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Dr. Janice Marie Sych

Dr. Janice Marie Sych

Dr. Janice Marie Sych
ZHAW Life Sciences und Facility Management
Forschungsgruppe für Lebensmittel-Technologie
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/technologie/

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

Beiträge in wissenschaftlicher Zeitschrift, peer-reviewed Buchbeiträge, peer-reviewed Konferenzbeiträge, peer-reviewed Weitere Publikationen Mündliche Konferenzbeiträge und Abstracts 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.