Search result: Catalogue data in Autumn Semester 2016

Number	Title	Type	ECTS	Hours	Lecturers
Health Sciences and Technology Master
Major in Human Health, Nutrition and Environment
Compulsory Courses
701-1701-00L	Human Health, Nutrition and Environment: Term Paper Only for students of the Major Human Health, Nutrition and Environment.	O	6 credits	13A	J. Nuessli Guth, T. Julian, K. McNeill, M. B. Zimmermann
Abstract	Writing of a review paper of scientific quality on a topic in the domain of Human Health, Nutrition and Environment based on critical evaluation of scientific literature.
Objective	- Acquisition of knowledge in the field of the review paper - Assessment of original literature as well as synthesis and analysis of the findings - Practising of academic writing in English - Giving an oral presentation with discussion on the topic of the review paper
Content	Topics are offered in the domains of the major 'Human Health, Nutrition and Environment' covering 'Public Health', 'Infectious Diseases', 'Nutrition and Health' and 'Environment and Health'.
Lecture notes	Guidelines will be handed out in the beginning.
Literature	Literature will be identified based on the topic chosen.
376-0300-00L	Translational Science for Health and Medicine	O	3 credits	2G	J. Goldhahn, C. Wolfrum
Abstract	Translational science is a cross disciplinary scientific research that is motivated by the need for practical applications that help people. The course should help to clarify basics of translational science, illustrate successful applications and should enable students to integrate key features into their future projects.
Objective	After completing this course, students will be able to understand: Principles of translational science (including project planning, ethics application, basics of resource management and interdisciplinary communication)
Content	What is translational science and what is it not? How to identify need? - Disease concepts and consequences for research - Basics about incidence, prevalence etc., and orphan indications How to choose the appropriate research type and methodology - Ethical considerations including ethics application - Pros and cons of different types of research - Coordination of complex approaches incl. timing and resources How to measure success? - Outcome variables - Improving the translational process Challenges of communication? How independent is translational science? - Academic boundary conditions vs. industrial influences Positive and negative examples will be illustrated by distinguished guest speakers.

Electives
Elective Courses I
Number	Title	Type	ECTS	Hours	Lecturers
401-0629-00L	Applied Biostatistics	W	4 credits	3G	M. Müller
Abstract	Principles and main methods in biostatistics with emphasis on practical aspects. Experimental and observational studies. Regression and analysis of variance. Introduction into survival analysis.
Objective	Getting an overwiew of the problems and statistical methods used in health sciences. Practise in using the software R to analyze data and interpreting the sults.
Content	Experimental and observational studies. Relative risks and odds ratios. Diagnostic tests, ROC analysis. Multiple linear and logistic regression, analysis of variance. Introduction into survival analysis.
Lecture notes	see teaching document repository
Literature	Le, Chap T. and Eberly, L.: Introductory Biostatistics. Wiley Interscience, 2014. Norman, G. and Streiner, D.: Biostatistics. The Bare Essentials. pmph USA. 3th edition 2008. Rosner B: Fundamentals of Biostatistics. Duxbury Press, 7th edition, 2010.
Prerequisites / Notice	The statistical package R will be used in the exercises. If you are unfamiliar with R, I highly recommend the online R course etutoR.
752-6105-00L	Epidemiology and Prevention Information for UZH students: Enrolment to this course unit only possible at ETH. No enrolment to module CS16_101 at UZH. Please mind the ETH enrolment deadlines for UZH students: Link	W	3 credits	2V	M. Puhan, R. Heusser
Abstract	The module „Epidemiology and prevention“ describes the process of scientific discovery from the detection of a disease and its causes, to the development and evaluation of preventive and treatment interventions and to improved population health.
Objective	The overall goal of the course is to introduce students to epidemiological thinking and methods, which are criticial pillars for medical and public health research. Students will also become aware on how epidemiological facts are used in prevention, practice and politics.
Content	The module „Epidemiology and prevention“ follows an overall framework that describes the course of scientific discovery from the detection of a disease to the development of prevention and treatment interventions and their evaluation in clinical trials and real world settings. We will discuss study designs in the context of existing knowledge and the type of evidence needed to advance knowledge. Examples form nutrition, chronic and infectious diseases will be used in order to show the underlying concepts and methods.
752-6151-00L	Public Health Concepts	W	3 credits	2V	R. Heusser
Abstract	The module "public health concepts" offers an introduction to key principles of public health. Students get acquainted with the concepts and methods of epidemiology. Students also learn to use epidemiological data for prevention and health promotion purposes. Public health concepts and intervention strategies are presented, using examples from infectious and chronic diseases.
Objective	At the end of this module students are able: - to interpret the results of epidemiological studies - to critically assess scientific literature - to know the definition, dimensions and determinants of health - to plan public health interventions and health promotion projects
Content	Concepts of descriptive and analytical epidemiology, study designs, measures of effect, confounding and bias, screening, surveilllance, definition of health and health promotion, health dimensions and health determinants, prevention strategies, public health interventions, public health action cycle, epidemiology and prevention of infectious and chronic diseases (HIV, Tuberculosis, Obesity, Public health nutrition).
Lecture notes	Handouts are provided to students in the classroom.
Prerequisites / Notice	Language of the course is english

Elective Courses II
Module: Infectious Diseases
Number	Title	Type	ECTS	Hours	Lecturers
551-0223-00L	Immunology III	W	4 credits	2V	M. Kopf, M. Bachmann, J. Kisielow, A. Lanzavecchia, S. R. Leibundgut, A. Oxenius, R. Spörri
Abstract	This course provides a detailed understanding of - development of T and B cells - the dynamics of a immune response during acute and chronic infection - mechanisms of immunopathology - modern vaccination strategies Key experimental results will be shown to help understanding how immunological text book knowledge has evolved.
Objective	Obtain a detailed understanding of - the development, activation, and differentiation of different types of T cells and their effectormechanisms during immune responses, - Recognition of pathogenic microorganisms by the host cells and molecular events thereafter, - events and signals for maturation of naive B cells to antibody producing plasma cells and memory B cells. - Optimization of B cell responses by intelligent design of new vaccines
Content	o Development and selection of CD4 and CD8 T cells, natural killer T cells (NKT), and regulatory T cells (Treg) o NK T cells and responses to lipid antigens o Differentiation, characterization, and function of CD4 T cell subsets such as Th1, Th2, and Th17 o Overview of cytokines and their effector function o Co-stimulation (signals 1-3) o Dendritic cells o Evolution of the "Danger" concept o Cells expressing Pattern Recognition Receptors and their downstream signals o T cell function and dysfunction in acute and chronic viral infections
Literature	Documents of the lectures are available for download at: https://moodle-app2.let.ethz.ch/course/view.php?id=2581¬ifyeditingon=1
Prerequisites / Notice	Immunology I and II recommended but not compulsory
636-0017-00L	Computational Biology	W	4 credits	3G	T. Stadler, C. Magnus
Abstract	The aim of the course is to provide up-to-date knowledge on how we can study biological processes using genetic sequencing data. Computational algorithms extracting biological information from genetic sequence data are discussed, and statistical tools to understand this information in detail are introduced.
Objective	Attendees will learn which information is contained in genetic sequencing data and how to extract information from them using computational tools. The main concepts introduced are: * stochastic models in molecular evolution * phylogenetic & phylodynamic inference * maximum likelihood and Bayesian statistics Attendees will apply these concepts to a number of applications yielding biological insight into: * epidemiology * pathogen evolution * macroevolution of species
Content	The course consists of four parts. We first introduce modern genetic sequencing technology, and algorithms to obtain sequence alignments from the output of the sequencers. We then present methods to directly analyze this alignment (such as BLAST algorithm, GWAS approaches). Second, we introduce mechanisms and concepts of molecular evolution, i.e. we discuss how genetic sequences change over time. Third, we employ evolutionary concepts to infer ancestral relationships between organisms based on their genetic sequences, i.e. we discuss methods to infer genealogies and phylogenies. We finally introduce the field of phylodynamics. The aim of that field is to understand and quantify the population dynamic processes (such as transmission in epidemiology or speciation & extinction in macroevolution) based on a phylogeny. Throughout the class, the models and methods are illustrated on different datasets giving insight into the epidemiology and evolution of a range of infectious diseases (e.g. HIV, HCV, influenza, Ebola). Applications of the methods to the field of macroevolution provide insight into the evolution and ecology of different species clades. Students will be trained in the algorithms and their application both on paper and in silico as part of the exercises.
Lecture notes	Slides of the lecture will be available online. https://www.bsse.ethz.ch/cevo/education/cb-materials.html
Literature	The course is not based on any of the textbooks below, but they are excellent choices as accompanying material: * Yang, Z. 2006. Computational Molecular Evolution. * Felsenstein, J. 2004. Inferring Phylogenies. * Semple, C. & Steel, M. 2003. Phylogenetics. * Drummond, A. & Bouckaert, R. 2015. Bayesian evolutionary analysis with BEAST
Prerequisites / Notice	Basic knowledge in linear algebra, analysis, and statistics will be helpful. Some programming experience will be useful for the exercises, but is not required. Programming skills will not be tested in the examination.
701-0263-01L	Seminar in Evolutionary Ecology of Infectious Diseases	W	3 credits	2G	D. Croll, S. Bonhoeffer, R. R. Regös
Abstract	Students of this course will discuss current topics from the field of infectious disease biology. From a list of publications, each student chooses some themes that he/she is going to explain and discuss with all other participants and under supervision. The actual topics will change from year to year corresponding to the progress and new results occuring in the field.
Objective	This is an advanced course that will require significant student participation. Students will learn how to evaluate and present scientific literature and trace the development of ideas related to understanding the ecology and evolutionary biology of infectious diseases.
Content	A core set of ~10 classic publications encompassing unifying themes in infectious disease ecology and evolution, such as virulence, resistance, metapopulations, networks, and competition will be presented and discussed. Pathogens will include bacteria, viruses and fungi. Hosts will include animals, plants and humans.
Lecture notes	Publications and class notes can be downloaded from a web page announced during the lecture.
Literature	Papers will be assigned and downloaded from a web page announced during the lecture.
701-1703-00L	Evolutionary Medicine for Infectious Diseases	W	3 credits	2G	A. Hall
Abstract	This course explores infectious disease from both the host and pathogen perspective. Through short lectures, reading and active discussion, students will identify areas where evolutionary thinking can improve our understanding of infectious diseases and, ultimately, our ability to treat them effectively.
Objective	Students will learn to (i) identify evolutionary explanations for the origins and characteristics of infectious diseases in a range of organisms and (ii) evaluate ways of integrating evolutionary thinking into improved strategies for treating infections of humans and animals. This will incorporate principles that apply across any host-pathogen interaction, as well as system-specific mechanistic information, with particular emphasis on bacteria and viruses.
Content	We will cover several topics where evolutionary thinking is relevant to understanding or treating infectious diseases. This includes: (i) determinants of pathogen host range and virulence, (ii) dynamics of host-parasite coevolution, (iii) pathogen adaptation to evade or suppress immune responses, (iv) antimicrobial resistance, (v) evolution-proof medicine. For each topic there will be a short (< 30 minutes) introductory lecture, before students independently research the primary literature and develop half a page of discussion points and questions, followed by interactive discussion in class.
Literature	Students will read the primary literature on each topic, and in places we will use the following books: Schmid Hempel 2011 Evolutionary Parasitology Stearns & Medzhitov 2016 Evolutionary Medicine
Prerequisites / Notice	A basic understanding of evolutionary biology, microbiology or parasitology will be advantageous but is not essential.
752-4009-00L	Molecular Biology of Foodborne Pathogens	W	3 credits	2V	M. Loessner, M. Schuppler
Abstract	The course offers detailed information on selected foodborne pathogens and toxin producing organisms; the focus lies on relevant molecular biological aspects of pathogenicity and virulence, as well as on the occurrence and survival of these organisms in foods.
Objective	Detailed and current status of research and insights into the molecular basis of foodborne diseases, with focus on interactions of the microorganism or the toxins they produce with the human system. Understanding the relationship between specific types of food and the associated pathogens and microbial risks. Another focus lies on the currently available methods and techniques useful for the various purposes, i.e., detection, differentiation (typing), and antimicrobial agents.
Content	Molecular biology of infectious foodborne pathogens (Listeria, Vibrio, E. coli, Campylobacter, etc) and toxin-producing organisms (Bacillus, Clostridium, Staphylococcus). How and under which conditions will toxins and virulence factors be produced, and how do they work? How is the interaction between the human host and the microbial pathogen? What are the roles of food and the environment ? What can be done to interfere with the potential risks? Which methods are best suited for what approach? Last, but not least, the role of bacteriophages in microbial pathogenicity will be highlighted, in addition to various applications of bacteriophage for both diagnsotics and antimicrobial intervention.
Lecture notes	Electronic copies of the presentation slides (PDF) and additional material will be made available for download to registered students.
Literature	Recommendations will be given in the first lecture
Prerequisites / Notice	Lectures (2 hours) will be held as a single session of approximately 60+ minutes (10:15 until approx. 11:15 h), with no break !

Module: Nutrition and Health
Number	Title	Type	ECTS	Hours	Lecturers
752-2122-00L	Food and Consumer Behaviour	W	2 credits	2V	M. Siegrist, C. Hartmann
Abstract	This course focuses on food consumer behavior, consumer's decision-making processes and consumer's attitudes towards food products.
Objective	The course provides an overview about the following topics: Factors influencing consumer's food choice, food and health, attitudes towards new foods and food technologies, labeling and food policy issues
752-5103-00L	Functional Microorganisms in Foods	W	3 credits	2G	C. Lacroix, T. de Wouters, L. Meile, C. Schwab
Abstract	This integration course will discuss new applications of microorganisms with functional properties in food and functional food products. Selected topics will be used to illustrate the rapid development but also limits of basic knowledge for applications of functional microorganisms to produce food with high quality, safety and potential health benefits for consumers.
Objective	To understand the principles, roles and mechanisms of microorganisms with metabolic activities of high potential for application in traditional and functional foods utilization with high quality, safety and potential health benefits for the consumers. This course will integrate basic knowledge in food microbiology, microbial physiology, biochemistry, and technology.
Content	This course will address selected and current topics on new applications of microorganisms with functional properties in food and functional food products and characterization of functionality and safety of food bacteria. Specialists from the Laboratory of Food Biotechnology, as well as invited speakers from the industry will contribute to the selected topics as follows: - Probiotics and Prebiotics: Probiotics, functional foods and health, towards understanding molecular modes of probiotic action; Challenges for the production and addition of probiotics to foods; Prebiotics and other microbial substrates for gut functionality. - Bioprotective Cultures and Antimicrobial Metabolites: Antifungal cultures and applications in foods; Antimicrobial peptide-producing cultures (bacteriocins) for enhancing food quality and safety; Development of new protective cultures, the long path from research to industry. - Legal and Protection Issues Related Functional Foods - Industrial Biotechnology of Flavor and Taste Development - Safety of Food Starter Cultures and Probiotics Students will be required to complete a group project on food products and ingredients with of from functional bacteria. The project will involve information research and analysis followed by an oral presentation and short writen report.
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.
752-6101-00L	Dietary Etiologies of Chronic Disease	W	3 credits	2V	M. B. Zimmermann
Abstract	To have the student gain understanding of the links between the diet and the etiology and progression of chronic diseases, including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies.
Objective	To examine and understand the protective effect of foods and food ingredients in the maintenance of health and the prevention of chronic disease, as well as the progression of complications of the chronic diseases.
Content	The course evaluates food and food ingredients in relation to primary and secondary prevention of chronic diseases including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies.
Lecture notes	There is no script. Powerpoint presentations will be made available on-line to students.
Literature	To be provided by the individual lecturers, at their discretion.
Prerequisites / Notice	No compulsory prerequisites, but prior completion of Human Nutrition I + II (Humanernährung I+II) is strongly advised.
752-6402-00L	Nutrigenomics	W	3 credits	2V	G. Vergères
Abstract	Nutrigenomics - toward personalized nutrition? Breakthroughs in biology recently led nutrition scientists to apply modern tools (genomics, transcriptomics, proteomics, metabolomics, genetics, epigenetics) to the analysis of the interactions of food with humans. The lecture presents these tools and illustrates their application in selected topics relevant to human nutrition and food sciences.
Objective	- Overall understanding of the transdisciplinary research being conducted under the term nutrigenomics. - Overall understating of the omics technologies used in nutrigenomics and their applications to human nutrition and food science. - Ability to critically evaluate the potential and risks associated with the field of nutrigenomics
Content	- For the content of the script see section "Skript" below - The lecture is completed by an optional project entitled 'Personalized Nutrition' in which the students have the opportunity to receive a personalized nutritional guidance that is based on their own genetic makeup. The scientific literature on which the genetic tests are based is presented by the students during the lecture.
Lecture notes	The script is composed of circa 450 slides (ca 18 slides/lecture) organized in 9 modules Module A From biochemical nutrition research to nutrigenomics Module B Nutritional genomics Module C Nutrigenetics Module D Nutri-epigenomics Module E Transcriptomics in nutrition research Module F Proteomics in nutrition research Module G Metabolomics in nutrition research Module H Nutritional systems biology Module I Individualized nutrition - opportunities and challenges
Literature	No extra reading requested. Most slides in the lecture are referenced with web adresses.
Prerequisites / Notice	Basic training in biochemistry, molecular biology, physiology, and human nutrition. Interest in interdisciplinary sciences linking molecular biology to human health. Interest in the application of analytical laboratory methods to the understanding of human biology, in particular nutrition.

Module: Environment and Health
Number	Title	Type	ECTS	Hours	Lecturers
701-1341-00L	Water Resources and Drinking Water	W	3 credits	2G	S. Hug, M. Berg, F. Hammes, U. von Gunten
Abstract	The course covers qualitative (chemistry and microbiology) and quantitative aspects of drinking water from the resource to the tap. Natural processes, anthropogenic pollution, legislation of groundwater and surface water and of drinking water as well as water treatment will be discussed for industrialized and developing countries.
Objective	The goal of this lecture is to give an overview over the whole path of drinking water from the source to the tap and understand the involved physical, chemical and biological processes which determine the drinking water quality.
Content	The course covers qualitative (chemistry and microbiology) and quantitative aspects of drinking water from the resource to the tap. The various water resources, particularly groundwater and surface water, are discussed as part of the natural water cycle influenced by anthropogenic activities such as agriculture, industry, urban water systems. Furthermore legislation related to water resources and drinking water will be discussed. The lecture is focused on industrialized countries, but also addresses global water issues and problems in the developing world. Finally unit processes for drinking water treatment (filtration, adsorption, oxidation, disinfection etc.) will be presented and discussed.
Lecture notes	Handouts will be distributed
Literature	Will be mentioned in handouts

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