Search result: Catalogue data in Spring Semester 2021
Food Science Master  | ||||||
 Major in Nutrition and Health | ||||||
| Disciplinary Subjects | ||||||
| Number | Title | Type | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|---|
| 752-6102-00L | The Role of Food and Nutrition for Disease Prevention | W | 3 credits | 2V | J. Baumgartner, M. Andersson | |
| Abstract | In this course, different lecturers (responsible and invited) with background in nutrition and/or medicine will teach students about the role of food and nutrition in the etiology and progression of chronic diseases. | |||||
| Learning objective | In this course, students will develop an understanding for the role of food and nutrition in the: - maintenance of health, - prevention of chronic disease, - progression of chronic diseases... ...at different life-stages. | |||||
| Lecture notes | Presentations of the lecturers and relevant literature will be available on Moodle. | |||||
| Literature | Obligatory course literature will be provided by the individual lecturers. | |||||
| Prerequisites / Notice | No compulsory prerequisites, but prior completion of Introduction to Nutritional Science (752-6001-00L) and Advanced Topics in Nutritional Science (752-6002-00L) is strongly adviced. | |||||
| 752-6104-00L | Nutrition for Health and Development | W | 2 credits | 2V | M. B. Zimmermann | |
| Abstract | The course presents nutrition and health issues with a special focus on developing countries. Micronutrient deficiencies including assessment and prevalence and food fortification with micronutrients. | |||||
| Learning objective | Knowing commonly used nutrition and health indicators to evaluate the nutritional status of populations. Knowing and evaluating nutritional problems in developing countries. Understanding the problem of micronutrient deficiencies and the principles of food fortification with micronutrients. | |||||
| Content | The course presents regional and global aspects and status of food security and commonly used nutrition and health indicators. Child growth, childhood malnutrition and the interaction of nutrition and infectious diseases in developing countries. Specific nutritional problems in emergencies. The assessment methods and the prevalence of micronutrient deficiencies at regional and global level. The principles of food fortification with micronutrients and examples fortification programs. | |||||
| Lecture notes | The lecture details are available. | |||||
| Literature | Leathers and Foster, The world food problem, Tackling the causes of undernutrition in the third world. 3rd ed., 2004. Semba and Bloem, Nutrition and health in developing countries, 2nd edition, Humana Press, 2008. WHO, FAO, Guidelines on food fortification with micronutrients, WHO, 2006. | |||||
| 752-6202-00L | Nutrition Case Studies | W | 3 credits | 2G | J. Baumgartner | |
| Abstract | In groups, students address real-world case studies focusing on the links between nutrition and health. Each case is being introduced by the lecturer and presented to the class by the respective group, followed by a class discussion facilitated by the group and the lecturer. | |||||
| Learning objective | The aim of the course is to improve the students’: - Understanding of the relationships between nutrition/diets and several major diseases/health outcomes. - Ability to integrate knowledge on diet/nutrition, health/disease and methodologies in nutrition sciences. - Ability to make evidence-based decisions/recommendations by gathering and analyzing scientific information. - Communication and problem solving skills, as well as critical thinking ability. | |||||
| Lecture notes | Presentation slides, case studies, and relevant literature will be shared. | |||||
| Literature | Relevant scientific literature will be provided. | |||||
| Prerequisites / Notice | Students are expected to attend and actively participate in the course, which includes the presentation of a case study (in groups), critical reading of the pertinent literature, and participation in class discussions. | |||||
| 752-6302-00L | Physiology of Eating | W | 3 credits | 2V | W. Langhans | |
| Abstract | Introduction to the basic knowledge necessary for an understanding of the physiology and pathology of hunger, satiety, and body weight control, how this knowledge is generated, and how it helps improve nutritional advice for healthy people as well as nutritional guidelines for patients. | |||||
| Learning objective | This course requires basic knowledge in physiology and is designed to build on course HE03 “Selected Topics in Physiology Related to Nutrition.” The course covers psychological and physiological determinants of food selection and amount eaten. The aim is to introduce the students to (a) the basic knowledge necessary for an understanding of the physiology and pathology of hunger, satiety, and body weight control, (b) how new scientific knowledge in this area is generated, (c) how this basic knowledge helps improve nutritional advice for healthy people as well as nutritional guidelines for patients. Major topics are: Basic scientific concepts for the physiological study of eating in animals and humans; the psychopharmacology of reward; endocrine and metabolic controls of eating; the neural control of eating; psychological aspects of eating; eating behavior and energy balance; exercise, eating and body weight; popular diets and their evaluation; epidemiology, clinical features and the treatment of psychiatric eating disorders; epidemiology, clinical features and the treatment of obesity, including related aspects of non-insulin dependent diabetes; mechanisms of cachexia and anorexia during illness; exogenous factors that influence eating, including pharmaceutical drugs, alcohol, coffee, etc. | |||||
| Lecture notes | Handouts will be provided | |||||
| Literature | Literature will be discussed in class | |||||
| 752-1300-01L | Food Toxicology | W | 2 credits | 1V | S. J. Sturla | |
| Abstract | Builds on a foundation in Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality. | |||||
| Learning objective | Course objectives are for the student to have a broad awareness of toxicant classes and toxicants relevant to food, and to know their identities (i.e. chemical structure or biological nature), origins, relevance of human exposures, general mode of biological action, and potential mitigation strategies. | |||||
| Content | Builds on a foundation in Toxicology fundamentals to address situations relevant to Food Science, Nutrition, and Food Safety & Quality. Representative topics: Toxic Phytochemicals and Mycotoxins, Industrial Contaminants and Packaging Materials, Toxicants formed During Food Processing, Alcohol and Tobacco. The class is comprised of bi-weekly lectures, independent reading, and preparation of an independent evaluation of a food-related toxin. | |||||
| Literature | Reading from the primary literature will be referenced in class and posted to the course website. | |||||
| Prerequisites / Notice | The course "Introduction to Toxicology" (752-1300-00V) is a prerequisite for the students who want to take this course. Equivalent course may be accepted; contact the instructor. | |||||
| 752-6402-00L | Nutrigenomics | W+ | 3 credits | 2V | G. Vergères | |
| Abstract | 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. | |||||
| Learning objective | - 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 | |||||
| Content | - 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. | |||||
| Lecture notes | 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 | |||||
| Literature | No extra reading requested. Most slides in the lecture are referenced with web adresses. | |||||
| Prerequisites / Notice | 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. | |||||
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