Search result: Catalogue data in Autumn Semester 2019
Food Science Master | ||||||
Minors | ||||||
Food Toxicology | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
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752-1301-00L | Special Topics in Toxicology | W | 2 credits | 2G | S. J. Sturla, K. Hecht | |
Abstract | Journal-club style course involving student presentations and active discussion and critique of recent publications and modern experimental strategies. The focus is on chemical, biochemical, and nutritional aspects of selected topics in Toxicology, with a new group of topics addressed each semester | |||||
Learning objective | -to stimulate student interest and provide advanced knowledge of current research in Toxicology and its related sciences - to develop skills in critical evaluation of scientific literature, oral presentation and questioning - to understand modern experimental techniques and research approaches relevant in toxicology | |||||
Content | The journal-club style course involves student presentations and active discussion of recent publications. The primary focus is on chemical, biochemical, and nutritional aspects of selected current topics in Toxicology. Participants are masters or PhD students in Food Sciences and related disciplines (i.e. Chemistry, Biochemistry, Pharmaceutical Sciences, etc.). | |||||
Literature | A selection of approximately 20 papers from recent primary scientific literature. | |||||
Prerequisites / Notice | The course is open to Masters or PhD level students. For Masters level participants, a strict prerequisite is (a) previously taken and passed "Introduction to Toxicology" (752-1300) and/or (b) previous courses supporting equivalent knowledge plus permission from the instructor. Please contact the instructor before the start of the class, explaining the basis of your previous knowledge other than the Introduction course, to request special permission. If you would like to take "Special Topics in Toxicology", do not register at the same time for "Advanced Topics in Toxicology". It is only possible to take one, and it is only possible to take the advanced level after completing this course. | |||||
752-1302-00L | Advanced Topics in Toxicology Only for students who have previously taken "Special Topics in Food Toxicology" (752-1301-00L). | W | 2 credits | 2G | S. J. Sturla | |
Abstract | Journal-club style course that involves student presentations of selected topics in Toxicology on the basis of current primary research and review papers. | |||||
Learning objective | The goals are to stimulate student interest and provide advanced knowledge of current research in the interdisciplinary area of Food and Nutrition Toxicology and its related sciences. The student should develop skills in the critical evaluation of scientific literature, oral presentation and questioning, and understanding modern experimental techniques in Molecular Toxicology. | |||||
Content | The journal-club style course involves student presentations of recent publications. The primary focus is on chemical and biochemical aspects of selected topics in Toxicology. Participants are generally masters or PhD students in Food Sciences and related disciplines (i.e. Chemistry, Pharmaceutical Sciences, etc.), and strong knowledge of organic chemistry and biochemistry are prerequisite. Selected course topics change every semester. | |||||
Prerequisites / Notice | Participants are required to have completed previously "Special Topics in Toxicology" (752-1301-00L). Both courses are run concurrently every semester. It is only possible to register for one course at a time. Do not register for "Advanced Topics in Toxicology" until after you have completed "Special Topics in Toxicology" | |||||
752-4009-00L | Molecular Biology of Foodborne Pathogens | W | 3 credits | 2V | M. Loessner, M. Schuppler | |
Abstract | The course offers detailed information on selected foodborne pathogens and toxin producing organisms; the focus lies on relevant molecular biological aspects of pathogenicity and virulence, as well as on the occurrence and survival of these organisms in foods. | |||||
Learning objective | Detailed and current status of research and insights into the molecular basis of foodborne diseases, with focus on interactions of the microorganism or the toxins they produce with the human system. Understanding the relationship between specific types of food and the associated pathogens and microbial risks. Another focus lies on the currently available methods and techniques useful for the various purposes, i.e., detection, differentiation (typing), and antimicrobial agents. | |||||
Content | Molecular biology of infectious foodborne pathogens (Listeria, Vibrio, E. coli, Campylobacter, etc) and toxin-producing organisms (Bacillus, Clostridium, Staphylococcus). How and under which conditions will toxins and virulence factors be produced, and how do they work? How is the interaction between the human host and the microbial pathogen? What are the roles of food and the environment ? What can be done to interfere with the potential risks? Which methods are best suited for what approach? Last, but not least, the role of bacteriophages in microbial pathogenicity will be highlighted, in addition to various applications of bacteriophage for both diagnostics and antimicrobial intervention. | |||||
Lecture notes | Electronic copies of the presentation slides (PDF) and additional material will be made available for download to registered students. | |||||
Literature | Recommendations will be given in the first lecture | |||||
Prerequisites / Notice | Lectures (2 hours) will be held as a single session of approximately 60+ minutes (10:15 until approx. 11:15 h), without break ! | |||||
752-6105-00L | Epidemiology and Prevention | W | 3 credits | 2V | M. Puhan, R. Heusser | |
Abstract | The 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. | |||||
Learning objective | The 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. | |||||
Content | The 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. | |||||
376-1353-00L | Nanostructured Materials Safety | W | 2 credits | 1V | P. Wick | |
Abstract | Fundamentals in nanostructured material - living system interactions focusing on the main exposure routes, lung, gastrointestinal tract, skin and intravenous injection | |||||
Learning objective | Understanding the potential side effects of nanomaterials in a context-specific way, enabling to evaluate nanomaterial safety and provide knowledge to design safer materials | |||||
Lecture notes | Handouts provided during the classes and references therein as well as primary literature as case studies will be posted to the course website | |||||
Prerequisites / Notice | course "Introduction to Toxicology" |
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