Prof. Dr. Irene Chetschik

Tätigkeit an der ZHAW als

Leitung Forschungsgruppe Lebensmittelchemie
Dozentin für Lebensmittelchemie, Getränkechemie & Analytik

https://www.zhaw.ch/de/lsfm/institute-zentren/ilgi/chemie/

Arbeits- und Forschungsschwerpunkte, Spezialkenntnisse

Aromaforschung & Aromenentwicklung
Charakterisierung von Aromaprofilen von Lebensmittel und Geruchsstoffen mittels Gaschromatographie-Olfaktometrie GC-O und Gaschromatographie-Massenspektrometrie(GC-MS)
Projektmanagement

Aus- und Fortbildung

CAS Hochschuldidaktik, Pädagogische Hochschule Zürich (2016-2018)

Promotion im Gebiet der Aromaforschung an TU München/Deutschen Forschungsanstalt für Lebensmittelchemie (2006-2009)

Studium der Lebensmittelchemie an TU München (2001-2005)

Beruflicher Werdegang

Research Scientist bei Givaudan, S+T Analytical and Flavor Science Department Dübendorf, Schweiz(2013-2014)

Scientist bei Philip Morris International, R&D Technology and Product Development Department, Neuchâtel, Schweiz (2009-2013)

Scientist AromaLAB, Freising, Deutschland (2009)

Mitglied in Netzwerken

• Gesellschaft Deutscher Chemiker

• Cocoa in Numbers - from data to knowledge / ProjektleiterIn / Projekt laufend
• Entwicklung einer Sorptiven Niedertemperatur Trocknung / Teammitglied / Projekt laufend
• Strategien zur Reduktion von Mykotoxinen in Getreidenebenproduktströmen / Co-ProjektleiterIn / Projekt laufend
• Die Kaffee Blockchain – Vom Feld zur Tasse / Teammitglied / Projekt laufend
• Entwicklung eines Antioxidationsmittels für die Verarbeitung von frischen Früchten und Gemüse auf Basis von Rhabarbersaft / Teammitglied / Projekt abgeschlossen
• Impact of yeast on bread flavour / Teammitglied / Projekt abgeschlossen

• André, Amandine; Leupin, Marianne; Kneubühl, Markus; Pedan, Vasilisa; Chetschik, Irene,

  2020.

  Evolution of the polyphenol and terpene content, antioxidant activity and plant morphology of eight different fiber-type cultivars of Cannabis sativa L. cultivated at three sowing densities.

  Plants.

  9(12),

  S.1740.

  Verfügbar unter: https://doi.org/10.3390/plants9121740

• Häfele, Martin; Flüeler, Thomas; Gerber, Oliver; Chetschik, Irene; Casty, Bettina; Daniel, Z'graggen; Konrad, Bernath; Hühn, Tilo,

  2019.

  Rhabarbersaft als biologische Möglichkeit der Enzymkontrolle bei der Herstellung von Apfelsäften.

  Flüssiges Obst.

  2019(11),

  S.388-392.

  Verfügbar unter: https://doi.org/10.21256/zhaw-19116

• Chetschik, Irene; Pedan, Vasilisa; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo,

  2019.

  Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates.

  Journal of Agricultural and Food Chemistry.

  67(14),

  S.3991-4001.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.8b06800

• Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene,

  2019.

  Novel time- and location-independent postharvest treatment of cocoa beans : investigations on the aroma formation during “moist incubation” of unfermented and dried cocoa nibs and comparison to traditional fermentation.

  Journal of Agricultural and Food Chemistry.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.9b06119

• Pedan, Vasilisa; Rohn, Sascha; Holinger, Mirjam; Hühn, Tilo; Chetschik, Irene,

  2018.

  Bioactive compound fingerprint analysis of aged raw pu’er tea and young ripened pu’er tea.

  Molecules.

  23(8).

  Verfügbar unter: https://doi.org/10.3390/molecules23081931

• Chetschik, Irene; Kneubühl, Markus; Chatelain, Karin; Schlüter, Ansgar; Bernath, Konrad; Hühn, Tilo,

  2017.

  Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans.

  Journal of Agricultural and Food Chemistry.

  66(10),

  S.2467-2472.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.6b05008

• Laube, Priscilla; Schneller, Reinhard; Chetschik, Irene,

  2019.

  Aroma characterisation of Pu-Erh teas [Poster].

  In:

  Cocotea2019 : book of abstracts.

  Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, 26th - 28th June 2019.

  S.77.

  Verfügbar unter: https://www.cocotea2019.com/app/download/12646324787/Cocotea2019+Book+Of+Abstracts+-+Posters.PDF?t=1563552975

• Chetschik, Irene; Chatelain, Karin; Miescher Schwenninger, Susanne; Stucki, Matthias; Trachsel, Sonja; Wick, Sylvia; Vorburger, Robert; Schneider, Monika; Bratschi, Thomas; Hühn, Tilo,

  2019.

  Cocoa in numbers : from data to knowledge [Poster].

  In:

  8. Round Table Cocoa, Hamburg, 13 - 14. Juni 2019.

• Schildberger, David; Stutz, Irene; Weber, Carlo; Pedan, Vasilisa; Schlüter, Ansgar; Huber, Petra; Chatelain, Karin; Chetschik, Irene; Eibl, Dieter; Hühn, Tilo; Eibl-Schindler, Regine,

  2018.

  Cast off! Chocolate from cacao cell cultures [Poster].

  In:

  New Harvest 2018 Conference, Cambridge, USA, 20-21 July 2018.

• Schlüter, Ansgar; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene,

  2019.

  Novel post-harvest treatments of cocoa and the influence on flavor properties of the products produced thereof.

  In:

  12th Wartburg Symposium : book of abstracts.

  12th Wartburg Symposium on Flavor Chemistry & Biology, Eisenach, Germany, 21-24 May 2019.

• Chetschik, Irene; Ullrich, Lisa; Schlüter, Ansgar; Chatelain, Karin; Hühn, Tilo,

  2019.

  Flavour characterisation of chocolate & cocoa products produced by novel processing techniques.

  In:

  Cocotea2019 : book of abstracts.

  Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, 26th - 28th June 2019.

  Verfügbar unter: https://www.cocotea2019.com/app/download/12646324287/Cocotea2019+Book+Of+Abstracts+-+Oral+Presentations.PDF?t=1563552947

2015: Chetschik I, Tanner M, Gassenmeier K. Elucidation of the aroma-active compounds in cooked and raw beef bone marrow. Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium

2011: Fraundorfer F, Christlbauer M, Chetschik I, Schaller J-P. Elucidation of ashtray
odor. Proceedings of the 13th Weurman Flavour Research Symposium, 27-30 September 2011, Zaragoza

2010: Chetschik I, Granvogl M, Schieberle P. Quantitation of key peanut aroma compounds in raw Peanuts and pan-roasted meal. Aroma reconstitution and comparison with commercial peanut products. J. Agric. Food Chem. 58, 11018-11026.

2009: Chetschik I, Schieberle P. Analyse von Schlüsselaromastoffen in rohen und gerösteten Erdnüssen. Lebensmittelchemie, 63, 115-116.

2008: Chetschik I, Granvogl M, Schieberle P. Comparison of key aroma compounds in organically grown, raw West-Aftrican peanuts and in ground, pan-roasted meal produced thereof. J. Agric. Food Chem. 56, 10237-10243.

Patent applications:

Ajithkumar, Anu; Chetschik, Irene; Schaller, Jean-Pierre. Heated aerosol-generating articles comprising improved rods. PCT Int. Appl. (2015), WO 2015055567 A1 20150423.

Hufnagel, Jan-Carlos; Christlbauer, Monika; Chetschik, Irene; Petermann, Marcus; Kilzer, Andreas; Henske, Simon; Daiminger, Reiner. Method of forming wax encapsulated flavor delivery system for tobacco. Eur. Pat. Appl. (2015), EP 2885983 A1 20150624.

Hufnagel, Jan-Carlos; Christlbauer, Monika; Chetschik, Irene; Daiminger, Reiner; Petermann, Marcus; Kilzer, Andreas; Knev, Zeljko; Novak, Zoran; Perva Uzunalic, Amra; Henske, Simon. Wax encapsulated zeolite flavor delivery system for tobacco. PCT Int. Appl. (2015), WO 2015092749 A1 20150625

Hufnagel, Jan-Carlos; Christlbauer, Monika; Chetschik, Irene; Daiminger, Reiner; Petermann, Marcus; Kilzer, Andreas; Knev, Zeljko; Novak, Zoran; Perva Uzunalic, Amra; Wax encapsulated flavor delivery system for tobacco. PCT Int. Appl. (2015) WO 2015092748 A1 20150625

Zurück