Suchergebnis: Katalogdaten im Herbstsemester 2017
|Vertiefung in Nutrition and Health|
|752-2307-00L||Nutritional Aspects of Food Composition and Processing||W+||3 KP||2V||B. E. Baumer, J. M. Sych|
|Kurzbeschreibung||Lecture type course with an interdisciplinary approach for the evaluation of nutritional aspects of changes in food composition due to processing.|
|Lernziel||Students should be able to|
- describe and compare the major concepts /criteria used for the evaluation of the nutritional quality of food
- apply these criteria when assessing the effects of selected processing technologies on nutritional quality.
- evaluate recent formulation strategies aimed to achieve additional physiological benefits for targeted population groups (i.e. functional foods).
|Inhalt||The course gives inputs on compositional changes in food due to processing (with focus on thermal/chilling, enzymatic, chemical, emerging technologies) or new formulation strategies. Possible evaluation methods for these changes (e.g. nutritional profile) will be addressed.|
|Skript||There is no script. Powerpoint presentations and relevant scientific articles will be available on-line for students. A selection of recommended readings will be given at the beginning of the course.|
|Voraussetzungen / Besonderes||The course is open to Master and MAS students in food and science and nutrition or related. Basic knowledge of food chemistry and nutrition is expected, as well as an understanding of food processing.|
|752-6101-00L||Dietary Etiologies of Chronic Disease||W+||3 KP||2V||M. B. Zimmermann|
|Kurzbeschreibung||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.|
|Lernziel||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.|
|Inhalt||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.|
|Skript||There is no script. Powerpoint presentations will be made available on-line to students.|
|Literatur||To be provided by the individual lecturers, at their discretion.|
|Voraussetzungen / Besonderes||No compulsory prerequisites, but prior completion of Introduction to Nutritional Science and Advanced Topics in Nutritional Science is strongly advised.|
|752-6105-00L||Epidemiology 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
|W+||3 KP||2V||M. Puhan, R. Heusser|
|Kurzbeschreibung||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.|
|Lernziel||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.|
|Inhalt||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.|
|752-6402-00L||Nutrigenomics||W+||3 KP||2V||G. Vergères|
|Kurzbeschreibung||Nutrigenomics - 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 short presentations of the students (in group) of material related to the lecture. Contribution of the students to the presentation is a prerequisite for registration to the exam.
|Skript||The script is composed of circa 400 slides (ca 15 slides/lecture) organized in 9 modules|
From biochemical nutrition research to nutrigenomics
Transcriptomics in nutrition research
Proteomics in nutrition research
Metabolomics in nutrition research
Nutritional systems biology
Personalized nutrition - opportunities and challenges
|Literatur||No extra reading requested. Most slides in the lecture are referenced with web adresses.|
|Voraussetzungen / Besonderes||Basic 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.|
|401-0625-01L||Applied Analysis of Variance and Experimental Design||W+||5 KP||2V + 1U||L. Meier|
|Kurzbeschreibung||Principles of experimental design, one-way analysis of variance, contrasts and multiple comparisons, multi-factor designs and analysis of variance, complete block designs, Latin square designs, random effects and mixed effects models, split-plot designs, incomplete block designs, two-series factorials and fractional designs, power.|
|Lernziel||Participants will be able to plan and analyze efficient experiments in the fields of natural sciences. They will gain practical experience by using the software R.|
|Inhalt||Principles of experimental design, one-way analysis of variance, contrasts and multiple comparisons, multi-factor designs and analysis of variance, complete block designs, Latin square designs, random effects and mixed effects models, split-plot designs, incomplete block designs, two-series factorials and fractional designs, power.|
|Literatur||G. Oehlert: A First Course in Design and Analysis of Experiments, W.H. Freeman and Company, New York, 2000.|
|Voraussetzungen / Besonderes||The exercises, but also the classes will be based on procedures from the freely available, open-source statistical software R, for which an introduction will be held.|
|401-0649-00L||Applied Statistical Regression||W+||5 KP||2V + 1U||M. Dettling|
|Kurzbeschreibung||This course offers a practically oriented introduction into regression modeling methods. The basic concepts and some mathematical background are included, with the emphasis lying in learning "good practice" that can be applied in every student's own projects and daily work life. A special focus will be laid in the use of the statistical software package R for regression analysis.|
|Lernziel||The students acquire advanced practical skills in linear regression analysis and are also familiar with its extensions to generalized linear modeling.|
|Inhalt||The course starts with the basics of linear modeling, and then proceeds to parameter estimation, tests, confidence intervals, residual analysis, model choice, and prediction. More rarely touched but practically relevant topics that will be covered include variable transformations, multicollinearity problems and model interpretation, as well as general modeling strategies. |
The last third of the course is dedicated to an introduction to generalized linear models: this includes the generalized additive model, logistic regression for binary response variables, binomial regression for grouped data and poisson regression for count data.
|Skript||A script will be available.|
|Literatur||Faraway (2005): Linear Models with R|
Faraway (2006): Extending the Linear Model with R
Draper & Smith (1998): Applied Regression Analysis
Fox (2008): Applied Regression Analysis and GLMs
Montgomery et al. (2006): Introduction to Linear Regression Analysis
|Voraussetzungen / Besonderes||The exercises, but also the classes will be based on procedures from the freely available, open-source statistical software package R, for which an introduction will be held.|
In the Mathematics Bachelor and Master programmes, the two course units 401-0649-00L "Applied Statistical Regression" and 401-3622-00L "Regression" are mutually exclusive. Registration for the examination of one of these two course units is only allowed if you have not registered for the examination of the other course unit.
|752-5103-00L||Functional Microorganisms in Foods||W||3 KP||2G||C. Lacroix, A. Geirnaert, L. Meile, C. Schwab|
|Kurzbeschreibung||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.|
|Lernziel||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.|
|Inhalt||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.
|Skript||Copy of the power point slides from lectures will be provided.|
|Literatur||A list of references will be given at the beginning of the course for the different topics presented during this course.|
|752-6301-00L||Selected Topics in Physiology Related to Nutrition||W||3 KP||2V||W. Langhans|
|Kurzbeschreibung||Gives the students background knowledge necessary for a basic understanding of the complex relationships between food composition and nutrition on one hand and the functioning, as well as the malfunctioning, of major organ systems on the other hand.|
|Lernziel||Some basic knowledge in physiology is recommended for this course, which revisits important physiological topics, emphasizing their relation to nutrition. The aim is to give the students background knowledge necessary for a basic understanding of the complex relationships between food composition and nutrition on one hand and the functioning, as well as the malfunctioning, of major organ systems on the other hand. For students with a background in medicine, pharmacy or biology, the course is useful as a review of previously acquired knowledge. Major topics are basic neuroanatomy and neurophysiology; general endocrinology; the physiology of taste and smell; nutrient digestion and absorption; intermediary metabolism and energy homeostasis; and some aspects of cardiovascular physiology and water balance.|
|Skript||Handouts for each lecture will be made available every week: http://www.fpb.ethz.ch/teaching/handouts.html|
|752-6403-00L||Nutrition and Performance||W+||2 KP||2V||S. Mettler, M. B. Zimmermann|
|Kurzbeschreibung||The course introduces basic concepts of the interaction between nutrition and exercise and cognitive performance.|
|Lernziel||To understand the potential effects of nutrition on exercise performance, with a focus on concepts and principles of nutrition before, during and after exercise.|
|Inhalt||The course will cover elementary aspects of sports nutrition physiology, including carbohydrate, glycogen, fat, protein and energy metabolism. A main focus will be to understand nutritional aspects before exercise to be prepared for intensive exercise bouts, how exercise performance can be supported by nutrition during exercise and how recovery can be assisted by nutrition after exercise.|
Although this is a scientific course, it is a goal of the course to translate basic sports nutrition science into practical sports nutrition examples.
|Skript||Lecture slides and required handouts will be available on the ETH website.|
|Literatur||Information on further reading will be announced during the lecture. There will be some mandatory as well as voluntary readings.|
|Voraussetzungen / Besonderes||General knowledge about nutrition, human biology, physiology and biochemistry is a prerequisite for this course. The course builds on basic nutrition and biochemistry knowledge to address exercise and performance related aspects of nutrition.|
The course is designed for 3rd year Bachelor students, Master students and postgraduate students (MAS/CAS).
It is strongly recommended to attend the lectures. The lecture (including the handouts) is not designed for distance education.
|752-5111-00L||Gene Technology in Foods||W||3 KP||2V||L. Meile|
|Kurzbeschreibung||This course will increase basic knowledge on biotechnological constructions and application of genetically modified organisms (GMO) which are used worldwide in food production systems. The course discusses health issues, the legislation frame and food safety aspects of GMO applications in agriculture, food production and consumption in Switzerland and EU-countries.|
|Lernziel||This course will provide knowledge and biological background on genetically modified organisms (GMO) and food produced with the help of GMO, especially on the molecular basis of GMO constructions with emphasis on genetically modified food in Switzerland and the EU. Criteria of rationale food safety and health assessment in agriculture and food consumption will be elaborated.|
|Inhalt||Overview on application in gene technology, the gene transfer potential of bacteria, plants and other organisms and the mostly used transgenes in food as well as on GMO used for food production and their detection technologies in food; food safety assessment of GMO food; information on the legislation in Switzerland and EU-countries|
|Skript||Copies of slides from lectures will be provided|
|Literatur||Actual publications from literature will be provided|
|Voraussetzungen / Besonderes||Good knowledge in biology, especially in microbiology and molecular biology are prerequisites.|
Some contents will be provided by registred students who will individually or as a group present an actual publication.
|752-1301-00L||Special Topics in Toxicology||W||2 KP||2G||S. J. Sturla, K. Hecht|
|Kurzbeschreibung||Journal-club style course involving student presentations and active discussion and critique of recent publications and modern experimental strategies. The focus is on chemical, biochemical, and nutritional aspects of selected topics in Toxicology, with a new group of topics addressed each semester|
|Lernziel||-to stimulate student interest and provide advanced knowledge of|
current research in Toxicology and its related sciences
- to develop skills in critical evaluation of scientific literature, oral presentation and questioning
- to understand modern experimental techniques and research approaches relevant in toxicology
|Inhalt||Im "journal club" diskutieren wir aktuelle Veröffentlichungen auf dem Gebiet der Toxikologie mit einem chemischen, biochemischen oder ernährungswissenschaftlichen Hintergrund. Der Kurs beinhaltet Vorträge, in denen Studenten eine Veröffentlichung vorstellen, gefolgt von einer anschliessender Diskussion durch alle Teilnehmer.|
|Literatur||A selection of approximately 20 papers from recent primary scientific literature.|
|Voraussetzungen / Besonderes||The course is open to Masters or PhD level students. |
For Masters level participants, a strict prerequisite is (a) previously taken and passed "Introduction to Molecular Toxicology" (752-1300) and/or (b) previous courses supporting equivalent knowledge plus permission from the instructor. Please contact the instructor before the start of the class, explaining the basis of your previous knowledge other than the Introduction course, to request special permission.
If you would like to take "Special Topics in Toxicology", do not register at the same time for "Advanced Topics in Toxicology". It is only possible to take one, and it is only possible to take the advanced level after completing this course.
|766-6205-00L||Nutrient Analysis in Foods |
Number of participants limited to 15.
Permission from lecturers required for all students.
|W||3 KP||3U||M. B. Zimmermann, H. C. Winkler|
|Kurzbeschreibung||In this practical course different meals are prepared and then analysed in the laboratory. The analyses comprise energy, macronutrients, specific micronutrients as well as polyphenols and phytic acid. Based on these results, the nutritional value of each meal is critically evaluated and discussed.|
|Lernziel||Learning analytical methods to determine macro- and micronutrient content in foods. Critical evaluation of analytical results, critical comparison with values from food composition tables, and interpretation in relation to nutritional value of meals.|
|Inhalt||The practical course nutrient analysis in foods includes the meal preparation (2 hours in December 2017, date to be defined) and chemical analysis of five meals from 5 different types of diets (students will work in groups; one meal per group). The content of macronutrients, specific micronutrients and secondary plant components are analysed using common analytical methods. The analytical results are compared with calculated data from food composition databases by using the nutrition software EbisPro and critically evaluated. The nutritional values of the meals in relation to specific chronic diseases and iron bioavailability are discussed. The practical course is accompanied by a lecture on the basic principles of analytical chemistry.|
|Skript||A script and lecture slides are handed out before course start.|
|Voraussetzungen / Besonderes||Students will work in groups. |
Performance is assessed by a short test on course content, oral presentation of results and a short report.
Attendance is compulsory for the lecture, the laboratory work and the oral presentation.
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