Shana J. Sturla: Catalogue data in Spring Semester 2015

Name Prof. Dr. Shana J. Sturla
FieldToxicology
Address
Dep. Gesundheitswiss. und Technol.
ETH Zürich, LFO D 15.1
Schmelzbergstrasse 9
8092 Zürich
SWITZERLAND
Telephone+41 44 632 91 75
E-mailshana.sturla@hest.ethz.ch
URLhttp://www.toxicology.ethz.ch
DepartmentHealth Sciences and Technology
RelationshipFull Professor

NumberTitleECTSHoursLecturers
551-1400-00LMolecular Disease Mechanisms II6 credits4VC. Wolfrum, M. Kopf, S. J. Sturla, further lecturers
AbstractIn this course the mechanisms of disease development will be studied. Main topics will be:

1. Influence of environmental factors with an emphasis on inflammation and the immune response.
2. Mechanisms underlying disease progression in metabolic disorders, integrating genetic and environmental factors.
3. Mechanisms underlying disease progression in cancer, integrating genetic and environment
Learning objectiveTo understand the mechanisms governing disease development with a special emphasis on genetic and environmental associated components
Lecture notesAll information can be found at:

https://moodle-app2.let.ethz.ch/course/view.php?id=690

The enrollment key will be provided by email
752-1030-00LFood Biochemistry and Toxicology Laboratory Information Restricted registration - show details 5 credits8PL. Nyström, S. J. Sturla
AbstractAdvanced laboratory course on analytical techniques used in food chemistry, biochemistry and toxicology.
Learning objectiveAfter attending the course, the students are able to:
- apply sample pre-treatment methods for modern chemical/biochemical analysis
- operate advanced analytical instruments (HPLC, GC, MS) for sample analyses
- determine toxicological consequences of chemical exposures
- critically analyze primary experimental data (including evaluating measurement uncertainty), and evaluate data with statistical methods.
Prerequisites / NoticeFood Chemistry I and II, Food Analysis I and II, Introduction to Molecular Toxicology, Laboratory Course in Food Chemistry, or equivalent.
752-1300-00LIntroduction to Molecular Toxicology3 credits2VS. J. Sturla
AbstractIntroduction to chemical and biological interactions that govern the properties, disposition and biological influences of toxins.
Learning objectiveThe objectives are for the student to establish a framework for examining adverse effects resulting from exposures to toxins by understanding key molecular mechanisms that give rise to toxic responses and disease processes.
ContentThis course will introduce mechanisms governing the chemical disposition and biological influences of toxins. The course is suitable for advanced bachelors, or beginning masters or PhD students, in food science and related disciplines (i.e. chemistry, environmental sciences, pharm sciences, etc.) Examples of topics include: dose-response relationships and risk assessment, absorption, transport, and biotransformation of xenobiotic chemicals; Carcinogenesis; DNA damage, repair, and mutation; Chemotherapy; Immunotoxicity; Neurotoxicity; Systems Toxicology. These fundamental concepts in Molecular Toxicology will be integrated with examples of toxicants relevant to food, drugs and the environment.
LiteratureCasarett & Doull's Essentials of Toxicology, Second Edition. Curtis Kaassen and John B. Watkins III, 2010, McGraw-Hill.
Prerequisites / Noticeorganic chemistry and biochemistry
752-1300-01LFood Toxicology Information 2 credits1VI. Trantakis, S. J. Sturla
AbstractBuilds on a foundation in Molecular Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality.
Learning objectiveCourse objectives are for the student to have a broad awareness of toxicant classes and toxicants relevant to food, and to know their identities (i.e. chemical structure or biological nature), origins, relevance of human exposures, general mode of biological action, and potential mitigation strategies.
ContentBuilds on a foundation in Molecular Toxicology fundamentals to address situations relevant to Food Science, Nutrition, and Food Safety & Quality. Representative topics: Toxic Phytochemicals and Mycotoxins, Industrial Contaminants and Packaging Materials, Toxicants formed During Food Processing, Alcohol and Tobacco. The class is comprised of bi-weekly lectures, independent reading, and preparation of an independent evaluation of a food-related toxin.
LiteratureIntroduction to Food Toxicology. 2009, Second Edition. T. Shibamoto and L. F. Bjeldanes.

Supplementary reading from the primary literature will be referenced in class and posted to the course website.
752-1301-00LSpecial Topics in Toxicology Information 2 credits2GS. J. Sturla
AbstractJournal-club style course involving student presentations and active discussion and critique of recent publications and modern experimental strategies. The focus is on chemical, biochemical, and nutritional aspects of selected topics in Toxicology, with a new group of topics addressed each semester
Learning objective-to stimulate student interest and provide advanced knowledge of
current research in Toxicology and its related sciences
- to develop skills in critical evaluation of scientific literature, oral presentation and questioning
- to understand modern experimental techniques and research approaches relevant in toxicology
ContentThe journal-club style course involves student presentations and active discussion of recent publications. The primary focus is on chemical, biochemical, and nutritional aspects of selected current topics in Toxicology. Participants are masters or PhD students in Food Sciences and related disciplines (i.e. Chemistry, Biochemistry, Pharmaceutical Sciences, etc.).
LiteratureA selection of approximately 20 papers from recent primary scientific literature.
Prerequisites / NoticeThe course is open to Masters or PhD level students in food science or related (i.e. chemistry, biochemistry, pharmaceutical sciences, etc.)

For Masters level participants, a strict prerequisite is (a) previously taken and passed "Introduction to Molecular Toxicology" (752-1300) and/or (b) previous courses supporting equivalent knowledge plus permission from the instructor.
752-1302-00LAdvanced Topics in Toxicology2 credits2GS. J. Sturla
AbstractJournal-club style course that involves student presentations of chemical and biochemical aspects of recent primary research articles concerning selected topics in Toxicology.
Learning objectiveThe goals are to stimulate student interest and provide advanced knowledge of current research in the interdisciplinary area of Food and Nutrition Toxicology and its related sciences. The student should develop skills in the critical evaluation of scientific literature, oral presentation and questioning, and understanding modern experimental techniques in Molecular Toxicology.
ContentThe journal-club style course involves student presentations of recent publications. The primary focus is on chemical and biochemical aspects of selected topics in Toxicology. Participants are generally masters or PhD students in Food Sciences and related disciplines (i.e. Chemistry, Pharmaceutical Sciences, etc.), and strong knowledge of organic chemistry and biochemistry are prerequisite. Selected course topics change every semester.
Prerequisites / NoticeParticipants are required to have previously taken and passed Introduction to Molecular Toxicology (752-1300). If you have not taken 752-1300, but have related experience supporting a strong prior knowledge of molecular/chemical toxicology or related sciences, please obtain permission from the instructor.

The course is open to masters or PhD level students in food science, environmental sciences, chemistry, pharmaceutical sciences, molecular life sciences, etc. If you do not have sufficient preparation to participate, please consider taking 752-1300 this year and participating in the journal club in the future (it is offered every semester).
752-7500-00LWorld Food Systems Film Series
Does not take place this semester.
1 credit1SS. J. Sturla
AbstractUtilizing modern documentary films to stimulate debate and critique, this course exposes students to critical issues of the world food system including challenges related to environmental, health, and social factors.
Learning objectiveCourse objectives are to be aware of key concepts regarding the world food system that are currently receiving significant attention in both popular and scientific media, and to explore issues concerning communicating science to the public, dealing with bias and emotional polarization, and the role of the media in raising awareness.
ContentThis course exposes students to critical issues of the world food system including challenges related to environmental, health, economic, agricultural and social factors. Students will view modern documentary films and participate in debate and critique. Students will explore issues concerning communicating science to the public, dealing with bias and emotional polarization, and the role of the media in raising awareness.