Leo Meile: Catalogue data in Spring Semester 2015
|Name||Prof. Leo Meile|
ETH Zürich, LFV C 21
|Department||Health Sciences and Technology|
|Relationship||Retired Adjunct Professor|
|751-1000-00L||Interdisciplinary Project Work |
Prerequisite: successful completion of the bachelor programme.
|3 credits||4U||B. Dorn, E. Frossard, L. Meile, H. Adelmann, N. Buchmann, C. De Moraes, P. A. Fischer, M. C. Härdi-Landerer, M. Kreuzer, U. Merz, S. Peter, M. Schuppler, M. Siegrist, J. Six, S. E. Ulbrich, A. Walter|
|Abstract||Die Studierenden der Agrar- und Lebensmittelwissenschaften erarbeiten in interdisziplinären Teams Lösungen für Probleme, welche ihnen von Projektpartner im Bereich der Nahrungsmittelwertschöpfungskette gestellt werden.|
|Objective||Die Studierenden kennen|
- die Grundlagen des Zeit- und Projektmanagements
- Vorgehensweisen, um Probleme, die ihnen von Projektpartnern gestellt werden, zielorientiert zu lösen.
|Content||Die Studierenden der Agrar- und Lebensmittelwissenschaft erarbeiten in interdisziplinären Teams Lösungen für Probleme, welche ihnen von Projektpartnern entlang der Nahrungsmittelwertschöpfungskette gestellt werden. Die Studierenden präsentieren und diskutieren die Lösungsvorschläge an der Schlussveranstaltung mit den Projektpartnern und verfassen einen schriftlichen Projektbericht.|
|Prerequisites / Notice||Die Anwesenheit der Studierenden an der Startveranstaltung am 26.2.2015 gemäss speziellem Programm ist Pflicht.|
|752-0006-00L||Public Colloquium in Food and Nutrition Science||1 credit||2K||L. Meile|
|752-2302-00L||Milk Science||1 credit||1V||J. Berard, C. Lacroix, L. Meile|
|Abstract||The course provides information on synthesis and composition of milk, and the effects of various factors. Furthermore, specific hygienic and microbial problems of milk and fermented milk products, as well as basics on processing of milk into dairy products will be presented and discussed. The course is conceptually oriented towards the agri-food chain.|
|Objective||Students attending this course get a comprehensive overview on milk and important milk products both from an agricultural and a food science perspective. In this way they earn competence at this borderline which is a pre-requisite for an efficient collaboration between milk producers, processors and consumers.|
|Content||Topics (contact hours) |
- Milk synthesis and composition (Michael Kreuzer): 4 h
- Hygienic aspects of milk and milk products (Leo Meile): 6 h
- Milk processing (Christophe Lacroix): 4 h
Total contact hours: 14 h
Self-study within semester: 16 h (especially preparation for the examination)
|Lecture notes||Documentations, links and other materials will be provided by each lecturer at the start of his part of the course. Additionally, an extensive German documentation for the part of M. Kreuzer can be downloaded via Moodle in "Kurs Nutztierwissenschaften". The access code will be communicated by e-mail.|
|Literature||Information on books and other references will be communicated during the course.|
|Prerequisites / Notice||A special point for this course is that it is taught by professors from food and agricultural sciences and is aimed to integrate both fields and provide a clear illustration of this important duality for the production of high quality, and safe dairy food.|
This course is a core element of the Minor in Food Quality and Safety for students of the Master in Agroecosystem Science. It is optional (i) in the Major of Animal Science, (ii) for students selecting Majors in Crop Science or Food & Resource Economics. No specific qualification is demanded to attend the course.
Performance control is done by a final written examination of 60 min duration of the open-books type (all paper files can be brought and used).
|752-5002-01L||Fermented Plant and Meat Products||2 credits||2G||C. Lacroix, L. Meile|
|Abstract||This integration course will address the production processes for important fermented plant and meat foods. The central role of microorganisms and the effects of important process parameters for high product quality and safety will be explained.|
|Objective||To understand the principles for utilization and the important roles of microorganisms in production, quality and safety of important fermented plant foods and meat products, by integrating basic knowledge in food microbiology, microbial physiology, biochemistry, technology and engineering.|
|Content||This course will present complex production processes for important fermented foods produced from different plant and meat materials. This course will build on knowledge on food cultures and microbial mechanisms presented in the course Fermented Milk Products, which is therefore a prerequisite for attending this course. Emphasis will be placed on complex processing of raw materials into fermented foods (such as sausages, sauerkraut, sourdough, vinegar, soy products), effects of important process parameters for high product quality and safety, biochemical processes, and central role of microorganisms and microbial products in the elaboration, quality and preservation of fermented plant and meat foods. Then short presentations will be made on topics selected by groups of students to illustrate the great diversity of traditional and new applications of microorganisms in fermented milk, plant and meat foods.|
|Lecture notes||A complete course document and/or copy of the power point slides from lectures will be provided, depending on the topic.|
|Literature||A list of references will be given at the beginning of the course for the different topics presented during this course.|
|Prerequisites / Notice||A prerequisite is the course "Fermented Milk Products" [752-5002-00] in the first half of the same semester or previous courses supporting equivalent knowledge.|
This course is taught mainly in English.
|752-5004-00L||Food Biotechnology Laboratory Course |
Number of participants limited to 48
Prerequisites: Successful participation in the courses units Food Biotechnology I (752-5001-00L) and Fermented Milk Products (752-5002-00L) or have followed these courses.
|3 credits||5P||L. Meile|
|Abstract||The students carry out processes for the production of important fermented foods. Experimental blocks: fermentation in state of the art bioreactors; cheese production in a modern pilot cheese plant and microbial and metabolites analysis during cheese ripening; Joghurt production and protective cultures; impact of functional food tested in an in vitro intestinal digestion model.|
|Objective||To demonstrate the operation of complete fermentation processes for the production of selected fermented foods and bioingredients; running of small fermenters to understand the effects of important parameters of fermentation processes, including raw materials, and their control; to better understand functional food; to analyze the effects of defined fermentation conditions on the quality of final products; to scientifically present experimental approaches and data.|
|Content||This laboratory course includes four experimental blocks:|
- Fermentation in state of the art bioreactors: preparation of equipment, media and starter culture, monitoring and control of the productive phase, analysis of samples for biomass and metabolic products, data interpretation and calculation of kinetics, comparison of different fermentation conditions;
- Cheese production in a modern pilot cheese plant and cheese ripening: manufacturing of model cheeses at Agroscope Liebefeld-Posieux, cheese ripening, monitoring of metabolites and microbiological composition and hygienic quality of cheese, estimation of process efficiency and yield calculation, comparison of different fermentation conditions;
- Yoghurt production in small scale with different starter cultures, assaying the principle of biopreservation by using protective cultures against yeast and mould growth and microbial analysis of their efficacy during storage of the fermented products.
- Impact of different food ingredients reported as functional food on the microbiota in a in vitro small scale intestinal model fermentation.
|Lecture notes||A complete course document will be provided.|
|Literature||References will be indicated in the lab course manual|
|Prerequisites / Notice||1. Absolvierung der Vorlesung "Food Biotechnology I" (752-5001-00) inklusive Teilnahme an der Semesterendprüfung. |
2. Absolvierung der Vorlesung "Fermented Milk Products" (752-5002-00) parallel zum Kursbesuch.