Shana J. Sturla: Katalogdaten im Frühjahrssemester 2020

Name	Frau Prof. Dr. Shana J. Sturla
Lehrgebiet	Toxikologie
Adresse	Dep. Gesundheitswiss. und Technol. ETH Zürich, LFO D 15.1 Schmelzbergstrasse 9 8092 Zürich SWITZERLAND
Telefon	+41 44 632 91 75
E-Mail	shana.sturla@hest.ethz.ch
URL	http://www.toxicology.ethz.ch
Departement	Gesundheitswissenschaften und Technologie
Beziehung	Ordentliche Professorin

Nummer	Titel	ECTS	Umfang	Dozierende
752-0006-00L	Colloquium in Food and Nutrition Science Findet dieses Semester nicht statt.	1 KP	2K	S. J. Sturla
Kurzbeschreibung	Participation 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.
Lernziel	The 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.
752-1300-00L	Introduction to Toxicology	3 KP	2V	R. Eggen, S. J. Sturla
Kurzbeschreibung	Introduction to how chemical properties and biological interactions govern the disposition and influences of toxicants.
Lernziel	The 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.
Inhalt	This 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.
Literatur	Casarett & Doull's Toxicology, The Basic Science of Poisons. Seventh Edition. Editor: Curtis D. Klaassen, 2008, McGraw-Hill. (available on-line)
Voraussetzungen / Besonderes	Basic knowledge of organic chemistry and biochemistry is required.
752-1300-01L	Food Toxicology	2 KP	1V	S. J. Sturla, N. Antczak
Kurzbeschreibung	Builds on a foundation in Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality.
Lernziel	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.
Inhalt	Builds 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.
Literatur	Reading from the primary literature will be referenced in class and posted to the course website.
Voraussetzungen / Besonderes	The 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.
752-6210-00L	Laborpraktikum Toxikologie und Ernährung Maximale Teilnehmerzahl: 30 Voraussetzungen: Besuch der Vorlesung Introduction to Nutritional Science (752-6001-00) so wie der Vorlesung Introduction to Toxicology (752-1300-00) parallel zum Kursbesuch.	3 KP	4P	I. Herter-Aeberli, S. J. Sturla, K. A. Hurley
Kurzbeschreibung	Einführung in die Analyse von Pestizidrückständen in Lebensmitteln, die Bewertung der Zytotoxizität von Chemikalien in Zellen, die Beobachtung der stabilität von DNA mit UV Spektroskopie und Synthese eines Antioxidans. Einführung in anthropometrische Messungen und deren Interpretation, in die Erfassung der Nahrungsaufnahme inklusiv Analyse und die Bestimmung und Interpretation des Eisenstatus.
Lernziel	1) 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) Urchführung einer Reaktion der organischen Chemie und Rekristallisation eines Antioxidans und Verwendung von UV-Spektrophotometrie zur Beurteilung der Antioxidanskapazität strukturell ähnlicher Verbindungen. 5) Erlernen von anthropometrischen Methoden wie der Messung des Wachstums, der Fettmasse sowie der fettfreien Masse und deren Interpretation. 6) 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. 7) Die Komplexität der Messung des Eisenstatus und der verschiedenen Einflussfaktoren zu verstehen und die Daten interpretieren zu können.
Inhalt	1) 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 preform an organic chemistry reaction and recrystallization of an antioxidant and use UV spectrophotometry to assess the antioxidant capacity of structurally similar compounds. 5) To learn to assess and interpret anthropometric measurements, such as assessment of growth, fat-free mass and body fat 6) 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 7) To understand the complexity of iron status measurement and the factors influencing its interpretation.
Skript	Vollständige Kursunterlagen werden abgegeben.
Literatur	Referenzen werden im Kursmaterial angegeben.
766-6300-00L	Fundamentals of Food Toxicology Nur für MAS in Ernährung und Gesundheit.	2 KP	1V	S. J. Sturla
Kurzbeschreibung	The 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.
Lernziel	Learning 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.
Inhalt	Bi-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.
Literatur	Reading from the primary literature will be referenced in class and posted to the course website.
Voraussetzungen / Besonderes	The course is restricted to MAS/CAS Nutrition Students.