Search result: Catalogue data in Autumn Semester 2021

Food Science Bachelor Information
1. Semester
First Year Examinations
NumberTitleTypeECTSHoursLecturers
529-2001-02LChemistry IO4 credits2V + 2UJ. Cvengros, J. E. E. Buschmann, P. Funck, E. C. Meister, R. Verel
AbstractGeneral Chemistry I: Chemical bond and molecular structure, chemical thermodynamics, chemical equilibrium.
ObjectiveIntroduction to general and inorganic chemistry. Basics of the composition and the change of the material world. Introduction to the thermodynamically controlled physico-chemical processes. Macroscopic phenomena and their explanation through atomic and molecular properties. Using the theories to solve qualitatively and quantitatively chemical and ecologically relevant problems.
Content1. Stoichiometry
Amount of substance and mass. Composition of chemical compounds. Reaction equation. Ideal gas law.
2. Atoms
Elementary particles and atoms. Electron configuration of the elements. Periodic system.
3. Chemical bonding and its representation. Spatial arrangement of atoms in molecules. Molecular orbitals.
4. Basics of chemical thermodynamics
System and surroundings. Description of state and change of state of chemical systems.
5. First law of thermodynamics
Internal energy. Heat and Work. Enthalpy and reaction enthalpy.
6. Second law of thermodynamics
Entropy. Change of entropy in chemical systems and universe. Reaction entropy.
7. Gibbs energy and chemical potential.
Combination of laws of thermodynamics. Gibbs energy and chemical reactions. Activities of gases, condensed substances and species in solution. Equilibrium constant.
8. Chemical equilibrium
Law of mass action. Reaction quotient and equilibrium constant. Phase transition equilibrium.
9. Acids and bases
Properties of acids and bases. Dissociation of acids and bases. pH and the calculation of pH-values in acid-base systems. Acid-base diagrams. Buffers. Polyprotic acids and bases.
10. Dissolution and precipitation.
Heterogeneous equilibrium. Dissolution and solubility product. Carbon dioxide-carbonic acid-carbonate equilibrium.
Lecture notesOnline-Skript mit durchgerechneten Beispielen.
LiteratureCharles E. Mortimer, CHEMIE - DAS BASISWISSEN DER CHEMIE. 12. Auflage, Georg Thieme Verlag Stuttgart, 2015.

Weiterführende Literatur:
Theodore L. Brown, H. Eugene LeMay, Bruce E. Bursten, CHEMIE. 10. Auflage, Pearson Studium, 2011. (deutsch)

Catherine Housecroft, Edwin Constable, CHEMISTRY: AN INTRODUCTION TO ORGANIC, INORGANIC AND PHYSICAL CHEMISTRY, 3. Auflage, Prentice Hall, 2005.(englisch)
CompetenciesCompetencies
Subject-specific CompetenciesConcepts and Theoriesassessed
Techniques and Technologiesassessed
Method-specific CompetenciesAnalytical Competenciesassessed
Decision-makingassessed
Media and Digital Technologiesfostered
Problem-solvingassessed
Project Managementfostered
Social CompetenciesCommunicationfostered
Cooperation and Teamworkfostered
Customer Orientationfostered
Leadership and Responsibilityfostered
Self-presentation and Social Influence fostered
Sensitivity to Diversityfostered
Negotiationfostered
Personal CompetenciesAdaptability and Flexibilityfostered
Creative Thinkingassessed
Critical Thinkingassessed
Integrity and Work Ethicsfostered
Self-awareness and Self-reflection fostered
Self-direction and Self-management assessed
401-0251-00LMathematics IO6 credits4V + 2UF. Da Lio
AbstractThis course covers mathematical concepts and techniques necessary to model, solve and discuss scientific problems - notably through ordinary differential equations.
ObjectiveMathematics 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.
Content1. Single-Variable Calculus:
review of differentiation, linearisation, Taylor polynomials, maxima and minima, antiderivative, fundamental theorem of calculus, integration methods, improper integrals.

2. Linear Algebra and Complex Numbers:
systems of linear equations, Gauss-Jordan elimination, matrices, determinants, eigenvalues and eigenvectors, cartesian and polar forms for complex numbers, complex powers, complex roots, fundamental theorem of algebra.

3. Ordinary Differential Equations:
separable ordinary differential equations (ODEs), integration by substitution, 1st and 2nd order linear ODEs, homogeneous systems of linear ODEs with constant coefficients, introduction to 2-dimensional dynamical systems.
Literature- Thomas, G. B.: Thomas' Calculus, Part 1 (Pearson Addison-Wesley).
- Bretscher, O.: Linear Algebra with Applications (Pearson Prentice Hall).
Prerequisites / NoticePrerequisites: familiarity with the basic notions from Calculus, in particular those of function and derivative.
551-0001-00LGeneral Biology I Restricted registration - show details O3 credits3VU. Sauer, O. Y. Martin, A. Widmer
AbstractOrganismic biology to teach the basic principles of classical and molecular genetics, evolutionary biology and phylogeny.
First in a series of two lectures given over two semesters for students of agricultural and food sciences, as well as of environmental sciences.
ObjectiveThe understanding of some basic principles of biology (inheritance, evolution and phylogeny) and an overview of the diversity of life.
ContentThe first semester focuses on the organismal biology aspects of genetics, evolution and diversity of life in the Campbell chapters 12-34.

Week 1-7 by Alex Widmer, Chapters 12-25
12 Cell biology Mitosis
13 Genetics Sexual life cycles and meiosis
14 Genetics Mendelian genetics
15 Genetics Linkage and chromosomes
20 Genetics Evolution of genomes
21 Evolution How evolution works
22 Evolution Phylogentic reconstructions
23 Evolution Microevolution
24 Evolution Species and speciation
25 Evolution Macroevolution

Week 8-14 by Oliver Martin, Chapters 26-34
26 Diversity of Life Introdution to viruses
27 Diversity of Life Prokaryotes
28 Diversity of Life Origin & evolution of eukaryotes
29 Diversity of Life Nonvascular&seedless vascular plants
30 Diversity of Life Seed plants
31 Diversity of Life Introduction to fungi
32 Diversity of Life Overview of animal diversity
33 Diversity of Life Introduction to invertebrates
34 Diversity of Life Origin & evolution of vertebrates
Lecture notesno script
LiteratureCampbell et al. (2017) Biology - A Global Approach. 11th Edition (Global Edition
Prerequisites / NoticeThe lecture is the first in a series of two lectures given over two semesters for students with biology as as a basic subject.
701-0243-01LBiology III: Essentials of EcologyO3 credits2VC. Buser Moser
AbstractThis introductory lecture in ecology covers basic ecological concepts and the most important levels of complexity in ecological research. Ecological concepts are exemplified by using aquatic and terrestrial systems; corresponding methodological approaches are demonstrated. Threats to biodiversity and the appropriate management are discussed.
ObjectiveThe objective of this lecture is to teach basic ecological concepts and the different levels of complexity in ecological research.
The students should learn ecological concepts at these different levels in the context of concrete examples from terrestrial and aquatic ecology. Corresponding methods for studying the systems will be presented.
A further aim of the lecture is that students achieve an understanding of biodiversity, why it is threatened and how it can be managed.
Content- Einfluss von Umweltfaktoren (Temperatur, Strahlung, Wasser, Nährstoffe etc.) auf Organismen; Anpassung an bestimmte Umweltbedingungen
- Populationsdynamik: Ursachen, Beschreibung, Vorhersage und Regulation
- Interaktionen zwischen Arten (Konkurrenz, Koexistenz, Prädation, Parasitismus, Nahrungsnetze)
- Lebensgemeinschaften: Struktur, Stabilität, Sukzession
- Ökosysteme: Kompartimente, Stoff- und Energieflusse
- Biodiversität: Variation, Ursachen, Gefährdung und Erhaltung
- Aktuelle Naturschutzprobleme und -massnahmen
- Evolutionäre Ökologie: Methodik, Spezialisierung, Koevolution
Lecture notesUnterlagen, Vorlesungsfolien und relevante Literatur sind in Moddle abrufbar. Die Unterlagen für die nächste Vorlesung stehen jeweils spätestens am Freitagmorgen zur Verfügung.
LiteratureGenerelle Ökologie:
Townsend, Harper, Begon 2009. Ökologie. Springer, ca. Fr. 70.-

Aquatische Ökologie:
Lampert & Sommer 1999. Limnoökologie. Thieme, 2. Aufl., ca. Fr. 55.-;
Bohle 1995. Limnische Systeme. Springer, ca. Fr. 50.-

Naturschutzbiologie:
Baur B. et al. 2004. Biodiversität in der Schweiz. Haupt, Bern, 237 S.
Primack R.B. 2004. A primer of conservation biology. 3rd ed. Sinauer, Mass. USA, 320 pp.
701-0027-00LEnvironmental Systems IO2 credits2VC. Schär, N. Dubois, G. Velicer
AbstractThe lecture provides a science-based exploration of environmental aspects from three research fields: earth, climate, and health sciences.
ObjectiveThe students are able to explain important properties of the three environmental systems, to discuss critical drivers, trends and conflicts of their use, and to compare potential solutions.
ContentThe lecture discusses the role of the environmental systems based on selected environmental problems, among these the exploration of raw materials and fossil fuels, climate change and its impacts on man and environment, and the spread and control of infectious diseases in the human population and agricultural systems.
Lecture notesSlides are provided by instructors and are accessible via moodle.
751-0013-00LWorld Food System Information O4 credits4VA. K. Gilgen, J. Baumgartner, A. Bearth, R. Finger, M. Loessner, R. Mezzenga, B. Studer
AbstractKnowledge about the World Food System will be provided, based on case studies along food value chains in countries with various development stages and dependent on multiple boundary conditions. This shall generate profound understanding of the associated global challenges especially food scarcity, suboptimal diet and nutrition, food quality and safety as well as effects on the environment.
ObjectiveAttending this course, the students will recognize the elements of the World Food System (WFS) approach and the problems it this supposed to treat. They will especially comprehend the four pillars of global food security, namely (I) food availability (including sustainable production and processing), (I) access to food (physical and monetary), (III) food use (including quality and safety as well as the impact on human health and well being) and (IV) resilience to the boundary conditions (environmental, economic and political). This insight will make them aware of the global driving forces behind our ETH research on food security and is expected to alleviate motivation and understanding for the association of subsequent specific courses within a general context. The course equivalently implements agricultural and food sciences, thus supporting the interdisciplinary view on the WFS scope.
ContentCase studies on certain foods of plant and animal origin serve to demonstrate the entire food value chain from the production of raw material to processed food and its consumer relevant property functions. In doing so, important corresponding aspects for developed, emerging and developing countries are demonstrated, by use of engineering as well as natural and social science approaches.
Lecture notesHandouts and links are provided online.
LiteratureInformation on books and other literature references is communicated during the course.
Prerequisites / NoticeThe course shall particularly elucidate the cross section of Agro- and Food Sciences in the context of important global problems to be solved. Furthermore the students in the first year of studies shall be given some insight and outlook supporting the development of their views and interests in agricultural and food sciences further.
The course is part of the block exam after the first study year. Paper copies can be used ("Open Book") during the on-line exam, but no other means are not allowed. The course is taught in German.
351-1158-00LPrinciples of EconomicsO3 credits2GU. Renold, T. Bolli, P. McDonald, M. E. Oswald-Egg, F. Pusterla
AbstractThis course introduces basic economic concepts and theories. Beginning with microeconomics, the course starts with the topics of supply and demand, markets, and behavioral economics before moving on to the key macroeconomic concepts of national accounts, the labor market, trade, and monetary policy.
ObjectiveAfter successful completion of the course you will be able to:

-Describe the basic micro- and macroeconomic problems and theories.
-Introduce economic reasoning appropriately to a given topic.
-Evaluate economic measures.
ContentHouseholds, firms, supply and demand: How are household preferences and consumption patterns formed? How does a household react to price changes? How are goods prices formed? At what prices are companies willing to offer goods? How do we make economic decisions?

Markets: What is "perfect competition" and how does a competitive market work? Are monopolies always a bad thing? How can the state influence the market?

Market failure: What happens when prices give wrong signals?

Labour market: How do supply and demand work in the labour market? What influences unemployment?

National accounts: How big is the Swiss economy?

Foreign trade: Why do countries trade with each other? What are the consequences for the domestic market?

Money and inflation: What exactly is money? How does money creation work and what happens when there is too much (or too little) money on the market?

Students will be asked to apply these concepts to issues in their own field of study and to current issues in society. This goal will be achieved through participation in exercises, class discussions and reading material from current media. By the end of the course, students should be able to apply economic analysis confidently and independently.
Lecture notesno script available
LiteratureMankiw, N.G.: "Principles of Economics", 8th edition, South-Western College/West, Mason 2018.
Prerequisites / NoticeSie brauchen keine Vorkenntnisse, um dem Kurs zu folgen.
CompetenciesCompetencies
Subject-specific CompetenciesConcepts and Theoriesassessed
Method-specific CompetenciesAnalytical Competenciesassessed
Decision-makingassessed
Problem-solvingassessed
Personal CompetenciesCritical Thinkingassessed
Self-direction and Self-management assessed
Additional First Year Courses
NumberTitleTypeECTSHoursLecturers
252-0839-00LInformatics Information O2 credits2GL. E. Fässler, M. Dahinden
AbstractStudents learn to apply selected concepts and tools from computer science for working on interdisciplinary projects. The following topics are covered: modeling and simulations, managing data with lists and tables and with relational databases, introduction to programming.
ObjectiveThe students learn to

- choose and apply appropriate tools from computer science,
- process and analyze real-world data from their subject of study,
- handle the complexity of real-world data.
Content1. Modeling and simulations
2. Data management with lists and tables
3. Data management with a relational database
4. Introduction to macro programming
5. Introduction to programming with Python
Lecture notesAll materials for the lecture are available at Link
Prerequisites / NoticeThis course is based on application-oriented learning. The students spend most of their time working through projects with data from natural science and discussing their results with teaching assistants. To learn the computer science basics there are electronic tutorials available.
751-0801-00LFundamentals of Microscopy and Plant Biology Restricted registration - show details O1 credit1V + 2GE. B. Truernit
AbstractPrinciples and methods of light microscopy. Preparation of specimen for microscopy; documentation. Anatomy of seed plants: From cells to organs. Special features of plant cells. Anatomy and function of plant organs. Anatomical adaptations to different environments.
ObjectiveCapability of preparing biological specimen, microscopy and documentation. Understanding the correlation between plant structure and function at the level of organs, tissues and cells.
Awareness of the link between plant anatomy, systematics, physiology, ecology, and development.
ContentBasics of optics. Principles of light microscopy. Microscope parts and their function. Köhler illumination. Optical contrasting methods. Measuring object sizes with the microscope. Preparation of specimen for light microscopy. Plant tissue staining techniques.
Special features of plant cells: Plastids, vacuole, cell wall. Anatomy of seed plants: From cells to organs. Anatomy and function of various plant tissues (epidermis, vascular tissue, wood, etc.). Anatomy and function of different plant organs (root, stem, leaf, flower, fruit, seed). Anatomical adaptations to different environments.
Lecture notesHandouts
LiteratureFor further reading (not obligatory):
Gerhard Wanner: Mikroskopisch-Botanisches Praktikum, Georg Thieme Verlag, Stuttgart.
Prerequisites / NoticeGroups of a maximum of 30 students.
529-0030-00LLaboratory Course: Elementary Chemical TechniquesO3 credits6PA. de Mello, F. Jenny, M. H. Schroth
AbstractThis practical course provides an introduction to elementary laboratory techniques.
The experiments cover a wide range of techniques, including analytical and synthetic techniques (e. g. investigation of soil and water samples or the preparation of simple compunds). Furthermore, the handling of gaseous substances is practised.
ObjectiveThis course is intended to provide an overview of experimental chemical methods.
The handling of chemicals and proper laboratory techniques represent the main
learning targets. Furthermore, the description and recording of laboratory processes is an essential part of this course.
ContentThe classification and analysis of natural and artificial compounds is a key subject of this
course. It provides an introduction to elementary laboratory techniques, and the experiments cover a wide range of analytic and synthetic tasks:
Selected samples (e.g. soil and water) will be analysed with various methods, such as titrations,
spectroscopy or ion chromatography. The chemistry of aqeous solutions (acid-base equilibria and solvatation or precipitation processes) is studied.
The synthesis of simple inorganic complexes or organic molecules is practised.
Furthermore, the preparation and handling of environmentally relevant gaseous species like carbon dioxide or nitrogen oxides is a central subject of the Praktikum.
Lecture notesThe script will be published on the web.
Details will be provided on the first day of the semester.
LiteratureA thorough study of all script materials is requested before the course starts.
Prerequisites / NoticeSafety conceptt: Link
3. Semester
Basic Courses II
Examination Block 1
NumberTitleTypeECTSHoursLecturers
402-0063-00LPhysics IIO5 credits3V + 1UA. Vaterlaus
AbstractIntroduction to the concepts and tools in Physics, with the help of demonstration experiments. The Chapters treated are Electromagnetism, Refraction and Diffraction of Waves, Elements of Quantum Mechanics with applications to Spectroscopy, Thermodynamics, Phase Transitions, Transport Phenomena. Whenever possible, examples relevant to the students' main field of study are given.
ObjectiveIntroduction to the scientific methodology. The student should develop his/her capability to turn physical observations into mathematical models, and to solve them.
Lecture notesA script will be distributed
LiteratureFriedhelm Kuypers
Physik für Ingenieure und Naturwissenschaftler
Band 2 Elektrizität, Optik, Wellen
Wiley-VCH, 2012
ISBN 3527411445, 9783527411443

Douglas C. Giancoli
Physik
3. erweiterte Auflage
Pearson Studium

Hans J. Paus
Physik in Experimenten und Beispielen
Carl Hanser Verlag, München, 2002, 1068 S.

Paul A. Tipler
Physik
Spektrum Akademischer Verlag, 1998, 1522 S., ca Fr. 120.-

David Halliday Robert Resnick Jearl Walker
Physik
Wiley-VCH, 2003, 1388 S., Fr. 87.- (bis 31.12.03)

dazu gratis Online Ressourcen (z.B. Simulationen): Link
701-0071-00LMathematics III: Systems AnalysisO4 credits2V + 1UL. Brunner, R. Knutti, S. Schemm, H. Wernli, P. Zschenderlein
AbstractThe objective of the systems analysis course is to deepen and illustrate the mathematical concepts on the basis of a series of very concrete examples. Topics covered include: linear box models with one or several variables, non-linear box models with one or several variables, time-discrete models, and continuous models in time and space.
ObjectiveLearning and applying of concepts (models) and quantitative methods to address concrete problems of environmental relevance. Understanding and applying the systems-analytic approach, i.e., Recognizing the core of the problem - simplification - quantitative approach - prediction.
ContentLink
Lecture notesOverhead slides will be made available through the course website.
LiteratureImboden, D.S. and S. Pfenninger (2013) Introduction to Systems Analysis: Mathematically Modeling Natural Systems. Berlin Heidelberg: Springer Verlag.

Link
752-4001-00LMicrobiologyO2 credits2VM. Ackermann, M. Schuppler, J. Vorholt-Zambelli
AbstractTeaching of basic knowledge in microbiology with main focus on Microbial Cell Structure and Function, Molecular Genetics, Microbial Growth, Metabolic Diversity, Phylogeny and Taxonomy, Prokaryotic Diversity, Human-Microbe Interactions, Biotechnology.
ObjectiveTeaching of basic knowledge in microbiology.
ContentDer Schwerpunkt liegt auf den Themen: Bakterielle Zellbiologie, Molekulare Genetik, Wachstumsphysiologie, Biochemische Diversität, Phylogenie und Taxonomie, Prokaryotische Vielfalt, Interaktion zwischen Menschen und Mikroorganismen sowie Biotechnologie.
Lecture notesWird von den jeweiligen Dozenten ausgegeben.
LiteratureDie Behandlung der Themen erfolgt auf der Basis des Lehrbuchs Brock, Biology of Microorganisms
752-0100-00LBiochemistryO2 credits2VC. Frei
AbstractBasic knowledge of enzymology, in particular the structure, kinetics and chemistry of enzyme-catalysed reaction in vitro and in vivo. Biochemistry of metabolism: Those completing the course are able to describe and understand fundamental cellular metabolic processes.
ObjectiveStudents are able to understand
- the structure and function of biological macromolecules
- the kinetic bases of enzyme reactions
- thermodynamic and mechanistic basics of relevant metabolic processes
Students are able to describe the relevant metabolic reactions in detail
ContentProgram

Introduction, basics, composition of cells, biochemical units, repetition of relevant organic chemistry
Structure and function of proteins
Carbohydrates
Lipids an biological membranes
Enzymes and enzyme kinetics
Catalytic strategies
Metabolism: Basic concepts and design. Repetition of basic thermodynamics
Glycolysis, fermentation
The citric acid cycle
Oxidative phosphorylation
Fatty acid metabolism
Lecture notesHorton et al. (Pearson) serves as lecture notes.
Prerequisites / NoticeBasic knowledge in biology and chemistry is a prerequisite.
CompetenciesCompetencies
Subject-specific CompetenciesConcepts and Theoriesassessed
Techniques and Technologiesassessed
Method-specific CompetenciesAnalytical Competenciesfostered
Decision-makingassessed
Media and Digital Technologiesfostered
Problem-solvingassessed
Project Managementfostered
Social CompetenciesCommunicationfostered
Cooperation and Teamworkfostered
Customer Orientationfostered
Leadership and Responsibilityfostered
Self-presentation and Social Influence fostered
Sensitivity to Diversityfostered
Negotiationfostered
Personal CompetenciesAdaptability and Flexibilityfostered
Creative Thinkingassessed
Critical Thinkingassessed
Integrity and Work Ethicsfostered
Self-awareness and Self-reflection fostered
Self-direction and Self-management fostered
752-6305-00LPhysiology and Anatomy IO2 credits2VD. Burdakov, D. Peleg-Raibstein
AbstractImparts a basic understanding of physiology and anatomy, focusing on the interrelations between morphology and function of the human organism. This is fostered by discussing all subjects from a functional point of view. One major topic of the lecture is food intake, food taste, and digestion with its correlated neural, endocrine and metabolic processes.
ObjectiveAt the end of the course the students understand the basic functions of the organ systems and functionally important morphological features. One focus of the course is on aspects related to nutrition and overweight including the resulting diseases.
701-0225-00LOrganic ChemistryO2 credits2V + 1UK. McNeill
AbstractBasics of Organic Chemistry.
Reaction mechanisms in organic chemistry (substitutions, additions, eliminations, condensations, electrophilic aromatic substitution and NMR spectroscopy)
ObjectiveThis course builds on General Chemistry I and II.

The students will learn the basic reaction mechanisms in organic chemistry. They will be able to understand and formulate simple organic reactions.
ContentDescriptive chemistry of functional groups (alkyl halides, alkenes, aromatic systems, carbonyls).
Reaction mechanisms (substitutions, additions, eliminations, condensations, electrophilic aromatic substitution).
NMR spectroscopy.
LiteratureCarsten Schmuck, Basisbuch Organische Chemie, Pearson
Prerequisites / NoticeDer Stoff der Basischemie wird vorausgesetzt.
Examination Block 2
NumberTitleTypeECTSHoursLecturers
401-0624-00LMathematics IV: StatisticsO4 credits2V + 1UJ. Ernest
AbstractIntroduction to basic methods and fundamental concepts of statistics and probability theory for practicioners in natural sciences. The concepts will be illustrated with some real data examples and applied using the statistical software R.
ObjectiveCapacity to learn from data; good practice when dealing with data and recognizing possible fraud in statistics; basic knowledge about the laws of randomness and stochastic thinking (thinking in probabilities); application of simple methods in inferential statistics (e.g., several hypothesis tests will be introduced), i.a. also using the statistical software R. The lecture will be held in German.
ContentEinführung in die Wahrscheinlichkeitsrechnung (Grundregeln, Zufallsvariable, diskrete und stetige Verteilungen, Ausblick auf Grenzwertsätze). Beschreibende Statistik (einschliesslich graphische Methoden). Methoden der Analytischen Statistik: Schätzungen, Tests (einschliesslich Binomialtest, t-Test, Vorzeichentest, F-Test, Wilcoxon-Test), Vertrauensintervalle, Vorhersageintervalle, Korrelation, einfache und multiple lineare Regression. Einführung in die statistische Programmiersprache R.
Lecture notesAusführliches Skript zur Vorlesung ist erhältlich.
LiteratureStahel, W.: Statistische Datenanalyse. Vieweg, 5. Auflage 2008 (als ergänzende Lektüre)
Prerequisites / NoticeDie Übungen (ca. die Hälfte der Kontaktstunden; einschliesslich Computerübungen) sind ein wichtiger Bestandteil der Lehrveranstaltung.

Voraussetzungen: Mathematik I, II
752-0180-00LPrinciples in Food ScienceO3 credits2VS. J. Sturla, M. Arnoldini, P. A. Fischer, E. Slack
AbstractWhat is Food Science? The course will introduce students to the biological, physical and engineering basis of food and its role for society. It will center around 3 case examples in which students will be introduced to basic concepts integrating several key disciplines of food science. Each example will be comprised of significant active learning content and practice in scientific communication. T
Objective1. Gain an introductory knowledge of the multi‐disciplinary topics comprising Food Science.
2. Understand how the multiple disciplines of food science interrelate in an applied context via
guided learning of selected examples of foods and human health.
3. Be prepared to make informed decisions about future steps in the food science
education and career.
4. Be able to write a well-structured paragraph
Additional Courses
NumberTitleTypeECTSHoursLecturers
402-0000-02LLaboratory Course in Physics for Students in Food Sciences Information
Enrollment is only possible under Link.
No registration required via myStudies. For further information visit: Link

Only students from 3rd Semester BSc Food Science on are admitted to this Laboratory Course.
O2 credits4PA. Biland, A. Müller
AbstractThe central aim is to provide an individual experience of the physical phenomena and the basic principles of the experiment. By conducting simple physical experiments the student will learn how to properly use physical instruments and how to evaluate the results correctly.
ObjectiveThis laboratory course aims to provide basic knowledge of
- the setup of a physics experiment,
- the use of measurement instruments,
- various measuring techniques,
- the analysis or measurement errors,
- and the interpretation of the measured quantities.
ContentFehlerrechnung, 9 ausgewählte Versuche zu folgenden Themen:

Transversalschwingung einer Saite, Mechanische Resonanz, Innere Reibung in Flüssigkeiten, Absoluter Nullpunkt der Temperaturskala, Universelle Gaskonstante, Spezifische Verdampfungswärme, Spezifische Wärme, Interferenz und Beugung, Drehung der Polarisationsebene, Spektrale Absorption, Energieverteilung im Spektrum, Spektroskopie, Leitfähigkeit eines Elektrolyten, Elektrische Leitfähigkeit und Wärmeleitfähigkeit, Radioaktivität, Radioaktive Innenluft, Dichte und Leitfähigkeit, Fluss durch ein poröses Medium, Lärm.

Die Auswahl der Versuche kann zwischen den verschiedenen Studiengängen variieren.
Lecture notesAnleitungen zum Physikalischen Praktikum
752-4003-00LPractical Course in MicrobiologyO2 credits3PM. Künzler
AbstractBasic principles of the handling of microorganisms (MO) - Detection of MO in the environment - Morphology and diagnostics of MO - Morphology and physiology of fungi - Antimicrobial agents - Microbial genetics - Bacterial physiology and interactions - Microbial pest control
ObjectiveThe students are familiar with the laboratory work with microorganisms. Specific emphasis is put on the isolation and maintenance of pure cultures and the required hygiene measures. The students know the clinical and ecological importance of microorganisms.
ContentIn an introductory part students are made familiar with the handling and cultivation of microorganisms (MO). Afterwards, the students detect MO in the environment and use MO for the conservation of food. This part is then followed by a practical introduction on routine diagnostics of MO and experiments with antimicrobial agents. On simple experiments, the students experience the interaction of of MO with higher organisms - the common topic of all research groups at the Institute of Microbiology. Some simple experiments demonstrate the importance of MO in molecular genetics. The course ends with a short introduction into the fungi and an example of applied microbiology i.e. an experiment on microbial pest control.
Lecture notesA detailled script of approx. 100 pp. and other relevant documents are available at Moodle at latest 1 week before the beginning of the practical course.
LiteratureRecommended literature (facultative):
-Allgemeine Mikrobiologie by Georg Fuchs and Hans G. Schlegel, Thieme-Verlag, 9. Auflage 2014
-Taschenlehrbuch Biologie: Mikrobiologie by Katharina Munk, Thieme Verlag, 2008
-Brock Mikrobiologie kompakt von Michael T. Madigan, John M. Martinko, David A. Stahl and David P. Clark, Pearson Verlag, 13. Auflage 2015
Prerequisites / NoticePerformance of the students in this practical course is controlled by:

1. Attendance of all 7 course days
2. Handing in of written reports to selected experiments (in groups of 2 students)
3. Preparation of a poster to a selected topic of Microbiology (in groups of 4 students)

Participating doctoral students who collect credit points during their thesis are examined in a 30-minute oral exam at the end of the course.
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