2.2.5 Teaching Department of Nutrition Sciences and Ecotrophology

Transcription

1 ..5 Teaching Department of Nutrition Sciences and Ecotrophology Chair Descriptions DIVISION OF CLEANING TECHNOLOGY AND HYGIENE Alte Akademie 8550 Freising-Weihenstephan Tel.: (0049) 086/7-740, Fax: (0049) 086/ Gerhard Cerny, University Professor Dr. rer. nat., Head of Division The division offers lectures on cleaning technology and hygiene in households and kitchens as well as on food microbiology, waste disposal and materials science. Research work is done in the fields listed above. HOUSEHOLD TECHNOLOGY UNIT Horst Pichert, University Professor Dr.-Ing, Dr.oec.troph., habil. Am Hochanger 8554 Freising Fon (0049) 086/7-59, 7-45 Fax (0049) 086/ Food is provided not only in private households, but increasingly also in institutions and in gastronomy and systems gastronomy. The lectures deal with all essential basic knowledge about methods of processing, heating and refrigerating food. Theoretical knowledge is transferred into applications using suitable examples from the wide range of appliances that are in operation in private households and also in kitchens used in commerce and industry. Scientific work and systematic methods are demonstrated in projects and in final dissertations. The focal points of research include studies on the general optimisation of procedures and appliances. Research is also undertaken into modern consumer behaviour, with a view to designing customer-oriented products. UNIT OF HUMAN NUTRITION AND CANCER PREVENTION Alte Akademie Freising Tel.: (0049) 086 / 7-76, 7-55 Fax: (0049) 086 / j.linseisen@wzw.tum.de Linseisen Jakob, PD Dr. Dr., Unit Holder The Unit of Human Nutrition and Cancer Prevention offers lectures in applied human nutrition in healthy and diseased states, from childhood to old age. As well as covering requirements of energy and essential nutrients, the lectures give special emphasis to the prevention of

2 chronic diseases by diet. Techniques for assessing and evaluating nutritional status are mentioned specifically in practical training courses. Research work focuses on the intake, bioavailability and metabolism of lipids and secondary plant products, using both experiments and epidemiological studies. Primary prevention of cancer of different types through nutritional modification is one of the main aims of research activities. Witt, Dieter, University Professor Service Management Vöttinger Str. /Rgb Freising Tel.: (0049) 086 / 7-40 Fax.: (0049) 086 / Mandatory Subjects Cleaning Technology I and II Composition and action of cleaning agents and apparatus Chemistry, physics, Cerny

3 Dietetic Treatment I Fundamentals and practice in the dietetic treatment of obesity, diabetes, hyperlipidaemia, gout, hypertension, renal diseases, gastro-intestinal diseases, hypersensitivity, and other, rarer diseases. Compulsory examination, written and/or oral 7.5 Linseisen - Kasper H.: Ernährungsmedizin und Diätetik - Mehnert H.: Stoffwechselkrankheiten - Biesalski et al.: Ernährungsmedizin Dietetic Treatment II Fundamentals and practice in the dietetic treatment of obesity, diabetes, hyperlipidaemia, gout, hypertension, renal diseases, gastro-intestinal diseases, hypersensitivity, and other, rarer diseases. Compulsory examination, written and/or oral 8.5 Linseisen - Kasper H.: Ernährungsmedizin und Diätetik - Mehnert H.: Stoffwechselkrankheiten - Biesalski et al.: Ernährungsmedizin

4 Exercises in Cleaning Technology Experiments to determine water hardness, surface tension, cleaning, bleaching and dispersing. Chemistry Cerny, Miller Human Nutrition I Fundamentals of nutrition and applied nutrition in healthy persons, adolescents, adults, the elderly, pregnant and breastfeeding women, and in physically very active people. Alternative nutrition Compulsory examination, written and/or oral 5 Linseisen - Ketz H.-A.: Grundriss der Ernährungslehre - Elmadfa I, Leitzmann C.: Ernährung des Menschen

5 Human Nutrition II Fundamentals and applied nutrition in healthy persons, adolescents, adults, the elderly, pregnant and breastfeeding women, and in physically very active people. Alternative nutrition. Compulsory examination, written and/or oral 6.5 Linseisen - Ketz H.-A.: Grundriss der Ernährungslehre - Elmadfa I, Leitzmann C.: Ernährung des Menschen Human Resource Management This course consists of an introduction to different fields of human resource management. It focuses on aspects of managing human resource capital. The course is divided into five chapters: the role and function of human resource management, leadership and management, human resource planning, human resource organisation, and controlling in human resource management. 5 Prof. Dr. Dieter Witt

6 Nutritional Prevention Nutritional factors in the prevention of (chronic) diseases; antioxidative vitamins, secondary plant products, fibre; conjugated linoleic acid, probiotics, n- fatty acids, amino acids Compulsory examination, written and/or oral 7.5 Linseisen - Watzl B., Leutzmann C.: Bioaktive Substanzen in Lebensmitteln Materials in Households Structure and properties of raw materials used in households (steels, plastics, ceramics, textile fibres) Chemistry, Physics.5 Cerny

7 Planning and Organisation Test This course comprises an introduction to concepts of planning and organisation. Based on the decision-making process, some aspects of planning such as goal setting, coordination and information management are shown. As one important method, the critical path analysis for mapping solutions in planning problems is introduced. The organisation part of the lectures covers basic organisational models, organisational development, the dimensions of organisations, team work and aspects of the organisational culture. Prof. Dr. Dieter Witt Practical Training in Human Nutrition Assessment of dietary intake; calculation of a formula diet; determination of nutritional status; parameters of lipid and lipoprotein metabolism; biomarker determination Attendance required, report 6 Linseisen, staff Special manuscript

8 Process Engineering and Appliance Engineering (Basic physics) Criteria for the test Deals with essential basic knowledge of mechanics, thermodynamics and the science of electricity. Physical links are illustrated by means of suitable examples from system engineering relating to nutrition. Physics Pichert / (Kulozik) - Pichert, Horst: Grundlagen der Haushaltstechnik; nd edition. Stuttgart. Ulmer, 995

9 Process Engineering and Appliance Engineering (nonindustrial) Criteria for the test Drawing on basic physics, this lecture course deals with processing methods, the thermal treatment of food, and the refrigeration and deep-freezing of food. A working system using the elements food, appliance, environment and humans allows an integrated approach. The gap between theory and practice is bridged by means of particular appliances used in private households as well as in kitchens in commerce and industry. Physics, basic knowledge of process engineering and appliance engineering (from third term) Pichert - Pichert, Horst: Haushalttechnik:Verfahren und Geräte. nd edition. Stuttgart:Ulmer, 00 - Pichert, Horst: Grundlagen der Haushalttechnik. nd edition. Stuttgart: Ulmer, 995

10 General Optional Subjects Exercises on Care of Textiles Determination of textile fibres, sorption isotherms of textile fibres, water absorption of textiles, coefficient of friction of textiles Miller Food Microbiology Preservation of foods, methods for detection of spoilage bacteria or pathogens in foods, parameters for microbial growth in foods Chemistry, biochemistry Oral Scherer, Loessner, Cerny

11 Hygiene in Kitchen Food infections and food poisoning, HACCP-concepts, sanitizing and disinfecting agents, cleaning devices and room design Chemistry, microbiology Oral Cerny Nutritional Aspects of Catering in Institutions Status quo of catering organisations in Germany; evaluation of recommended nutrient supply; nutrient losses; nutrition and the brain; specific situation of selected groups (kindergartens, schools, clinics, homes for the elderly, foreign and disabled persons, shift workers). Optional subject, written 8.5 Linseisen

12 Microbiology of Food made from Plants Microbial spoilage of vegetables and fruits, preservation methods for fruit juices and jams, controlled atmosphere storage, fermentation of beer and wine, production of vinegar Food microbiology, biochemistry Oral.5 Cerny Production and Refinement of Textiles Production of yarns, woollen and knitted fabrics, refinement (staining, impregnating) of textiles Cerny

13 Waste Disposal in Households Cleaning of waste water, recycling of plastic, glassware and metals, dumping or burning of waste materials Chemistry.5 Cerny Lectures for trainee teachers at vocational schools Dietetics Fundamentals and applied nutrition for healthy persons, adolescents, adults, the elderly, pregnant and breast-feeding women, and in physically very active people. Alternative nutrition 5 Linseisen, Hailer - Ketz H.-A.: Grundriss der Ernährungslehre - Elmadfa I, Leitzmann C.: Ernährung des Menschen

14 Dietetics Fundamentals and applied nutrition in healthy persons, adolescents, adults, elderly, in pregnancy and lactation, and in physically very active people. Alternative nutrition 6 Linseisen, Hailer - Ketz H.-A.: Grundriss der Ernährungslehre - Elmadfa I, Leitzmann C.: Ernährung des Menschen Practical Training in Dietetics Assessment of dietary intake; calculation of a formula diet; determination of nutritional status; parameters of lipid and lipoprotein metabolism; biomarker determination Attendance required, report 6 Linseisen, staff