Peter Alfons Fischer: Catalogue data in Spring Semester 2023 |
| Name | Prof. Dr. Peter Alfons Fischer |
| Name variants | Peter Fischer Peter Alfons Fischer |
| Address | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFV E 20 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND |
| Telephone | +41 44 632 53 49 |
| peter.fischer@hest.ethz.ch | |
| Department | Health Sciences and Technology |
| Relationship | Adjunct Professor |
| Number | Title | ECTS | Hours | Lecturers | ||||||||||||||||||||
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| 752-0020-00L | Excursions I  | 1 credit | 2P | P. A. Fischer, S. Gouinguené | ||||||||||||||||||||
| Abstract | The course offers excursions related to various themes in Food Sciences. | |||||||||||||||||||||||
| Learning objective | Excursions I will build a bridge between the theoretical knowledge obtained in the lectures with the commonly applied current practices in the field. Visits to the industry and various laboratories will support the students in understanding the areas related to food production, processing and control. They will also provide insights to possible future job profiles and employers. | |||||||||||||||||||||||
| Content | Students will acquire a practical insight to various areas and themes in Food Science. | |||||||||||||||||||||||
| Lecture notes | A detailed program with information about the contents and administrative issues regarding each excursion will be provided to the participants. | |||||||||||||||||||||||
| Prerequisites / Notice | Details about the registration to the excursions will be announced at the beginning of the semester. | |||||||||||||||||||||||
| 752-0021-00L | Excursions II | 1 credit | 2P | P. A. Fischer, S. Gouinguené | ||||||||||||||||||||
| Abstract | The course offers excursions related to various themes in Food Sciences. | |||||||||||||||||||||||
| Learning objective | Excursions II will deepen the know-how of the students in Food Science related themes, and will link the knowledge to common practices in the food industry. Visits to companies, laboratories and authorities will support in obtaining a holistic view of the practices in the field, and will offer an insight to potential future professions. | |||||||||||||||||||||||
| Content | Students will acquire a practical insight to various areas and themes in Food Science, namely Food Biotechnology, Food Microbiology, Food Processing, Food Chemistry and Analytics, Quality Assurance, and Human Nutrition. | |||||||||||||||||||||||
| Lecture notes | A detailed program with information about the contents and administrative issues regarding each excursion will be provided to the participants. | |||||||||||||||||||||||
| Prerequisites / Notice | Details about the registration to the excursions will be announced at the beginning of the semester. | |||||||||||||||||||||||
| 752-2310-00L | Physical Characterization of Food | 3 credits | 2V | P. A. Fischer, R. Mezzenga | ||||||||||||||||||||
| Abstract | In Physical Characterization of Food introductions into several measuring techniques to study complex colloidal food system are given. Lectures focus on scattering techniques, interfacial tension measurements, ellipsometry, microscopy, NMR, and thermoanalysis. The measuring principles and their application in food science and related areas will be discussed. | |||||||||||||||||||||||
| Learning objective | The basic principles of several frequently used characterization methods and their application will be presented. The course is intended to spread awareness on the capability of physical measuring devices used in food science and related areas as well as provide a guidance for their usage and data interpretation. | |||||||||||||||||||||||
| Content | Lectures will be given on light scattering techniques (4h), interfacial tension measurements (4h), ellipsometry (2h) microscopy (4h), small angle scattering (6h), NMR (2h), and thermoanalysis (2h). | |||||||||||||||||||||||
| Lecture notes | Notes will be handed out during the lectures. | |||||||||||||||||||||||
| Literature | Provided in the lecture notes | |||||||||||||||||||||||
Competencies |
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| 752-3000-AAL | Food Process Engineering I Enrolment ONLY for MSc students with a decree declaring this course unit as an additional admission requirement. Any other students (e.g. incoming exchange students, doctoral students) CANNOT enrol for this course unit. | 4 credits | 9R | P. A. Fischer | ||||||||||||||||||||
| Abstract | To procure students with the basic physics of food process engineering, especially with the mechanical futures of food systems, i.e. basic principles of engineering mechanics, of thermodynamics, fluid dynamics and of dimension analyses for process design and Non-Newtonian fluid mechanics. | |||||||||||||||||||||||
| Learning objective | 1. Verständnis der Grundprinzipien der Thermodynamik, Fluiddynamik und ingenieurtechnischen Apparateauslegung. 2. Anwendung dieser Prinzipien auf Prozesse der Lebensmittelverfahrenstechnik.3. Molekulares Verständnis der Fliesseigenschaften von Lebensmittelsystemen mit nicht-Newtonschem Fliessverhalten. | |||||||||||||||||||||||
| Content | 1. Einführung 2. Grundlagen der Fluiddynamik 3. Grundlagen derThermodynamik 4. Grundlagen der Mechanik 5. Austausch und Transportvorgänge 6. Grundlagen der Ingenieurtechnischen Apparateauslegung 7. Grundlagen der Rheologie 8. Grundlagen der Schüttgutmechanik | |||||||||||||||||||||||
| Literature | - P. Grassmann: Einführung in die thermische Verfahrenstechnik, deGruyter Berlin, 1997 - H.D. Baehr: Thermodynamik, Springer Verlag, Berlin, 1984 | |||||||||||||||||||||||
| Prerequisites / Notice | Die Vorlesung erfordert während des Semesters wöchentliche Vor-/Nachbereitung. Im Unterricht wird aktive Mitarbeit erwartet. | |||||||||||||||||||||||
| 752-3104-00L | Food Rheology II | 3 credits | 2G | P. A. Fischer | ||||||||||||||||||||
| Abstract | Food Rheology II addresses special topics in rheology such as suspension and emulsion rheology, extensional rheology, optical methods in rheology, and interfacial rheology. | |||||||||||||||||||||||
| Learning objective | The rheology of complex materials such as solutions, emulsions, and suspension will be discussed. In addition, several advanced rheological techniques (extension, rheo-optics, interfacial rheology) will be introduced and discussed in light of material characterization of complex fluids. | |||||||||||||||||||||||
| Content | Lectures will be given on structure and rheology of complex fluids (8h), optical methods in rheology (4h), extensional rheology (4h), and interfacial rheology (6h). | |||||||||||||||||||||||
| Lecture notes | Notes will be handed out during the lectures. | |||||||||||||||||||||||
| Literature | Provided in the lecture notes. | |||||||||||||||||||||||
| Prerequisites / Notice | Attending Food Rheology I is beneficial but not mandatory. A short repetition of the basic principles of rheology will be given in the beginning of Food Rheology II. | |||||||||||||||||||||||
| Competencies |
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