Suchergebnis: Katalogdaten im Herbstsemester 2020
MAS in Ernährung und Gesundheit  | ||||||
 Wahlfächer | ||||||
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende | |
|---|---|---|---|---|---|---|
| 752-2122-00L | Food and Consumer Behaviour | W | 2 KP | 2V | M. Siegrist, C. Hartmann | |
| Kurzbeschreibung | This course focuses on food consumer behavior, consumer's decision-making processes and consumer's attitudes towards food products. | |||||
| Lernziel | The course provides an overview about the following topics: Factors influencing consumer's food choice, food and health, attitudes towards new foods and food technologies, labeling and food policy issues | |||||
| 752-0801-00L | Lebensmittelrecht | W | 1 KP | 1V | C. Spinner, E. Zbinden Kaessner | |
| Kurzbeschreibung | Einführung in die Grundbegriffe der EU und internationale Organisationen, Grundsätze des schweizerischen Lebensmittelrechts. | |||||
| Lernziel | Kenntnisse der Grundbegriffe und der Struktur der EU allgemein und im Bereich der Lebensmittelsicherheit, Überblick über die relevanten bilateralen Abkommen CH-EU sowie weiterer relevanter internationaler Organisationen (z.B. Codex und WTO) und deren Einfluss auf das nationale Lebensmittelrecht. Kenntnisse des Aufbaus der Lebensmittelgesetzgebung und der wichtigsten Bestimmungen des schweizerischen Lebensmittelrechts. Die Grundsätze, Abläufe und Institutionen des Vollzugs sowie der lebensmittelrechtlichen Umsetzung im Rahmen der Selbstkontrolle sind bekannt. Analytische Messungen und räumliche Verhältnisse können selbständig lebensmittelrechtlich beurteilt werden. | |||||
| Inhalt | Einführung in die EU (allgemein) und im Rahmen der Lebensmittelsicherheit (Rahmenverordnung zur Lebensmittelsicherheit), Rechtsetzungsverfahren in der EU, Einführung in die relevanten bilateralen Abkommen Schweiz-EU, Einführung in die internationale Organisationen (insbesondere Codex Alimentarius), Aufbau des Rechts in der Schweiz, Übersicht über den Inhalt des Lebensmittelgesetzes und der wichtigsten Verordnungen sowie deren Umsetzung in der Praxis, wichtigste Verfahren, Rechtsetzung und Vollzug. | |||||
| Skript | Es werden Kopien der Folien abgegeben. | |||||
| Literatur | Unterlagen über Codex Alimentarius, EU Rahmenverordnung sowie Lebensmittelgesetz und einige Verordnungen werden im Rahmen der Vorlesung abgegeben. | |||||
| Voraussetzungen / Besonderes | Voraussetzungen: Allgemeine Kenntnisse der Lebensmittelwissenschaft. Die Vorlesung wird in Deutsch gehalten, Unterlagen Deutsch und Eng-lisch oder Französisch. | |||||
| 752-5103-00L | Functional Microorganisms in Foods  | W | 3 KP | 2G | C. Lacroix, A. Geirnaert, A. Greppi | |
| Kurzbeschreibung | This integration course will discuss new applications of functional microbes in food processing and products and in the human gut. Selected topics will be used to illustrate the rapid development but also limits of basic knowledge for applications of functional microorganisms to produce food with high quality and safety, and for health benefits for consumers. | |||||
| Lernziel | To understand the principles, roles and mechanisms of microorganisms with metabolic activities of high potential for application in traditional and functional foods, and for benefiting human health. This course will integrate basic knowledge in food microbiology, physiology, biochemistry, and technology. | |||||
| Inhalt | This course will address selected and current topics targeting functional characterization and new applications of microorganisms in food and for promoting human health. Specialists from the Laboratory of Food Biotechnology, as well as invited speakers from the industry will contribute to different topics: - Probiotics and Prebiotics: human gut microbiota, functional foods and microbial-based products for gastrointestinal health and functionality, diet-microbiota interactions, molecular mechanisms; challenges for the production and addition of probiotics to foods. - Protective Cultures and Antimicrobial Metabolites for enhancing food quality and safety: antifungal cultures; bacteriocin-producing cultures (bacteriocins); long path from research to industry in the development of new protective cultures. - Legal and protection issues related to functional foods - Industrial biotechnology of flavor and taste development - Safety of food cultures and probiotics Students will be required to complete a Project on a selected current topic relating to functional culture development, application and claims. Project will involve information research and critical assessment to develop an opinion, developed in an oral presentation. | |||||
| Skript | Copy of the power point slides from lectures will be provided. | |||||
| Literatur | A list of topics for group projects will be supplied, with key references for each topic. | |||||
| Voraussetzungen / Besonderes | This lecture requires strong basics in microbiology. | |||||
| 752-5111-00L | Gene Technology in Foods | W | 3 KP | 2V | F. Constancias, G. Broggini, A. Greppi, F. Orelli | |
| Kurzbeschreibung | This course will increase basic knowledge on biotechnological constructions and application of genetically modified organisms (GMO) which are used worldwide in food production systems. The course discusses health issues, the legislation frame and food safety aspects of GMO applications in agriculture, food production and consumption in Switzerland and EU-countries. | |||||
| Lernziel | This course will provide knowledge and biological background on genetically modified organisms (GMO) and food produced with the help of GMO, especially on the molecular basis of GMO constructions with emphasis on genetically modified food in Switzerland and the EU. Criteria of rationale food safety and health assessment in agriculture and food consumption will be elaborated. | |||||
| Inhalt | Overview on application in gene technology, the gene transfer potential of bacteria, plants and other organisms and the mostly used transgenes in food as well as on GMO used for food production and their detection technologies in food; food safety assessment of GMO food; information on the legislation in Switzerland and EU-countries | |||||
| Skript | Copies of slides from lectures will be provided | |||||
| Literatur | Actual publications from literature will be provided | |||||
| Voraussetzungen / Besonderes | Good knowledge in biology, especially in microbiology and molecular biology are prerequisites. Some contents will be provided by registred students who will present as a group an actual publication. | |||||
| 551-0317-00L | Immunology I | W | 3 KP | 2V | M. Kopf, A. Oxenius | |
| Kurzbeschreibung | Einführung in strukturelle und funktionelle Eigenschaften des Immunsystems. Grundlegendes Verständnis der Mechanismen und der Regulation einer Immunantwort. | |||||
| Lernziel | Einführung in strukturelle und funktionelle Eigenschaften des Immunsystems. Grundlegendes Verständnis der Mechanismen und der Regulation einer Immunantwort. | |||||
| Inhalt | - Einleitung und historischer Hintergrund - Angeborene und adaptive Immunantwort, Zellen und Organe des Immunsystems - B Zellen und Antikörper - Generation von Diversität - Antigen-Präsentation und Histoinkompatibilitätsantigene (MHC) - Thymus und T Zellselektion - Autoimmunität - Zytotoxische T Zellen und NK Zellen - Th1 und Th2 Zellen, regulatorische T Zellen - Allergien - Hypersensitivititäten - Impfungen und immun-therapeutische Interventionen | |||||
| Skript | Die Studenten haben elekronischen Zugriff auf die Vorlesungsunterlagen. Der Link ist unter "Lernmaterialien" zu finden. | |||||
| Literatur | - Kuby, Immunology, 7th edition, Freemen + Co., New York, 2009 | |||||
| Voraussetzungen / Besonderes | Immunology I (WS) und Immunology II (SS) werden in einer Sessionsprüfung im Anschluss an Immunology II als eine Lerneinheit geprüft. | |||||
| 752-6151-00L | Public Health Concepts | W+ | 3 KP | 2V | R. Heusser | |
| Kurzbeschreibung | The module "public health concepts" offers an introduction to key principles of public health. Students get acquainted with the concepts and methods of epidemiology. Students also learn to use epidemiological data for prevention and health promotion purposes. Public health concepts and intervention strategies are presented, using examples from infectious and chronic diseases. | |||||
| Lernziel | At the end of this module students are able: - to interpret the results of epidemiological studies - to critically assess scientific literature - to know the definition, dimensions and determinants of health - to plan public health interventions and health promotion projects - to draw a bridge from evidence to policies and politics | |||||
| Inhalt | Concepts of descriptive and analytical epidemiology, study designs, measures of effect, confounding and bias, screening, surveilllance, definition of health and health promotion, health dimensions and health determinants, prevention strategies, public health interventions, public health action cycle, epidemiology and prevention of infectious and chronic diseases (HIV, COVID-19, Obesity, Iodine/PH nutrition). | |||||
| Skript | Handouts are provided to students in the classroom. | |||||
| 376-0300-00L | Translational Science for Health and Medicine | W | 3 KP | 2G | J. Goldhahn, C. Wolfrum | |
| Kurzbeschreibung | Translational science is a cross disciplinary scientific research that is motivated by the need for practical applications that help people. The course should help to clarify basics of translational science, illustrate successful applications and should enable students to integrate key features into their future projects. | |||||
| Lernziel | After completing this course, students will be able to understand: Principles of translational science (including project planning, ethics application, basics of resource management and interdisciplinary communication) | |||||
| Inhalt | What is translational science and what is it not? How to identify need? - Disease concepts and consequences for research - Basics about incidence, prevalence etc., and orphan indications How to choose the appropriate research type and methodology - Ethical considerations including ethics application - Pros and cons of different types of research - Coordination of complex approaches incl. timing and resources How to measure success? - Outcome variables - Improving the translational process Challenges of communication? How independent is translational science? - Academic boundary conditions vs. industrial influences Positive and negative examples will be illustrated by distinguished guest speakers. | |||||
| 376-0225-00L | Physical Activities and Health | W | 3 KP | 2V | R. Knols, E. de Bruin, weitere Referent/innen | |
| Kurzbeschreibung | This course introduces/explores the complex relationship between physical activity, sedentary behavior and health. It will discuss the evolution of current physical activity recommendations. It will examine the current evidence base that has informed physical activity recommendations and that identified physical activity as a key modifiable lifestyle behavior contributing to disease and mortality. | |||||
| Lernziel | On completion of this course students will be able to demonstrate: 1. knowledge of and critical awareness of the role of physical activity and sedentary behavior in the maintenance of health and the aetiology, prevention and treatment of disease. 2. thorough knowledge and critical awareness of current recommendations for physical activity, and current prevalence and trends of physical activity and associated diseases 3. awareness of current national and international physical activity policies and how these impact on global challenges | |||||
| Inhalt | Introduction to Physical Activity for Health, including sedentary behavior Physical activity epidemiology; concepts principles and approaches Physical activity and all cause morbidity and mortality Physical activity and chronic disease; Coronary heart disease, diabetes, bone health, cancer and obesity Physical activity and brain health Physical activity and sedentary behavior recommendations Population prevalence of physical activity and sedentary behavior Physical activity policies Physical activity assessment | |||||
| Literatur | Core texts for this course are: Hardman, A. and Stensel, D. Physical activity and health : the evidence explained. 2nd edition. (2009) UK, Routledge. Bouchard, C., Blair, S. N., & Haskell, W. L. (Eds.). (2012). Physical activity and health. Champaign, IL: Human Kinetics. Selective journal articles from relevant journals such as Journal of Physical Activity and Health and Journal of Aging and Physical Activity | |||||
| Voraussetzungen / Besonderes | From the BSc-course the following book is recommended: 'Essentials of strength training and conditioning' T. Baechle, R. Earle (3rd Edition) | |||||
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