Shana J. Sturla: Catalogue data in Autumn Semester 2018

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
529-0731-00LNucleic Acids and Carbohydrates6 credits3GD. Hilvert, P. A. Kast, S. J. Sturla, H. Wennemers
AbstractStructure, function and chemistry of nucleic acids and carbohydrates. DNA/RNA structure and synthesis; recombinant DNA technology and PCR; DNA arrays and genomics; antisense approach and RNAi; polymerases and transcription factors; catalytic RNA; DNA damage and repair; carbohydrate structure and synthesis; carbohydrate arrays; cell surface engineering; carbohydrate vaccines
ObjectiveStructure, function and chemistry of nucleic acids and carbohydrates. DNA/RNA structure and synthesis; recombinant DNA technology and PCR; DNA arrays and genomics; antisense approach and RNAi; polymerases and transcription factors; catalytic RNA; DNA damage and repair; carbohydrate structure and synthesis; carbohydrate arrays; cell surface engineering; carbohydrate vaccines
ContentStructure, function and chemistry of nucleic acids and carbohydrates. DNA/RNA structure and synthesis; recombinant DNA technology and PCR; DNA arrays and genomics; antisense approach and RNAi; polymerases and transcription factors; catalytic RNA; DNA damage and repair; carbohydrate structure and synthesis; carbohydrate arrays; cell surface engineering; carbohydrate vaccines
Lecture notesNo script; illustrations from the original literature relevant to the individual lectures will be provided weekly (typically as handouts downloadable from the Moodle server).
LiteratureMainly based on original literature, a detailed list will be distributed during the lecture
752-0005-00LColloquium in Food and Nutrition Science1 credit2KS. J. Sturla
AbstractParticipation 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.
ObjectiveThe 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.
752-1301-00LSpecial Topics in Toxicology2 credits2GS. J. Sturla, K. Hecht
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
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.

For Masters level participants, a strict prerequisite is (a) previously taken and passed "Introduction to Toxicology" (752-1300) and/or (b) previous courses supporting equivalent knowledge plus permission from the instructor. Please contact the instructor before the start of the class, explaining the basis of your previous knowledge other than the Introduction course, to request special permission.

If you would like to take "Special Topics in Toxicology", do not register at the same time for "Advanced Topics in Toxicology". It is only possible to take one, and it is only possible to take the advanced level after completing this course.
752-1302-00LAdvanced Topics in Toxicology2 credits2GS. J. Sturla
AbstractJournal-club style course that involves student presentations of selected topics in Toxicology on the basis of current primary research and review papers.
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 completed previously "Special Topics in Toxicology" (752-1301-00L). Both courses are run concurrently every semester. It is only possible to register for one course at a time. Do not register for "Advanced Topics in Toxicology" until after you have completed "Special Topics in Toxicology"