. Food waste & environmental impact 9. Group project presentations of students 10. Excursion With this knowledge and skills, the student will be able to provide an expert assessment on a specific problem in postharvest engineering in the context of a group assignment: - Apply the learned analytical approach to comprehensively understand and quantitatively analyze a simple postharvest problem. - Identify and quantify strategies and solutions to improve quality preservation, shelf life and reduce food waste, and explain the scientific drivers behind these improvements. - Identify challenges and prioritize solutions. - Report the results in a report and presentation. | |||||
| Lecture notes | Handouts of the slides will be provided | |||||
| Literature | Recommended literature (not-obligatory): Datta (2017), Heat and Mass Transfer: A Biological Context. CRC Press, Taylor & Francis Group. Thompson (2008), Commercial cooling of fruits, vegetables and flowers, University of California. University of California, California. | |||||
| Prerequisites / Notice | Bachelor in Agricultural Sciences or in Food Science. | |||||
| Food Physics | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-3104-00L | Food Rheology II | W | 3 credits | 2G | P. A. Fischer | |
| Abstract | Food Rheology II addresses special chapters in rheology such as suspension and emulsion rheology, constitutive equations, extensional rheology, optical methods in rheology, and interfacial rheology. | |||||
| Learning objective | The rheology of complex materials such as solutions, emulsions, and suspension will be discussed. In addition, several advanced rheological techniques (extension, rheo-optics, interfacial rheology) will be introduced and discussed in light of material characterization of complex fluids. | |||||
| Content | Lectures will be given on structure and rheology of complex fluids (8h), constitutive equations (2h), optical methods in rheology (4h), extensional rheology (4h), and interfacial rheology (6h). | |||||
| Lecture notes | Notes will be handed out during the lectures. | |||||
| Literature | Provided in the lecture notes. | |||||
| Prerequisites / Notice | Attending Food Rheology I is beneficial but not mandatory. A short repetition of the basic principles of rheology will be given in the beginning of Food Rheology II. | |||||
| 752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | P. A. Fischer, R. Mezzenga | |
| Abstract | In Physical Characterization of Food introductions into several measuring techniques to study complex colloidal food system are given. Lectures will focus on scattering techniques, interfacial tension measurements, ellipsometry, microscopy, NMR, and thermoanalysis. The measuring principles and its application in the food and related areas will be discussed. | |||||
| Learning objective | The basic principles of several frequently used characterization methods and their application will be presented. The course is intended to spread awareness on the capability of physical measuring devices used in food science and related areas as well as provide a guidance for their usage and data interpretation. | |||||
| Content | Lectures will be given on light scattering techniques (4h), interfacial tension measurements (4h), microscopy (4h), small angle scattering (4h), NMR (4h), and thermoanalysis (2h). | |||||
| Lecture notes | Notes will be handed out during the lectures. | |||||
| Literature | Provided in the lecture notes | |||||
| 752-3102-00L | Process-Microstructure-Property Relationships | W | 3 credits | 2G | E. J. Windhab, P. Braun, A. M. Kratzer, M. Michel | |
| Abstract | This course is important for students to understand the relationships between the processing techniques, microstructures, and properties to develop tailored food products based on the mechanisms. | |||||
| Learning objective | Fundamentals, applications and industrial developments; Process related structuring mechanisms; Structure related property functions; Different forms of foods such as emulsions, suspensions, foams, powders, solids etc. | |||||
| Food Toxicology | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-1300-01L | Food Toxicology | W+ | 2 credits | 1V | S. J. Sturla, N. Antczak | |
| Abstract | Builds on a foundation in Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality. | |||||
| Learning objective | Course objectives are for the student to have a broad awareness of toxicant classes and toxicants relevant to food, and to know their identities (i.e. chemical structure or biological nature), origins, relevance of human exposures, general mode of biological action, and potential mitigation strategies. | |||||
| Content | Builds on a foundation in Toxicology fundamentals to address situations relevant to Food Science, Nutrition, and Food Safety & Quality. Representative topics: Toxic Phytochemicals and Mycotoxins, Industrial Contaminants and Packaging Materials, Toxicants formed During Food Processing, Alcohol and Tobacco. The class is comprised of bi-weekly lectures, independent reading, and preparation of an independent evaluation of a food-related toxin. | |||||
| Literature | Reading from the primary literature will be referenced in class and posted to the course website. | |||||
| Prerequisites / Notice | The course "Introduction to Toxicology" (752-1300-00V) is a prerequisite for the students who want to take this course. Equivalent course may be accepted; contact the instructor. | |||||
| 752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist | |
| Abstract | The course provides an overview about risk perception and acceptance of new technologies. In addition, the most important findings of the research related to decisions under uncertainty are presented. | |||||
| Learning objective | Students know the most important theoretical approaches in the domains of risk perception and acceptance of new technologies. Furthermore, students understand the paradigms and the research results in the domain of decision making under uncertainty. | |||||
| 701-0998-00L | Environmental and Human Health Risk Assessment of Chemicals | W | 3 credits | 2G | M. Scheringer, B. Escher | |
| Abstract | Application of methods for chemical risk assessment for human health and the environmental according to European and Swiss regulation; hazard and risk; exposure and effect analysis for different types of chemicals. Estimation of missing chemical properties (QSAR methods); critical evaluation of risk assessment methods, presentation of alternative assessment methods. | |||||
| Learning objective | The students are familiar with regulatory approaches to human and environmental risk assessment of chemicals and can perform the main steps of a regulatory risk assessment for an industrial chemical. They are aware of pitfalls and challenges and know about new approaches to risk assessment. | |||||
| Content | Regulatory methods for environmental risk assessment of chemicals (industrial chemicals, pesticides, pharmaceuticals), European regulation REACH, Swiss regulations, international approaches - Human vs. environmental risk assessment - Classification and labelling of chemicals - PBT assessment (persistence, bioaccumulation, toxicity) - Exposure analysis: emission patterns, multimedia fate and transport models for quantifying environmental exposure, Long range transport and persistence, predicted and measured exposure concentration for the environment and humans - Effect analysis: estimation of hazard potential for ecotoxicity and human health, extrapolation methods, classification of chemicals according to modes of toxic action, predictive models (QSAR) - Risk assessment methods (deterministic vs. probabilistic), risk assessment vs. hazard assessment, risk management - uncertainty and sensitivity analyses, precautionary principle - Environmental Quality Assessment (water, sediment, biota), Water Framework Directive) - New methods in environmental risk assessment: mixtures, temporally and spatially explicit risk assessment | |||||
| Lecture notes | Slides of lectures, lecture notes for selected chapters and additional reading material will be made available via ILIAS. Also templates for the exercises and the report will be made available via ILIAS. | |||||
| Literature | - Van Leeuwen, C.J., Vermeire, T. (Eds.) Risk Assessment of Chemicals: An Introduction. Springer, 2007 (als e-book in der ETH-Bibliothek verfügbar). - Scheringer, M., Persistence and Spatial Range of Environmental Chemicals. Wiley-VCH, Weinheim, 2002. | |||||
| Prerequisites / Notice | Block course: Lecture and accompanying exercise where students conduct a comprehensive risk assessment for one selected chemical each according to the European regulation for industrial chemicals. The risk assessment will be presented in class and has to be compiled in a written technical report (Chemical dossier) that will be graded. The overall work load is 90 hours with 30 hours contact time (block course) and 60 hours self-study. | |||||
| 701-1312-00L | Advanced Ecotoxicology | W | 3 credits | 2V | R. Eggen, E. Janssen, K. Schirmer, M. Suter | |
| Abstract | This course will take up the principles of environmental chemistry and ecotoxicology from the bachelor courses and deepen the understanding on selected topics. Linkages will be made between i) bioavailability and effects, ii) structures of compounds and modes of toxic action, iii) effects over various biological levels, moderated by environmental factors, iv) chemical and biological assessments | |||||
| Learning objective | - Understanding the key processes involved in fate, behavior and the bioaccumulation of (mainly) organic contaminants - Overview on and understanding of mechanisms of toxicity - linking structures and characteristics of compounds with effects - processes in hazard assessment and risk assessment - get insight in integrative approaches in ecotoxicology | |||||
| Content | Units 1-3: Fate of contaminants, dynamic interactions with the (a)biotic environment, toxikokinetics - physico-chemical properties - partitioning processes in environmental compartments - partitioning to biota - bioavailability and bioaccumulation concepts - partitioning in biota Units 4-6: Toxicodynamics (effect of contaminants on biota) - internal concentrations; dose-response concept - molecular mechanisms of toxic actions - classification - Exercise: databases and estimation of toxicity Unit 7-10: Toxic effects: from molecular to ecosystems - complex mechanisms and feedback loops - mixtures and multiple stressors - stress- and adaptive responses - dynamic exposures - confounding factors, food web interactions - Exercise: linking compounds with modes of toxic action Unit 11: metal ecotoxicology Unit 12-14: integrative approaches and case studies - bioassays, -omics, systems ecotoxicology, phenotypic anchoring - in vivo versus in vitro biotesting - linking chemical with biological analytics - bioassay-directed fractionation and identification - (inter) national case studies and linkage of learned with approaches in practice | |||||
| Lecture notes | Material will be in the form of copies of overheads, selected publications and exercise material. | |||||
| Literature | R.P. Schwarzenbach, P.M. Gschwend, D.M. Imboden, Environmental Organic Chemistry, third edition, Wiley, 2005 C.J. van Leeuwen, J.L.M. Hermens (Editoren), Risk Assessment of Chemicals: An Introduction, Kluwer, 1995 Principles of ecotoxicology, CH Walker, RM Sibly, SP Hopkin, DB Peakall, fourth edition, CRC Press, 2012 | |||||
| Prerequisites / Notice | Required: 1. Basics in environmental chemistry 2. Basics in environmental toxicology | |||||
| Electives | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 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. | |||||