Search result: Catalogue data in Autumn Semester 2016
Pharmaceutical Sciences Bachelor | ||||||
Compensatory Courses | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
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701-0297-00L | Applied Ecotoxicology | W | 2 credits | 2V | K. Fent | |
Abstract | Besides regarding basic concepts, this lecture focus on applied aspects of ecotoxicology. Case studies and effects of environmental chemicals on cells, organisms up to ecosystems are regarded. In a multidisciplinary approach based on toxicological concepts, pollutants are analysed, in particular hormonally active compounds and their effects on reproduction. | |||||
Objective | This lecture focusses on basic concepts of ecotoxicology and their application to enviromental chemicals and environmental pollution problems. Basic concepts are regarded with respect to their consequences for the environment. Toxicological effects on organisms are analysed at different levels of organisation, from the molecular to the ecosystem level. Case studies are regarded in order to understand chemical's actions and their effects. In addition bioaccumulation and their consequences, the methods in ecotoxicology and environmental effects of various compounds will be regarded. Emphasis will be placed on hormonally active compounds and their effects to aquatic organisms. Furthermore, methods of enviornmental risk assessment of environmental pollutants will be discussed. | |||||
Content | Basic concepts of ecotoxicology. Bioavailability, uptake and metabolism. Bioacculation of environmental chemicals. Methods of ectotoxicology. Effects on moleculse, cells, organisms, populations and ecosystems. Mode of actions of environmental chemicals. Effect assessment in model ecosystems. Environmental hazard and risk assessment. Case studies on environmental pollutants. Endocrine disrupters and their ecological consequences. | |||||
Lecture notes | Hochschullehrbuch von K. Fent "Ökotoxikologie. Umweltchemie-Toxikologie-Ökologie" (Georg Thieme Verlag, Stuttgart, 2013, 4. Auflage). | |||||
Literature | Fent K. Ökotoxikologie. Georg Thieme Verlag, Stuttgart, 2013. (4. Auflage) | |||||
376-0021-00L | Introduction to Biomedical Engineering I | W | 4 credits | 3G | P. Christen, R. Müller, J. G. Snedeker, M. Zenobi-Wong | |
Abstract | Introduction to biomechanics, biomaterials, tissue engineering, medical imaging as well as the history of biomedical engineering. | |||||
Objective | Understanding of physical and technical principles in biomechanics, biomaterials, tissue engineering, medical imaging as well as the history of biomedical engineering. Mathematical description and problem solving. Knowledge of biomedical engineering applications in research and clinical practice. | |||||
Content | Tissue and Cellular Biomechanics, Molecular Biomechanics and Biopolymers, Computational Biomechanics, Biomaterials, Tissue Engineering, Radiation and Radiographic Imaging, Diagnostic Ultrasound Imaging, Magnetic Resonance Imaging, Biomedical Optics and Lasers. | |||||
Lecture notes | Stored on ILIAS. | |||||
Literature | Introduction to Biomedical Engineering, 3rd Edition 2011, Autor: John Enderle, Joseph Bronzino, ISBN 9780123749796 Academic Press | |||||
376-1305-00L | Development of the Nervous System | W | 3 credits | 2V | E. Stoeckli, further lecturers | |
Abstract | The course covers the development of the nervous system (NS) with a focus on neurogenesis and migration, axon growth, synapse formation, mol. & cell. mechanisms, and diseases of the developing NS. | |||||
Objective | The aim is to give a deepened insight on the normal development, of the nervous system based on molecular, cellular and biochemical approaches. | |||||
Content | The main focus is on the development of the NS: Early development of the NS, cellular processes, nerve fiber growth, building of synapses and neuronal networks. | |||||
Lecture notes | Must be downloaded from OLAT: Link as BIO344 | |||||
Literature | The lecture requires reading of book chapters, handouts and original scientific papers. Further information will be given in the individual lectures and are mentioned on OLAT. | |||||
Prerequisites / Notice | Auxiliary tools: None. Bring something to write and your student ID | |||||
376-1305-01L | Structure, Plasticity and Repair of the Nervous System | W | 3 credits | 2V | M. E. Schwab, L. Filli, K. A. Martin, further lecturers | |
Abstract | The course covers the structure, plasticity and regeneration of the adult nervous system (NS) with focus on: sensory systems, cognitive functions, learning and memory, molecular and cellular mechanisms, animal models, and diseases of the NS. | |||||
Objective | The aim is to give a deepened insight into the structure, plasticity and regeneration of the nervous system based on molecular, cellular and biochemical approaches. | |||||
Content | The main focus is on the structure, plasticity and regeneration of the NS: biology of the adult nervous system; structural plasticity of the adult nervous system, regeneration and repair: networks and nerve fibers, regeneration, pathological loss of cells. | |||||
Lecture notes | ETH students: Lecture notes will be provided on Moodle Link Password will be provided at the beginning of the lecture. UZH students: Lecture notes will be provided on OLAT: Link | |||||
Literature | The lecture requires reading of book chapters, handouts and original scientific papers. Further information will be given in the individual lectures and are mentioned on Moodle / OLAT. | |||||
376-1714-00L | Biocompatible Materials | W | 4 credits | 3G | K. Maniura, J. Möller, M. Zenobi-Wong | |
Abstract | Introduction to molecules used for biomaterials, molecular interactions between different materials and biological systems (molecules, cells, tissues). The concept of biocompatibility is discussed and important techniques from biomaterials research and development are introduced. | |||||
Objective | The class consists of three parts: 1. Introdcution into molecular characteristics of molecules involved in the materials-to-biology interface. Molecular design of biomaterials. 2. The concept of biocompatibility. 3. Introduction into methodology used in biomaterials research and application. | |||||
Content | Introduction into native and polymeric biomaterials used for medical applications. The concepts of biocompatibility, biodegradation and the consequences of degradation products are discussed on the molecular level. Different classes of materials with respect to potential applications in tissue engineering and drug delivery are introduced. Strong focus lies on the molecular interactions between materials having very different bulk and/or surface chemistry with living cells, tissues and organs. In particular the interface between the materials surfaces and the eukaryotic cell surface and possible reactions of the cells with an implant material are elucidated. Techniques to design, produce and characterize materials in vitro as well as in vivo analysis of implanted and explanted materials are discussed. In addition, a link between academic research and industrial entrepreneurship is established by external guest speakers. | |||||
Lecture notes | Handouts can be accessed online. | |||||
Literature | Literatur Biomaterials Science: An Introduction to Materials in Medicine, Ratner B.D. et al, 3rd Edition, 2013 Comprehensive Biomaterials, Ducheyne P. et al., 1st Edition, 2011 (available online via ETH library) Handouts provided during the classes and references therin. | |||||
551-0313-00L | Microbiology (Part I) | W | 3 credits | 2V | W.‑D. Hardt, L. Eberl, H.‑M. Fischer, J. Piel, M. Pilhofer | |
Abstract | Advanced lecture class providing a broad overview on bacterial cell structure, genetics, metabolism, symbiosis and pathogenesis. | |||||
Objective | This concept class will be based on common concepts and introduce to the enormous diversity among bacteria and archaea. It will cover the current research on bacterial cell structure, genetics, metabolism, symbiosis and pathogenesis. | |||||
Content | Advanced class covering the state of the research in bacterial cell structure, genetics, metabolism, symbiosis and pathogenesis. | |||||
Lecture notes | Updated handouts will be provided during the class. | |||||
Literature | Current literature references will be provided during the lectures. | |||||
Prerequisites / Notice | English The lecture "Grundlagen der Biologie II: Mikrobiologie" is the basis for this advanced lecture. | |||||
551-0319-00L | Cellular Biochemistry (Part I) | W | 3 credits | 2V | U. Kutay, R. I. Enchev, B. Kornmann, M. Peter, I. Zemp, further lecturers | |
Abstract | Concepts and molecular mechanisms underlying the biochemistry of the cell, providing advanced insights into structure, function and regulation of individual cell components. Particular emphasis will be put on the spatial and temporal integration of different molecules and signaling pathways into global cellular processes such as intracellular transport, cell division & growth, and cell migration. | |||||
Objective | The full-year course (551-0319-00 & 551-0320-00) focuses on the molecular mechanisms and concepts underlying the biochemistry of cellular physiology, investigating how these processes are integrated to carry out highly coordinated cellular functions. The molecular characterisation of complex cellular functions requires a combination of approaches such as biochemistry, but also cell biology and genetics. This course is therefore the occasion to discuss these techniques and their integration in modern cellular biochemistry. The students will be able to describe the structural and functional details of individual cell components, and the spatial and temporal regulation of their interactions. In particular, they will learn to explain the integration of different molecules and signaling pathways into complex and highly dynamic cellular processes such as intracellular transport, cytoskeletal rearrangements, cell motility, cell division and cell growth. In addition, they will be able to illustrate the relevance of particular signaling pathways for cellular pathologies such as cancer. | |||||
Content | Structural and functional details of individual cell components, regulation of their interactions, and various aspects of the regulation and compartmentalisation of biochemical processes. Topics include: biophysical and electrical properties of membranes; viral membranes; structural and functional insights into intracellular transport and targeting; vesicular trafficking and phagocytosis; post-transcriptional regulation of gene expression. | |||||
Lecture notes | Scripts and additional material will be provided during the semester. Please contact Dr. Alicia Smith for assistance with the learning materials. (Link) | |||||
Literature | Recommended supplementary literature (review articles and selected primary literature) will be provided during the course. | |||||
Prerequisites / Notice | To attend this course the students must have a solid basic knowledge in chemistry, biochemistry and general biology. The course will be taught in English. | |||||
752-1003-00L | Food Chemistry II | W | 3 credits | 2V | L. Nyström, M. Erzinger | |
Abstract | To familiarize with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food. | |||||
Objective | To familiarize with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food. | |||||
Content | Descriptive chemistry of food constituents (proteins, lipids, carbohydrates, plant phenolics, flavour compounds). Reactions which affect the colour, flavour, texture, and the nutritional value of food raw materials and food products during processing, storage and preparation in a positive or in a negative way (e.g. lipid oxidation, Maillard reaction, enzymatic browning). Links to food analysis, food processing, and nutrition. The lectures Food Chemistry I and Food Chemistry II constitute a unit. | |||||
Lecture notes | The lectures are supplemented with handouts. | |||||
Literature | H.-D. Belitz, W. Grosch, P. Schieberle, Lehrbuch der Lebensmittelchemie, Springer-Verlag, Berlin, Heidelberg, 2008 | |||||
752-4005-00L | Food Microbiology I For students of the study programme Biology BSc the course can only be selected as 4th concept course. | W | 3 credits | 2V | M. Loessner | |
Abstract | This 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. | |||||
Objective | The 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. | |||||
Content | 1. 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 notes | Electronic copies of the presentation slides (PDF) and additional material will be made available for download. | |||||
Literature | Recommendations will be given in the first lecture | |||||
376-2017-00L | Biomechanics of Sports Injuries and Rehabilitation | W | 3 credits | 2V | K.‑U. Schmitt, J. Goldhahn | |
Abstract | This lectures introduces the basic principles of injury mechanics and rehabilitation focussing on sports injuries. | |||||
Objective | Within the scope of this lecture you will learn the basic principles of trauma biomechanics. Based on examples from sports, you will get to know different mechanisms that can possibly result in injury. Investigating the background and cause of injury should allow you to assess the injury risk for sports activities. Furthermore you should be able to develop measures to prevent such injury. | |||||
Content | This lecture deals with the basic principles of injury mechanics and rehabilitation. Mechanisms that can result in injury are presented. Furthermore possibilities to prevent injuries are discussed. Thereby the lecture focuses on sports injuries. | |||||
Lecture notes | Handouts will be made available. | |||||
Literature | Schmitt K-U, Niederer P, M. Muser, Walz F: "Trauma Biomechanics - Accidental Injury in traffic and sports", Springer Verlag | |||||
Prerequisites / Notice | A course work is required. The mark of this course work contributes to the final credits for this lecture. Details will be given during the first lecture. | |||||
752-4009-00L | Molecular Biology of Foodborne Pathogens | W | 3 credits | 2V | M. Loessner, M. Schuppler | |
Abstract | The 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. | |||||
Objective | Detailed 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. | |||||
Content | Molecular 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 notes | Electronic copies of the presentation slides (PDF) and additional material will be made available for download to registered students. | |||||
Literature | Recommendations will be given in the first lecture | |||||
Prerequisites / Notice | Lectures (2 hours) will be held as a single session of approximately 60+ minutes (10:15 until approx. 11:15 h), with no break ! | |||||
752-5103-00L | Functional Microorganisms in Foods | W | 3 credits | 2G | C. Lacroix, T. de Wouters, L. Meile, C. Schwab | |
Abstract | This 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. | |||||
Objective | To 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. | |||||
Content | This 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. | |||||
Lecture notes | Copy of the power point slides from lectures will be provided. | |||||
Literature | A list of references will be given at the beginning of the course for the different topics presented during this course. | |||||
752-6101-00L | Dietary Etiologies of Chronic Disease | W | 3 credits | 2V | M. B. Zimmermann | |
Abstract | To 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. | |||||
Objective | To 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. | |||||
Content | The 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. | |||||
Lecture notes | There is no script. Powerpoint presentations will be made available on-line to students. | |||||
Literature | To be provided by the individual lecturers, at their discretion. | |||||
Prerequisites / Notice | No compulsory prerequisites, but prior completion of Human Nutrition I + II (Humanernährung I+II) is strongly advised. | |||||
752-6105-00L | Epidemiology and Prevention Information for UZH students: Enrolment to this course unit only possible at ETH. No enrolment to module CS16_101 at UZH. Please mind the ETH enrolment deadlines for UZH students: Link | W | 3 credits | 2V | M. Puhan, R. Heusser | |
Abstract | The 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. | |||||
Objective | The 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. | |||||
Content | The 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. | |||||
752-5001-00L | Food Biotechnology | W | 4 credits | 3V | C. Lacroix, L. Meile, M. Stevens | |
Abstract | Basic information for understanding biotechnology applied to food processing will be presented. This will include a presentation of the physiology of important productive microorganisms used in food fermentations, closely related to applications in biotechnology; microbial kinetics, and design and operation of bioreactors; and application of modern molecular tools for food biotechnology. | |||||
Objective | The main goal for this course is to provide students with basic information for understanding biotechnology applied to food processing. For the students, the aim will be: - To understand the important role of microbial physiology and molecular tools for food biotechnology; - To understand basic principles of fermentation biotechnology, with particular emphasis on food applications. | |||||
Content | Biotechnology has been defined as any technique that uses living organisms, or substances from those organisms, to make or modify a product, to improve plants or animals, or to develop microorganisms for specific uses. In this course, basic knowledge for understanding biotechnology as applied to food processing will be presented. This course builds on the application of principles learned from other basic courses in the Bachelor program, especially microbiology and microbial metabolism, molecular biology, biochemistry, physics and engineering. Students will learn about the physiology of important productive microorganisms (lactic acid bacteria, bifidobacteria, propionibacteria and fungi) used in food fermentations, closely related to applications in biotechnology. Microbial kinetics, and design and operation of bioreactors used for both research and industrial scale production of traditional foods and modern food ingredients will be presented. This part will be illustrated by examples of food fermentation processes, representative of specific challenges. Finally, the application of modern molecular tools to food biotechnology will be discussed. | |||||
Lecture notes | A complete course document and/or a copy of the power point slides from each lecture will be provided. | |||||
Literature | A list of references will be given at the beginning of the course for the different topics presented during the course. |
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