Search result: Catalogue data in Spring Semester 2019

Number	Title	Type	ECTS	Hours	Lecturers
Food Science Master
Major in Food Quality and Safety
Disciplinary Subjects
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)
752-1202-00L	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
752-4010-00L	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
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.
752-1300-01L	Food Toxicology	W	2 credits	1V	S. J. Sturla, N. Antczak
Abstract	Builds on a foundation in Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality.
Objective	Course objectives are for the student to have a broad awareness of toxicant classes and toxicants relevant to food, and to know their identities (i.e. chemical structure or biological nature), origins, relevance of human exposures, general mode of biological action, and potential mitigation strategies.
Content	Builds on a foundation in Toxicology fundamentals to address situations relevant to Food Science, Nutrition, and Food Safety & Quality. Representative topics: Toxic Phytochemicals and Mycotoxins, Industrial Contaminants and Packaging Materials, Toxicants formed During Food Processing, Alcohol and Tobacco. The class is comprised of bi-weekly lectures, independent reading, and preparation of an independent evaluation of a food-related toxin.
Literature	Reading from the primary literature will be referenced in class and posted to the course website.
Prerequisites / Notice	The course "Introduction to Toxicology" (752-1300-00V) is a prerequisite for the students who want to take this course. Equivalent course may be accepted; contact the instructor.

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