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Selected Topics in Food Technology
Last Updated: 2026-02-05 15:47:08
Abstract
Module 1 of the course deals with global market trends, food technologies, food health benefits. Physical and chemical knowledge of foods as well as key manufacturing processes.Module 2 covers hazards across the food supply chain. The focus is on identifying hazards, a well as technological solutions to mitigate hazards, as well as their management upstream.
Objective
The objectives of the course are for students to understand the key drivers (market and consumer trends, health benefits, sustainability, etc.) that impact innovation in a food business environment. The important understanding of both the physical & chemical fundamentals in food production is an essential foundation that finds application in key manufacturing processes. The course also illustrates food safety and quality considerations across the whole food supply chain, using concrete examples. This also includes how certain technologies assist in reducing or eliminating food safety risks. The course also entails the management of such risks.
Content
In detail, module 1 comprises: - Demographical trends and global food security - Consumer understanding and food perception - Food material sciences: physical & chemical fundamentals in food production (i) Molecular composition of food (ii) Structure of food - Important manufacturing processes o Bio-transformations: Fermentation processes and fermented foods; enzyme applications o Dairy Processing incl. formal reaction kinetics of changes o Tea and coffee manufacturing from the farm to finished products o Chocolate and confectionery manufacturing from the farm to finished products Module 2 is comprised of: - Identification of food safety hazards - In depth analysis of specific hazards (with a focus on chemical hazards) - Control & Management of food safety hazards along the value chain (examples mycotoxins, pesticides, environmental toxins, plant toxins) - Impact of processing foods on contaminants, examples mycotoxins, acrylamide, chloroesters, furans, etc. - Mitigation of process contaminants, using concrete examples and Toolboxes (mineral oils, microplastics, etc.) - Different risk assessment tools and how to apply them (concrete cases).
General Information
- Language
- English
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- graded semester performance
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture |
Selected Topics in Food Technology
Irregular course. Exact dates and time are listed at 'Lehrveranstaltungen/ courses. The dates are adjusted with "Physiology Guided Food Structure and Process Design" (752-3105-00L).
|
|
2 h weekly |