Search result: Catalogue data in Autumn Semester 2016

Pharmaceutical Sciences Bachelor Information
Compensatory Courses
NumberTitleTypeECTSHoursLecturers
701-0297-00LApplied EcotoxicologyW2 credits2VK. Fent
AbstractBesides 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.
ObjectiveThis 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.
ContentBasic 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 notesHochschullehrbuch von K. Fent "Ökotoxikologie. Umweltchemie-Toxikologie-Ökologie" (Georg Thieme Verlag, Stuttgart, 2013, 4. Auflage).
LiteratureFent K. Ökotoxikologie. Georg Thieme Verlag, Stuttgart, 2013. (4. Auflage)
376-0021-00LIntroduction to Biomedical Engineering IW4 credits3GP. Christen, R. Müller, J. G. Snedeker, M. Zenobi-Wong
AbstractIntroduction to biomechanics, biomaterials, tissue engineering, medical imaging as well as the history of biomedical engineering.
ObjectiveUnderstanding 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.
ContentTissue 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 notesStored on ILIAS.
LiteratureIntroduction to Biomedical Engineering, 3rd Edition 2011,
Autor: John Enderle, Joseph Bronzino, ISBN 9780123749796
Academic Press
376-1305-00LDevelopment of the Nervous SystemW3 credits2VE. Stoeckli, further lecturers
AbstractThe 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.
ObjectiveThe aim is to give a deepened insight on the normal development, of the nervous system based on molecular, cellular and biochemical approaches.
ContentThe 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 notesMust be downloaded from OLAT: Link
as BIO344
LiteratureThe 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 / NoticeAuxiliary tools:
None. Bring something to write and your student ID
376-1305-01LStructure, Plasticity and Repair of the Nervous System Information W3 credits2VM. E. Schwab, L. Filli, K. A. Martin, further lecturers
AbstractThe 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.
ObjectiveThe aim is to give a deepened insight into the structure, plasticity and regeneration of the nervous system based on molecular, cellular and biochemical approaches.
ContentThe 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 notesETH 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
LiteratureThe 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.
376-1714-00LBiocompatible MaterialsW4 credits3GK. Maniura, J. Möller, M. Zenobi-Wong
AbstractIntroduction 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.
ObjectiveThe 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.
ContentIntroduction 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 notesHandouts can be accessed online.
LiteratureLiteratur
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.
551-0313-00LMicrobiology (Part I) Information W3 credits2VW.‑D. Hardt, L. Eberl, H.‑M. Fischer, J. Piel, M. Pilhofer
AbstractAdvanced lecture class providing a broad overview on bacterial cell structure, genetics, metabolism, symbiosis and pathogenesis.
ObjectiveThis 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.
ContentAdvanced class covering the state of the research in bacterial cell structure, genetics, metabolism, symbiosis and pathogenesis.
Lecture notesUpdated handouts will be provided during the class.
LiteratureCurrent literature references will be provided during the lectures.
Prerequisites / NoticeEnglish
The lecture "Grundlagen der Biologie II: Mikrobiologie" is the basis for this advanced lecture.
551-0319-00LCellular Biochemistry (Part I) Information W3 credits2VU. Kutay, R. I. Enchev, B. Kornmann, M. Peter, I. Zemp, further lecturers
AbstractConcepts 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.
ObjectiveThe 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.
ContentStructural 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 notesScripts and additional material will be provided during the semester. Please contact Dr. Alicia Smith for assistance with the learning materials. (Link)
LiteratureRecommended supplementary literature (review articles and selected primary literature) will be provided during the course.
Prerequisites / NoticeTo attend this course the students must have a solid basic knowledge in chemistry, biochemistry and general biology. The course will be taught in English.
752-1003-00LFood Chemistry IIW3 credits2VL. Nyström, M. Erzinger
AbstractTo familiarize with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food.
ObjectiveTo familiarize with the structure, properties and reactivity of food constituents. To understand the relationship between the multiple chemical reactions and the quality of food.
ContentDescriptive 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 notesThe lectures are supplemented with handouts.
LiteratureH.-D. Belitz, W. Grosch, P. Schieberle, Lehrbuch der Lebensmittelchemie, Springer-Verlag, Berlin, Heidelberg, 2008
752-4005-00LFood Microbiology I
For students of the study programme Biology BSc the course can only be selected as 4th concept course.
W3 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
376-2017-00LBiomechanics of Sports Injuries and RehabilitationW3 credits2VK.‑U. Schmitt, J. Goldhahn
AbstractThis lectures introduces the basic principles of injury mechanics and rehabilitation focussing on sports injuries.
ObjectiveWithin 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.
ContentThis 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 notesHandouts will be made available.
LiteratureSchmitt K-U, Niederer P, M. Muser, Walz F: "Trauma Biomechanics - Accidental Injury in traffic and sports", Springer Verlag
Prerequisites / NoticeA 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.
752-4009-00LMolecular Biology of Foodborne PathogensW3 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 !
752-5103-00LFunctional Microorganisms in FoodsW3 credits2GC. Lacroix, T. de Wouters, L. Meile, C. Schwab
AbstractThis 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.
ObjectiveTo 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.
ContentThis 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 notesCopy of the power point slides from lectures will be provided.
LiteratureA 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 credits2VM. B. Zimmermann
AbstractTo 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.
ObjectiveTo 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.
ContentThe 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 notesThere is no script. Powerpoint presentations will be made available on-line to students.
LiteratureTo be provided by the individual lecturers, at their discretion.
Prerequisites / NoticeNo compulsory prerequisites, but prior completion of Human Nutrition I + II (Humanernährung I+II) is strongly advised.
752-6105-00LEpidemiology 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
W3 credits2VM. Puhan, R. Heusser
AbstractThe 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.
ObjectiveThe 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.
ContentThe 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.
752-5001-00LFood BiotechnologyW4 credits3VC. Lacroix, L. Meile, M. Stevens
AbstractBasic 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.
ObjectiveThe 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.
ContentBiotechnology 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 notesA complete course document and/or a copy of the power point slides from each lecture will be provided.
LiteratureA list of references will be given at the beginning of the course for the different topics presented during the course.
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