Search result: Catalogue data in Autumn Semester 2017

Food Science Master Information
Major in Human Health, Nutrition and Environment (Progr. Reg. 2006)
This section is only for the Food Science MSc Regulaiton 2006.

Definition of modules see study guide Food Science
Link
Optional Subjects
Choice of a module not yet selected as a disciplinary course. Choice between Infectious Deseases, Nutrition and Health, and Environment and Health.
NumberTitleTypeECTSHoursLecturers
701-1703-00LEvolutionary Medicine for Infectious DiseasesW3 credits2GA. Hall
AbstractThis 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.
ObjectiveStudents 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.
ContentWe 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 (< 20 minutes) introductory lecture, before students independently research the primary literature and develop discussion points and questions, followed by interactive discussion in class.
LiteratureThe focus is on primary literature, but for some parts the following text books provide good background information:

Schmid Hempel 2011 Evolutionary Parasitology
Stearns & Medzhitov 2016 Evolutionary Medicine
Prerequisites / NoticeA basic understanding of evolutionary biology, microbiology or parasitology will be advantageous but is not essential.
701-1471-00LEcological Parasitology Restricted registration - show details
Number of participants limited to 20. A minimum of 6 students is required that the course will take place.

Waiting list will be deleted on September 29th, 2017.
W3 credits1V + 1PO. E. Seppälä, H. Hartikainen, J. Jokela
AbstractCourse focuses on the ecology and evolution of macroparasites and their hosts. Through lectures and practical work, students learn about diversity and natural history of parasites, adaptations of parasites, ecology of host-parasite interactions, applied parasitology, and human macroparasites in the modern world.
Objective1. Identify common macroparasites in aquatic organisms.
2. Understand ecological and evolutionary processes in host-parasite interactions.
3. Conduct parasitological research
ContentLectures:
1. Diversity and natural history of parasites (i.e. systematic groups and life-cycles).
2. Adaptations of parasites (e.g. evolution of life-cycles, host manipulation).
3. Ecology of host-parasite interactions (e.g. parasite communities, effects of environmental changes).
4. Applied parasitology (e.g. aquaculture and fisheries).
5. Human macroparasites (schistosomiasis, malaria).

Practical exercises:
1. Examination of parasites in fish (identification of species and description of parasite communities).
2. Examination of parasites in molluscs (identification and examination of host exploitation strategies).
3. Examination of parasites in amphipods (identification and examination of effects on hosts).
Prerequisites / NoticeThe three practicals will take place at the 10.10.2017, the 24.10.2017 and the 7.11.2017 at Eawag Dübendorf from 08:15 - 12:00.
551-0223-00LImmunology III Information W4 credits2VM. Kopf, M. Bachmann, S. B. Freigang, J. Kisielow, S. R. Leibundgut, A. Oxenius, R. Spörri
AbstractThis 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.
ObjectiveObtain 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
Contento 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
LiteratureDocuments of the lectures are available for download at:
Link
Prerequisites / NoticeImmunology I and II recommended but not compulsory
752-4009-00LMolecular Biology of Foodborne PathogensW+3 credits2VM. Loessner, M. Schuppler
AbstractThe 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.
ObjectiveDetailed 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.
ContentMolecular 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.
Lecture notesElectronic copies of the presentation slides (PDF) and additional material will be made available for download to registered students.
LiteratureRecommendations will be given in the first lecture
Prerequisites / NoticeLectures (2 hours) will be held as a single session of approximately 60+ minutes (10:15 until approx. 11:15 h), without break !
701-0263-01LSeminar in Evolutionary Ecology of Infectious DiseasesW3 credits2GA. Mikaberidze, S. Bonhoeffer, R. R. Regös
AbstractStudents 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.
ObjectiveThis 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.
ContentA 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 notesPublications and class notes can be downloaded from a web page announced during the lecture.
LiteraturePapers will be assigned and downloaded from a web page announced during the lecture.
752-6101-00LDietary Etiologies of Chronic DiseaseW3 credits2VM. B. Zimmermann
AbstractTo 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.
ObjectiveTo 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.
ContentThe 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 notesThere is no script. Powerpoint presentations will be made available on-line to students.
LiteratureTo be provided by the individual lecturers, at their discretion.
Prerequisites / NoticeNo compulsory prerequisites, but prior completion of Introduction to Nutritional Science and Advanced Topics in Nutritional Science is strongly advised.
752-2122-00LFood and Consumer BehaviourW2 credits2VM. Siegrist, C. Hartmann
AbstractThis course focuses on food consumer behavior, consumer's decision-making processes and consumer's attitudes towards food products.
ObjectiveThe 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
752-5103-00LFunctional Microorganisms in Foods Restricted registration - show details W3 credits2GC. Lacroix, A. Geirnaert, L. Meile, C. Schwab
AbstractThis 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.
ObjectiveTo 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.
ContentThis 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 notesCopy of the power point slides from lectures will be provided.
LiteratureA list of references will be given at the beginning of the course for the different topics presented during this course.
752-6402-00LNutrigenomicsW3 credits2VG. Vergères
AbstractNutrigenomics - 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 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.
Lecture notesThe 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
LiteratureNo extra reading requested. Most slides in the lecture are referenced with web adresses.
Prerequisites / NoticeBasic 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.
701-1341-00LWater Resources and Drinking Water
Does not take place this semester.
W3 credits2GS. Hug, M. Berg, F. Hammes, U. von Gunten
AbstractThe 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.
ObjectiveThe 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.
ContentThe 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 notesHandouts will be distributed
LiteratureWill be mentioned in handouts
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