Shana J. Sturla: Catalogue data in Spring Semester 2020

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
752-0006-00L	Colloquium in Food and Nutrition Science Does not take place this semester.	1 credit	2K	S. J. Sturla
Abstract	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.
Learning objective	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 credits	2V	R. Eggen, S. J. Sturla
Abstract	Introduction to how chemical properties and biological interactions govern the disposition and influences of toxicants.
Learning objective	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.
Content	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.
Literature	Casarett & Doull's Toxicology, The Basic Science of Poisons. Seventh Edition. Editor: Curtis D. Klaassen, 2008, McGraw-Hill. (available on-line)
Prerequisites / Notice	Basic knowledge of organic chemistry and biochemistry is required.
752-1300-01L	Food Toxicology	2 credits	1V	S. J. Sturla, N. Antczak
Abstract	Builds on a foundation in 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 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	Reading from the primary literature will be referenced in class and posted to the course website.
Prerequisites / Notice	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	Toxicology and Nutrition Laboratory Course Number of participants limited to 30. Prerequisties: Participation in the course Introduction to Nutritional Science (752-6001-00) and Introduction to Toxicology (752-1300-00) in parallel to the laboratory course.	3 credits	4P	I. Herter-Aeberli, S. J. Sturla, K. A. Hurley
Abstract	Introduction to the analysis of pesticide residues in food, learning to assess cytotoxicity of a chemical in mammalian cells, monitoring the stability of DNA by UV spectrophotometry and synthesizing an antioxidant. Introduction to anthropometric measurements and their interpretation, dietary assessment including analysis using nutritional software, assessment and interpretation of iron status.
Learning objective	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.
Content	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.
Lecture notes	Complete course documenation will be provided.
Literature	References will be indicated in the lab course material.
766-6300-00L	Fundamentals of Food Toxicology Only for MAS in Nutrition and Health.	2 credits	1V	S. J. Sturla
Abstract	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.
Learning objective	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.
Content	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.
Literature	Reading from the primary literature will be referenced in class and posted to the course website.
Prerequisites / Notice	The course is restricted to MAS/CAS Nutrition Students.