Autumn Semester 2020 takes place in a mixed form of online and classroom teaching.
Please read the published information on the individual courses carefully.

Michael Kreuzer: Catalogue data in Spring Semester 2015

Name Prof. Dr. Michael Kreuzer
FieldTierernährung
Address
Institut für Agrarwissenschaften
ETH Zürich, LFW B 58.2
Universitätstrasse 2
8092 Zürich
SWITZERLAND
Telephone+41 44 632 59 72
Fax+41 44 632 11 28
E-mailmichael.kreuzer@usys.ethz.ch
DepartmentEnvironmental Systems Science
RelationshipFull Professor

NumberTitleECTSHoursLecturers
751-1000-00LInterdisciplinary Project Work Information Restricted registration - show details
Prerequisite: successful completion of the bachelor programme.
3 credits4UB. 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
AbstractDie Studierenden der Agrar- und Lebensmittelwissenschaften erarbeiten in interdisziplinären Teams Lösungen für Probleme, welche ihnen von Projektpartner im Bereich der Nahrungsmittelwertschöpfungskette gestellt werden.
ObjectiveDie Studierenden kennen
- die Grundlagen des Zeit- und Projektmanagements
- Vorgehensweisen, um Probleme, die ihnen von Projektpartnern gestellt werden, zielorientiert zu lösen.
ContentDie 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 / NoticeDie Anwesenheit der Studierenden an der Startveranstaltung am 26.2.2015 gemäss speziellem Programm ist Pflicht.
751-6003-00LTraining Course in Research Groups (Large) Restricted registration - show details 6 credits13PM. Kreuzer, E. Hillmann, S. Neuenschwander, S. E. Ulbrich
AbstractThe students will learn the conceptual and methodological background of research in the animal science groups of the Institute of Plant, Animal and Agroecosystem Science. In addition to teaching the theoretical background, the major aim of the course is to integrate the students into the research groups (on job training) and, hence, to focus on the practical application of the knowledge.
Objective- Introduction into the conceptual and methodological basis of research
- Integration of the students into the research groups (on job training)
- Application of the gained knowledge
ContentThe students will be integrated into the research groups’ day-to-day work and will thus deal with all aspects of scientific work. This comprises the planning (conceptually and logistically), execution (data collection, laboratory analyses) and evaluation (statistics, data presentation) of experiments as well as the basics of scientific writing (aim: later publication, Master thesis). The research topics and the range of methodologies vary between the animal science research groups of the Institute of Plant, Animal and Agroecosystem Sciences.
Lecture notesNone
LiteratureSpecific readings after enlisting in a particular research group.
Prerequisites / NoticeThe number of training slots in the various groups is limited. It is therefore highly recommended to contact the group leaders early enough (first come first serve).
The full integration in a research group often means to work on weekends.
The total time budget is equivalent to about 180 hours. Active participation in group meetings (discussion, presentation) and short written reports about the work conducted are required for the 6 credit points. There are no grades, it is only pass or fail.
751-6003-01LTraining Course in Research Groups (Small) Restricted registration - show details 3 credits6PM. Kreuzer, E. Hillmann, S. Neuenschwander, S. E. Ulbrich
AbstractThe students will learn the conceptual and methodological background of research in the animal science groups of the Institute of Plant, Animal and Agroecosystem Science. In addition to teaching the theoretical background, the major aim of the course is to integrate the students into the research groups (on job training) and, hence, to focus on the practical application of the knowledge.
Objective- Introduction into the conceptual and methodological basis of research
- Integration of the students into the research groups (on job training)
- Application of the gained knowledge
ContentThe students will be integrated into the research groups’ day-to-day work and will thus deal with all aspects of scientific work. This comprises the planning (conceptually and logistically), execution (data collection, laboratory analyses) and evaluation (statistics, data presentation) of experiments as well as the basics of scientific writing (aim: later publication, Master thesis). The research topics and the range of methodologies vary between the animal science research groups of the Institute of Plant, Animal and Agroecosystem Sciences.
Lecture notesNone
LiteratureSpecific readings after enlisting in a particular research group.
Prerequisites / NoticeThe number of training slots in the various groups is limited. It is therefore highly recommended to contact the group leaders early enough (first come first serve).
The full integration in a research group often means to work on weekends.
The total time budget is equivalent to about 90 hours. Active participation in group meetings (discussion, presentation) and short written reports about the work conducted are required for the 3 credit points. There are no grades, it is only pass or fail.
751-6502-00LRuminant Science (FS) Information 4 credits4GM. Kreuzer, M. C. Härdi-Landerer, S. Marquardt, S. Neuenschwander, C. Soliva
AbstractThe course provides the scientific basis of the central aspects in ruminants of cattle, sheep and goat breeding, diseases and the interrelationship of animal nutrition and environment. Aspects of organic farming and tropical livestock systems form part of the course. Means of knowledge transfer include interdisciplinary approaches, disciplinary parts, web-based learning and self-study.
ObjectiveAt the end of the course the students are able to apply, by a comprehensive understanding of the underlying mechanisms, their knowledge in various fields of ruminant science. They will be able to develop and recommend best strategies for large and small ruminant breeding, for sustained animal health and disease prophylaxis, for environmentally friendly animal nutrition etc. They will be trained to carry out interdisciplinary and disciplinary research at the highest level. The course Ruminant Science (HS) offered in autumn has a similar structure but is complementary to this course.
ContentFields (contact hours)
- Introduction
- Interdisciplinary topics: 12 h
- Organic Ruminant Systems
- Tropical Ruminant Systems
- Mastitis
- Disciplinary topics: 36 h
- Cattle, Sheep and Goat Breeding: 12 h
- Ruminant Diseases and Prophylaxis: 12 h
- Ruminant Nutrition and the Environment (incl. general introduction): 12 h
- Lectures held by the students: 4 h
In summary
- Contact hours: 52 h
- Self-study within semester: 30 h (especially preparation for the interdisciplinary courses and the own lecture)
- Self-study in semester break: 38 h
Total: 120 h
Lecture notesDocumentations, links and other materials will be provided at the start of the course.
LiteratureInformation on books and other references will be communicated during the course.
Prerequisites / NoticeThe specialty of this course is that for the first time the animal science disciplines are unified. This is realised with a particular emphasis on interdisciplinary focal areas and new forms of teaching. At the same time the essential basics in the central fields are communicated.

The field of Ruminant Science will also be a part of the spring semester (planned interdisciplinary topics: Lameness, Fertility in Cows, Food Intake; disciplinary courses: Animal Husbandry, Ruminant Reproduction, Nutrition Physiology in Ruminants). However both courses are organized independently.

Conditions for successful participation: Background on animal science from the Bachelor is desired. In order to attend the Minor in Ruminant Science without any animal science background, 2 credit units are reserved for an initial self-study of the basics necessary to successfully pass the minor. A realistic self-assessment concerning the need for additional self-study is recommended for students which focused on Agricultural and Resource Economics in the Bachelor of Agricultural Science ETH. This necessary effort depends on the extent to which animal science courses have been already attended in the BSc.

The control of performance will consist of:
- an own lecture
- an interdisciplinary final oral examination with focus on comprehension of the fundamental linkages rather than of specific details
751-7002-00LBasics in Animal Nutrition2 credits2VM. A. Boessinger, M. Kreuzer
AbstractThis course builds on "Nutritional Science" by translating the information on nutrition to individual farm animal species and purposes. The emphasis is on the principles of utilisation of and requirements for energy and nutrients and the resulting feed evaluation systems as applied for the relevant forms of livestock nutrition (cattle, pig, poultry).
Objective
Content– Umsatz und Verwertung von Nährstoffen und Energie im Tier (Begriffsdefinition, Umsatz im Tierkörper, Bilanzen, Verwertung)
– Futtermittelbewertung bei Rindvieh, Schwein und Geflügel (energetische Futtermittelbewertung, Bewertung der stickstoffhaltigen Futtersubstanz)
– Ernährung von Rindvieh, Schwein und Geflügel (Grundlagen der Fütterung, physiologische Eigenheiten, Bedarf und Bedarfsdeckung, Fütterungsnormen, Rationengestaltung)
– Futtermittelkunde (Einzelfuttermittel, wirtschaftseigenes Futter)
Lecture notesScript is available and can be obtained at the start of the lecture.
LiteratureEine ausführliche Literaturliste ist im Skript enthalten.
Prerequisites / NoticeRechenübungen sind Bestandteil der Lehrveranstaltung. Dazu ist ein Taschenrechner erforderlich.
751-7800-00LQuality of Products of Animal Origin Information 2 credits2GM. Kreuzer, J. Berard, R. Messikommer
AbstractRelevant quality traits of meat, milk and eggs a well as the influencing factors and the evaluation methods are taught in the form of lectures and laboratory training. Effects throughout the whole chain from production on farm via processing to the products ready for sale are covered with special emphasis on economically relevant issues.
Objective
Content- Kapitel 1. Einführung (Qualitätsbegriff, Literatur) - Modul A: Einführung
- Kapitel 2. Produkte der Schlachtung (Schlachtkörper, Häute und Haare einschl. Wolle: Gewinnung, Qualitätsermittlung, Hygiene, Qualitätsbeeinflussung - Modul B: Schlachtkörpergewinnung, Modul C: Schlachtkörperqualität, Modul D: Leder und Wolle
- Kapitel 3. Diätetische Qualität tierischer Lebensmittel (Fleisch und Fettgewebe, Milch, Ei: Nähr- und Wirkstoffe, unerwünschte Stoffe, Schadstoffe, Keimbelastung, Qualitätsbeeinflussung) - Modul E: Diätetische Qualität
- Kapitel 4. Beschaffenheit tierischer Lebensmittel (Fleisch und Fettgewebe, Milch, Ei: Übersicht über Kriterien der Beschaffenheit, Sensorische Qualität, Fette und ihre Eigenschaften, Proteine und ihre Eigenschaften, produktespezifische Beschaffenheitskriterien und ihre Beeinflussung, Prozesse der Weiterverarbeitung der Rohwaren) - Modul F: Sensorische Qualität, Modul G: Fettbedingte Qualitätseigenschaften, Modul H: Proteinbedingte Qualitätseigenschaften, Modul I: Safthaltevermögen von Fleisch, Modul K: Zartheit von Fleisch, Modul L: Verarbeitung von Fleisch, Modul M: Milch und Verarbeitung von Milch, Modul N: Ei und Verarbeitung von Eiern
- Kapitel 5. Produktpalette aus der Weiterverarbeitung (Fleisch und Fettgewebe, Milch, Ei: Fleischwaren, Fleischerzeugnisse, Milchprodukte, Eiprodukte) - Modul L: Verarbeitung von Fleisch, Modul M: Milch und Verarbeitung von Milch, Modul N: Ei und Verarbeitung von Eiern
- Kapitel 6. Vermarktung qualitativ hochwertiger Produkte (Fleisch und Fettgewebe, Milch, Ei: Qualitätsbezahlungssysteme, Labelproduktion, ISO-Zertifizierung) - Modul O: Vermarktung
Lecture notesScript is available in German language and can be downloaded via Moodle in "Kurs Nutztierwissenschaften". The access code will be communicated by e-mail.
LiteratureEine ausführliche Literaturliste ist im Skript enthalten.
Prerequisites / NoticeMit Übungen im Labor. Fach mit benoteter Semesterleistung durch eine schriftliche Prüfung nach Ende der Lehrveranstaltung (Hinweis: keine Open Books-Prüfung).
752-5106-00LMeat Technology Restricted registration - show details
Prerequisite: successful participation in "Quality of Products of Animal Origin" (751-7800-00L, take place in FS).
1 credit1GD. Suter, M. Kreuzer
AbstractThe understanding of procedures and quality requirements in meat production and processing is the focus of this course. The basis for that is a modern meat technology at all steps of processing. In the form of a block course these procedures are demonstrated in practice, while the corresponding theoretical background is taught by accompanying lectures.
ObjectiveThe course in meat technology shall give in a reality-near manner an insight into meat production and processing, cover theoretical and practical aspects, and provide knowledge of the versatile aspects of meat hygiene and meat technology. The language used in this MSc course is German.
ContentBlockkurs Fleischtechnologie
- Vorlesungen: Einführung in die Fleischwirtschaft und Schlachtviehvermarktung (Landesversorgung, Marktgeschehen, Organisationen, Preis- und Qualitätsmerkmale). Technik und Hygiene des Schlachtvorganges (Geflügel, Schweine, Grossvieh). Fleischqualität und Fleischwarensorten. Fleisch- und Fleischwarentechnologien (Handwerk und Industrie). Aspekte der Fleisch- und Fleischwaren - Mikrobiologie und -Hygiene. Fleischchemie. Molekularbiologische Aspekte (Tierartbestimmung, BSE). Gesetzgebung und Produktehaftpflicht im Bereich Fleisch und Fleischwaren.
- Praktische Uebungen: Kalbs- und Schweine-Zerlegung. Stückbenennung und -verwendung. Herstellung verschiedener Fleischwaren.
- Exkursion: Besuch eines Grossbetriebs mit Schweineschlachtung und Produktion sowie eines Geflügelschlachthofes unter fachlicher Leitung.
Lecture notesVorhanden, wird stundenweise verteilt.
LiteratureFleisch, Technologie und Hygiene der Gewinnung und Verarbeitung; Verlag Eugen Ulmer 1988. ISBN 3-8001-2135-2
Fleischtechnologie; Behr's Verlag1996 ISBN 3-86022-188-4
Prerequisites / NoticeBesonderes zum Besuch der Veranstaltungsteile der Lerneinheit „Fleischtechnologie“:

Die Lehrveranstaltung „Qualität tierischer Produkte“ ist Voraussetzung für die Belegung des Blockkurses.

- Der Blockkurs Fleischtechnologie findet in Spiez (Ausbildungszenter für die Schweizer Fleischwirtschaft) und in Courtepin nach Ende des Frühjahrssemester statt.