Dr. Amandine André

Dr. Amandine André
ZHAW
School of Life Sciences and Facility Management
Research Group for Food Chemistry
Grüentalstrasse 14
8820 Wädenswil
Personal profile
Position at the ZHAW
Scientific collaborator in food chemistry
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.
Educational background
PhD Chemistry of natural substances, Museum National d'Histoire Naturelle, Paris (France).
Master Natural Raw Material for Cosmetics, ISIPCA, Versailles (France).
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).
Projects
- 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
- 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
- Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Team member / Project completed
Publications
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André, Amandine; Leupin, Marianne; Kneubühl, Markus; Pedan, Vasilisa; Chetschik, Irene,
2020.
Plants.
9(12), pp. 1740.
Available from: https://doi.org/10.3390/plants9121740
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Kneubühl, Markus; André, Amandine; Chetschik, Irene,
2021.
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
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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