Search result: Catalogue data in Spring Semester 2019

Number	Title	Type	ECTS	Hours	Lecturers
Food Science Master
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 http://www.hest.ethz.ch/en/studies/food-science/documents.html
Methodology Subjects Methodology Subjects (total of 10 CP) correspond to the compulsory course 'Human Health, Nutrition and Environment: Term Paper' (6 CP). Additional 4 CP can be seleced from the list of methodological courses.
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.
752-2310-00L	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
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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