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Dr. Janice Marie Sych

Dr. Janice Marie Sych

Dr. Janice Marie Sych
ZHAW Life Sciences und Facility Management
Einsiedlerstrasse 34
8820 Wädenswil

+41 (0) 58 934 59 90
janice.sych@zhaw.ch

Persönliches Profil

Tätigkeit an der ZHAW als

Lehre, Forschung und Entwicklung
Institut für Lebensmittel-und Getränkeinnovation
Fachgruppe Ernährung und Consumer Science

www.zhaw.ch/ilgi

Arbeits- und Forschungsschwerpunkte, Spezialkenntnisse

Functional Foods and other health-promoting strategies
Nutrition and health claims
Nutrition during the lifestages; Different dietary forms
Research planning, coordination
Nutritional effects of food processing / formulation

Aus- und Fortbildung

Ph.D. Food Science and Technology
Département de sciences et technologie des aliments
Université Laval, Québec

CAS Didaktik, PH Zürich (until fall 2014)

Beruflicher Werdegang

Since Nov 2007 Lecturer and Research Associate (Dozentin since 2012), Ernährung, Institute für Lebensmittel- und Getränkeinnovation, ZHAW
External lectures:
Since Sept 2013: Lecturer in MAS Nutrition and Health; Nutritional Aspects of Food Composition and Processing, Department of Health Sciences and Technology, ETHZ.
Since Oct 2010:Invited lecturer in MAS Nutrition and Health, Exercise and Health Sciences, University of Basel.
Since Apr 2005: Invited lecturer in Food Biotechnology Group, Department of Health Sciences and Technology, ETHZ.
2000 Guest Professor in Nutrition; Lausanne Hotel School, Switzerland

ZHAW Project Leads:
MF Bake, Multifunctional bakery bioingredients (10276.1 PFLS-LS , 2009-2013)
ARONIA DEVELOP, Development of a research strategy to promote applications of Swiss-grown Aronia berries.
Development of health-promoting breads for Seniors

Mitglied in Netzwerken

Projekte

Publikationen

Monographien und Herausgeberschaften

  • ; ; ().

    Vitamin B12 Physiology, Production and Application, Chapter 6 Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants

    : in Book: Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants.

    Winheim: Wiley-VCH .

Beiträge, peer-reviewed

  • ; ; ().

    Development of functional products with dried micro-algae: consumer acceptance and nutritional benefits

    : Poster.

    In: European Nutritional Conference . Berlin: FENS. Peer reviewed.

  • ; ; ().

    Development of functional products with dried micro-algae: consumer acceptance and nutritional benefits, Poster.

    .

    In: European Nutritional Conference . Berlin: FENS. Peer reviewed.

  • ; ; ; ; ().

    Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture

    .

    International Journal of Food Microbiology, 214 91-101. Peer reviewed.

Beiträge, nicht peer-reviewed

  • ; ; ; ; ; ().

    Knowledge and Awareness of Relevant Aspects of Folate/Folic Acid Among Young Women and Men in Switzerland

    : Poster .

    In: European Nutritional Conference FENS, Berlin. Conference. (Oct. 20-23). Berlin: FENS.

  • ; ; ; ().

    Novel bio-ingredient containing folate and B12 by fermentation of co-cultures of lactic acid bacteria and propionibacteria for use in bakery products

    : oral presentation.

    In: 3rd International Vitamin Conference. Kongress. (12.-15.5.). Washington DC/USA: IVC.

  • ; ; ; ; ; ().

    Development of multifunctional bakery bio-ingredients containing two important vitamins, folate and B12

    : Oral presentation.

    In: International Congress of Nutrition 2013. Granada, Spain: IUNS and SEN.

  • ; ().

    Ein Löffel fürs Herz, einer für die Gefässe

    : Interview for Publication.

    In: Kraft & Saft: Rubrik Wissen & Technik. (pp 16-17). Zurich: Kraft & Saft.

  • ; ; ; ().

    Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products

    : Oral presentation.

    In: 5th International Symposium Sourdough: Cereal Fermentation for Future Foods. (Oct 10-12). Helsinki, Finland: VTT Technical research centre of Finland.

  • ; ; ; ().

    Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteria

    : Oral presentation.

    In: 5th International Symposium Sourdough: Cereal Fermentation for Future Foods. (Oct 10-12). Helsinki, Finland: VTT Technical research centre of Finland.

  • ; ; ; ; ().

    Neuartige multifunktionale Inhaltsstoffe um Backwaren mit Folat und Vitamin B12 anzureichern

    : Oral Presentation.

    In: 49. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung. (p. 41). Munich: Proc.Germ. Nutr. Soc., Vol. 17 .

  • ().

    Targetting multifunctional bakery products – an update

    : Publication.

    In: Newsletter TRANSFER. (March). Zurich: ZHAW Lifesciences and Facility Management.

Publikationen vor Tätigkeit an der ZHAW

Sych, J; 2003 and 1993 Intermediate Moisture Foods: Their Nature and Uses. Encyclopaedia of Food Science, Food Technology and Nutrition. Macrae, R; Robinson, R; and Sadler, M. (eds.) Academic Press.
Sych, J; Lacroix, C; and Carrier, M.1991 Determination of optimal level of lactitol for surimi. J. Food. Sci. 56:285-290, 298.
Sych, J; Lacroix, C; Adambounou, LT; and Castaigne, F. 1991 The effect of low- or non-sweet additives on the stability of protein functional properties of frozen cod surimi. Int. J. Food Sci. Technol. 26:185-197.
Sych, J; Lacroix, C; Adambounou, LT; and Castaigne, F. 1990 Cryoprotective effects of lactitol, palatinit and polydextrose on cod-surimi proteins during frozen storage. J. Food. Sci. 55:356-360.
Sych, J; Lacroix, C; Adambounou, LT; and Castaigne, F. 1990 Cryoprotective effects of some materials on cod-surimi proteins during frozen storage. J. Food Sci. 55:1222-1227, 1263.
Sych, J; Castaigne, F; and Lacroix, C. 1987 Firming rate analysis of layer cakes with varying initial moisture content stored at different relative humidities. Can. Inst. Food Sci. Technol. J. 20:154-161.
Sych, J; Castaigne, F; and Lacroix, C. 1987 The effects of storage relative humidity and moisture content on the staling and textural changes of layer cakes. J. Food Sci. 52:1604-1610.