From 2 November 2020, the autumn semester 2020 will take place online. Exceptions: Courses that can only be carried out with on-site presence.
Please note the information provided by the lecturers via e-mail.

Search result: Catalogue data in Spring Semester 2015

Agroecosystem Science Master Information
Minors
Safety and Quality in Agri-Food Chain
NumberTitleTypeECTSHoursLecturers
751-1652-00LFood Security - from the Global to the Local Dimension Restricted registration - show details
Number of participants limited to 20.
W2 credits2GM. Sonnevelt, D. Barjolle
AbstractBased on the complex nature and interactions of various driving forces such as e.g. poverty, resource scarcity, globalization and climate change, global food security depends on manifold aspects. To study food security, one must understand aspects such as the availability of, the access to and the adequate use of food as well as the stability of the economic, ecologic and political system.
ObjectiveThis year, the course focus on the role of Agroecology as a concept to support food security. Agroecology, once the exclusive domain of food sovereignty and ecology movements, it has begun to be promoted enthusiastically in both developed and developing countries by non-government organizations, international development organizations and others seeking more sustainable food production and consumption systems. The course will elaborate potential and bottlenecks of the concept for global food security.

A more detailed program will be uploaded in early 2015.
ContentThe main block of the course is a three-days workshop/seminar at the FAO headquarter in Rome during the week of 06.04.-10.04.2015 (exact dates will be announced in early 2015).
In February and March 2015, two preparatory events (each lasting +/- two hours) will be held at ETH Zurich. Exact date and time will be announced in early 2015.
Lecture notesBooks and Articles.

We will compose a document of the material presented and elaborated during the workshop for distribution after the event.
Prerequisites / NoticeThe Lecture is held in English and is limited to 20 MSc-students preferably from agriculture, environment and food sciences.
751-1710-00LAgri-Food Marketing Information W2 credits2GD. Barjolle, O. Schmid
AbstractThis course explores how market research is used by the actors in the value chains for positioning and promotion of food (course held in english).
ObjectiveThe objective of the course is to highlight how research marketing techniques can be mobilized for developing supply chains, in order to create and distribute value.
Students will be invited to discover advanced tools in marketing research (retailer and consumer panel data analysis, Likert scales. conjoint analysis and contingent valuation...), illustrated by a set of up date case-studies presented by professional invited lectures. This approach will allow students to be informed about present discussions in the Swiss agri-food supply chains.
ContentSome lectures are focused on methods presentation. Students then choose a mini-case, which they will carry out in groups of 5-6 students. Various issues are the key points of the mini-cases: construction of a USP (Unique Selling Proposition) for sustainability standards, ethical claims or origin-based labels; marketing and promotion of PDO-PGI products; marketing and promotion of organic products, collective promotion on Swiss products in Switzerland and abroad; produits du terroir and gastronomy; short supply chain; public procurement.
Lecture notespaper copies of the presentations are distributed during the lecture.
751-3402-00LPlant Nutrition II - Integrated Nutrient Management Information W2 credits2VE. Frossard, A. Oberson Dräyer
AbstractTeaching knowledge on nutrient fluxes in agroecosystems so as to maximize nutrient use efficiency by crops and minimize losses to the environment while providing optimal nutrient supply to crops. Methods to establish nutrient budgets are presented. Nutrient input and output variables (e.g. losses by various pathways) are treated and their optimal management presented.
ObjectiveAt the end of the lecture the students can establish nutrient budgets, can critically evaluate agricultural systems as source of elements for the environment and can propose agricultural practices that limit these losses while maximizing nutrient use efficiency and optimizing nutrient supply to crops.
ContentThis course provides understanding of nutrient fluxes in agro-ecosystems so as to maximize nutrient use efficiency by crops while minimizing nutrient losses to the environment at optimal nutrient supply to the crop. First, different approaches to calculate nutrient budgets at various levels of the agro-ecosystem will be studied. Then the characteristics of input and output variables will be treated. These variables encompass organic (e.g. animal manure, plant residues, recycled organic wastes) and mineral fertilizers (e.g. minerals and products from recycling), symbiotic nitrogen fixation, nutrient deposition and pathways of nutrient losses. Measures to mitigate nutrient losses to the environment will be presented. Using case studies on nutrient rich and nutrient poor agro-ecosystems, strategies for an optimal nutrient management will be discussed that integrate attributes of soils, plants and fertilizers.
751-4902-00LModern Pesticides - Mode of Action, Residues and Environmental FateW2 credits2VM. Müller, I. J. Bürge, T. Poiger
AbstractThe biochemical principles of the mode of action of plant protection products (PPP) are presented. Important topics are mechanisms for selectivity, development of resistance, residue formation in crops and food safety as well as behavior in the environment.
ObjectiveThe structures and modes of action of modern pesticides (synthetical compounds, natural compounds) are presented. The structure-activity relationships lead to considerations of actual use conditions in crops such as fungicides in viticulture, residues in edible parts of treated plants, possible side effects and environmental fate.
ContentAfter a short introduction on pesticide registration (administrative process as in Switzerland and EC, food safety), the biochemical background of the mode of action of important groups of PPP active ingredients is presented. Furthermore, selectivity of pesticides, leaching of herbicides to groundwater, accumulation of pesticides in soil, development of resistance of fungicides, formation of residues in edible parts of the crops, and side-effects on non-target organisms shall be covered.
Lecture notesAn e-script (pdf-files, in German) is is provided as download at the beginning of spring term.
Literaturenone
752-2302-00LMilk Science Information W1 credit1VJ. Berard, C. Lacroix, L. Meile
AbstractThe course provides information on synthesis and composition of milk, and the effects of various factors. Furthermore, specific hygienic and microbial problems of milk and fermented milk products, as well as basics on processing of milk into dairy products will be presented and discussed. The course is conceptually oriented towards the agri-food chain.
ObjectiveStudents attending this course get a comprehensive overview on milk and important milk products both from an agricultural and a food science perspective. In this way they earn competence at this borderline which is a pre-requisite for an efficient collaboration between milk producers, processors and consumers.
ContentTopics (contact hours)
- Milk synthesis and composition (Michael Kreuzer): 4 h
- Hygienic aspects of milk and milk products (Leo Meile): 6 h
- Milk processing (Christophe Lacroix): 4 h
Total contact hours: 14 h
Self-study within semester: 16 h (especially preparation for the examination)
Lecture notesDocumentations, links and other materials will be provided by each lecturer at the start of his part of the course. Additionally, an extensive German documentation for the part of M. Kreuzer can be downloaded via Moodle in "Kurs Nutztierwissenschaften". The access code will be communicated by e-mail.
LiteratureInformation on books and other references will be communicated during the course.
Prerequisites / NoticeA special point for this course is that it is taught by professors from food and agricultural sciences and is aimed to integrate both fields and provide a clear illustration of this important duality for the production of high quality, and safe dairy food.

This course is a core element of the Minor in Food Quality and Safety for students of the Master in Agroecosystem Science. It is optional (i) in the Major of Animal Science, (ii) for students selecting Majors in Crop Science or Food & Resource Economics. No specific qualification is demanded to attend the course.

Performance control is done by a final written examination of 60 min duration of the open-books type (all paper files can be brought and used).
752-3024-00LHygienic DesignW2 credits2GJ. Hofmann, E. J. Windhab
AbstractThe lecture course Hygienic Design covers the special requirements in the design of equipment and components used in food production. Material science and surface treatments are as important as the cleaning mechanisms of these surfaces. Explanations of basic design requirements in food production areas, as well as the relevant regulations associated, are covered in this course.
ObjectiveTo identify and evaluate hazards of food safety which can come from the equipment used in the food processing. Understanding of the most important design principles for easy cleaning of machinery and equipment.
752-4010-00LProblems and Solutions in Food Microbiology Restricted registration - show details
Number of participants limited to 28.

Prerequisites: It is essential to have a basic knowledge in General Microbiology and Food Microbiology. If students have not taken appropriate courses, it is strongly recommended to consult with the lecturer before attending this seminar.
W3 credits1SM. Loessner, J. Klumpp
AbstractA journal-club style seminar, in which preselected recent scientific articles are analyzed, presented and discussed by students. The relevant topics are selected from the wider area of food microbiology, including fundamental and applied disciplines. Students learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented.
ObjectiveStudents will learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented.
ContentSeveral pre-selected, recently published papers will be up for selection by the students. All papers were selected from recent literature and reflect the wider area of food microbiology, including fundamental research (molecular biology, genetics, biochemistry) and applied disciplines (diagnostics, control, epidemiology). Groups of 2 students each will pick a paper for in-depth analysis (mostly work done at home and/or library) and presentation to the other students.
Lecture notesNo script needed. Pre-selected papers will be assigned to student groups in the kick-off meeting (first lecture); PDF copies will be available to all students.
LiteratureNo specific books needed. Access to a library and web-based literature search is required.
Prerequisites / NoticeTeamwork in small groups of 2 students
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).
W1 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.
752-1202-00LFood Safety and Quality ManagementW3 credits2GT. Gude
AbstractThe course procures the general rules of a quality management system and its application in the food chain to guarantee food safety. Therefore the HACCP concept will be touched in relation to risk management and risk assessment. Furthermore the origin of limits as well as the analytical proof will be highlighted. Finally general principles of laboratory testing will be discussed.
ObjectiveComprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment.
ContentThe following lists in note form the relevant topics:
Definition of (Food) Quality
TQM/quality management
Q.A in the food chain (manufacturer/retail)
Food Quality, -Safety (also give by examples)
Food Limits - origin of and how to get them
HACCP introduction, risk management, -assessment
Self control concepts
GFSI/Standards BRC, IFS, ISO
Statistical Process Control
Raw material/product control: sampling plans
Q.A. in laboratories, sampling
Sampling plans, Qs in an analytical lab
Lecture notesn/a
Literaturen/a
Prerequisites / Noticen/a
751-0021-01LWorld Food System Summer School Restricted registration - show details
Number of participants limited to 20.
W Dr4 credits6PM. Grant, N. Buchmann
AbstractHosted on one of the largest organic farms in Switzerland, this course provides the opportunity for young scientists and practitioners to understand the challenges and opportunities of the world food system, in particular regarding organic production systems. During the two week summer school participants will engage in lectures, workshops, group work, case studies, field trips and farm work.
ObjectiveUnderstand: the science, relationships, interactions and trade-offs in food systems; the role and potential of organic production systems; potential interventions; the cultural, socio-political, economic and environmental factors to be incorporated into solutions. Build skills in systems thinking, multi-cultural and multi-disciplinary collaboration, participatory processes. Connect to a network of expert faculty/ scientists/ practitioners.
ContentThe content framework includes the following modules: world food system overview; agricultural production; Global change drivers; smallholder livelihoods and rural development; Agroforest systems; labelling; International policy and trade; Processing, distribution, and retail; Nutrition and health; National policy and state interventions. The course will conclude with a group work.
LiteratureParticipants will receive pre-reading material before the course commences.
Prerequisites / NoticeNo prerequisites. Program is open to Masters and PhD students and in special cases upper level Bachelor students. All students (including those from ETH Zurich) must apply through a competitive application process that will open in March 2015 at www.worldfoodsystem.ethz.ch. Participation is subject to successful selection through this competitive process.
751-4204-01LHorticultural Science (FS)W2 credits2GL. Bertschinger, R. Baur, C. Carlen
AbstractAfter an introduction (2h), lectures address 2 horticultural cropping systems and value chains, each one in 2 2h-lecture blocks. Afterwards, students split in 2 groups for addressing a case study focusing on one of the cropping systems treated before. An excursion to a research site might be included. In a final colloquium, each group presents a report on their case study and their conclusions.
ObjectiveAchieve a deepened understanding of horticultural value chain challenges related with ecological intensification, resource efficiency, climate change and healthy, safe food production, and the problem solution strategies and scientific principles behind.
Deliver in a team effort a report and presentation with a comprehensive insight into the studied problem and its science-based solution strategy.
ContentIn the autumn semester, the two addressed cropping systems and value chains are fruit-production and viticulture.
In the spring semester, the two addressed cropping systems and value chains are vegetable-production- and berry-production or glasshouse-horticulture.
The selected topics address challenges with regard to ecological intensification, resource efficiency or climate change and branch into on-going research and development projects.
Lecture notesDocuments handed out during the case studies.
LiteratureProvided by the case study leaders.
Prerequisites / NoticeThe course builds on basic knowledge delivered by 'Horticultural Crops I & II' (BSc). If these courses have not been followed by interested participants, equivalent knowledge and experience will greatly support a successful and productive participation of the participating student.
Language: spoken E, G or F, Documents: Preferably English, G/F possible.
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