Search result: Catalogue data in Spring Semester 2020
Food Science Bachelor  | ||||||
 2. Semester | ||||||
| First Year Examinations | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 529-2002-02L | Chemistry II | O | 5 credits | 2V + 2U | J. Cvengros, J. E. E. Buschmann, P. Funck, H. Grützmacher, E. C. Meister, R. Verel | |
| Abstract | Chemistry II: Redox reactions, chemistry of the elements, introduction to organic chemistry | |||||
| Objective | General base for understanding of inorganic and organic chemistry. | |||||
| Content | 1. Redoxreactions 2. Inorganic Chemistry Rules for nomenclature of inorganic compounds. Systematic description of the groups of elements in the periodical system and the most important compounds of these elements. Formation of compounds as a consequence of the electronoc structure of the elements. 3. Introduction to organic chemistry Description of the most important classes of compounds and of the functional groups. Principal reactivity of these functional groups. Stereochemistry. Rection mechanisms: SN1- and SN2-reactions, electrophilic aromatic subtitutions, eliminations (E1 and E2), addition reactions (C=C and C=O double bonds). Chemistry of carbony and carboxyl groups. | |||||
| Lecture notes | C.E.Housecroft, E.C.Constable, Chemistry, 4rd Edition, Pearson, Harlow (England), 2010 (ISBN 0-131-27567-4), Chap. 18-33 | |||||
| Literature | Theodore L. Brown, H. Eugene LeMay, Bruce E. Bursten, CHEMIE. 14. Auflage, Pearson Studium, 2018. D.W.Oxtoby, H.P.Gillis, N.H.Nachtrieb, PRINCIPLES OF MODERN CHEMISTRY, 8th Edition, Thomson, London, 2016. | |||||
| 401-0252-00L | Mathematics II  as of 4 March 2020: The lecturer and many students are in the lecture hall, but some students are absent. The lecture is recorded. as of 16 March 2020: The lecturer is alone in the lecture hall, without the students. | O | 7 credits | 5V + 2U | A. Cannas da Silva | |
| Abstract | Continuation of the topics of Mathematics I. Main focus: multivariable calculus and partial differential equations. | |||||
| Objective | Mathematics is of ever increasing importance to the Natural Sciences and Engineering. The key is the so-called mathematical modelling cycle, i.e. the translation of problems from outside of mathematics into mathematics, the study of the mathematical problems (often with the help of high level mathematical software packages) and the interpretation of the results in the original environment. The goal of Mathematics I and II is to provide the mathematical foundations relevant for this paradigm. Differential equations are by far the most important tool for modelling and are therefore a main focus of both of these courses. | |||||
| Content | - Multivariable Differential Calculus: functions of several variables, partial differentiation, curves and surfaces in space, scalar and vector fields, gradient, curl and divergence. - Multivariable Integral Calculus: multiple integrals, line and surface integrals, work and flow, Gauss and Stokes theorems, applications. - Partial Differential Equations: separation of variables, Fourier series, heat equation, wave equation, Laplace equation, Fourier transform. | |||||
| Lecture notes | See literature | |||||
| Literature | - Thomas, G. B.: Thomas' Calculus, Part 2, Pearson Addison-Wesley. - Kreyszig, E.: Advanced Engineering Mathematics, John Wiley & Sons. | |||||
| Prerequisites / Notice | Mathe-Lab (Assistance): Mon 12:30-14:30 in room HIT K 51 (Hönggerberg campus); Tue 17-19 and Wed 17-19 in room HG E 41. | |||||
| 551-0002-00L | General Biology II | O | 4 credits | 4G | U. Sauer, K. Bomblies, O. Y. Martin | |
| Abstract | Basics of biochemistry (macromolecules, membranes, cellular structures, metabolism), molecular genetics (gene expression and its regulation; from gene to protein), and physiology of higher plants (structure, growth, development, nutrition, transport, reproduction) | |||||
| Objective | The understanding of basic concepts of molecular biology and physiology. | |||||
| Content | How cells function at the level of molecules and higher structures. Molecular processes during gene expression. Plant physiology. The following Campbell chapters will be covered: Week 1-5: 5 Biological macromolecules and lipids 7 Cell structure and function 8 Cell membranes 10 Respiration: introduction to metabolism 10 Cell respiration 11 Photosynthetic processes Week 6-9: 16 Nucleic acids and inheritance 17 Expression of genes 18 Control of gene expression 19 DNA Technology Week 9-13: 35 Plant Structure and Growth 36 Transport in vascular plants 37 Plant nutrition 38 Reproduction of flowering plants 39 Plants signal and behavior | |||||
| Lecture notes | No script | |||||
| Literature | Campbell, Reece et al: "Biologie" (11th global edition); Pearson 2018. | |||||
| 751-0270-00L | Systematics and Ecology of Alge and Fungi | O | 2 credits | 2G | M. Maurhofer Bringolf | |
| Abstract | Fundamentals of morphology, systematic and ecology of algae, fungi and lichens | |||||
| Objective | Basic knowledge in systematics and morphology of algae and fungi and on their significance in ecosystems based on practical examplesl examples | |||||
| Content | Introduction into the systematics and ecology of Algae and Fungi. Development and life cycles in the natural and androgenic environment. The course will provide knowledge on what characteristics common or different between groups are used a) for systematic classification and b) to promote or suppress the organisms depending on the system (agroecosystem, aquatic ecosystems, food production systems, medical systems). Examples from plant pathology, medicine, food production and use, biotechnology and marine/sweet water ecology will be shown to demonstrate the significance of these organisms for humans and ecosystems. | |||||
| Lecture notes | German Script will be sold in the first lecture | |||||
| 751-0280-00L | Crops in the World Food System | O | 2 credits | 2V | A. Walter, A. Lüscher | |
| Abstract | Crops in the World Food System presents selected crop species in the context of various cropping systems in Switzerland and the tropics and depicts mutual relations. Common principles with respect to cultivation and to importance for the World Food System will be depicted for these showcase species. | |||||
| Objective | This course will foster comprehension for the origin of our food and for basic principles, possibilities and limits of its production. Selected showcase species will help strengthening the capability of students to analyse cropping systems and to appreciate cropping systems in the context of ecological, economical and political boundary conditions. Successful participation in this course will enable students to a) know the most important arable crops of Switzerland. b) analyse cropping systems and relations between them in a global context. c) understand the relevance of cropping systems in the context of ecological and economic boundary conditions of the World Food System. d) comprehend the effects of the market (domestic and export-oriented) and of ecological and political boundary conditions on the intensity and the procedure of cultivating certain crops | |||||
| Content | Die Veranstaltung gliedert sich in zwei Abschnitte, die von Dozierenden aus dem jeweiligen Fachgebiet unterrichtet werden. Im ersten Abschnitt von acht oder neun Doppelstunden werden vor allem zentrale Kulturpflanzen der Schweiz und angrenzender Länder behandelt. Ein besonderer Schwerpunkt wird dabei auf Weizen gelegt. Für die wichtigsten ackerbaulichen Kulturpflanzen werden zentrale Aspekte der Produktion, aber auch der Nutzung und Qualitätskriterien der Produkte vorgestellt. Auch Weiterentwicklungsmöglichkeiten für Anbau und Entwicklung neuer Sorten sowie Forschungsfelder werden angesprochen. Ferner werden ausgewählte tropische Nutzpflanzen in für sie typischen Nutzungssystemen dargestellt. Bei allen Kulturpflanzen werden folgende Themen in unterschiedlicher Intensität behandelt: Ihre Bedeutung im Ernährungssystem, daraus gewonnene Produkte, Botanik, Oekophysiologie, Anbautechnik, Züchtung sowie ernährungsphysiologische Aspekte. Im zweiten Abschnitt werden die Bedeutung der Wiesen und Weiden als Landnutzungsform und das Leitbild des Schweizerischen Futterbaus vorgestellt. Morphologische Eigenschaften und Ansprüche der wichtigsten Gräser- und Leguminosenarten zur Raufutterproduktion im gemässigten Klima werden dargestellt. Darauf aufbauend wird beispielhaft die Bewirtschaftung intensiv und extensiv genutzter Wiesen behandelt und aufgezeigt wie sich diese unterschiedliche Bewirtschaftung auf die botanische Zusammensetzung und die Leistungen der Wiese auswirkt. | |||||
| 751-0282-00L | Animal Sciences in the World Food System | O | 2 credits | 2V | S. E. Ulbrich, S. Thanner | |
| Abstract | Species-specific behaviour and common housing system of several farm animal species and the food products of animal origin will be introduced. | |||||
| Objective | In dieser Vorlesung wird der Bedeutung der landwirtschaftlichen Nutztiere in der Lebensmittelwertschöpfungskette nachgegangen. Dabei lernen die Studierenden sowohl die physiologischen Grundlagen, Haltungsformen und Verbreitung verschiedener Nutztierarten im World Food System sowie deren Produkte und Produktionsverfahren kennen. Kritisch hinterfragt werden insbesondere der nutritive Wert von verschiedenen Lebensmitteln tierischer Herkunft, die ökonomische Beurteilung von Produktionsverfahren, die Diskussion um „Feed vs. Fork“, ökologische Fussabdrücke von Nutztieren im Zusammenhang mit standortangepasster Nutzung, kulturelle Hintergründe sowie das ethische Verständnis der Nutztierhaltung. Diese Spannungsfelder werden einzeln und verknüpft in Kontexte gestellt, um zu Beurteilungsansätzen nachhaltiger Produktion zu gelangen. Die Studierenden werden lernen, Zusammenhänge und Zielkonflikte zu verstehen und sich mit Fragen zur Sicherung der Welternährung auseinanderzusetzen, um zukünftige Entwicklungsmöglichkeiten von Nutztieren in der Lebensmittelwertschöpfungskette einschätzen zu können. | |||||
| Literature | Nutztiere in der Lebensmittelkette (Reinhard Fries, UTB Verlag) Anatomie und Physiologie der Haustiere (Klaus Loeffler, UTB Verlag) Krankheitsursache Haltung (Thomas Richter Hrsg., Enke Verlag) Farbatlas Nutztierrassen (Hans Hinrich Sambraus, Ulmer Verlag) Domestic Animal Behaviour (Katherine A. Houpt, Wiley-Blackwell) Lebensmittel-Warenkunde für Einsteiger (Rimbach et al., Springer, Berlin 2010) | |||||
| 851-0708-00L | Introduction to Law Introduction to Law as GESS Compulsory Elective Course: Students who have attended or will attend the lecture "Introduction to Law for Architecture" (851-0703-01L), "Introduction to Law for Civil Engineering" (851-0703-03L) or " Introduction to Law" (851-0703-00) , cannot register for this course unit. Particularly suitable for students of D-HEST, D-MAVT, D-MATL, D-USYS. | O | 2 credits | 2V | A. Stremitzer | |
| Abstract | This class introduces students to basic features of the legal system. Questions of constitutional and administrative law, contract law, tort law, corporate law, intellectual property law, as well as procedural law are covered. | |||||
| Objective | Introduction to fundamental questions of public and private law which serves as a foundation for more advanced law classes. | |||||
| Content | 1. Öffentliches Recht Staatsrecht: Funktion und Quellen des Rechts, Aufbau und Organisation des Staates, Grundrechte, Grundzüge des Völker- und Europarechts. Verwaltungsrecht: Verwaltungsverhältnis, Verfügung, Verwaltungsorganisation, Durchsetzung des Verwaltungsrechts, Verwaltungsverfahrensrecht, Grundzüge des Polizei-, Umwelt- und Raumplanungsrechts. 2. Privatrecht Vertragsrecht: Vertragsfreiheit, Vertragsentstehung, -erfüllung und -verletzung, Grundzüge des Kauf- und Mietvertrags. Haftungsrecht: Verschuldenshaftung und Kausalhaftung, Beschränkung der Haftung. Grundzüge des Gesellschafts,- Immaterialgüter- und Zivilprozessrechts. | |||||
| Literature | Weiterführende Informationen sind auf der Moodle-Lernumgebung zur Vorlesung erhältlich (s. http://www.ip.ethz.ch/education/grundzuege). | |||||
| Basic Courses II: Examination Block 1 | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 402-0062-00L | Physics I | O | 5 credits | 3V + 1U | A. Vaterlaus | |
| Abstract | Introduction to the concepts and tools in physics with the help of demonstration experiments: mechanics of point-like and rigid bodies, elasticity theory, elements of hydrostatics and hydrodynamics, periodic motion and mechanical waves, electricity and magnetism. Whenever possible, examples relevant to the students' main field of study are given. | |||||
| Objective | Introduction to the scientific methodology. The student should develop his/her capability to turn physical observations into mathematical models, and to solve them. | |||||
| Lecture notes | A script will be distributed | |||||
| Literature | Friedhelm Kuypers Physik für Ingenieure und Naturwissenschaftler Band 1: Mechanik und Thermodynamik Wiley-VCH Verlag, 2012, 448 S, ca.: Fr. 30.- Douglas C. Giancoli Physik Pearson Studium Paul A. Tipler Physik Spektrum Akademischer Verlag, 1998 David Halliday Robert Resnick Jearl Walker Physik Wiley-VCH, 2003 dazu gratis Online Ressourcen (z.B. Simulationen): www.halliday.de | |||||
| Field Trips | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 751-0304-00L | Excursions in the World Food System Only for studients from Agricultural Science BSc and Food Science BSc (2nd Semester). | O | 1 credit | 2P | B. Dorn, H. Adelmann | |
| Abstract | Auf den «Exkursionen im World Food System» erweitern und vertiefen die Studierenden der Agrar- und Lebensmittelwissenschaften Vorlesungsinhalte der ersten beiden Studiensemester und setzen sie in Bezug zur Praxis entlang der Nahrungsmittelwertschöpfungsketten. | |||||
| Objective | Die Studierenden - erweitern und vertiefen Themen aus den Vorlesungen «World Food System», «Kulturpflanzen im World Food System», «Nutztierwissenschaften im World Food System», «Agrarökonomie im World Food System» sowie «Diversität der Algen und Pilze» in der Praxis - erarbeiten sich anhand von Vorbereitungsmaterialien vor der Exkursion selbständig Wissen zu einem gegebenen Exkursionsthema - formulieren Fragen an die Exkursionsleitung und Exkursionsbeteiligten und diskutieren diese mit ihnen und untereinander - geben Feedback zu den besuchten Exkursionen | |||||
| Content | Es werden mehrere eintägige Exkursionen angeboten, welche verschiedene Themenbiete der Studiengänge Agrar- und Lebensmittelwissenschaften abdecken. Für jede Exkursion sind themenspezifische Lernziele formuliert. | |||||
| Lecture notes | Exkursionsbeschreibungen und Vorbereitungsmaterial für die Exkursionen finden sich auf der Moodle Lehr-Plattform. | |||||
| Prerequisites / Notice | Die Anmeldung zu den Exkursionen erfolgt gemäss separater Ausschreibung im Dezember 2019. | |||||
| 4. Semester | ||||||
| Basic Courses II: Examination Block 2 | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 751-0014-00L | Agricultural Economics in the World Food System | O | 2 credits | 2V | D. J. Wüpper | |
| Abstract | Die Veranstaltung vertieft Grundlagenwissen und präsentiert Anwendungen im Feld der Ökonomie des Agrar- und Ernährungssektors. Die adressierten Fragestellungen umfassen einzelbetriebliche Entscheidungen, Analysen von Märkten sowie agrarpolitische Aspekte. | |||||
| Objective | Studenten sollen am Ende der Vorlesung Fragestellungen und Probleme im Bereich der Agrar- und Ernährungswirtschaft mittels ökonomischer Konzepte analysieren können. Dabei stehen Ihnen betriebs- und volkswirtschaftliche Instrumente zur Verfügung. | |||||
| Content | Anhand von Fallstudien in Europa und Entwicklungsländern werden verschiedene Konzepte vermittelt. Dabei stehen folgende Themen im Vordergrund: i) Produktionsentscheidungen landwirtschaftlicher Betriebe, die Ökonomie des Agribusiness, Agrarpolitik, Agrarmärkte, Landwirtschaftliche Systeme in Entwicklungsländern | |||||
| Lecture notes | Vorlesungsunterlagen werden im Laufe des Semesters zur Verfügung gestellt | |||||
| 701-0206-00L | Selected Topics of Physical Chemistry | O | 2 credits | 2G | P. Funck | |
| Abstract | 1. Kinetics of complex reactions 2. Thermodynamics of mixtures and systems with several phases: Partition between phases, colligative properties of solutions, coexistence of phases, phase rule, phase diagrams 3. Phase boundaries: Surface tension, surface excess concentration, adsorption, colloids | |||||
| Objective | More detailed knowledge of macroscopic physico-chemical phenomena | |||||
| Content | 1. Kinetics of complex reactions: Pre-equilibrium, steady-state approximation, enzyme kinetics 2. Thermodynamics of mixtures and systems with several phases: Chemical potential, standard states and activities, partition between phases, colligative properties of solutions, coexistence of phases, phase rule, phase diagrams of pure substances and binary mixtures 3. Phase boundaries: Surface tension, surface excess concentration, adsorption on solids, stability of colloids | |||||
| Lecture notes | Lecture notes can be downloaded from the teaching document repository. | |||||
| Literature | - Wedler, G., Freund, H.-J., Lehr- und Arbeitsbuch Physikalische Chemie, 7. Aufl., Wiley-VCH, Weinheim 2018 - Atkins, P., de Paula, J., Keeler, J., Physical Chemistry, 11th edition, Oxford University Press, 2018 - Shaw, D.J., Introduction to Colloid and Surface Chemistry, 4th ed., Butterworth-Heinemann 1992 | |||||
| Prerequisites / Notice | Knowledge of kinetics and thermodynamics from "Chemie I+II" Competent handling of elementary calculus | |||||
| 752-6306-00L | Physiology and Anatomy II Course is taught in German and English. | O | 3 credits | 2V | D. Burdakov, M. Ristow | |
| Abstract | Imparts a basic understanding of physiology and anatomy in man, focusing on the close interrelations between morphology and function of the human organism. This is fostered by discussing all subjects from a functional point of view. A major topic of the lecture is food intake and digestion with its correlated endocrine and metabolic processes. | |||||
| Objective | After this course the students are able to understand basic principles of systems physiology and the mechanisms of the function of the major organ systems. | |||||
| 551-1420-00L | Molecular Biology | O | 2 credits | 2G | D. Santelia, J. Fütterer | |
| Abstract | The course deals with (i) Structure and replication of DNA, transcription, RNA processing, translation, mutation and DNA repair, stability and variability of genomes, regulation of gene activities. (ii) Modern molecular methods by which these processes are examined. (iii) Practical applications in genetic engineering, plant breeding and food biotechnology. | |||||
| Objective | At the end of this course, students are able to (i) Define technical terms of molecular biology and apply them to biological phenomena. (ii) Understand the structure and function of the genetic material as well as the processes of its natural and artificial change. (iii) Describe standard methods of molecular biology and explain their applications. | |||||
| Literature | “Molecular Biology, Principles of Genome Function”, Second Edition (2014), Oxford N. Craig, O. Cohen-Fix, R. Green, C. Greider, G. Storz, C. Wolberger | |||||
| Basics of Food Science Courses in the category 'Basics of Food Science' are offered in the 3., 4. and 5. semester of the Bachelor programme in Food Science. | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-1101-00L | Food Analysis I | W+ | 3 credits | 2V | S. Boulos, M. Erzinger | |
| Abstract | To understand the basic principles of analytical chemistry. To get acquainted with the principles and applications of important routine methods of instrumental food analysis (UV/VIS, IR, NMR, MS, AAS, GC, HPLC). | |||||
| Objective | To understand the basic principles of analytical chemistry. To get acquainted with the principles and applications of important routine methods of instrumental food analysis (UV/VIS, IR, NMR, MS, AAS, GC, HPLC). | |||||
| Content | Fundamentals: Chemical concentrations. The analytical process (sampling, sample preparation, calibration, measurement, statistical evaluation of analytical results). Errors in quantitative analysis. Important parameters of an analytical procedure (accuracy, precision, limit of detection, sensitivity, specificity/selectivity). Methods: Optical spectroscopy (basic principles, UV/VIS, IR,NMR, MS, and atomic absorption spectroscopy). Chromatography (GC, HPLC). | |||||
| Lecture notes | The lectures are supplemented with handouts. | |||||
| Literature | a) Georg Schwedt, Analytische Chemie, 2. vollständig überarbeitete Auflage 2008 b) R. Matissek, G. Steiner, M. Fischer, Lebensmittelanalytik, 5. Auflage 2014 | |||||
| 752-2001-00L | Food Technology Die Vorlesung wird neu grösstenteils auf Deutsch gelesen. | W+ | 3 credits | 3G | R. Perren, S. Bolisetty, V. Lutz Bueno | |
| Abstract | This course will introduce the basic concepts in Food Safety as well as in product quality considering technological processing steps. Selected groups of food serve as examples to discuss the technology applied to converse raw material to final product as well as quality and materials science aspects of these products. | |||||
| Objective | With this course, the student will be able to handle and gain an understanding of the general concepts and tools available in Food Technology. | |||||
| 752-3000-00L | Food Process Engineering I | W+ | 4 credits | 3V | E. J. Windhab | |
| Abstract | To procure students with the basic physics of food process engineering, especially with the mechanical futures of food systems, i.e. basic principles of engineering mechanics, of thermodynamics, fluid dynamics and of dimension analyses for process design and Non-Newtonian fluid mechanics. | |||||
| Objective | 1. Verständnis der Grundprinzipien der Thermodynamik, Fluiddynamik und ingenieurtechnischen Apparateauslegung. 2. Anwendung dieser Prinzipien auf Prozesse der Lebensmittelverfahrenstechnik.3. Molekulares Verständnis der Fliesseigenschaften von Lebensmittelsystemen mit nicht-Newtonschem Fliessverhalten. | |||||
| Content | 1. Einführung 2. Grundlagen der Fluiddynamik 3. Grundlagen derThermodynamik 4. Grundlagen der Mechanik 5. Austausch und Transportvorgänge 6. Grundlagen der Ingenieurtechnischen Apparateauslegung 7. Grundlagen der Rheologie 8. Grundlagen der Schüttgutmechanik | |||||
| Lecture notes | Vorlesungsskriptum (ca. 100 Seiten, 60 Abbildungen) wird vor der ersten Vorlesung und Folien jeweils vor der Vorlesung bereit gestellt. | |||||
| Literature | - P. Grassmann: Einführung in die thermische Verfahrenstechnik, deGruyter Berlin, 1997 - H.D. Baehr: Thermodynamik, Springer Verlag, Berlin, 1984 | |||||
| Prerequisites / Notice | Die Vorlesung erfordert während des Semesters wöchentliche Vor-/Nachbereitung. Im Unterricht wird aktive Mitarbeit erwartet. | |||||
| Food Science General Courses Offers in the third Bachelor year | ||||||
| Food Science Laboratory Practice | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-1004-00L | Laboratory Course in Food Chemistry Prerequisite: Students may only enrol once they have followed the courses Food Chemistry I (752-1000-00L) and Food Analysis I (752-1101-00L). Number of participants limited to 60. | W+ | 3 credits | 4P | M. Erzinger | |
| Abstract | Introduction to important methods of food analysis. Methods: Titrimetry, spectrometry (UV/VIS), chromatography (TLC, HPLC, GC), enzymatic analysis, Kjeldahl analysis. | |||||
| Objective | To become acquainted with important methods of food analysis. | |||||
| Content | Analysis of important constituents (carbohydrates, fat, protein, water) of food raw materials and food products. Methods: Titrimetry, spectrometry (UV/VIS), chromatography (TLC, HPLC, GC), enzymatic analysis, Kjeldahl analysis. | |||||
| Lecture notes | All material is available via the Moodle platform. | |||||
| Prerequisites / Notice | Prerequisites: 1. Attendance of the course Food Chemistry I (752-1000-00L). 2. Attendance of the course Food Analysis I (752-1101-00L) in parallel to the lab course. Performance assessment consists of 5 parts: - Attendance of the introductory lectures in the first week of the semester (Monday and Tuesday) - Attendance and active participation in the laboratory courses (also in the last week of the semester) - Successful execution of the test experiment at the end of the semester - Peer-review of lab reports from other students - Timely submission of the worksheets and lab reports (average of graded reports must be sufficient) General Information: The course will be run in two groups, which alternate (in general) on a two week cycle. As a general rule, each student should attend the course every other week on Monday and Tuesday. The weeks in between are reserved for independent preparation of the next experiments and report writing as well as reviewing reports from colleagues. There may be deviations from this two weekly schedule due to public holidays. Therefore it can happen that students need to participate in the course in two consecutive weeks. Students will be divided in the two groups during the first week of the semester and will then receive the definitive personal schedule for the course. Absences during the semester due to military service, personal holidays etc. cannot be accommodated. | |||||
| 752-0400-00L | Microscopy Does not take place this semester. Number of participants limited to 50. | W | 1 credit | 2P | ||
| Abstract | This course focuses on teaching the students the modern methods of food analysis by light microscopy. We will analyse and discuss various components present in food. Examples of the investigated products are yoghurt, cheese, dried mushrooms and honey. In addition, the theoretical background of light microscopy will be discussed. | |||||
| Objective | The Students know the range of application of light microscopy for the analysis of food products according to national and international guidelines (e.g. ISO). They can select and combine suitable preparation, contrasting and colouring procedures as well as use digital documentation techniques. The microscopists can reset a completely misaligned microscope to its optimal working condition. In their professional life the students should be able to oversee the acquisition of microscopes and supplies. | |||||
| Content | Köhler illumination Image formation according to Abbe Fundamentals of optical contrasting methods (phase contrast, dark field, polarisation, fluorescence) Microorganisms in food (bacteria, yeast, moulds) Staining techniques in food microbiology (e.g. Gram, spores, pianese) Staining techniques for food components (starch, lipids, proteins) Sample preparation and documentation (incl. digital microphotography) Quantitative microscopy (size and number) Applications in food microscopy (filth, pollen in honey) | |||||
| Lecture notes | Food Microscopy (G. Dasen) | |||||
| Literature | see German version | |||||
| Prerequisites / Notice | Material: light- and stereo-microscopes The course will be held in 2 groups (max. of 25 students per group) If the number of participants is below 25, the course will be held only once (from 15:15 to 17:00) | |||||
| Excursions | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-0020-00L | Excursions I Only for students enrolled in the study program Food Science BSc 4th semester. | O | 1 credit | 2P | L. Nyström | |
| Abstract | The course offers excursions related to various themes in Food Sciences. | |||||
| Objective | Excursions I will build a bridge between the theoretical knowledge obtained in the lectures with the commonly applied current practices in the field. Visits to the industry and various laboratories will support the students in understanding the areas related to food production, processing and control. They will also provide insights to possible future job profiles and employers. | |||||
| Content | Students will acquire a practical insight to various areas and themes in Food Science. | |||||
| Lecture notes | A detailed program with information about the contents and administrative issues regarding each excursion will be provided to the participants. | |||||
| Prerequisites / Notice | Details about the registration to the excursions will be announced in December 2019. | |||||
| 6. Semester | ||||||
| Food Science General Courses | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
| 752-3002-00L | Food Process Engineering III | W+ | 3 credits | 3G | P. Braun, W. Hanselmann | |
| Abstract | Part of this course is to teach basics in thermal food processing like steady/unsteady, convective/conductive heat transfer. Moreover, methods for choosing correct heat exchanger as presented as well as the process of cooling and drying in food industry under the view point of thermal processing. Lecture and exercises | |||||
| Objective | Aim of this course is to connect thermal processing basics with industrial applications like heating, cooling or drying. | |||||
| Content | Thermal processing: Heat exchangers, heat flux, conductive and convective heating, boiling and evaporation, cooling and refrigerating, drying, drying kinetics | |||||
| Lecture notes | Alternativ to script the following text book can be used for english speaking students: Introduction to Food Engineering, R.Paul Singh, Dennis R. Heldmann, Elsevier, Academic Press, Fifth Edition | |||||
| Literature | - B. Mc Kenna: Engineering and Food Elsevier Applied Science Publishers, Vol. 1,2 (1984) - G. Kessler: Lebensmittel - Verfahrenstechnik; Schwerpunkt Molkereitechnologie Verlag A. Kessler, Freising 1976 - H.D. Baehr Thermodynamik Springer Verlag, Berlin-Heidelberg-New York-Tokyo; 1984 - VDI Wärmeatlas, Springer Verlag - E.U. Schlünder, Einführung in die Wärmeübertragung, Vieweg Verlag | |||||
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