Suchergebnis: Katalogdaten im Herbstsemester 2017

Nummer	Titel	Typ	ECTS	Umfang	Dozierende
Umweltnaturwissenschaften Master
Vertiefung in Gesundheit, Ernährung und Umwelt
Ernährung und Gesundheit
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
752-5103-00L	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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