Suchergebnis: Katalogdaten im Herbstsemester 2020

Nummer	Titel	Typ	ECTS	Umfang	Dozierende
Gesundheitswissenschaften und Technologie Master
Vertiefung in Gesundheit, Ernährung und Umwelt
Wahlfächer
Wahlfächer II
Modul: Ernährung und Gesundheit
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
752-5103-00L	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.
752-6101-00L	Dietary Etiologies of Chronic Disease	W	3 KP	2V	M. B. Zimmermann
Kurzbeschreibung	To 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.
Lernziel	To 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.
Inhalt	The 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.
Skript	There is no script. Powerpoint presentations will be made available on-line to students.
Literatur	To be provided by the individual lecturers, at their discretion.
Voraussetzungen / Besonderes	No compulsory prerequisites, but prior completion of the courses "Introduction to Nutritional Science" and "Advanced Topics in Nutritional Science" is strongly advised.
752-6402-00L	Nutrigenomics Findet dieses Semester nicht statt.	W	3 KP	2V
Kurzbeschreibung	Nutrigenomics - 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.
Skript	The 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
Literatur	No extra reading requested. Most slides in the lecture are referenced with web adresses.
Voraussetzungen / Besonderes	Basic 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.

Seite 1 von 1