Peter Alfons Fischer: Catalogue data in Autumn Semester 2019

Name Prof. Dr. Peter Alfons Fischer
Name variantsPeter Fischer
Peter Alfons Fischer
Inst.f. Lebensm.wiss.,Ern.,Ges.
ETH Zürich, LFV E 20
Schmelzbergstrasse 7
8092 Zürich
Telephone+41 44 632 53 49
DepartmentHealth Sciences and Technology
RelationshipAdjunct Professor

752-0300-00LScientific Practices in Food Science Restricted registration - show details 3 credits2VL. Nyström, S. Di Palma, P. A. Fischer, H. Gahlon
AbstractDocumentation and communication of scientific projects is one of the focal points of any scientific work. They take place at different times of a project and therefore have many aspects and different methodologies. The lecture takes up these steps and teaches the necessary methodical tools.
ObjectiveUnderstanding of the scientific approach to literature research, documentation, reporting, and communication of scientific projects and their results.
Content- Literature (scientific publishing, sources and their quality), literature research, databases
- Writing scientific reports in German and English
- Practical statistics with examples and exercises
- Create graphics and tables
- Creation of a poster
- Assessment, processing, reduction, and storage of data
- Ethics in research (plagiarism, acknowledgements)
- Other relevant topics
Prerequisites / Noticekeine
752-2314-00LPhysics of Food Colloids3 credits2VP. A. Fischer, R. Mezzenga
AbstractIn Physics of Food Colloids the principles of colloid science will applied to the aggregation of food materials based on proteins, polysaccharides, and emulsifiers. Mixtures of such raw material determine the appearance and performance of our daily food. In a number of examples, colloidal laws are linked to food science and the manufacturing and processing of food.
ObjectiveThe aggregation of food material determines the appearance and performance of complex food system as well as nutritional aspects. The underlying colloidal laws reflect the structure of the individual raw material (length scale, time scale, and interacting forces). Once these concepts are appreciated the aggregation of most food systems falls into recognizable patterns that can be used to modify and structure exiting food or to design new products. The application and use of these concepts are discussed in light of common food production.
ContentLectures include interfacial tension (4h), protein aggregation in bulk and interfaces (4h), Pickering emulsions (2h), gels (2h), aggregation of complex mixtures (4h), and the use of light scattering in investigation complex food structures (8h). Most chapters include some hand-ons examples of the gain knowledge to common food products.
Lecture notesNotes will be handed out during the lectures.
LiteratureProvided in the lecture notes.
752-3103-00LFood Rheology I3 credits2VP. A. Fischer
AbstractRheology is the science of flow and deformation of matter such as polymers, dispersions (emulsions, foams, suspensions), and colloidal systems. The fluid dynamical basis, measuring techniques (rheometry), and the flow properties of different fluids (Newtonian, non-Newtonian, viscoelastic) are introduced and discussed.
ObjectiveThe course provides an introduction on the link between flow and structural properties of flowing material. Rheometrical techniques and appropriate measuring protocols for the characterization of complex fluids will be discussed. The concept of rheological constitutive equations and the application to different material classes are established.
ContentLectures will be given on general introduction (4h), fluid dynamics (2h), complex flow behavior (4h), influence of temperature (2h), rheometers (4h), rheological tests (6h) and structure and rheology of complex fluids (4h).
Lecture notesNotes will be handed out during the lectures.
LiteratureProvided in the lecture notes.