Raffaele Mezzenga: Katalogdaten im Herbstsemester 2023 |
| Name | Herr Prof. Dr. Raffaele Mezzenga |
| Lehrgebiet | Lebensmittel und Weiche Materialien |
| Adresse | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFO E 23 Schmelzbergstrasse 9 8092 Zürich SWITZERLAND |
| Telefon | +41 44 632 91 40 |
| raffaele.mezzenga@hest.ethz.ch | |
| Departement | Gesundheitswissenschaften und Technologie |
| Beziehung | Ordentlicher Professor |
| Nummer | Titel | ECTS | Umfang | Dozierende | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 551-0357-00L | Cellular Matters: Properties, Functions and Applications of Biomolecular Condensates The number of participants is limited to 30 and will only take place with a minimum of 6 participants. The first lecture will serve to form groups of students and assign papers. | 4 KP | 2S | T. Michaels, F. Allain, P. Arosio, Y. Barral, D. Hilvert, M. Jagannathan, R. Mezzenga, G. Neurohr, R. Riek, A. E. Smith, K. Weis, H. Wennemers, weitere Dozierende | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | This Master level course delves into the emerging field of biomolecular condensates - membrane-less organelles in cells. Using interdisciplinary concepts from biology, chemistry, biophysics, and soft matter, we will explore the biological properties of these condensates, their functions in health and disease, and their potentiol as new biomimetic materials for various applications. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | In the last decade, a novel type of cell compartments called biomolecular condensates have been discovered. This discovery is radically changing our understanding of the cell, its organization, and dynamics. The emerging picture is that the cytoplasm and nucleoplasm are highly complex fluids that can (meta)stably segregate into membrane-less compartments, similary to emulsions. This interdisciplinary course encompasses milestone works and cutting-edge research questions in the young field of biomolecular condensates, including their properties, functions, and applications. The course begins with a lecture series that introduces the topic of condensates to an interdisciplinary audience and provides a theoretical foundation for understanding current research questions in the field. the lecturesprovide a base for student presentations of recent publications in the field, and for research seminars given by course lecturers, who are all active researchers with diverse expertise. Through this exciting interdisciplinary understanding of biomolecular condensates, bridging biology, chemistry, biophysics, and soft matter. Students will not only learn how to critically read and evaluate scientific literature but will also gain valuable experience in giving scientific presentations to an interdisciplinary audience. Each presentation will require an introduction, critical analysis of the results, and a discussion of their significance, allowing student to substantiate their statements with a critical mindset that considers the pros and cons of chosen approaches and methods, as well as any limitations or possible follow-up experiments. This process will enable student to ask relevant querions and actively participate in class discussions, further enhancing their scientific skills. In preparing the presentations, the students will have the unique opportunity to interact closely with each other and with the lecturers, who are all internationally well-established experts, and receive guidance in selectin a topic for the final presentaton and supporting literature. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Inhalt | The topic of biomolecular condensates goes beyond the boundaries of traditional disciplines and requires a multi-disciplinary approach that leverages and cross-fertilizes biology, physical chemistry, biophysics, and soft matter. This course will explore the properties, functions and potentioal applicatons of biomolecular condensates, including their role in neurodegenerative diseases such as Alzheimer's and Parkinson's, as well as their use as smart biomimetic materials. This course is divided into two parts. The fist part will introduce the basic concepts essentialto the study of biomolecular condensates and phase separation. Topics include: fundamental units and scales in soft matter, phase transitions in biology, biopolymers and molecular self-assembly, introduction to active matter. This will establish a foundation for the second part, which will explore milestone works and current research in the field of biomolecular condensates. Each lecture of this second part will consist of: 1) a short literature seminar, where student groups will present and discuss a milestone paper assigned in advance and 2) a research seminar, where one of the course lecturers will present their own state-of-the art research in the field, building upon the milestone literature. At the beginning of the course, student groups will be formed and assigned the milestone papers. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Skript | Lecture slides and some scripts will be provided. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literatur | No compulsory textbooks. Literature will be provided during the course | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Kompetenzen |
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 752-2000-00L | Food Materials Science | 4 KP | 3G | R. Mezzenga, G. Nyström, M. Radiom | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | Principles of soft condensed matter applied to food polymers, surfactants and colloids | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | Students will be able to: - Describe the fundamental physical principles ruling the self-assembly, aggregation, processing and structure-properties relationship in food systems constituted by polysaccharides (polymers), proteins (colloids) and lipids (surfactants). - Assess and recommend the best set of parameters controlling structure in foods - Integrate physical and chemical principles to optimize food properties to meet specific requirements of defined food products | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 752-2314-00L | Physics of Food Colloids | 3 KP | 2V | P. A. Fischer, R. Mezzenga, M. Radiom | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | In Physics of Food Colloids the principles of colloid science will applied to the aggregation of food materials based on proteins, polysaccharides, and emulsifiers. Mixtures of such raw material determine the appearance and performance of our daily food. In a number of examples, colloidal laws are linked to food science and the manufacturing and processing of food. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | The aggregation of food material determines the appearance and performance of complex food system as well as nutritional aspects. The underlying colloidal laws reflect the structure of the individual raw material (length scale, time scale, and interacting forces). Once these concepts are appreciated the aggregation of most food systems falls into recognizable patterns that can be used to modify and structure exiting food or to design new products. The application and use of these concepts are discussed in light of common food production. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Inhalt | Lectures include interfacial tension (4h), protein aggregation in bulk and interfaces (4h), Pickering emulsions (2h), gels (2h), aggregation of complex mixtures (4h), and the use of light scattering in investigation complex food structures (8h). Most chapters include some hand-ons examples of the gain knowledge to common food products. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Skript | Notes will be handed out during the lectures. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literatur | Provided in the lecture notes. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||