Dr. Amandine André

Dr. Amandine André
ZHAW
School of Life Sciences and Facility Management
Research Group for Food Chemistry
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
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).
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
- 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
- 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
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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
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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
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Schlüter, Ansgar; André, Amandine; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene,
2022.
Journal of Agricultural and Food Chemistry.
70(51), pp. 16335-16346.
Available from: https://doi.org/10.1021/acs.jafc.2c06493
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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
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André, Amandine; Casty, Bettina; Ullrich, Lisa; Chetschik, Irene,
2022.
Heliyon.
8(9), pp. e10770.
Available from: https://doi.org/10.1016/j.heliyon.2022.e10770
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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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Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; André, Amandine; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene,
2022.
In:
International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
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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.
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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
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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.
Available from: https://www.iscrsymposium.org/wp-content/uploads/2022/12/94_07122022_0800_einstein_Lisa_Ullrich.pdf
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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.