Search result: Courses in Spring Semester 2020

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, F. Constancias, M. Stevens
752-5106-00LMeat Technology Restricted registration - show details
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).
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 11. bis 12.06.2020 am ABZ (Ausbildungszentrum für die Schweizer Fleischwirtschaft) in Spiez statt. Für die Teilnahme ist ein Beitrag von CHF 150.- zu entrichten.
20s hrsM. Kreuzer, A. Kilchör
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 »
M. Erzinger, S. Boulos
752-2310-00LPhysical Characterization of FoodW3 credits2V
752-2310-00 VPhysical Characterization of Food2 hrs
Wed08:15-10:00LFV E 41 »
23.03.13:15-15:00LFO C 13 »
30.03.13:15-15:00LFO C 13 »
P. A. Fischer, R. Mezzenga
Food Microbiology
NumberTitleTypeECTSHoursLecturers
752-1202-00LFood Safety and Quality ManagementW3 credits2G
752-1202-00 GLebensmittelsicherheit und Qualitätsmanagement2 hrs
Mon10:00-12:00ER SA TZ »
10:15-12:00IFW A 32.1 »
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: 26.02.2020.
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
Mon08:15-10:00CHN F 46 »
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.
The block course is not taking place in FS2020.
28s hrsE. J. Windhab
751-5500-00LSimulations and Sensors in Agri-Food Supply ChainsW3 credits2G
751-5500-00 GSimulations and Sensors in Agri-Food Supply Chains
On 28. February 2020 the course does not take place.
2 hrs
Fri15:15-17:00LFW B 3 »
T. Defraeye
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 »
J. Baumgartner, 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 NutritionW+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. Am 5. 3. findet die LV von 12.00-18.00 statt (Besprechung mit externen Projektpartnern).
Während der Semesterzeit arbeiten die Studierenden ausserhalb der Vorlesungszeit im Selbststudium an den Projekten und führen mindestens eine Projektbesprechung beim Projektpartner durch.
Die externe Projekttage finden vom 15.-18.6.2020 auf dem Herzberg (AG) statt.
3 hrs
Thu12:15-15:00LFW C 5 »
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
751-3402-00LPlant Nutrition II - Integrated Nutrient Management Restricted registration - show details
Only for Students in BSc/MSc Agricultural Sciences and Students in MSc Environmental or Food Sciences.
Number of participants limited to 40.
W2 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 »
A. Oberson Dräyer
751-4902-00LModern Pesticides - Mode of Action, Residues and Environmental FateW2 credits2V
751-4902-00 VModern Pesticides - Mode of Action, Residues and Environmental Fate2 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 Science1 hrs
Wed/110:15-12:00LFV 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: 26.02.2020.
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

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).
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 11. bis 12.06.2020 am ABZ (Ausbildungszentrum für die Schweizer Fleischwirtschaft) in Spiez statt. Für die Teilnahme ist ein Beitrag von CHF 150.- zu entrichten.
20s hrsM. Kreuzer, A. Kilchör
752-1202-00LFood Safety and Quality ManagementW3 credits2G
752-1202-00 GLebensmittelsicherheit und Qualitätsmanagement2 hrs
Mon10:00-12:00ER SA TZ »
10:15-12:00IFW A 32.1 »
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 http://www.worldfoodsystem.ethz.ch/education/summer-schools.html
W Dr4 credits6P
751-0021-01 PWorld Food System Summer School (FS)
Does not take place this semester.
Permission from lecturers required for all students.
Please note: This is an intensive block course held in Rheinau, Switzerland. The course will take place from 9-23 August 2020 (final dates tbc).
Participants are selected through an application process administered by the World Food System Center.
84s hrsN. Buchmann
751-4204-01LHorticultural Science: Case Studies Restricted registration - show details
Number of participants limited to 20.
W2 credits2G
751-4204-01 GHorticultural Science: Case Studies
Beginnt in der 2. Semesterwoche.
2 hrs
Thu15:15-17:00LFW C 1 »
L. Bertschinger, A. Bühlmann, C. Carlen, M. Lutz, A. Näf
751-1555-00LEmpirical Agricultural EconomicsW3 credits2G
751-1555-00 GEmpirical Agricultural Economics
Diese Lehrveranstaltung findet abwechselnd als Vorlesung im SOL B4 und als Computerübung im LFO C19 statt. Bitte beachten Sie hierzu Hinweise der Dozierende.
2 hrs
Wed15:15-18:00LFO C 19 »
D. J. Wüpper, T. Dalhaus
751-5500-00LSimulations and Sensors in Agri-Food Supply ChainsW3 credits2G
751-5500-00 GSimulations and Sensors in Agri-Food Supply Chains
On 28. February 2020 the course does not take place.
2 hrs
Fri15:15-17:00LFW B 3 »
T. Defraeye
Food Physics
NumberTitleTypeECTSHoursLecturers
752-3104-00LFood Rheology IIW3 credits2G
752-3104-00 GFood Rheology II2 hrs
Mon08:15-10:00CHN F 46 »
P. A. Fischer
752-2310-00LPhysical Characterization of FoodW3 credits2V
752-2310-00 VPhysical Characterization of Food2 hrs
Wed08:15-10:00LFV E 41 »
23.03.13:15-15:00LFO C 13 »
30.03.13:15-15:00LFO C 13 »
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
Lectures will be conducted online only.
This block course will take place from 8 June to 19 June, 2020.
First block of lectures from 8 June to 10 June, preparation of student presentations on 11-12 June.
Second block of lectures 15 – 17 June; presentation of chemical risk assessment on 18-19 June 2020.
Submission of written risk assessment dossier by August 7, 2020.
32s hrsM. 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 Science
Does not take place this semester.
2 hrsS. 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.
The block course is not taking place in FS2020.
28s hrsE. J. Windhab
752-7511-00LFood Innovation Lab Restricted registration - show details
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 Dr3 credits7V
752-7511-00 VFood Innovation Lab Special students and auditors need a special permission from the lecturers.
Permission from lecturers required for all students.
Block course
Place: Student Project House, HPZ F-Floor
91s hrs
21.02.08:45-16:30HPZ »
22.02.08:45-16:30HPZ »
28.02.08:45-16:30HPZ »
06.03.08:45-16:30HPZ »
07.03.08:45-16:30HPZ »
13.03.08:45-16:30HPZ »
20.03.08:45-16:30HPZ »
21.03.08:45-16:30HPZ »
27.03.08:45-16:30HPZ »
03.04.08:45-16:30HPZ »
04.04.08:45-16:30HPZ »
24.04.08:45-16:30HPZ »
L. Rejman, J. Wemmer