Suchergebnis: Katalogdaten im Frühjahrssemester 2024
MAS in Ernährung und Gesundheit  | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Disziplinäre Fächer | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende | ||||||||||||||||||||||||||||||||||||||||||||||||||||
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| 752-6102-00L | The Role of Food and Nutrition for Disease Prevention | W+ | 3 KP | 2V | M. Andersson | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | The course teaches the links between the diet and the etiology and progression of chronic diseases | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | In this course, students will gain an understanding for the role of food and nutrition in the: - maintenance of health, - prevention of chronic disease, - progression of chronic diseases... ...at different life-stages. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Skript | Presentations of the lecturers and relevant literature will be available on Moodle. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literatur | Obligatory course literature will be provided by the individual lecturers. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Voraussetzungen / Besonderes | No compulsory prerequisites, but prior completion of Introduction to Nutritional Science (752-6001-00L) and Advanced Topics in Nutritional Science (752-6002-00L) is strongly adviced. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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| 752-6104-00L | Nutrition for Health and Development  | W+ | 3 KP | 2V | I. Herter-Aeberli, J. Rigutto | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | The course presents nutrition and health issues with a special focus on developing countries. We look at micronutrient deficiencies, including their prevalence and assessment, and addressing these using food fortification. We also cover other aspects important to nutrition and health outcomes, such as WASH, food security, emergencies, infectious diseases, climate change, SDGs and more. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | This course aimes to foster student knowledge and understanding of, research into, and application of learned tools and skills, in: - evaluating nutritional problems in low- and middle-income countries - commonly used nutrition and health indicators used to evaluate the nutritional status of populations - micronutrient deficiencies and principles of food fortification with micronutrients as a solution - other critical factors required for maximum success of nutrition interventions | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Inhalt | The course presents regional and global aspects and status of food security and commonly used nutrition and health indicators; child growth, childhood malnutrition and the interaction of nutrition and infectious diseases in developing countries; specific nutritional problems in emergencies; assessment methods and the prevalence of micronutrient deficiencies at regional and global level; principles of food fortification with micronutrients and examples of fortification programs; and other critical factors to consider for the success of global health nutrition programs and policy. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Skript | Lecture notes will be made available per lecture via the Moodle course. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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| 752-6202-00L | Nutrition Case Studies | W+ | 3 KP | 2G | J. Rigutto | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | In groups, students address real-world case studies focusing on the links between nutrition and health. Each case is introduced in a case brief and presented to the class by the respective group, followed by a class discussion facilitated by the group and the lecturer. Cases cover diverse topics in public health. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | In this course, students develop their communication and problem solving skills, as well as critical thinking ability. At the end of this course students can: - Understand the relationships between nutrition/diets and several major diseases/health outcomes; - Integrate knowledge on diet/nutrition, health/disease and methodologies in nutrition sciences; - Make evidence-based decisions/recommendations by gathering and analyzing scientific information. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Skript | Presentation slides, case studies, and relevant literature will be shared. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literatur | Relevant scientific literature will be provided. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Voraussetzungen / Besonderes | Students are expected to attend and actively participate in the course, which includes the presentation of a case study (in groups), critical reading of pertinent literature, and active participation in class discussions. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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| 752-6201-00L | Research Methodology in Nutrition | W+ | 3 KP | 2V | I. Herter-Aeberli | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | The lecture covers different methodologies applied in the field of nutrition research including dietary assessment, body composition, biomarkers, techniques to assess minerals and trace elements, epigenetics/nutrigenomics, animal studies, study designs, and ethical issues related to nutrition research. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | The following aims should be achieved during this course: 1) Students get insights into different methodologies applied in nutritional research and get an idea of when and how to use them. 2) Students practice to prepare their own mini lectures in order to teach their peers on predefined topics. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Inhalt | The lecture covers different methodologies applied in the field of nutrition research including dietary assessment, body composition, biomarkers, techniques to assess minerals and trace elements, epigenetics, animal studies, study designs, and ethical issues related to nutrition research. The course is divided into four core topics and each of those is a combination of frontal lectures with team teaching amongst the students. Each student will prepare mini lectures for their peers on pre-defined questions within the core topics. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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| 752-6002-00L | Advanced Topics in Nutritional Science | W+ | 3 KP | 2V | J. Rigutto, J. M. Sych, F. von Meyenn | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | The course gives an introduction to selected topics relevant to human nutrition science. Topics covered include dietary recommendations and nutrient requirements for adults, under- and overnutrition, special dietary patterns including throughout the life stages, and nutri-(epi)genetics. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | The course gives a brief introduction into different specialities within human nutrition. The learning objectives of this course are to improve student understanding of: 1) dietary recommendations and nutrient requirements at different stages of the life cycle, including pregnancy and lactation, childhood and adolescence, adults and elderly, and for sports persons; 2) the influence of undernutrition and overnutrition, as well as specific dietary patterns (e.g. vegetarianism, veganism, fasting, weight loss diets) on health; 3) the metabolism of specific nutrients (e.g. vitamins, minerals and fatty acids) and their effect on health; 4) nutri-(epi)genetics and the interactions between genes and the environment with respect to nutrition and health; 5) the microbiome and its modulation by nutritional factors. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Skript | The teaching slides used in the lectures will be made available each week on Moodle. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literatur | Any reading recommendations will be given per lecture. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Voraussetzungen / Besonderes | This course builds upon the knowledge gained in the module Introduction to Nutritional Science, given in the Autumn Semester (752-6001-00 L). Prior attendance of Introduction to Nutritional Science is not a prerequisite for this module, but students are expected to have fundamental knowledge of basic nutrition and physiology. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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| 766-6300-00L | Fundamentals of Food Toxicology | W+ | 3 KP | 1V | S. J. Sturla | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | The goals of the course will be for the student to be aware of chemical toxicants relevant to food and to know aspects of basic science regarding identities and origins, human exposures, and modes of toxicity. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | Learning objectives are to connect structures and physical properties of chemicals from food with biochemical transformation processes; classify food toxicants on the basis of their relevant biochemical pathways of toxicity; describe the influence of food on the disposition of toxicants and quantify human exposures to toxicants from food; and evaluate toxicological risk assesments of chemicals from food and judge the toxicological basis of regulatory measures for food safety. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Inhalt | Bi-weekly lectures on topics such as mycotoxins, food packaging, food processing and additives, marine toxins, heavy metals, pesticide residues. Students are provided with resources for independent learning of Toxicology basics, participate in active learning sequences and presentations, and perform an independent, written evaluation of a food-related toxin. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literatur | Reading from the primary literature will be referenced in class and posted to the course website. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Voraussetzungen / Besonderes | The course is restricted to MAS/CAS Nutrition Students. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 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 presentations of the students (in group) of material related to the lecture. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Skript | The script is composed of circa 440 slides (ca 15 slides/lecture) organized in 9 modules Module 0 Nutrigenomics – Towards personalized nutrition Module A Nutritional genomics Module B Gut microbial genomics and nutrition Module C Nutritional epigenomics Module D Transcriptomics in nutrition research Module E Proteomics in nutrition research Module F Metabolomics in nutrition research Module G Nutritional systems biology Module H 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. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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| 752-6303-00L | Neurobiology of Eating and Drinking | W | 3 KP | 2G | D. Burdakov | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | What neurons make us eat or drink? The course offers a multidisciplinary perspective on how the brain generates appetite and consumption, including approaches from biology and psychology, and modern experimental paradigms such as optogenetics. It will focus on analysis of recent primary research papers illustrating a selection of fundamental discoveries in this field in the past few years. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | Explain how specific neural circuits control eating and drinking, including insights from multiple experimental paradigms with appreciation of their limitations and solutions to these limitations. Summarize detailed and specific primary research data into a more general picture, and communicate this process to a large audience in a clear way, including answering audience questions. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Voraussetzungen / Besonderes | This is an advanced neurobiology course, which is based on advanced research literature (academic reviews and original research articles), rather than textbooks. Knowledge of basic ("textbook-level") neurobiology is required in order to follow this course. Students who had basic courses in neurobiology during their bachelor (e.g. Physiology and Anatomy 1 and 2 of the ETH Food Science bachelor) will be sufficiently prepared for this course. Students without any background in neurobiology may need to do additional independent study in order to follow the course, since not much time will be dedicated to repeating basic neurobiology information during this course. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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| Wahlfächer | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| 752-1202-00L | Food Safety and Quality Management | W | 3 KP | 2G | T. Gude | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | The course procures the general rules of a quality management system and its application in the food chain to guarantee food safety. Therefore the HACCP concept will be touched in relation to risk management and risk assessment. Furthermore the origin of limits as well as the analytical proof will be highlighted. Finally general principles of laboratory testing will be discussed. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | Comprehensive knowledge to take over the responsibility for and organisation of quality assurance in a food processing environment. Awareness of the impact of legal, economic, cultural, and consumer related factors on the food system are known. Iidentification of major challenges in the agro‐food‐health chain can be identified | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Inhalt | The following topics are discussed Definition of (Food) Quality TQM/quality management Q.A in the food chain (manufacturer/retail) Food Quality, -Safety (also give by examples) Food Limits - origin of and how to get them HACCP introduction, risk management, -assessment Self control concepts GFSI/Standards BRC, IFS, ISO Statistical Process Control Risk Assessments on examples for biological and chemical hazards will be discussed | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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| 752-4010-00L | Problems and Solutions in Food Microbiology Prerequisites: It is essential to have a basic knowledge in General Microbiology and Food Microbiology. If students have not taken appropriate courses, it is strongly recommended to consult with the lecturer before attending this seminar. | W | 3 KP | 1G | M. Loessner, J. Klumpp, M. Schmelcher | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | A journal-club style seminar, in which preselected recent scientific articles are analyzed, presented and discussed by students. The relevant topics are selected from the wider area of food microbiology, including fundamental and applied disciplines. Students learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | Students will learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Inhalt | Several pre-selected, recently published papers will be up for selection by the students. All papers were selected from recent literature and reflect the wider area of food microbiology, including fundamental research (molecular biology, genetics, biochemistry) and applied disciplines (diagnostics, control, epidemiology). Groups of 2 students each will pick a paper for in-depth analysis (mostly work done at home and/or library) and presentation to the other students. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Skript | No script needed. Pre-selected papers will be assigned to student groups in the kick-off meeting (first lecture); PDF copies will be available to all students. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literatur | No specific books needed. Access to a library and web-based literature search is required. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Voraussetzungen / Besonderes | Teamwork in small groups of 2 students | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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| 752-1300-00L | Introduction to Toxicology | W | 3 KP | 2V | S. J. Sturla, J. Folz, K. Schirmer, C. vom Berg-Maurer | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | Introduction to how chemical properties and biological interactions govern the disposition and influences of toxicants. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | The objectives are for the student to establish a framework for examining adverse effects resulting from exposures to toxicants by understanding key mechanisms that give rise to toxic responses and disease processes. In the course "Introduction to Toxicology", the competencies of process understanding, system understanding, concept development, data analysis & interpretation and measurement methods are taught, applied and examined. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Inhalt | This course will introduce mechanisms governing the chemical disposition and biological influences of toxicants. The course is geared toward advanced bachelors students in food science, environmental science, and related disciplines, such as chemistry, biology and pharmaceutical sciences. Examples of topics include: dose-response relationships and risk assessment, absorption, transport, and biotransformation of xenobiotic chemicals; Carcinogenesis; DNA damage, repair, and mutation; Immunotoxicity; Neurotoxicity; and modern toxicity testing strategies. These fundamental concepts in Mechanistic Toxicology will be integrated with examples of toxicants relevant to food, drugs and the environment. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literatur | Casarett & Doull's Toxicology, The Basic Science of Poisons. Seventh Edition. Editor: Curtis D. Klaassen, 2008, McGraw-Hill. (available on-line) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Voraussetzungen / Besonderes | Basic knowledge of organic chemistry and biochemistry is required. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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| Master-Arbeit | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Nummer | Titel | Typ | ECTS | Umfang | Dozierende | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| 766-6500-00L | MAS Master-Arbeit | O | 20 KP | 43D | Dozent/innen | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | Die Master-Arbeit ist eine selbständige wissenschaftliche Arbeit. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | Mit der Master-Arbeit sollen die Studierenden Ihre Fähigkeit zu selbständiger und wissenschaftlich strukturierter Tätigkeit aufzeigen. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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