Martin Loessner: Catalogue data in Autumn Semester 2016

Name Prof. Dr. Martin Loessner
FieldLebensmittelmikrobiologie
Address
Inst.f. Lebensm.wiss.,Ern.,Ges.
ETH Zürich, LFV B 20
Schmelzbergstrasse 7
8092 Zürich
SWITZERLAND
Award: The Golden Owl
Telephone+41 44 632 33 35
E-mailmartin.loessner@ethz.ch
URLhttp://www.foodmicrobiology.ethz.ch
DepartmentHealth Sciences and Technology
RelationshipFull Professor

NumberTitleECTSHoursLecturers
751-0013-00LWorld Food System4 credits4VN. Buchmann, R. Finger, M. Kreuzer, M. Loessner, D. Moretti, M. Siegrist, E. J. Windhab
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.
752-4005-00LFood Microbiology I
For students of the study programme Biology BSc the course can only be selected as 4th concept course.
3 credits2VM. Loessner
AbstractThis lecture is the first part of a one-year course. It offers insights into the fundamentals and applications of Food Microbiology. Contents include basic microbiology of the different bacteria, yeasts and molds present in foods, as well as the occurrence and control of foodborne pathogens and spoilage organisms.
ObjectiveThe lecture offers insights into the basics, practical consequences and applications of Food Microbiology. Contents include basic microbiology of the different bacteria, yeasts, molds and protozoa in foods, as well as the occurrence and control of foodborne pathogens and spoilage organisms.
The focus of this first part of the lecture will be on the organisms, but also on the factors which determine spoilage and foodborne disease.
Content1. History of Food Microbiology
1.1. Short synopsis of foodborne microorganisms
1.2. Spoilage of Foods
1.3. Foodborne Disease
1.4. Food Preservation
1.5. VIP's of Food Microbiology
2. Overview of Microorganisms in Foods
2.1 Origin of foodborne Microorganisms
2.2. Bacteria
2.3. Yeasts
2.4. Molds
3. Microbial Spoilage of Foods
3.1. Intrinsic and Extrinsic Parameters
3.2. Meats, Seafoods, Eggs
3.3. Milk and Milk Products
3.4. Vegetable and Fruit Products
3.5. Miscellaneous (baked goods, nuts, spices, ready-to-eat products)
3.6. Drinks and Canned Foods
4. Foodborne Disease
4.1. Significance and Transmission of Foodborne pathogens
4.2. Staphylococcus aureus
4.3. Gram-positive Sporeformers (Bacillus & Clostridium)
4.4. Listeria monocytogenes
4.5. Salmonella, Shigella, Escherichia coli
4.6. Vibrio, Yersinia, Campylobacter
4.7. Brucella, Mycobacterium
4.8. Parasites
4.9. Viruses and Bacteriophages
4.0. Mycotoxins
4.11. Bioactive Amines
4.12. Miscellaneous (Antibiotic-resistant Bacteria, Biofilms)
Lecture notesElectronic copies of the presentation slides (PDF) and additional material will be made available for download.
LiteratureRecommendations will be given in the first lecture
752-4007-00LExperimental Food Microbiology Restricted registration - show details
Number of participants limited to 48.

Registration only after having attended the course Lebensmittel-Mikrobiologie I (752-4005-00L).
3 credits4PM. Schuppler, M. Loessner
AbstractTeaching of basic experimental knowledge for detection and identification of relevant microorganisms in food. Various practical experiments were accompanied by theoretic introductions to the different topics. The students become acquainted with state-of-the-art methods with main focus on modern molecular techniques for the rapid detection of food borne pathogens.
ObjectiveTeaching of basic experimental knowledge for detection and identification of relevant microorganisms in food.
ContentGrundtechniken für die mikrobiologische Untersuchung von Lebensmitteln, Qualitätssicherung, Anwendung von antimikrobiellen Wirkstoffen, Nachweismethoden für die wichtigsten pathogenen Keime aus Lebensmitteln und einzelnen Keimen aus fermentierten oder probiotischen Lebensmitteln mit klassischen Methoden (u.a. Anreicherungssysteme, ELISA, Enzymsysteme) und Methoden der Molekularbiologie (PCR, Hybridisierung, in situ-Nachweis), Durchführung von Gentransfermethoden mit Mikroorganismen (Konjugation, Transformation) und Bakteriophagen in Lebensmitteln
Lecture notesWird am Praktikumsanfang abgegeben.
Literature- Krämer: "Lebensmittel-Mikrobiologie" (Ulmer; UTB)
- Süssmuth et al.: "Mikrobiologisch-Biochemisches Praktikum" (Thieme)
Prerequisites / NoticeImportant information!
During the course we will work with the food-borne pathogen Listeria monocytogenes. Listeria monocytogenes represents a particular threat in case of pregnancy. Due to biosafety reasons participation is not allowed in case of pregnancy.
752-4009-00LMolecular Biology of Foodborne Pathogens3 credits2VM. Loessner, M. Schuppler
AbstractThe course offers detailed information on selected foodborne pathogens and toxin producing organisms; the focus lies on relevant molecular biological aspects of pathogenicity and virulence, as well as on the occurrence and survival of these organisms in foods.
ObjectiveDetailed and current status of research and insights into the molecular basis of foodborne diseases, with focus on interactions of the microorganism or the toxins they produce with the human system. Understanding the relationship between specific types of food and the associated pathogens and microbial risks. Another focus lies on the currently available methods and techniques useful for the various purposes, i.e., detection, differentiation (typing), and antimicrobial agents.
ContentMolecular biology of infectious foodborne pathogens (Listeria, Vibrio, E. coli, Campylobacter, etc) and toxin-producing organisms (Bacillus, Clostridium, Staphylococcus). How and under which conditions will toxins and virulence factors be produced, and how do they work? How is the interaction between the human host and the microbial pathogen? What are the roles of food and the environment ? What can be done to interfere with the potential risks? Which methods are best suited for what approach? Last, but not least, the role of bacteriophages in microbial pathogenicity will be highlighted, in addition to various applications of bacteriophage for both diagnsotics and antimicrobial intervention.
Lecture notesElectronic copies of the presentation slides (PDF) and additional material will be made available for download to registered students.
LiteratureRecommendations will be given in the first lecture
Prerequisites / NoticeLectures (2 hours) will be held as a single session of approximately 60+ minutes (10:15 until approx. 11:15 h), with no break !
752-4020-00LExperimental Food Microbiology for Biologists Restricted registration - show details
Number of participants limited to 20.

Prerequisites: It is recommended to attend the course Lebensmittel-Mikrobiologie (752-4005-00L) as a preparation.
6 credits7GM. Schuppler, M. Loessner, M. Schmelcher
AbstractTeaching of basic experimental knowledge for detection and identification of microorganisms in food. Practical experiments were accompanied by theoretical introductions. Students become acquainted with classical and state-of-the-art molecular techniques for the rapid detection of food borne pathogens and experiments in dependence on current research topics of the Laboratory of Food Microbiology.
ObjectiveIntroduction of methods and techniques of food microbiology
ContentTeaching of basic experimental knowledge for detection and identification of foodborne pathogens by applying state-of-the-art techniques as well as modern molecular techniques for the rapid identification of relevant foodborne pathogens.
Lecture notesHandouts were provided at the start of the course
Literature- Krämer: "Lebensmittel-Mikrobiologie" (Ulmer; UTB)
- Süssmuth et al.: "Mikrobiologisch-Biochemisches Praktikum" (Thieme)
Prerequisites / NoticeImportant information!
During the course we will work with the food-borne pathogen Listeria monocytogenes. Listeria monocytogenes represents a particular threat to pregnant women. Due to biosafety reasons participation is not allowed in case of pregnancy.