Search result: Catalogue data in Spring Semester 2019

Number	Title	Type	ECTS	Hours	Lecturers
Food Science Master
Minors
Food Biotechnology
752-5102-00L	Food Fermentation Biotechnology	W	3 credits	2V	C. Lacroix, C. Schwab, M. Stevens
Abstract	For this integration course, selected and current topics in bioprocess technology as applied to food will be selected to complement the teaching program in Food Biotechnology. Special emphasis will be given on downstream processing, bioprocess development, and metabolic engineering with current applications of microorganisms for producing high quality and safe food.
Objective	The presentation and discussion of selected topics of food fermentation biotechnology: - to present the main strategies for downstream processing for fermented media - to provide examples of recent process development and future trends for production of high quality food and food ingredients. - to develop experience for formulation and design of research and development projects relating to food fermentation technologies This course will integrate knowledge in bioprocess technology, as well as microbiology and microbial physiology.
Content	This course will address selected and current topics on bioprocess applied to food. As well, this course will allow the integration of concepts in food biotechnology through literature search and presentation of topics by students. Specialists from the Laboratory of Food Biotechnology will contribute to the selected topics as follows: • New technologies for food fermentation • Downstream processing treatments • Metabolic engineering Students will be required to complete a personal project on a selected aspect of bioprocesses and process evaluation. The project will involve information research and analysis followed by an oral presentation.
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.
Prerequisites / Notice	This course is taught in English.
752-5106-00L	Meat Technology Number of participants limited to 40 Prerequisite: Participation in "Quality of Products of Animal Origin" (751-7800-00L, course regularly offered during the spring semester).	W	1 credit	1G	M. Kreuzer, W.‑D. Henkel
Abstract	The understanding of procedures and quality requirements in meat production and processing is the focus of this course. The basis for that is a modern meat technology at all steps of processing. In the form of a block course carcass dissection and production of various meat products are demonstrated in practice and explained in detail.
Objective	The course in meat technology shall give in a hands-on manner an insight into meat production and processing. It shall provide knowledge of the versatile aspects of meat production and meat processing technology. The language used in this MSc course is German.
Content	- Kurze theoretische Einführung in Schlachtkörperzerlegung und Fleischtechnologie - Zerlegung von Rinder- und Schweineschlachtkörper sowie Entbeinung (mit eigener Mitwirkung der Studierenden) - Demonstration der Technologie zur Erstellung von Fleischwaren (Koch- und Rohpökelwaren) sowie Würsten (Koch-, Roh- und Brühwürste) - Technologieentwicklung (incl. Haushaltstechnik) Der Blockkurs baut auf dem theoretischen Hintergrund auf, der vorab in der Lehrveranstaltung «Qualität tierischer Produkte» vermittelt wurde.
Lecture notes	Es werden Handouts verteilt.
Prerequisites / Notice	A) Der Blockkurs Fleischtechnologie findet in Spiez im Ausbildungszentrum für die Schweizer Fleischwirtschaft (ABZ) statt. B) Die Kreditpunktbedingungen bestehen aus den folgenden beiden Elementen (Prüfungsmodus: unbenotete Semesterleistung): 1 - Teilnahme an beiden Kurstagen (ausser im belegten Krankheitsfall) 2 - Abgabe einer ca. zweiseitigen schriftlichen Arbeit von ausreichender Qualität. Mögliche Themen und Anforderungen an die Inhalte dieser Arbeit werden vom Dozenten des ABZ im Kurs definiert. Die Arbeit kann auch nach dem Abschluss des Blockkurses an den Dozenten des ABZ gesandt werden, spätestens aber 14 Tage danach. C) Die Lehrveranstaltung "Qualität tierischer Produkte" ist Voraussetzung für die Belegung des Blockkurses.
751-7800-00L	Quality of Products of Animal Origin	W	2 credits	2G	M. Kreuzer, K. Giller, M. Terranova
Abstract	Relevant quality traits of meat, milk and eggs a well as the influencing factors and the evaluation methods are taught in the form of lectures and laboratory training. Effects throughout the whole chain from production on farm via processing to the products ready for sale are covered with special emphasis on economically relevant issues.
Objective	After attending the course, the students are able to name, describe and interpret the important properties describing the quality of meat, milk and eggs. They know about the possibilities to modify the quality in the areas genetics, feeding, husbandry and processing. They have learned in a laboratory exercise how to operate the corresponding devices for measuring quality.
Content	- Kapitel 1. Einführung (Qualitätsbegriff, Literatur) - Modul A: Einführung - Kapitel 2. Produkte der Schlachtung (Schlachtkörper, Häute und Haare einschl. Wolle: Gewinnung, Qualitätsermittlung, Hygiene, Qualitätsbeeinflussung - Modul B: Schlachtkörpergewinnung, Modul C: Schlachtkörperqualität, Modul D: Leder und Wolle - Kapitel 3. Diätetische Qualität tierischer Lebensmittel (Fleisch und Fettgewebe, Milch, Ei: Nähr- und Wirkstoffe, unerwünschte Stoffe, Schadstoffe, Keimbelastung, Qualitätsbeeinflussung) - Modul E: Diätetische Qualität - Kapitel 4. Beschaffenheit tierischer Lebensmittel (Fleisch und Fettgewebe, Milch, Ei: Übersicht über Kriterien der Beschaffenheit, Sensorische Qualität, Fette und ihre Eigenschaften, Proteine und ihre Eigenschaften, produktespezifische Beschaffenheitskriterien und ihre Beeinflussung, Prozesse der Weiterverarbeitung der Rohwaren) - Modul F: Sensorische Qualität, Modul G: Fettbedingte Qualitätseigenschaften, Modul H: Proteinbedingte Qualitätseigenschaften, Modul I: Safthaltevermögen von Fleisch, Modul K: Zartheit von Fleisch, Modul L: Verarbeitung von Fleisch, Modul M: Milch und Verarbeitung von Milch, Modul N: Ei und Verarbeitung von Eiern - Kapitel 5. Produktpalette aus der Weiterverarbeitung (Fleisch und Fettgewebe, Milch, Ei: Fleischwaren, Fleischerzeugnisse, Milchprodukte, Eiprodukte) - Modul L: Verarbeitung von Fleisch, Modul M: Milch und Verarbeitung von Milch, Modul N: Ei und Verarbeitung von Eiern - Kapitel 6. Vermarktung qualitativ hochwertiger Produkte (Fleisch und Fettgewebe, Milch, Ei: Qualitätsbezahlungssysteme, Labelproduktion, ISO-Zertifizierung) - Modul O: Vermarktung
Lecture notes	Script is available in German and English language and can be downloaded via Moodle in "Kurs Nutztierwissenschaften". The access code will be communicated by e-mail.
Literature	Eine ausführliche Literaturliste ist im Skript enthalten.
Prerequisites / Notice	Mit Übungen im Labor. Fach mit benoteter Semesterleistung durch eine schriftliche Prüfung nach Ende der Lehrveranstaltung (Hinweis: keine Open Books-Prüfung).

Food Chemistry
Number	Title	Type	ECTS	Hours	Lecturers
752-1022-00L	Selected Topics in Food Chemistry	W	3 credits	2G	L. Nyström, T. M. Amrein, M. Erzinger
Abstract	The course is divided into two parts: The first part focusses mainly on the process contaminant acrylamide and its relation to Maillard reaction. Further topics such as food taints are also covered. The second part is centered in cereal chemistry: main chemical components related to physicochemical, technological and nutritional properties of grain products.
Objective	The main goal of the course are: a) Understand formation and mitigation of acrylamide b) Know challenges of food taints and important examples c) Understand the chemical composition and properties of cereal grains as raw materials for food, changes in composition during grain processing, and the effects of both on the nutritional properties of grain based products, such as breads, pasta, and breakfast cereals.
Content	The first part of the course focusses on acrylamide. Regulatory aspects, chemistry of formation, options for mitigation for different foods are presented in detail. Food taints are another topic and some examples and challenges in food are highlighted. The second part of the course covers fundamental and modern aspects of cereal chemistry: composition of grains, physicochemical properties of main grain components (starch, proteins, fibres, lipids), and their effects on technological and nutritional properties of cereal grain products. Focus is put on chemical reactions and changes during common food processing (dough making, baking, extrusion, fermentation), reflecting also their effects on the nutritional and sensory properties of grain products. Furthermore, a special emphasis is put on dietary fibres and related phytochemicals in grains: Different dietary fibre compounds found in cereals and cereal products (cellulose, arabinoxylan, beta-glucan, resistant starch etc.), co-passengers of dietary fibre (phenolic acids, plant sterols, tocols, folates, alkylresorcinols, avenanthramides), factors affecting their levels in foods, and methods used for the analysis of their content and composition.
Lecture notes	The lectures are supplemented with handouts./ Es werden Beilagen zur Vorlesung abgegeben.
Prerequisites / Notice	Course prerequisites: Food Chemistry I/II and Food Analysis I/II (or equivalent)
752-2310-00L	Physical Characterization of Food	W	3 credits	2V	P. A. Fischer, R. Mezzenga
Abstract	In Physical Characterization of Food introductions into several measuring techniques to study complex colloidal food system are given. Lectures will focus on scattering techniques, interfacial tension measurements, ellipsometry, microscopy, NMR, and thermoanalysis. The measuring principles and its application in the food and related areas will be discussed.
Objective	The basic principles of several frequently used characterization methods and their application will be presented. The course is intended to spread awareness on the capability of physical measuring devices used in food science and related areas as well as provide a guidance for their usage and data interpretation.
Content	Lectures will be given on light scattering techniques (4h), interfacial tension measurements (4h), microscopy (4h), small angle scattering (4h), NMR (4h), and thermoanalysis (2h).
Lecture notes	Notes will be handed out during the lectures.
Literature	Provided in the lecture notes

Food Microbiology
Number	Title	Type	ECTS	Hours	Lecturers
752-1202-00L	Food Safety and Quality Management	W	3 credits	2G	T. Gude
Abstract	The course procures the general rules of a quality management system and its application in the food chain to guarantee food safety. Therefore the HACCP concept will be touched in relation to risk management and risk assessment. Furthermore the origin of limits as well as the analytical proof will be highlighted. Finally general principles of laboratory testing will be discussed.
Objective	Comprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment.
Content	The following lists in note form the relevant topics: Definition of (Food) Quality TQM/quality management Q.A in the food chain (manufacturer/retail) Food Quality, -Safety (also give by examples) Food Limits - origin of and how to get them HACCP introduction, risk management, -assessment Self control concepts GFSI/Standards BRC, IFS, ISO Statistical Process Control Raw material/product control: sampling plans Q.A. in laboratories, sampling Sampling plans, Qs in an analytical lab
Lecture notes	n/a
Literature	n/a
Prerequisites / Notice	n/a
752-3024-00L	Hygienic Design	W	2 credits	2G	J. Hofmann
Abstract	The lecture course Hygienic Design covers the special requirements in the design of equipment and components used in food production. Material science and surface treatments are as important as the cleaning mechanisms of these surfaces. Explanations of basic design requirements in food production areas, as well as the relevant regulations associated, are covered in this course.
Objective	To identify and evaluate hazards of food safety which can come from the equipment used in the food processing. Understanding of the most important design principles for easy cleaning of machinery and equipment.
752-4010-00L	Problems and Solutions in Food Microbiology 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.	W	3 credits	1G	M. Loessner, J. Klumpp, M. Schmelcher
Abstract	A journal-club style seminar, in which preselected recent scientific articles are analyzed, presented and discussed by students. The relevant topics are selected from the wider area of food microbiology, including fundamental and applied disciplines. Students learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented.
Objective	Students will learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented.
Content	Several pre-selected, recently published papers will be up for selection by the students. All papers were selected from recent literature and reflect the wider area of food microbiology, including fundamental research (molecular biology, genetics, biochemistry) and applied disciplines (diagnostics, control, epidemiology). Groups of 2 students each will pick a paper for in-depth analysis (mostly work done at home and/or library) and presentation to the other students.
Lecture notes	No script needed. Pre-selected papers will be assigned to student groups in the kick-off meeting (first lecture); PDF copies will be available to all students.
Literature	No specific books needed. Access to a library and web-based literature search is required.
Prerequisites / Notice	Teamwork in small groups of 2 students

Food Process Design
Number	Title	Type	ECTS	Hours	Lecturers
752-3022-00L	Food Factory Planning and Design	W	3 credits	2G	P. Beck, S. Padar
Abstract	The focus is directed on the interaction (and interdependency) of the different crafts involved, mainly construction, building services, and installation engineering. Hygienic requirements have to be designed and finally are implemented in order to achieve international standards (GMP, IFS, BRC). Insight is given into contract and payment handling.
Objective	Students learn about the tasks and responsibilities of the specialists (engineers, planners), organizations and distributors involved. Knowledge is provided on the coordination and guidance of people involved. An insight into hygienic and technical specifications as well as the regulatory framework is given. Finally, the implementation of a functional, ecological and cost efficient solution is discussed.
Lecture notes	Vorlesungsunterlagen (besprochene Folien, ca. 190 Seiten) können von der Lehrdokumentenablage MyStudies heruntergeladen werden.
752-3024-00L	Hygienic Design	W	2 credits	2G	J. Hofmann
Abstract	The lecture course Hygienic Design covers the special requirements in the design of equipment and components used in food production. Material science and surface treatments are as important as the cleaning mechanisms of these surfaces. Explanations of basic design requirements in food production areas, as well as the relevant regulations associated, are covered in this course.
Objective	To identify and evaluate hazards of food safety which can come from the equipment used in the food processing. Understanding of the most important design principles for easy cleaning of machinery and equipment.
752-3104-00L	Food Rheology II	W	3 credits	2G	P. A. Fischer
Abstract	Food Rheology II addresses special chapters in rheology such as suspension and emulsion rheology, constitutive equations, extensional rheology, optical methods in rheology, and interfacial rheology.
Objective	The rheology of complex materials such as solutions, emulsions, and suspension will be discussed. In addition, several advanced rheological techniques (extension, rheo-optics, interfacial rheology) will be introduced and discussed in light of material characterization of complex fluids.
Content	Lectures will be given on structure and rheology of complex fluids (8h), constitutive equations (2h), optical methods in rheology (4h), extensional rheology (4h), and interfacial rheology (6h).
Lecture notes	Notes will be handed out during the lectures.
Literature	Provided in the lecture notes.
Prerequisites / Notice	Attending Food Rheology I is beneficial but not mandatory. A short repetition of the basic principles of rheology will be given in the beginning of Food Rheology II.
389-5000-00L	Computational Fluid Dynamics for Non-Newtonian Flows Does not take place this semester.	W	3 credits	2G	E. J. Windhab
Abstract	Solving inelastic non-Newtonian flow problems using finite volume techniques. Topics include an introduction to fluid dynamics, a discussion of non-Newtonian viscosity models, and a discussion of numerical issues, such as accuracy, convergence, and stability. Topics also include two-phase flow problems with moving interfaces, turbulence modeling, and spray modeling.
Objective	Introduction to the foundations of Computational Fluid Dynamics (CFD) for non-Newtonian fluid systems. The course provides participants with theoretical background in CFD methods, discusses applications in various fields, and provides hands-on experience using CFD software via practical computer exercises.
Content	1. Tensor review and Fluid dynamics review 2. Rheology and constitutive equations for non-Newtonian systems 3. Boundary conditions including moving boundaries 4. Basic concepts of Finite Volume Method 5. Finite Volume Methods applied to flow problems 6. Introduction to the OpenFOAM CFD software package 7. Numerical issues such as convergence, stability and accuracy 8. Applications, e.g. multi-phase flows, turbulence and sprays
Lecture notes	Lecture notes will be distributed electronically
Prerequisites / Notice	The course includes computer exercises using the open source software OpenFOAM. Participants are expected to have sufficient computer skills and access to a laptop for the in-class computer exercises.

Food Sensory Science and Consumer Behaviour
Number	Title	Type	ECTS	Hours	Lecturers
752-2123-00L	Risk Awareness, Risk Acceptance and Trust	W	3 credits	2V	M. Siegrist
Abstract	The course provides an overview about risk perception and acceptance of new technologies. In addition, the most important findings of the research related to decisions under uncertainty are presented.
Objective	Students know the most important theoretical approaches in the domains of risk perception and acceptance of new technologies. Furthermore, students understand the paradigms and the research results in the domain of decision making under uncertainty.
752-2102-00L	Selected Topics in Food Sensory Science Number of participants limited to 20.	W	3 credits	2V	J. Nuessli Guth
Abstract	Extension of the basics in Food Sensory Science with important topics such as Sensory Quality Control, Panel Performance and Sensory Methods for Consumer Tests. Detailed work on a selected topic with presentation and written report.
Objective	- Overview on qualitative Sensory Methods for consumer tests - Comparison of analytical sensory tests and qualitative methods - Methods for Sensory quality control - Evaluation of panel performance - Small project on a specific topic (e.g. focus groups, comparison of scales, consumer tests) with report writing and presentation
Lecture notes	Handouts distributed in class.
Literature	Information given in class.
Prerequisites / Notice	Basic principles in Food Sensory Science are required, e.g. attendence of the lecture 'Lebensmittelsensorik' (752-2101-00 G) or similar.
752-2110-00L	Multivariate Statistical Analysis	W	3 credits	2V	C. Hartmann, A. Bearth
Abstract	The course starts by introducing some basic statistical concepts and methods, e.g. data exploration, the idea behind significance testing, and the use of the statistical software SPSS. Based on these fundaments, the following analyses are discussed: regression analysis, factor analysis and variance analysis.
Objective	Students will learn to use multivariate analysis methods and to interpret their results, by means of theory and practice.
Content	This course provides an introduction into the theories and practice of multivariate analysis methods that are used in the fields of food sensory science, consumer behavior and environmental sciences. The course starts by introducing some basic statistical concepts and methods, e.g. data exploration, the idea behind significance testing, and the use of the statistical software SPSS. Based on these fundaments, the following analyses are discussed: regression analysis, factor analysis and variance analysis. During the course, theoretical lectures alternate with practical sessions in which data are analyzed and their results are interpreted using SPSS. Agenda 21.02 Introduction to the course and basic concepts of multivariate statistics (Hartmann) in Room HG D5.2 28.02 Data handling and exploration + SPSS Introduction (Hartmann) 07.03 Exercise 1a+b (Hartmann) 14.03 Basic Statistical Tests (Bearth) 21.03 Exercise 2: Basic Statistical Tests (Bearth) 28.03 Regression analysis (Hartmann) 04.04 Exercise 3: Regression analysis (Hartmann) 11.04 Variance Analysis (Bearth) 18.04 Exercise 4: Variance Analysis (Hartmann) 02.05 Reliability Analysis (Bearth) 09.05 Principle Component Analysis (Bearth) 16.05 Exercise 5: PCA and Reliability Analysis (Hartmann) 23.05 EXAM (Room will be announced)
Literature	Field, A. (2013). Discovering Statistics Using SPSS (all Editions). Sage Publications. ISBN: 1-4462-4918-2
Prerequisites / Notice	This course will be given in English.
752-6302-00L	Physiology of Eating	W	3 credits	2V	W. Langhans
Abstract	Introduction to the basic knowledge necessary for an understanding of the physiology and pathology of hunger, satiety, and body weight control, how this knowledge is generated, and how it helps improve nutritional advice for healthy people as well as nutritional guidelines for patients.
Objective	This course requires basic knowledge in physiology and is designed to build on course HE03 “Selected Topics in Physiology Related to Nutrition.” The course covers psychological and physiological determinants of food selection and amount eaten. The aim is to introduce the students to (a) the basic knowledge necessary for an understanding of the physiology and pathology of hunger, satiety, and body weight control, (b) how new scientific knowledge in this area is generated, (c) how this basic knowledge helps improve nutritional advice for healthy people as well as nutritional guidelines for patients. Major topics are: Basic scientific concepts for the physiological study of eating in animals and humans; the psychopharmacology of reward; endocrine and metabolic controls of eating; the neural control of eating; psychological aspects of eating; eating behavior and energy balance; exercise, eating and body weight; popular diets and their evaluation; epidemiology, clinical features and the treatment of psychiatric eating disorders; epidemiology, clinical features and the treatment of obesity, including related aspects of non-insulin dependent diabetes; mechanisms of cachexia and anorexia during illness; exogenous factors that influence eating, including pharmaceutical drugs, alcohol, coffee, etc.
Lecture notes	Handouts will be provided
Literature	Literature will be discussed in class

Public Nutrition and Health
Number	Title	Type	ECTS	Hours	Lecturers
752-6102-00L	The Role of Food and Nutrition for Disease Prevention	W	3 credits	2V	M. Andersson
Abstract	The course teaches the links between the diet and the etiology and progression of chronic diseases.
Objective	To examine and understand the protective effects of foods and food ingredients in the maintenance of health and the prevention of chronic disease, as well as the progression of complications of chronic diseases.
Content	The course evaluates food and nutrition in relation to primary and secondary prevention of chronic diseases.
Lecture notes	There is no script. Powerpoint presentations and relevant literature will be made available online to students.
Literature	Obligatory course literature to be provided by the responsible lecturer and the individual invited lecturers.
Prerequisites / Notice	No compulsory prerequisites, but prior completion of Introduction to Nutritional Science (752-6001-00L) and Advanced Topics in Nutritional Science (752-6002-00L) is strongly adviced.
752-6104-00L	Nutrition for Health and Development	W	2 credits	2V	M. B. Zimmermann
Abstract	The course presents nutrition and health issues with a special focus on developing countries. Micronutrient deficiencies including assessment and prevalence and food fortification with micronutrients.
Objective	Knowing commonly used nutrition and health indicators to evaluate the nutritional status of populations. Knowing and evaluating nutritional problems in developing countries. Understanding the problem of micronutrient deficiencies and the principles of food fortification with micronutrients.
Content	The course presents regional and global aspects and status of food security and commonly used nutrition and health indicators. Child growth, childhood malnutrition and the interaction of nutrition and infectious diseases in developing countries. Specific nutritional problems in emergencies. The assessment methods and the prevalence of micronutrient deficiencies at regional and global level. The principles of food fortification with micronutrients and examples fortification programs.
Lecture notes	The lecture details are available.
Literature	Leathers and Foster, The world food problem, Tackling the causes of undernutrition in the third world. 3rd ed., 2004. Semba and Bloem, Nutrition and health in developing countries, 2nd edition, Humana Press, 2008. WHO, FAO, Guidelines on food fortification with micronutrients, WHO, 2006.
752-6202-00L	Nutrition Case Studies	W	2 credits	2G	J. Baumgartner
Abstract	The course consists of student seminars discussing actual and practical nutritional case studies of the links between several major diseases and diets.
Objective	The aim is to improve student understanding of the links between several major diseases and dietary factors, and improve student oral presentation ability through student seminars discussing actual and practical nutritional case studies.
752-6201-00L	Research Methodology in Nutrition	W+	3 credits	2V	I. Herter-Aeberli
Abstract	The lectures cover different methodologies applied in the field of nutrition research including methods to assess mineral/vitamin status, body composition, immunochemical techniques, animal studies, and food sensory science and with a speical focus on theoretical and practical knowledge of dietary assessment studies. The challenge of ethical issues in human studies is illustrated and discussed.
Objective	To get an overview of research methodologies used in the field of nutrition and to become more familiar with some of the most important methods.
Content	The methodologies include stable isotope techniques, balance studies, body composition assessment, immunochemical techniques, animal studies and food sensory science. The challenge of ethical issues in human studies will be illustrated and discussed. The theoretical and practical knowledge of dietary assessment methods will be imparted including an assessment of own nutrient intake. The dietary assessments will be evaluated using a nutrient software and statistical analysis.

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