Search result: Catalogue data in Spring Semester 2019
Food Science Master  | ||||||
 Minors | ||||||
| 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 | |||||
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