Shana J. Sturla: Catalogue data in Autumn 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 |
| shana.sturla@hest.ethz.ch | |
| URL | http://www.toxicology.ethz.ch |
| Department | Health Sciences and Technology |
| Relationship | Full Professor |
| Number | Title | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|
| 529-0731-00L | Nucleic 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 credits | 3G | D. Hilvert, P. A. Kast, S. J. Sturla, H. Wennemers | |
| Abstract | Structure, 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 | ||||
| Learning objective | Structure, 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 | ||||
| Content | Structure, 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 notes | No script; illustrations from the original literature relevant to the individual lectures will be provided weekly (typically as handouts downloadable from the Moodle server). | ||||
| Literature | Mainly based on original literature, a detailed list will be distributed during the lecture | ||||
| 752-0005-00L | Colloquium in Food and Nutrition Science | 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. | ||||
| 752-0180-00L | Principles in Food Science | 3 credits | 2V | S. J. Sturla, E. Slack | |
| Abstract | What 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 | ||||
| Learning objective | 1. 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 | ||||
| 752-1301-00L | Special Topics in Toxicology | 2 credits | 2G | S. J. Sturla, K. Hecht | |
| Abstract | Journal-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 | ||||
| Learning 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 | ||||
| Content | The 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.). | ||||
| Literature | A selection of approximately 20 papers from recent primary scientific literature. | ||||
| Prerequisites / Notice | The 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. | ||||
| 752-1302-00L | Advanced Topics in Toxicology  Only for students who have previously taken "Special Topics in Food Toxicology" (752-1301-00L). | 2 credits | 2G | S. J. Sturla | |
| Abstract | Journal-club style course that involves student presentations of selected topics in Toxicology on the basis of current primary research and review papers. | ||||
| Learning objective | The 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. | ||||
| Content | The 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 / Notice | Participants 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" | ||||