Dr. Janice Marie Sych

Personal profile

Position at the ZHAW

www.zhaw.ch/ilgi/technologie/

Membership of networks

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

Projects

• Development of a web-based food frequency questionnaire / Project leader / Project ongoing
• Auswertungen zum Konsum alkoholischer Getränke in der Schweiz auf Basis der Verzehrsstudie menuCH / Project co-leader / Project completed
• What does the Swiss population eat? / Project co-leader / Project completed
• Sustainable and healthy diets: Trade-offs and synergies / Team member / Project completed
• Multifunctional bakery bioingredients / Project leader / Project completed

Publications

• Suter, Flurina; Pestoni, Giulia; Sych, Janice Marie; Rohrmann, Sabine; Braun, Julia; et al.,

  2022.

  Alcohol consumption : context and association with mortality in Switzerland.

  European Journal of Nutrition.

  62(3), pp. 1331-1344.

  Available from: https://doi.org/10.1007/s00394-022-03073-w

• Bae, Dasom; Wróbel, Anna; Kaelin, Ivo; Pestoni, Giulia; Rohrmann, Sabine; Sych, Janice Marie,

  2022.

  Investigation of alcohol-drinking levels in the Swiss population : differences in diet and associations with sociodemographic, lifestyle and anthropometric factors.

  Nutrients.

  14(12), pp. 2494.

  Available from: https://doi.org/10.3390/nu14122494

• Tschanz, Linda; Kaelin, Ivo; Wróbel, Anna; Rohrmann, Sabine; Sych, Janice Marie,

  2022.

  Characterisation of meat consumption across sociodemographic, lifestyle and anthropometric groups in Switzerland : results from the National Nutrition Survey menuCH.

  Public Health Nutrition.

  25(11), pp. 3096-3106.

  Available from: https://doi.org/10.1017/S136898002200101X

• Karavasiloglou, Nena; Pestoni, Giulia; Dehler, Anna; Sych, Janice Marie; Faeh, David; Rohrmann, Sabine,

  2022.

  Different dietary assessment methods, similar conclusions? : comparison of a country's adherence to food-based dietary guidelines as depicted in two population-based surveys using different dietary assessment methods.

  Public Health Nutrition.

  25(9), pp. 2395-2402.

  Available from: https://doi.org/10.1017/S1368980022000647

• Pestoni, Giulia; Karavasiloglou, Nena; Braun, Julia; Krieger, Jean-Philippe; Sych, Janice Marie; Bopp, Matthias; Faeh, David; Gruebner, Oliver; Rohrmann, Sabine,

  2021.

  Does diet map with mortality? : Ecological association of dietary patterns with chronic disease mortality and its spatial dependence in Switzerland.

  British Journal of Nutrition.

  pp. 1-13.

  Available from: https://doi.org/10.1017/S0007114521001525

• Herter-Aeberli, Isabelle; Wehrli, Nina; Bärlocher, Kurt; Andersson, Maria; Sych, Janice Marie,

  2020.

  Inadequate status and low awareness of folate in Switzerland : a call to strengthen public health measures to ensure sufficient intakes.

  Nutrients.

  12(12), pp. 3729.

  Available from: https://doi.org/10.3390/nu12123729

• Inanir, Dilara; Kaelin, Ivo; Pestoni, Giulia; Faeh, David; Müller, Nadina; Rohrmann, Sabine; Sych, Janice Marie,

  2020.

  Daily and meal-based assessment of dairy and corresponding protein intake in Switzerland : results from the National Nutrition Survey menuCH.

  European Journal of Nutrition.

  10(8).

  Available from: https://doi.org/10.1007/s00394-020-02399-7

• Steinbach, Lydia; Rohrmann, Sabine; Kaelin, Ivo; Krieger, Jean-Philippe; Pestoni, Giulia; Herter-Aeberli, Isabel; Faeh, David; Sych, Janice Marie,

  2020.

  No-meat eaters are less likely to be overweight or obese, but take dietary supplements more often : results from the Swiss National Nutrition survey menuCH.

  Public Health Nutrition.

  24(13), pp. 4156-4165.

  Available from: https://doi.org/10.1017/S1368980020003079

• Sousa, Angelica; Sych, Janice Marie; Rohrmann, Sabine; Faeh, David,

  2020.

  The importance of sweet beverage definitions when targeting health policies : the case of Switzerland.

  Nutrients.

  12(7), pp. 1976.

  Available from: https://doi.org/10.3390/nu12071976

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

  2020.

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

  LWT - Food Science and Technology.

  127, pp. 109375.

  Available from: https://doi.org/10.1016/j.lwt.2020.109375

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

  2019.

  Cultural differences in diet and determinants of diet quality in Switzerland : results from the national nutrition survey menuCH.

  Nutrients.

  11(1), pp. 126.

  Available from: https://doi.org/10.3390/nu11010126

• Sych, Janice; Kaelin, Ivo; Gerlach, Fabienne; Wróbel, Anna; Le, Thu; FitzGerald, Rex; Pestoni, Giulia; Faeh, David; Krieger, Jean-Philippe; Rohrmann, Sabine,

  2019.

  Intake of processed meat and association with sociodemographic and lifestyle factors in a representative sample of the Swiss population.

  Nutrients.

  11(11).

  Available from: https://doi.org/10.3390/nu11112556

• Krieger, Jean-Philippe; Pestoni, Giulia; Cabaset, Sophie; Brombach, Christine; Sych, Janice Marie; Schader, Christian; Faeh, David; Rohrmann, Sabine,

  2018.

  Dietary patterns and their sociodemographic and lifestyle determinants in Switzerland : results from the national nutrition survey menuCH.

  Nutrients.

  11(1), pp. 62.

  Available from: https://doi.org/10.3390/nu11010062

• 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, pp. 91-101.

  Available from: https://doi.org/10.1016/j.ijfoodmicro.2015.07.025

• 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.

  pp. 129-159.

  Available from: https://doi.org/10.1002/9783527681754.ch6

• 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 2018, Neuchâtel, 7-8 November 2018.

• 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.

  Available from: 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.

  Available from: https://doi.org/10.1159/000440895

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

  2014.

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

  In:

  51. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, Paderborn, Deutschland, 12.-14. März 2014.

  Bonn:

  Deutsche Gesellschaft für Ernährung.

• 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 2013), 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, 9-12 September 2012.

• 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, Jena, Deutschland, 11.-12. März 2010.

• Tschanz, Linda; Kaelin, Ivo; Wróbel, Anna; Pestoni, Guilia; Rohrmann, Sabine; Herter-Aeberli, Isabelle; Sych, Janice Marie,

  2021.

  The first characterisation of meat consumption across sociodemographic, lifestyle and anthropometric groups in Switzerland : results from the National Nutrition Survey menuCH [poster].

  In:

  58. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, online, 17.-19. Februar 2021.

  ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

  Available from: https://doi.org/10.21256/zhaw-23891

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

  2020.

  menuCH - wie ernährt sich die Schweiz.

  Schweizer Zeitschrift für Ernährungsmedizin.

  2020(1).

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

  2018.

  Quels sont les types de déjeuner consommés en Suisse et sont-ils associés à la qualité globale de l'alimentation?.

  Bulletin nutritionnel suisse.

  2019, pp. 24-40.

  Available from: https://doi.org/10.24444/blv-2018-0211

• 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 DGEM, AKE und GESKES, 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:

  ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

  Available from: 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, 3-4 April 2014.

• 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, 14. November 2013.

• 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, Maastricht, Netherlands, 17-22 June 2012.

• Sych, Janice Marie,

  2011.

  Targetting multifunctional bakery products : an update.

  TRANSFER.

  2011(3), pp. 5.

  Available from: https://doi.org/10.21256/zhaw-2780

• Inanir, Dilara; Kaelin, Ivo; Müller, Claudia; Rohrmann, Sabine; Sych, Janice Marie,

  2019.

  Dairy consumption and its distribution throughout the day in the Swiss language regions : results from the national nutrition survey menuCH.

  In:

  Lebensjahre in Gesundheit – was leistet die Ernährung? : Abstractband zum 56.Wissenschaftlichen Kongress.

  56.Wissenschaftlichen Kongress Deutsche Gesellschaft für Ernährung, Giessen, Deutschland, 19.-21. März 2019.

  Bonn:

  Deutsche Gesellschaft für Ernährung.

  Available from: https://www.dge.de/fileadmin/public/doc/wk/2019/DGE-Proc-Germ-Nutr-Soc-Vol-25-2019.pdf

• 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.

• Pestoni, G.; Krieger, J.-P.; Sych, J. M.; Fäh, D.; Rohrmann, S.,

  2018.

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

  In:

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

• Cabaset, S.; Sych, J.; Brombach, C.,

  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, Deutschland, 7.-9. März 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, Deutschland, 7.-9. März 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, USA, 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, Spain, 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, Helsinki, Finland, 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, Deutschland, 14.-16. März 2012.

Publications before appointment at the 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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