Search result: Catalogue data in Autumn Semester 2020
Food Science Master  | ||||||
 Minors | ||||||
| Safety and Quality in Agri-Food Chain | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-2122-00L | Food and Consumer Behaviour | W | 2 credits | 2V | M. Siegrist, C. Hartmann | |
| Abstract | This course focuses on food consumer behavior, consumer's decision-making processes and consumer's attitudes towards food products. | |||||
| Learning objective | 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 | |||||
| 752-2307-00L | Nutritional Aspects of Food Composition and Processing | W+ | 3 credits | 2V | B. E. Baumer, J. M. Sych | |
| Abstract | Lecture type course with an interdisciplinary approach for the evaluation of nutritional aspects of changes in food composition due to processing. | |||||
| Learning objective | Students 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). | |||||
| Content | The 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. | |||||
| Lecture notes | There 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. | |||||
| Prerequisites / Notice | The 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. | |||||
| 751-6001-00L | Forum: Livestock in the World Food System | W | 2 credits | 1S | M. Kreuzer, S. M. Bernal Ulloa, S. Goumon, A. Grahofer, S. Neuenschwander | |
| Abstract | This forum is a platform for the critical reflection of highly relevant topics of livestock in the frame of the world food system comprising issues from basic knowledge to acceptance in society. The exchange is operated by scientific writing and presentation. | |||||
| Learning objective | In the Forum "Livestock in the World Food System", a topic of significance for livestock agriculture is selected by the students and subsequently dealt with from various angles (from scientific basis to production systems, environmental aspects and to the acceptance by society). The students learn to present a scientific subject in writing and orally to an audience and to defend the presentation in a discussion. | |||||
| Content | The Forum "Livestock in the World Food System" will take place in blocks of 2 hours each. Once the general topic has been selected, it comprises two elements: Element 1. Oral Presentation: The students form small groups and are lecturers. There are chair persons (moderators) from outside of these small groups and they also head the discussion. The remaining students and lecturers are the audience. Element 2. Scientific writing: Option 1: preparation of a short scientific type of paper from a result table offered by the lecturers; Option 2: preparation of an abstract with limited word count from a scientific paper; Option 3: writing of a critical review of a paper. The students have to select 2 of the three options each. There will be a discussion be a discussion in small groups at two dates. Introductions to both forms of presentation will be offered by lecturers. The preparation of the oral and written presentations takes place to a small part during the 2-h blocks and mainly outside of this time. | |||||
| Lecture notes | no scriptum | |||||
| Prerequisites / Notice | Requirements for allocation of the two credit points: - Theatre presentation (with handout) at the forum - Delivery of written documents of sufficient quality - Active participation during the presentations by the other participants | |||||
| 752-5111-00L | Gene Technology in Foods | W | 3 credits | 2V | F. Constancias, G. Broggini, A. Greppi, F. Orelli | |
| Abstract | 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. | |||||
| Learning objective | 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. | |||||
| Content | 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 | |||||
| Lecture notes | Copies of slides from lectures will be provided | |||||
| Literature | Actual publications from literature will be provided | |||||
| Prerequisites / Notice | 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. | |||||
| 751-7310-00L | Bioactive Food and Feed Components | W | 2 credits | 2V | K. Giller | |
| Abstract | The course provides students with the basic knowledge to understand the connection between the structure of nutritive and non-nutritive bioactive food and feed components and their effects on the nutrient supply and health of humans and livestock as well as on the quality of animal-derived foods. | |||||
| Learning objective | At the end of this course, the students are aware of food and feed as sources of different bioactive compounds. By a comprehensive understanding of the connection between bioavailability, molecular mechanisms and biological effects, they are able to apply their knowledge on beneficial and detrimental effects of bioactive food and feed components in the fields of human and animal nutrition. | |||||
| Content | The course gives an introduction into different classes of bioactive components present in food and feed including fatty acids and secondary plant compounds such as carotenoids, polyphenols, phytoestrogens, glucosinolates, protease inhibitors and monoterpenes. Topics include: - sources of bioactive food and feed components - bioavailability and modification in the gastrointestinal tract - beneficial and detrimental effects - molecular mechanisms of biological effects - species differences concerning metabolism and biological effects | |||||
| Lecture notes | The teaching slides and other materials will be provided during the course. | |||||
| Literature | Information about books and other references will be communicated during the course. | |||||
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