Suchergebnis: Katalogdaten im Herbstsemester 2019

Lebensmittelwissenschaft Master Information
Vertiefung in Nutrition and Health
Disziplinäre Fächer
NummerTitelTypECTSUmfangDozierende
752-2307-00LNutritional Aspects of Food Composition and Processing Information W+3 KP2VB. E. Baumer, J. M. Sych
KurzbeschreibungLecture type course with an interdisciplinary approach for the evaluation of nutritional aspects of changes in food composition due to processing.
LernzielStudents should be able to
- describe and compare the major concepts /criteria used for the evaluation of the nutritional quality of food
- apply these criteria when assessing the effects of selected processing technologies on nutritional quality.
- evaluate recent formulation strategies aimed to achieve additional physiological benefits for targeted population groups (i.e. functional foods).
InhaltThe course gives inputs on compositional changes in food due to processing (with focus on thermal/chilling, enzymatic, chemical, emerging technologies) or new formulation strategies. Possible evaluation methods for these changes (e.g. nutritional profile) will be addressed.
SkriptThere is no script. Powerpoint presentations and relevant scientific articles will be available on-line for students. A selection of recommended readings will be given at the beginning of the course.
Voraussetzungen / BesonderesThe course is open to Master and MAS students in food and science and nutrition or related. Basic knowledge of food chemistry and nutrition is expected, as well as an understanding of food processing.
752-6101-00LDietary Etiologies of Chronic DiseaseW+3 KP2VM. B. Zimmermann
KurzbeschreibungTo have the student gain understanding of the links between the diet and the etiology and progression of chronic diseases, including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies.
LernzielTo examine and understand the protective effect of foods and food ingredients in the maintenance of health and the prevention of chronic disease, as well as the progression of complications of the chronic diseases.
InhaltThe course evaluates food and food ingredients in relation to primary and secondary prevention of chronic diseases including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies.
SkriptThere is no script. Powerpoint presentations will be made available on-line to students.
LiteraturTo be provided by the individual lecturers, at their discretion.
Voraussetzungen / BesonderesNo compulsory prerequisites, but prior completion of the courses "Introduction to Nutritional Science" and "Advanced Topics in Nutritional Science" is strongly advised.
752-6105-00LEpidemiology and PreventionW+3 KP2VM. Puhan, R. Heusser
KurzbeschreibungThe module „Epidemiology and prevention“ describes the process of scientific discovery from the detection of a disease and its causes, to the development and evaluation of preventive and treatment interventions and to improved population health.
LernzielThe overall goal of the course is to introduce students to epidemiological thinking and methods, which are criticial pillars for medical and public health research. Students will also become aware on how epidemiological facts are used in prevention, practice and politics.
InhaltThe module „Epidemiology and prevention“ follows an overall framework that describes the course of scientific discovery from the detection of a disease to the development of prevention and treatment interventions and their evaluation in clinical trials and real world settings. We will discuss study designs in the context of existing knowledge and the type of evidence needed to advance knowledge. Examples form nutrition, chronic and infectious diseases will be used in order to show the underlying concepts and methods.
752-6402-00LNutrigenomicsW+3 KP2VG. Vergères
KurzbeschreibungNutrigenomics - toward personalized nutrition?
Breakthroughs in biology recently led nutrition scientists to apply modern tools (genomics, transcriptomics, proteomics, metabolomics, genetics, epigenetics) to the analysis of the interactions of food with humans. The lecture presents these tools and illustrates their application in selected topics relevant to human nutrition and food sciences.
Lernziel- Overall understanding of the transdisciplinary research being conducted under the term nutrigenomics.
- Overall understating of the omics technologies used in nutrigenomics and their applications to human nutrition and food science.
- Ability to critically evaluate the potential and risks associated with the field of nutrigenomics
Inhalt- For the content of the script see section "Skript" below
- The lecture is completed by presentations of the students (in group) of material related to the lecture.
SkriptThe script is composed of circa 400 slides (ca 15 slides/lecture) organized in 8 modules

Module A
From biochemical nutrition research to nutrigenomics

Module B
Nutrigenetics

Module C
Nutri-epigenomics

Module D
Transcriptomics in nutrition research

Module E
Proteomics in nutrition research

Module F
Metabolomics in nutrition research

Module G
Nutritional systems biology

Module H
Personalized nutrition - opportunities and challenges
LiteraturNo extra reading requested. Most slides in the lecture are referenced with web adresses.
Voraussetzungen / BesonderesBasic training in biochemistry, molecular biology, physiology, and human nutrition. Interest in interdisciplinary sciences linking molecular biology to human health. Interest in the application of analytical laboratory methods to the understanding of human biology, in particular nutrition.
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