Shana J. Sturla: Catalogue data in Spring Semester 2015

Name	Prof. Dr. Shana J. Sturla
Field	Toxicology
Address	Dep. Gesundheitswiss. und Technol. ETH Zürich, LFO D 15.1 Schmelzbergstrasse 9 8092 Zürich SWITZERLAND
Telephone	+41 44 632 91 75
E-mail	shana.sturla@hest.ethz.ch
URL	http://www.toxicology.ethz.ch
Department	Health Sciences and Technology
Relationship	Full Professor

Number	Title	ECTS	Hours	Lecturers
551-1400-00L	Molecular Disease Mechanisms II	6 credits	4V	C. Wolfrum, M. Kopf, S. J. Sturla, further lecturers
Abstract	In 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 objective	To understand the mechanisms governing disease development with a special emphasis on genetic and environmental associated components
Lecture notes	All information can be found at: https://moodle-app2.let.ethz.ch/course/view.php?id=690 The enrollment key will be provided by email
752-1030-00L	Food Biochemistry and Toxicology Laboratory	5 credits	8P	L. Nyström, S. J. Sturla
Abstract	Advanced laboratory course on analytical techniques used in food chemistry, biochemistry and toxicology.
Learning objective	After 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 / Notice	Food Chemistry I and II, Food Analysis I and II, Introduction to Molecular Toxicology, Laboratory Course in Food Chemistry, or equivalent.
752-1300-00L	Introduction to Molecular Toxicology	3 credits	2V	S. J. Sturla
Abstract	Introduction to chemical and biological interactions that govern the properties, disposition and biological influences of toxins.
Learning objective	The 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.
Content	This 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.
Literature	Casarett & Doull's Essentials of Toxicology, Second Edition. Curtis Kaassen and John B. Watkins III, 2010, McGraw-Hill.
Prerequisites / Notice	organic chemistry and biochemistry
752-1300-01L	Food Toxicology	2 credits	1V	I. Trantakis, S. J. Sturla
Abstract	Builds on a foundation in Molecular Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality.
Learning objective	Course 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.
Content	Builds 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.
Literature	Introduction 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.
752-1301-00L	Special Topics in Toxicology	2 credits	2G	S. J. Sturla
Abstract	Journal-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
Content	The 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.).
Literature	A selection of approximately 20 papers from recent primary scientific literature.
Prerequisites / Notice	The 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.
752-1302-00L	Advanced Topics in Toxicology	2 credits	2G	S. J. Sturla
Abstract	Journal-club style course that involves student presentations of chemical and biochemical aspects of recent primary research articles concerning selected topics in Toxicology.
Learning objective	The 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.
Content	The 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 / Notice	Participants 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).
752-7500-00L	World Food Systems Film Series Does not take place this semester.	1 credit	1S	S. J. Sturla
Abstract	Utilizing 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 objective	Course 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.
Content	This 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.