Dr. Janice Marie Sych

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

• Schweizerische Gesellschaft für Ernährung, SGE
• Wissenschaftlicher Beirat,Stiftung Folsäure

• Was isst die Schweiz? / Co-ProjektleiterIn / 01.06.2017
• Sustainable and healthy diets: Trade-offs and synergies / Teammitglied / 01.07.2016
• Multifunctional bakery bioingredients / ProjektleiterIn / 01.09.2009

Beiträge in wissenschaftlicher Zeitschrift, peer-reviewed

• Tinzl-Malang, S.; Grattepanche, F.; Rast, P.; Sych, Janice Marie; Lacroix, C.,

  2018.

  Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling.

  Journal of Cereal Science.

• Tinzl-Malang, Saskia Katharina; Rast, Peter; Grattepanche, Franck; Sych, Janice Marie; Lacroix, Christophe,

  2015.

  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,

  S. 91-101.

  Verfügbar unter: https://doi.org/10.1016/j.ijfoodmicro.2015.07.025

Buchbeiträge, peer-reviewed

• Sych, Janice Marie; Lacroix, Christophe; Stevens, Marc J.A.,

  2016.

  Vitamin B12 : physiology, production and application

  .

  In:

  Industrial biotechnology of vitamins, biopigments, and antioxidants.

  Weinheim:

  Wiley.

  S. 129-159.

  Verfügbar unter: https://doi.org/10.1002/9783527681754.ch6

Konferenzbeiträge, peer-reviewed

• Sych, Janice Marie; Levy, Clemens; Stadler, Marina,

  2015.

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

  In:

  12th European Nutrition Conference FENS, Berlin, 20-23 October 2015.

  Verfügbar unter: https://doi.org/10.1159/000440895

• Sych, Janice Marie; Baumer, Beatrice; Steinemann, Nina; Küttel-Wuillemin, Martina; Bärlocher, Kurt; Brombach, Christine,

  2015.

  Knowledge and awareness of relevant aspects of folate/folic acid among young men and women in Switzerland [Poster].

  In:

  12th European Nutrition Conference FENS, Berlin, 20-23 October 2015.

  Verfügbar unter: https://doi.org/10.1159/000440895

Weitere Publikationen

• Krieger, Jean-Philippe; Chatelan, Angeline; Pestoni, Giulia; Sych, Janice Marie; Faeh, David; Bochud, Murielle; Rohrmann, Sabine,

  2018.

  Le type de déjeuner est-il associé à la qualité globale de l’alimentation en Suisse? Données de l’enquête nationale sur l’alimentation menuCH [Poster].

  In:

  Swiss Public Health Conference (SPHC), Neuchâtel, 7.-8. November 2018.

• Krieger, Jean-Philippe; Chatelan, Angeline; Pestoni, Giulia; Sych, Janice Marie; Faeh, David; Bochud, Murielle; Rohrmann, Sabine,

  2018.

  Le type de déjeuner est-il associé à la qualité globale de l’alimentation en Suisse? Données de l’enquête nationale sur l’alimentation menuCH.

  Broschüre Schweizer Ernährungsstrategie 2017-2024.

• Brombach, Christine; Flückiger, Stefan; Rohrmann, Sabine; Sych, Janice Marie; Schneider, K.; Lang, N.; Stolze, M.; Kopainsky, B.; Müller, A.; Frischknecht, R.; Stucki, M.; Schader, C.,

  2017.

  Sustainable and healthy diets : trade-offs and synergies [Poster].

  In:

  16. Dreiländertagung der AKE, der DGEM und der GESKES Jahrestagung des SVDE - Ernährung 2017, Zürich, 29. Juni - 2. Juli 2017.

• Baumer, Beatrice; Brombach, Christine; Knöbel, Henriette; Lipp, Beatrice; Sych, Janice Marie;

  2015.

  Kriterien zur Beurteilung für das an Kinder gerichtete Lebensmittelmarketing : Endbericht.

  Wädenswil:

  Bundesamt für Lebensmittelsicherheit und Veterinärwesen BLV, Abteilung Lebensmittel und Ernährung, Fachbereich Ernährung; ILGI Institut für Lebensmittel- und Getränkeinnovation, ZHAW.

  Verfügbar unter: https://www.blv.admin.ch/dam/blv/de/dokumente/lebensmittel-und-ernaehrung/ernaehrung/endbericht-kinder-lebensmittelmarketing.pdf.download.pdf/endbericht-kinder-lebensmittelmarketing.pdf

• Sych, Janice Marie; Clauss, Anne Sophie; Bongartz, Annette; Brombach, Christine,

  2014.

  Estimation of critical vitamins in seniors by food frequency questionnaire and lifestyle [Poster].

  In:

  9th International Congress Taste-Nutrition-Health, Dijon, France, April 3–4, 2014.

• Ebker, Jona; Sych, Janice Marie; Müller, Claudia,

  2014.

  Der Menü-Nachhaltigkeits-Index : ein Akzeptanztest [Poster].

  In:

  51. Jahreskonferenz der Deutschen Gesellschaft für Ernährung (DGE), Paderborn, 2014.

  Bonn:

  Deutsche Gesellschaft für Ernährung.

• Sych, Janice Marie; Kinner, Mathias; Popp, Martin; Miescher Schwenninger, Susanne; Bongartz, Annette; Kleinert, Michael,

  2013.

  Guiding the development of multi-functional ingredients for bakery products : an overview [Poster].

  In:

  Wädenswiler Lebensmitteltagung, Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, Schweiz, 14. November, 2013.

• Sych, Janice Marie; Brombach, Christine; Müller, Claudia; Fotouhinia, Maryam,

  2013.

  Calorie labeling of menus : a feasibility study in a university cafeteria [Poster].

  In:

  20th International Congress of Nutrition (ICN), Granada, Spain, 15–20 September 2013.

• Sych, Janice Marie; Popp, Stephan; Bongartz, Annette; Mathias, Mathias; Grattepanche, Franck,

  2012.

  The important role of sensory evaluation in the development of novel multifunctional ingredients [Poster].

  In:

  5th European Conference on Sensory and Consumer Research, Bern, Switzerland, September 9–12, 2012.

• Sych, Janice Marie; Hühn, Tilo; Brombach, Christine; Good, Stephanie; Brunner, Urs,

  2012.

  Development of a novel functional drink containing Aronia (Aronia melanocarpa) for the aging population [Poster].

  In:

  X International Symposium on Vaccinium and Other Superfruits, ISHS, Maastricht, Netherlands, 17–22 June 2012.

• Sych, Janice Marie,

  2011.

  Targetting multifunctional bakery products : an update.

  Transfer.

  2011(3),

  S. 5.

  Verfügbar unter: https://doi.org/10.21256/zhaw-2780

• Brombach, Christine; Böttcher, Normen; Good, Stephanie; Meier, Sibylle; Müller, Claudia; Steinemann, Nina; Sych, Janice Marie; Baumer, Beatrice,

  2010.

  Development of an online food frequency questionnaire for Switzerland [Poster].

  In:

  47. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung e. V., Jena, Deutschland, 11.-12. März 2010.

Mündliche Konferenzbeiträge und Abstracts

• Sych, Janice Marie,

  2018.

  Determinants of diet quality and differences in food consumption between language regions of Switzerland.

  In:

  13. Jahrestagung der Deutschen Gesellschaft für Epidemiologie (DGEpi), Bremen, 26.-28. September 2018.

• Sych, Janice Marie,

  2018.

  Determinants of diet quality and differences in food consumption between Swiss language regions.

  In:

  Swiss Public Health Conference, Neuchâtel, 7.-8. November 2018.

• Sych, Janice Marie,

  2018.

  Barriers towards food innovation for seniors : an exploratory study on perceptions of Swiss-German healthy independent seniors.

  In:

  55. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, Stuttgart, March 7-9th 2018.

• Sych, Janice Marie,

  2018.

  Estimation and characterization of different types of vegetarians in a swiss university.

  In:

  55. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, Stuttgart, 7-9 March 2018.

• Lacroix, Christophe; Sych, Janice Marie; Miescher Schwenninger, Susanne; Kleinert, Michael,

  2014.

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

  In:

  3rd International Vitamin Conference (IVC), Washington DC, 12-15 May 2014.

• Sych, Janice Marie; Miescher Schwenninger, Susanne; Grattepanche, Franck; Kinner, Mathias; Kleinert, Michael; Lacroix, Christiophe,

  2013.

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

  In:

  IUNS International Congress of Nutrition (ICN) 2013, Granada, 15.-20. September 2013.

• Lacroix, Christophe; Sych, Janice Marie; Miescher Schwenninger, Susanne; Kleinert, Michael,

  2012.

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

  In:

  5th International Symposium Sourdough: Cereal Fermentation for Future Foods, Helsinki, 10–12 October 2012.

• Sych, Janice Marie; Grattepanche, Franck; Miescher Schwenninger, Susanne; Kinner, Mathias; Lacroix, Kleinert,

  2012.

  Neuartige multifunktionale Inhaltsstoffe um Backwaren mit Folat und Vitamin B12 anzureichern.

  In:

  49. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, München, 2012.

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.

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