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752-0005-00L 1 Credits DR , MSC D-HEST

Colloquium in Food and Nutrition Science

Lecturers & Examiners: Prof. Dr. Shana J. Sturla
VVZ CR n/a

Last Updated: 2026-02-05 16:37:05

Abstract

Participation in weekly seminars on a variety of topics including Food Microbiology, Food Toxicology, Food Biochemistry, Food Processing, Consumer Behavior, Food Technology, and Food Materials and Technology, and oral presentation of a selected published study in one of these areas inspired by participation in the seminars.

Objective

The objectives are to become familiar with and stimulate interest in leading-edge science related to the research topics of the Institute of Food, Nutrition and Health. Participants attend weekly seminars given by external and internal speakers, and are also required to deliver a presentation on a recent research article inspired by a topic from the semester presentations.

General Information

Language
English
Levels
DR , MSC
Frequency
Semesterly recurring

Examination

Type
ungraded semester performance
At least 9 seminars have to be attended and students need to write a short commentary of each attended seminar. The students choose a recent publication covering a topic inspired by the seminar talks and prepare an oral presentation. The performance assessment is evaluated by IFNH professors and scientists who arranged the seminars or with corresponding expertise in the topic.

Course Components

Type Title Time & Place Hours
colloquium Colloquium in Food and Nutrition Science
To receive credit, you must attend weekly presentations held during the semester. Each student will also give a presentation as part of the weekly schedule; student presentations are generally scheduled at the end of the current semester or in the first 1-2 weeks of the subsequent semester.
  • Tue 16:15-18:00 (LFO C 13)
2 h weekly

Offered In