Suchergebnis: Katalogdaten im Herbstsemester 2017

Nummer	Titel	Typ	ECTS	Umfang	Dozierende
Lebensmittelwissenschaft Master
Vertiefung in Human Health, Nutrition and Environment (Reglement 2006) Dieses Angebot ist nur für Reglement Lebensmittelwissenschaften MSc 2006 Definition der Module siehe Wegleitung Studiengang Lebensmittelwissenschaft http://www.hest.ethz.ch/studium/lebensmittelwissenschaft/dokumente.html
Disziplinäre Fächer Disziplinäre Fächer: Modul Public Health + ein weiters Modul (Infectious Deseases oder Nutrition and Health oder Environment and Health), pro Modul müssen mind. 10 KP erworben werden.
401-0629-00L	Applied Biostatistics	W	4 KP	3G	M. Müller
Kurzbeschreibung	Principles and main methods in biostatistics with emphasis on practical aspects. Experimental and observational studies. Regression and analysis of variance. Introduction into survival analysis.
Lernziel	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.
Inhalt	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.
Skript	see teaching document repository
Literatur	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.
Voraussetzungen / Besonderes	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 für UZH Studierende: Die Lerneinheit kann nur an der ETH belegt werden. Die Belegung des Moduls CS16_101 an der UZH ist nicht möglich. Beachten Sie die Einschreibungstermine an der ETH für UZH Studierende: Link	W	3 KP	2V	M. Puhan, R. Heusser
Kurzbeschreibung	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.
Lernziel	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.
Inhalt	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 KP	2V	R. Heusser
Kurzbeschreibung	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.
Lernziel	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
Inhalt	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).
Skript	Handouts are provided to students in the classroom.
Voraussetzungen / Besonderes	Language of the course is english
551-0223-00L	Immunology III	W	4 KP	2V	M. Kopf, M. Bachmann, S. B. Freigang, J. Kisielow, S. R. Leibundgut, A. Oxenius, R. Spörri
Kurzbeschreibung	Diese Vorlesung liefert einen detaillierten Einblick in die - Entwicklung von T Zellen und B Zellen - Dynamik einer Immunantwort bei akuten und chronischen Infektionen - Mechanismen von Immunpathologie - neue Impfstoffstrategien
Lernziel	Sie verstehen - die Entwicklung, Aktivierung, und Differenzierung verschiedener Typen von T Zellen und deren Effektormechanismen während einer Immunantwort - die Erkennung von pathogenen Mikroorganismen und molekulare Ereignisse nach Infektion einer Zelle - Ereignisse und Signale für die Reifung von naiven B Zellen zu antikörperproduzierenden Plasmazellen und Gedächtniszellen, - Optimierung von B Zellantworten durch das intelligente Design neuer Impfstoffe
Inhalt	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
Literatur	Unterlagen zur Vorlesung sind erhältlich bei: https://moodle-app2.let.ethz.ch/course/view.php?id=2581¬ifyeditingon=1
Voraussetzungen / Besonderes	Immunology I and II recommended but not compulsory
701-0263-01L	Seminar in Evolutionary Ecology of Infectious Diseases	W	3 KP	2G	A. Mikaberidze, S. Bonhoeffer, R. R. Regös
Kurzbeschreibung	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.
Lernziel	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.
Inhalt	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.
Skript	Publications and class notes can be downloaded from a web page announced during the lecture.
Literatur	Papers will be assigned and downloaded from a web page announced during the lecture.
701-1341-00L	Water Resources and Drinking Water Findet dieses Semester nicht statt.	W	3 KP	2G	S. Hug, M. Berg, F. Hammes, U. von Gunten
Kurzbeschreibung	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.
Lernziel	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.
Inhalt	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.
Skript	Handouts will be distributed
Literatur	Will be mentioned in handouts
752-2122-00L	Food and Consumer Behaviour	W	2 KP	2V	M. Siegrist, C. Hartmann
Kurzbeschreibung	This course focuses on food consumer behavior, consumer's decision-making processes and consumer's attitudes towards food products.
Lernziel	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
752-4009-00L	Molecular Biology of Foodborne Pathogens	W	3 KP	2V	M. Loessner, M. Schuppler
Kurzbeschreibung	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.
Lernziel	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.
Inhalt	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 diagnostics and antimicrobial intervention.
Skript	Electronic copies of the presentation slides (PDF) and additional material will be made available for download to registered students.
Literatur	Recommendations will be given in the first lecture
Voraussetzungen / Besonderes	Lectures (2 hours) will be held as a single session of approximately 60+ minutes (10:15 until approx. 11:15 h), without break !
752-5103-00L	Functional Microorganisms in Foods	W	3 KP	2G	C. Lacroix, A. Geirnaert, L. Meile, C. Schwab
Kurzbeschreibung	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.
Lernziel	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.
Inhalt	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.
Skript	Copy of the power point slides from lectures will be provided.
Literatur	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 KP	2V	M. B. Zimmermann
Kurzbeschreibung	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.
Lernziel	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.
Inhalt	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.
Skript	There is no script. Powerpoint presentations will be made available on-line to students.
Literatur	To be provided by the individual lecturers, at their discretion.
Voraussetzungen / Besonderes	No compulsory prerequisites, but prior completion of Introduction to Nutritional Science and Advanced Topics in Nutritional Science is strongly advised.
752-6402-00L	Nutrigenomics	W	3 KP	2V	G. Vergères
Kurzbeschreibung	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.
Lernziel	- 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
Inhalt	- For the content of the script see section "Skript" below - The lecture is completed by short presentations of the students (in group) of material related to the lecture. Contribution of the students to the presentation is a prerequisite for registration to the exam.
Skript	The script is composed of circa 400 slides (ca 15 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 Personalized nutrition - opportunities and challenges
Literatur	No extra reading requested. Most slides in the lecture are referenced with web adresses.
Voraussetzungen / Besonderes	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.

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