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

Markus Schuppler: Catalogue data in Autumn Semester 2016

Name PD Dr. Markus Schuppler
FieldMicrobiology
Address
Inst.f. Lebensm.wiss.,Ern.,Ges.
ETH Zürich, LFV B 21
Schmelzbergstrasse 7
8092 Zürich
SWITZERLAND
Telephone+41 44 632 78 62
Fax+41 44 632 12 66
E-mailmarkus.schuppler@hest.ethz.ch
DepartmentHealth Sciences and Technology
RelationshipPrivatdozent

NumberTitleECTSHoursLecturers
752-4001-AALMicrobiology Information
Enrolment ONLY for MSc students with a decree declaring this course unit as an additional admission requirement.

Any other students (e.g. incoming exchange students, doctoral students) CANNOT enrol for this course unit.
2 credits4RM. Schuppler
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.
LiteratureDie Behandlung der Themen erfolgt auf der Basis des Lehrbuchs Brock, Biology of Microorganisms
752-4001-00LMicrobiology Information 2 credits2VM. Schuppler, S. Schlegel, 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
752-4007-00LExperimental 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.