Shana J. Sturla: Catalogue data in Autumn Semester 2021

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 Carbohydrates
Note for BSc Biology students: Only one of the two concept courses 529-0731-00 Nucleic Acids and Carbohydrates (autumn semester) or 529-0732-00 Proteins and Lipids (spring semester) can be counted for the Bachelor's degree.
6 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
CompetenciesCompetencies
Subject-specific CompetenciesConcepts and Theoriesassessed
Techniques and Technologiesassessed
Method-specific CompetenciesAnalytical Competenciesassessed
Problem-solvingassessed
Social CompetenciesCommunicationassessed
Cooperation and Teamworkassessed
Personal CompetenciesSelf-awareness and Self-reflection assessed
Self-direction and Self-management assessed
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.
752-0180-00LPrinciples in Food Science3 credits2VS. J. Sturla, M. Arnoldini, P. A. Fischer, E. Wetter Slack
AbstractWhat is Food Science? The course will introduce students to the biological, physical and engineering basis of food and its role for society. It will center around 3 case examples in which students will be introduced to basic concepts integrating several key disciplines of food science. Each example will be comprised of significant active learning content and practice in scientific communication. T
Objective1. Gain an introductory knowledge of the multi‐disciplinary topics comprising Food Science.
2. Understand how the multiple disciplines of food science interrelate in an applied context via
guided learning of selected examples of foods and human health.
3. Be prepared to make informed decisions about future steps in the food science
education and career.
4. Be able to write a well-structured paragraph
752-1302-00LAdvanced Topics in Toxicology Restricted registration - show details
Only for students who have previously taken "Special Topics in Food Toxicology" (752-1301-00L).
2 credits2GS. Huber, S. 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"