Shana J. Sturla: Katalogdaten im Frühjahrssemester 2019

NameFrau Prof. Dr. Shana J. Sturla
Adresse
Dep. Gesundheitswiss. und Technol.
ETH Zürich, LFO D 15.1
Schmelzbergstrasse 9
8092 Zürich
SWITZERLAND
Telefon+41 44 632 91 75
E-Mailshana.sturla@hest.ethz.ch
URLhttp://www.toxicology.ethz.ch
DepartementGesundheitswissenschaften und Technologie
BeziehungOrdentliche Professorin

NummerTitelECTSUmfangDozierende
752-0006-00LColloquium in Food and Nutrition Science1 KP2KS. J. Sturla
KurzbeschreibungParticipation 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.
LernzielThe 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.
752-1300-00LIntroduction to Toxicology3 KP2VR. Eggen, S. J. Sturla
KurzbeschreibungIntroduction to how chemical properties and biological interactions govern the disposition and influences of toxicants.
LernzielThe objectives are for the student to establish a framework for examining adverse effects resulting from exposures to toxicants by understanding key mechanisms that give rise to toxic responses and disease processes.
InhaltThis course will introduce mechanisms governing the chemical disposition and biological influences of toxicants. The course is geared toward advanced bachelors students in food science, environmental science, and related disciplines, such as chemistry, biology and pharmaceutical sciences. Examples of topics include: dose-response relationships and risk assessment, absorption, transport, and biotransformation of xenobiotic chemicals; Carcinogenesis; DNA damage, repair, and mutation; Immunotoxicity; Neurotoxicity; and modern toxicity testing strategies. These fundamental concepts in Mechanistic Toxicology will be integrated with examples of toxicants relevant to food, drugs and the environment.
LiteraturCasarett & Doull's Toxicology, The Basic Science of Poisons. Seventh Edition. Editor: Curtis D. Klaassen, 2008, McGraw-Hill. (available on-line)
Voraussetzungen / BesonderesBasic knowledge of organic chemistry and biochemistry is required.
752-1300-01LFood Toxicology Information 2 KP1VS. J. Sturla, N. Antczak
KurzbeschreibungBuilds on a foundation in Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality.
LernzielCourse 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.
InhaltBuilds on a foundation in 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.
LiteraturReading from the primary literature will be referenced in class and posted to the course website.
Voraussetzungen / BesonderesThe course "Introduction to Toxicology" (752-1300-00V) is a prerequisite for the students who want to take this course. Equivalent course may be accepted; contact the instructor.
752-6210-00LLaborpraktikum Toxikologie und Ernährung Belegung eingeschränkt - Details anzeigen
Maximale Teilnehmerzahl: 30

Voraussetzungen:
Teilnahme an der Vorlesung Introduction to Nutritional Science (752-6001-00) und der Vorlesung Introduction to Toxicology (752-1300-00) parallel zum Kursbesuch.
3 KP4PI. Herter-Aeberli, S. J. Sturla, Noch nicht bekannt
KurzbeschreibungEinführung in die Analyse von Pestizidrückständen in Lebensmitteln, die Bewertung der Zytotoxizität von Chemikalien in Zellen und die Beobachtung der Hitzestabilität von DNA mit UV Spektroskopie.
Einführung in anthropometrische Messungen und deren Interpretation, in die Erfassung der Nahrungsaufnahme inklusiv Analyse und die Bestimmung und Interpretation des Eisenstatus.
Lernziel1) Praxisorientierter Einblick in die Lebensmittelüberwachung anhand einer LC-MS Screeningmethode unter Anwendung rechtlicher Anforderungen für Pestizide.
2) Einblick in die Zellkultur und praktische Durchführung von Zellviabilitätstests.
3) Das Erlernen der Eigenschaften einer DNA Duplex durch Schmelzen der nativen Struktur und Messung des Übergangs mit UV Spektroskopie.
4) Erlernen von anthropometrischen Methoden wie der Messung des Wachstums, der Fettmasse sowie der fettfreien Masse und deren Interpretation.
5) Einen Einblick in das Konzept der Ernährungserhebung zu erhalten sowie eine Methode selbst anzuwenden und die Daten mittels einer Ernährungssoftware zu analysieren und zu interpretieren.
6) Die Komplexität der Messung des Eisenstatus und der verschiedenen Einflussfaktoren zu verstehen und die Daten interpretieren zu können.
Inhalt1) To gain practical insights into food monitoring by applying an LC-MS screening method and legal requirements for pesticides.
2) To learn details about mammalian cell cultures and practical training on the use of methods to measure cell viability.
3) To study the properties of a DNA duplex by melting the native structure while monitoring the transition with UV spectrophotometry.
4) To learn to assess and interpret anthropometric measurements, such as assessment of growth, fat-free mass and body fat
5) To gain insight into the concept of dietary assessment and to use one of the methods in an exercise and analyze and interpret the data using nutritional software
6) To understand the complexity of iron status measurement and the factors influencing its interpretation.
SkriptVollständige Kursunterlagen werden abgegeben.
LiteraturReferenzen werden im Kursmaterial angegeben.
766-6300-00LFundamentals of Food Toxicology Information Belegung eingeschränkt - Details anzeigen
Nur für MAS in Ernährung und Gesundheit.
2 KP1VS. J. Sturla
KurzbeschreibungThe goals of the course will be for the student to be aware of chemical toxicants relevant to food and to know aspects of basic science regarding identities and origins, human exposures, and modes of toxicity.
LernzielLearning objectives are to connect structures and physical properties of chemicals from food with biochemical transformation processes; classify food toxicants on the basis of their relevant biochemical pathways of toxicity; describe the influence of food on the disposition of toxicants and quantify human exposures to toxicants from food; and evaluate toxicological risk assesments of chemicals from food and judge the toxicological basis of regulatory measures for food safety.
InhaltBi-weekly lectures on topics such as mycotoxins, food packaging, food processing and additives, marine toxins, heavy metals, pesticide residues. Students are provided with resources for independent learning of Toxicology basics, participate in active learning sequences and presentations, and perform an independent, written evaluation of a food-related toxin.
LiteraturReading from the primary literature will be referenced in class and posted to the course website.
Voraussetzungen / BesonderesThe course is restricted to MAS/CAS Nutrition Students.