Dr. Amandine André

Work at ZHAW

Position at the ZHAW

Scientific collaborator in food chemistry

Education and Continuing education

Expertise and research interests

Analysis and structure determination of natural substances:
Flash-chromatography and preparative chromatography
High Performance Liquid Chromatography-Mass spectrometry (HPLC-MS)
NMR (1D, 2D).

Cellular culture (fibroblasts, bacteria, fungi, algae) and molecular biology (Western-Blot, Immunocytochemistry, Fluorescence microscopy).

Formulation and quality analysis of natural cosmetic products.

Professional milestones

2017-2019 Researcher in chemistry of natural products with applications in natural cosmetics for the company SHIGETA and the "Institut de Chimie des Substances Naturelles" (ICSN-CNRS), Paris.

2014-2017 PhD student in chemistry of natural substances for the company SHIGETA and the "Institut de Chimie des Substances Naturelles" (ICSN-CNRS), Paris.

2012-2013 Project manager for the company Oriflame, Skin Research Institute, Stockholm.

2010-2012 Junior project manager in apprenticeship for the company Soliance, Ile-Grande (France).

Educational background

CAS Hochschuldidaktik, PHZH (2022-2023)

PhD Chemistry of natural substances, Museum National d'Histoire Naturelle, Paris (France).

Master Natural Raw Material for Cosmetics, ISIPCA, Versailles (France).

Projects

• BioDeTox - Microbial reduction of zearalenone, a grain-relevant mycotoxin / Team member / Project ongoing
• Molecular Sensory Guided Flavor Improvement of Plant-Based Egg / Team member / Project ongoing
• Development of a hemp bitter extract and application in beer production / Project leader / Project ongoing
• Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Team member / Project ongoing
• CREATE – Microorganisms to foster pulses-based healthy food / Team member / Project ongoing
• Plant-based meat analogues produced by innovative pre-processing and extrusion (PlantEAT) / Team member / Project ongoing
• Potential einer Bio-Detoxifizierung von getreiderelevanten Myoktoxinen durch Mikroorganismen / Deputy project leader / Project completed
• Vanille / Team member / Project completed
• Characterization of the bitter compounds found in hemp, and application toward beer production / Project leader / Project completed
• Cocoa in Numbers – from data to knowledge / Team member / Project completed
• Development of a validated questionnaire for the assessment of sleep quality based on a cosmetics line / Team member / Project completed
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Team member / Project completed

Publications

• Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Chetschik, Irene; Steinhaus, Martin,

  2023.

  Influence of the cocoa bean variety on the flavor compound composition of dark chocolates.

  ACS Food Science & Technology.

  3(3), pp. 470-477.

  Available from: https://doi.org/10.1021/acsfoodscitech.2c00418

• Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,

  2022.

  Decoding the fine flavor properties of dark chocolates.

  Journal of Agricultural and Food Chemistry.

  70(42), pp. 13730-13740.

  Available from: https://doi.org/10.1021/acs.jafc.2c04166

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

  2022.

  Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans.

  Journal of Agricultural and Food Chemistry.

  70(51), pp. 16335-16346.

  Available from: https://doi.org/10.1021/acs.jafc.2c06493

• André, Amandine; Müller, Nadina; Chetschik, Irene,

  2022.

  Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat flours.

  Applied Sciences.

  12(20), pp. 10566.

  Available from: https://doi.org/10.3390/app122010566

• André, Amandine; Casty, Bettina; Ullrich, Lisa; Chetschik, Irene,

  2022.

  Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety.

  Heliyon.

  8(9), pp. e10770.

  Available from: https://doi.org/10.1016/j.heliyon.2022.e10770

• 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), pp. 1740.

  Available from: https://doi.org/10.3390/plants9121740

• Kneubühl, Markus; André, Amandine; Chetschik, Irene,

  2021.

  Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.) [paper].

  In:

  Proceedings of the 16th Weurman Flavour Research Symposium.

  16th Weurman Flavour Research Symposium, online, 4-6 May 2021.

  Zenodo.

  Available from: https://doi.org/10.5281/zenodo.5513767

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

  2022.

  Novel time- and location-independent postharvest treatment of cocoa beans : “moist incubation” of unfermented and dried cocoa nibs [poster].

  In:

  International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.

• Chatelain, Karin; André, Amandine; Freimüller Leischtfeld, Susette; Schneider, Monika; Wick, Sylvia; Keller, Regula; Trachsel, Sonja; Waldner, Tim; Vorburger, Robert; Miescher Schwenninger, Susanne; Chetschik, Irene,

  2022.

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

  In:

  10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.

• Chetschik, Irene; André, Amandine,

  2021.

  Fibre-type hemp in the food and beverage industry : from the field to the molecule of interest.

  Transfer English edition.

  2021(1), pp. 10.

  Available from: https://doi.org/10.21256/zhaw-23225

• Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,

  2022.

  Decoding the fine flavour properties of dark chocolates.

  In:

  International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.

• André, Amandine; Freimüller Leischtfeld, Susette; Mischler, Sandra; Hecht, Katrin; Stäheli, Luca; Rüegg, Ramona; Kinner, Mathias; Buller, Rebecca; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,

  2022.

  Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain.

  In:

  20th ICC Conference, Vienna, Austria, 5-7 July 2022.

Publications before appointment at the ZHAW

André, A.; Wojtowicz, N.; Touré, K.; Stien, D.; Eparvier, V. New Acorane Sesquiterpenes Isolated from the Endophytic Fungus Colletotrichum Gloeosporioides SNB-GSS07. Tetrahedron Letters 2017, 58, 1269–1272, doi:10.1016/j.tetlet.2017.02.024.

André, A.; Wdzieczak-Bakala, J.; Touré, A.K.; Stien, D.; Eparvier, V. A Method to Quantify Intracellular Glycation in Dermal Fibroblasts Using Liquid Chromatography Coupled to Fluorescence Detection - Application to the Selection of Deglycation Compounds of Dermatological Interest. J. Chromatogr. B Analyt. Technol. Biomed. Life Sci. 2018, 1100–1101, 100–105, doi:10.1016/j.jchromb.2018.09.034.

André, A.; Touré, A.K.; Stien, D.; Eparvier, V. 2,5-Diketopiperazines Mitigate the Amount of Advanced Glycation End Products Accumulated with Age in Human Dermal Fibroblasts. International Journal of Cosmetic Science 2020, 42, 596–604, doi:10.1111/ics.12655.

Sorres, J.; André, A.; Elslande, E.V.; Stien, D.; Eparvier, V. Potent and Non-Cytotoxic Antibacterial Compounds Against Methicillin-Resistant Staphylococcus Aureus Isolated from Psiloxylon Mauritianum, A Medicinal Plant from Reunion Island. Molecules 2020, 25, 3565, doi:10.3390/molecules25163565.

go back