Ab 2. November 2020 findet das Herbstsemester 2020 online statt. Ausnahmen: Veranstaltungen, die nur mit Präsenz vor Ort durchführbar sind.
Bitte beachten Sie die per E-Mail kommunizierten Informationen der Dozierenden.

Suchergebnis: Katalogdaten im Herbstsemester 2016

Gesundheitswissenschaften und Technologie Master Information
Vertiefung in Gesundheit, Ernährung und Umwelt
Wahlfächer
Wahlfächer I
NummerTitelTypECTSUmfangDozierende
401-0629-00LApplied BiostatisticsW4 KP3GM. Müller
KurzbeschreibungPrinciples and main methods in biostatistics with emphasis on practical aspects. Experimental and observational studies. Regression and analysis of variance. Introduction into survival analysis.
LernzielGetting an overwiew of the problems and statistical methods used in health sciences. Practise in using the software R to analyze data and interpreting the sults.
InhaltExperimental and observational studies. Relative risks and odds ratios. Diagnostic tests, ROC analysis. Multiple linear and logistic regression, analysis of variance. Introduction into survival analysis.
Skriptsee teaching document repository
LiteraturLe, Chap T. and Eberly, L.: Introductory Biostatistics. Wiley Interscience, 2014.

Norman, G. and Streiner, D.: Biostatistics. The Bare Essentials. pmph USA. 3th edition 2008.

Rosner B: Fundamentals of Biostatistics. Duxbury Press, 7th edition, 2010.
Voraussetzungen / BesonderesThe statistical package R will be used in the exercises.
If you are unfamiliar with R, I highly recommend the online R course etutoR.
752-6105-00LEpidemiology and Prevention
Information für UZH Studierende:
Die Lerneinheit kann nur an der ETH belegt werden. Die Belegung des Moduls CS16_101 an der UZH ist nicht möglich.

Beachten Sie die Einschreibungstermine an der ETH für UZH Studierende: Link
W3 KP2VM. Puhan, R. Heusser
KurzbeschreibungThe module „Epidemiology and prevention“ describes the process of scientific discovery from the detection of a disease and its causes, to the development and evaluation of preventive and treatment interventions and to improved population health.
LernzielThe overall goal of the course is to introduce students to epidemiological thinking and methods, which are criticial pillars for medical and public health research. Students will also become aware on how epidemiological facts are used in prevention, practice and politics.
InhaltThe module „Epidemiology and prevention“ follows an overall framework that describes the course of scientific discovery from the detection of a disease to the development of prevention and treatment interventions and their evaluation in clinical trials and real world settings. We will discuss study designs in the context of existing knowledge and the type of evidence needed to advance knowledge. Examples form nutrition, chronic and infectious diseases will be used in order to show the underlying concepts and methods.
752-6151-00LPublic Health ConceptsW3 KP2VR. Heusser
KurzbeschreibungThe module "public health concepts" offers an introduction to key principles of public health. Students get acquainted with the concepts and methods of epidemiology. Students also learn to use epidemiological data for prevention and health promotion purposes. Public health concepts and intervention strategies are presented, using examples from infectious and chronic diseases.
LernzielAt the end of this module students are able:
- to interpret the results of epidemiological studies
- to critically assess scientific literature
- to know the definition, dimensions and determinants of health
- to plan public health interventions and health promotion projects
InhaltConcepts of descriptive and analytical epidemiology, study designs, measures of effect, confounding and bias, screening, surveilllance, definition of health and health promotion, health dimensions and health determinants, prevention strategies, public health interventions, public health action cycle, epidemiology and prevention of infectious and chronic diseases (HIV, Tuberculosis, Obesity, Public health nutrition).
SkriptHandouts are provided to students in the classroom.
Voraussetzungen / BesonderesLanguage of the course is english
Wahlfächer II
Modul: Infektionskrankheiten
NummerTitelTypECTSUmfangDozierende
551-0223-00LImmunology III Information W4 KP2VM. Kopf, M. Bachmann, J. Kisielow, A. Lanzavecchia, S. R. Leibundgut, A. Oxenius, R. Spörri
KurzbeschreibungDiese Vorlesung liefert einen detaillierten Einblick in die
- Entwicklung von T Zellen und B Zellen
- Dynamik einer Immunantwort bei akuten und chronischen Infektionen
- Mechanismen von Immunpathologie
- neue Impfstoffstrategien
LernzielSie verstehen
- die Entwicklung, Aktivierung, und Differenzierung verschiedener Typen von T Zellen und deren Effektormechanismen während einer Immunantwort
- die Erkennung von pathogenen Mikroorganismen und molekulare Ereignisse nach Infektion einer Zelle
- Ereignisse und Signale für die Reifung von naiven B Zellen zu antikörperproduzierenden Plasmazellen und Gedächtniszellen,
- Optimierung von B Zellantworten durch das intelligente Design neuer Impfstoffe
Inhalto Development and selection of CD4 and CD8 T cells, natural killer T cells (NKT), and regulatory T cells (Treg)
o NK T cells and responses to lipid antigens
o Differentiation, characterization, and function of CD4 T cell subsets such as Th1, Th2, and Th17
o Overview of cytokines and their effector function
o Co-stimulation (signals 1-3)
o Dendritic cells
o Evolution of the "Danger" concept
o Cells expressing Pattern Recognition Receptors and their downstream signals
o T cell function and dysfunction in acute and chronic viral infections
LiteraturUnterlagen zur Vorlesung sind erhältlich bei:
https://moodle-app2.let.ethz.ch/course/view.php?id=2581¬ifyeditingon=1
Voraussetzungen / BesonderesImmunology I and II recommended but not compulsory
636-0017-00LComputational Biology Information W4 KP3GT. Stadler, C. Magnus
KurzbeschreibungThe aim of the course is to provide up-to-date knowledge on how we can study biological processes using genetic sequencing data. Computational algorithms extracting biological information from genetic sequence data are discussed, and statistical tools to understand this information in detail are introduced.
LernzielAttendees will learn which information is contained in genetic sequencing data and how to extract information from them using computational tools. The main concepts introduced are:
* stochastic models in molecular evolution
* phylogenetic & phylodynamic inference
* maximum likelihood and Bayesian statistics
Attendees will apply these concepts to a number of applications yielding biological insight into:
* epidemiology
* pathogen evolution
* macroevolution of species
InhaltThe course consists of four parts. We first introduce modern genetic sequencing technology, and algorithms to obtain sequence alignments from the output of the sequencers. We then present methods to directly analyze this alignment (such as BLAST algorithm, GWAS approaches). Second, we introduce mechanisms and concepts of molecular evolution, i.e. we discuss how genetic sequences change over time. Third, we employ evolutionary concepts to infer ancestral relationships between organisms based on their genetic sequences, i.e. we discuss methods to infer genealogies and phylogenies. We finally introduce the field of phylodynamics. The aim of that field is to understand and quantify the population dynamic processes (such as transmission in epidemiology or speciation & extinction in macroevolution) based on a phylogeny. Throughout the class, the models and methods are illustrated on different datasets giving insight into the epidemiology and evolution of a range of infectious diseases (e.g. HIV, HCV, influenza, Ebola). Applications of the methods to the field of macroevolution provide insight into the evolution and ecology of different species clades. Students will be trained in the algorithms and their application both on paper and in silico as part of the exercises.
SkriptSlides of the lecture will be available online.
https://www.bsse.ethz.ch/cevo/education/cb-materials.html
LiteraturThe course is not based on any of the textbooks below, but they are excellent choices as accompanying material:
* Yang, Z. 2006. Computational Molecular Evolution.
* Felsenstein, J. 2004. Inferring Phylogenies.
* Semple, C. & Steel, M. 2003. Phylogenetics.
* Drummond, A. & Bouckaert, R. 2015. Bayesian evolutionary analysis with BEAST
Voraussetzungen / BesonderesBasic knowledge in linear algebra, analysis, and statistics will be helpful. Some programming experience will be useful for the exercises, but is not required. Programming skills will not be tested in the examination.
701-0263-01LSeminar in Evolutionary Ecology of Infectious DiseasesW3 KP2GD. Croll, S. Bonhoeffer, R. R. Regös
KurzbeschreibungStudents of this course will discuss current topics from the field of infectious disease biology. From a list of publications, each student chooses some themes that he/she is going to explain and discuss with all other participants and under supervision. The actual topics will change from year to year corresponding to the progress and new results occuring in the field.
LernzielThis is an advanced course that will require significant student participation.  Students will learn how to evaluate and present scientific literature and trace the development of ideas related to understanding the ecology and evolutionary biology of infectious diseases.
InhaltA core set of ~10 classic publications encompassing unifying themes in infectious disease ecology and evolution, such as virulence, resistance, metapopulations, networks, and competition will be presented and discussed.  Pathogens will include bacteria, viruses and fungi.  Hosts will include animals, plants and humans.
SkriptPublications and class notes can be downloaded from a web page announced during the lecture.
LiteraturPapers will be assigned and downloaded from a web page announced during the lecture.
701-1703-00LEvolutionary Medicine for Infectious DiseasesW3 KP2GA. Hall
KurzbeschreibungThis course explores infectious disease from both the host and pathogen perspective. Through short lectures, reading and active discussion, students will identify areas where evolutionary thinking can improve our understanding of infectious diseases and, ultimately, our ability to treat them effectively.
LernzielStudents will learn to (i) identify evolutionary explanations for the origins and characteristics of infectious diseases in a range of organisms and (ii) evaluate ways of integrating evolutionary thinking into improved strategies for treating infections of humans and animals. This will incorporate principles that apply across any host-pathogen interaction, as well as system-specific mechanistic information, with particular emphasis on bacteria and viruses.
InhaltWe will cover several topics where evolutionary thinking is relevant to understanding or treating infectious diseases. This includes: (i) determinants of pathogen host range and virulence, (ii) dynamics of host-parasite coevolution, (iii) pathogen adaptation to evade or suppress immune responses, (iv) antimicrobial resistance, (v) evolution-proof medicine. For each topic there will be a short (< 30 minutes) introductory lecture, before students independently research the primary literature and develop half a page of discussion points and questions, followed by interactive discussion in class.
LiteraturStudents will read the primary literature on each topic, and in places we will use the following books:

Schmid Hempel 2011 Evolutionary Parasitology
Stearns & Medzhitov 2016 Evolutionary Medicine
Voraussetzungen / BesonderesA basic understanding of evolutionary biology, microbiology or parasitology will be advantageous but is not essential.
752-4009-00LMolecular Biology of Foodborne PathogensW3 KP2VM. Loessner, M. Schuppler
KurzbeschreibungThe 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.
LernzielDetailed 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.
InhaltMolecular 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.
SkriptElectronic copies of the presentation slides (PDF) and additional material will be made available for download to registered students.
LiteraturRecommendations will be given in the first lecture
Voraussetzungen / BesonderesLectures (2 hours) will be held as a single session of approximately 60+ minutes (10:15 until approx. 11:15 h), with no break !
Modul: Ernährung und Gesundheit
NummerTitelTypECTSUmfangDozierende
752-2122-00LFood and Consumer BehaviourW2 KP2VM. Siegrist, C. Hartmann
KurzbeschreibungThis course focuses on food consumer behavior, consumer's decision-making processes and consumer's attitudes towards food products.
LernzielThe course provides an overview about the following topics: Factors influencing consumer's food choice, food and health, attitudes towards new foods and food technologies, labeling and food policy issues
752-5103-00LFunctional Microorganisms in FoodsW3 KP2GC. Lacroix, T. de Wouters, L. Meile, C. Schwab
KurzbeschreibungThis integration course will discuss new applications of microorganisms with functional properties in food and functional food products. Selected topics will be used to illustrate the rapid development but also limits of basic knowledge for applications of functional microorganisms to produce food with high quality, safety and potential health benefits for consumers.
LernzielTo understand the principles, roles and mechanisms of microorganisms with metabolic activities of high potential for application in traditional and functional foods utilization with high quality, safety and potential health benefits for the consumers. This course will integrate basic knowledge in food microbiology, microbial physiology, biochemistry, and technology.
InhaltThis course will address selected and current topics on new applications of microorganisms with functional properties in food and functional food products and characterization of functionality and safety of food bacteria. Specialists from the Laboratory of Food Biotechnology, as well as invited speakers from the industry will contribute to the selected topics as follows:

- Probiotics and Prebiotics: Probiotics, functional foods and health, towards understanding molecular modes of probiotic action; Challenges for the production and addition of probiotics to foods; Prebiotics and other microbial substrates for gut functionality.

- Bioprotective Cultures and Antimicrobial Metabolites: Antifungal cultures and applications in foods; Antimicrobial peptide-producing cultures (bacteriocins) for enhancing food quality and safety; Development of new protective cultures, the long path from research to industry.

- Legal and Protection Issues Related Functional Foods

- Industrial Biotechnology of Flavor and Taste Development

- Safety of Food Starter Cultures and Probiotics

Students will be required to complete a group project on food products and ingredients with of from functional bacteria. The project will involve information research and analysis followed by an oral presentation and short writen report.
SkriptCopy of the power point slides from lectures will be provided.
LiteraturA list of references will be given at the beginning of the course for the different topics presented during this course.
752-6101-00LDietary Etiologies of Chronic DiseaseW3 KP2VM. B. Zimmermann
KurzbeschreibungTo have the student gain understanding of the links between the diet and the etiology and progression of chronic diseases, including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies.
LernzielTo examine and understand the protective effect of foods and food ingredients in the maintenance of health and the prevention of chronic disease, as well as the progression of complications of the chronic diseases.
InhaltThe course evaluates food and food ingredients in relation to primary and secondary prevention of chronic diseases including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies.
SkriptThere is no script. Powerpoint presentations will be made available on-line to students.
LiteraturTo be provided by the individual lecturers, at their discretion.
Voraussetzungen / BesonderesNo compulsory prerequisites, but prior completion of Human Nutrition I + II (Humanernährung I+II) is strongly advised.
752-6402-00LNutrigenomicsW3 KP2VG. Vergères
KurzbeschreibungNutrigenomics - toward personalized nutrition?
Breakthroughs in biology recently led nutrition scientists to apply modern tools (genomics, transcriptomics, proteomics, metabolomics, genetics, epigenetics) to the analysis of the interactions of food with humans. The lecture presents these tools and illustrates their application in selected topics relevant to human nutrition and food sciences.
Lernziel- Overall understanding of the transdisciplinary research being conducted under the term nutrigenomics.
- Overall understating of the omics technologies used in nutrigenomics and their applications to human nutrition and food science.
- Ability to critically evaluate the potential and risks associated with the field of nutrigenomics
Inhalt- For the content of the script see section "Skript" below
- The lecture is completed by an optional project entitled 'Personalized Nutrition' in which the students have the opportunity to receive a personalized nutritional guidance that is based on their own genetic makeup. The scientific literature on which the genetic tests are based is presented by the students during the lecture.
SkriptThe script is composed of circa 450 slides (ca 18 slides/lecture) organized in 9 modules

Module A
From biochemical nutrition research to nutrigenomics

Module B
Nutritional genomics

Module C
Nutrigenetics

Module D
Nutri-epigenomics

Module E
Transcriptomics in nutrition research

Module F
Proteomics in nutrition research

Module G
Metabolomics in nutrition research

Module H
Nutritional systems biology

Module I
Individualized nutrition - opportunities and challenges
LiteraturNo extra reading requested. Most slides in the lecture are referenced with web adresses.
Voraussetzungen / BesonderesBasic training in biochemistry, molecular biology, physiology, and human nutrition. Interest in interdisciplinary sciences linking molecular biology to human health. Interest in the application of analytical laboratory methods to the understanding of human biology, in particular nutrition.
Modul: Umwelt und Gesundheit
NummerTitelTypECTSUmfangDozierende
701-1341-00LWater Resources and Drinking WaterW3 KP2GS. Hug, M. Berg, F. Hammes, U. von Gunten
KurzbeschreibungThe course covers qualitative (chemistry and microbiology) and quantitative aspects of drinking water from the resource to the tap. Natural processes, anthropogenic pollution, legislation of groundwater and surface water and of drinking water as well as water treatment will be discussed for industrialized and developing countries.
LernzielThe goal of this lecture is to give an overview over the whole path of drinking water from the source to the tap and understand the involved physical, chemical and biological processes which determine the drinking water quality.
InhaltThe course covers qualitative (chemistry and microbiology) and quantitative aspects of drinking water from the resource to the tap. The various water resources, particularly groundwater and surface water, are discussed as part of the natural water cycle influenced by anthropogenic activities such as agriculture, industry, urban water systems. Furthermore legislation related to water resources and drinking water will be discussed. The lecture is focused on industrialized countries, but also addresses global water issues and problems in the developing world. Finally unit processes for drinking water treatment (filtration, adsorption, oxidation, disinfection etc.) will be presented and discussed.
SkriptHandouts will be distributed
LiteraturWill be mentioned in handouts
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