Search result: Catalogue data in Spring Semester 2019

Food Science Master Information
Minors
Electives
NumberTitleTypeECTSHoursLecturers
752-0006-00LColloquium in Food and Nutrition ScienceW1 credit2KS. J. Sturla
AbstractParticipation in weekly seminars on a variety of topics including Food Microbiology, Food Toxicology, Food Biochemistry, Food Processing, Consumer Behavior, Food Technology, and Food Materials and Technology, and oral presentation of a selected published study in one of these areas inspired by participation in the seminars.
ObjectiveThe objectives are to become familiar with and stimulate interest in leading-edge science related to the research topics of the Institute of Food, Nutrition and Health. Participants attend weekly seminars given by external and internal speakers, and are also required to deliver a presentation on a recent research article inspired by a topic from the semester presentations.
751-7800-00LQuality of Products of Animal Origin Information W2 credits2GM. Kreuzer, K. Giller, M. Terranova
AbstractRelevant 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.
ObjectiveAfter 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 notesScript 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.
LiteratureEine ausführliche Literaturliste ist im Skript enthalten.
Prerequisites / NoticeMit Übungen im Labor. Fach mit benoteter Semesterleistung durch eine schriftliche Prüfung nach Ende der Lehrveranstaltung (Hinweis: keine Open Books-Prüfung).
389-5000-00LComputational Fluid Dynamics for Non-Newtonian Flows Restricted registration - show details
Does not take place this semester.
W3 credits2GE. J. Windhab
AbstractSolving 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.
ObjectiveIntroduction 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.
Content1. 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 notesLecture notes will be distributed electronically
Prerequisites / NoticeThe 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.
752-7510-00LEntrepreneurial Summer School: Food Innovation Lab Restricted registration - show details
Number of participants limited to 30 (including international applicants).

Students interested in the summer school have to apply by submitting a motivation letter as well as a CV.
Detailed information about the program as well as the application link can be found on foodinnovation.ethz.ch.

Application deadline: March 15, 2019
Notification of decision: March 31, 2019
W4 credits6SL. Rejman, J. Wemmer
AbstractInnovative solutions are required to tackle global food challenges of today and identify opportunities along the entire food value chain. The “Entrepreneurial Summer School: Food Innovation Lab” aims at guiding interdisciplinary teams through an innovation process - from identifying challenges, developing consumer-centric solutions to prototyping in the laboratory and business model development.
ObjectiveThe summer school "Food Innovation Lab" strengthens participants to think out of the box, enables them to develop novel human-centered solutions for global food challenges, and thus empowers them to have a sustainable impact as future entrepreneurs or employees.
ContentThe summer school takes place from Friday 28.06.2019 till Saturday 13.07.2018 in Zurich.

This programme brings together both students and professionals from engineering, natural and social sciences, and humanities. The course draws on recognised 'innovative' pedagogies to deliver the entrepreneurial mindset and competencies of participants through highly interactive and applied activities such as gamification, peer-to-peer teaching and assessment as well as learning analytics.
(1) Inspirational phase: The course starts with an inspirational phase on current challenges of the food system. Talks and workshops will be given by internal and external food experts and entrepreneurs. In order to best possibly design a product, an expert of the field presents insights on sociological aspects of consumer behaviour and the future of food. A field trip to Nestlé Research in Lausanne complements the inspiration phase.
(2) Ideation phase: After the inspirational phase, ideas are generated on how to solve these challenges with help of design thinking. Furthermore, team-building workshops are held to form interdisciplinary teams with broad skill sets.
(3) Prototyping phase: A strong focus is placed on the prototyping with real-life testing thereof. The food labs, pilot plants and maker space available at ETH can be used to do so.
(4) Business creation: The most important aspects on how to create a business are conducted within the summer school. Areas include market research and analysis, marketing, sales and financial
planning.
(5) Final pitch: A final pitch where both prototype and business model are presented in front of a jury of experts. The jury includes professors, entrepreneurs, experts of the field, and investors.
Prerequisites / NoticeNo prerequisites. Program is open to Masters and PhD students and in special cases upper level Bachelor students. All students (including those from ETH Zurich) must apply through a competitive application process. Please apply under foodinnovation.ethz.ch until 15.03.2019. Participation is subject to successful selection through this competitive process and participants will be informed by 31.03.2019.
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