Basics in Food Research

Dr. Scharer studied Molecular and Cell Biology, Physical Chemistry and Russian Literature at the University of Zurich, Switzerland. After several research projects abroad, she obtained her Ph.D. in Cell Biology at the Department of Biochemistry, University of Lausanne in 1987; she also received the Price of the University for her thesis. With a fellowship of the Swiss National Science Foundation for Research, she continued working at the University of Lausanne and became ?Maitre de recherche et d?education?. She then pursued independent activities in science communication: Creation of science exhibitions for well-known museums or science centers, the direction of science films, including a 3D-film and interactive programs. She also authored and edited several books which were translated into many languages.

Preface Prof. Dr. Gunter Blobel (Nobel price 1999) Preface Prof. Dr. W. Bauer Preface Prof. Dr. Peter Van Bladeren, Nestle Research Center, Lausanne Nutrition and Neurobiology Prof. Dr. Mike P. Richards, Max Planck Institute for Evolutionary Anthropology, Leipzig Brain development and the evolution of human diets Prof. Dr. Hans Gunter Gassen, Biochemie, Technische Universitat Darmstadt Conscious Eating behaviour as brain damage prevention Prof. Dr. Luc Pellerin, Departement de Physiologie, Univerite de Lausanne, Suisse Food for Nerves is power for the brain Prof. D. Achim Peters, Universitat zu Lubeck, Lubeck 'Traffic jam in the supply chain': The development of obesity from a neurobiologists view. Odour and Taste Research Prof. Dr. Dr. Dr.hc Hanns Hatt, Cellphysiology , Ruhr-University-Bochum, Bochum, Germany Smell of food. The dance of the molecules Prof. Dr. Bernardino Fantini, Institut d'histoire de la medecine et de la sante, Faculte de Medecine ? CMU, Geneve The Anatomy of taste Dr. Nathalie Martin, NRC, Lausanne: Pleasure and health, The perception of odour, taste and texture Dr. Johannes Le Coultre, NRC, Lausanne: < Flavour >, a complex perception Prof. Dr. Wolfgang Meyerhof, Deutsches Institut fur Ernahrungsforschung, Potsdam-Rehbrucke About the bitter taste Dr.Christian Lindinger, NRC Lausanne How to teach a machine to test coffee? Dres Andrea Maier, Dr. Peter Leathwood, Dr. Sylvie Issanchou, Prof. Dr. Benoist Schaal NRC Lausanne ,INRA Dijon, Institut Europeen du Gout, Dijon Influences of food choices in infants Nutrition and Digestion Prof .Dr. Christine Durif, Departement de psychologie sociale Universite de Lyon 2, Lyon, France The Digestive System Prof. Dr. Hannelore Daniel, Technische Universitat Munchen, Freising-Weihenstephan, Germany How proteins cross the membrane Prof. Dr. Soraya Shirazi-Beechey, Department of Veterinary Preclinical Sciences, University of Liverpool, Liverpool Sugar for the intestine, it 'tastes' sweets Dr Federic Destaillats, Christina Cruz-Hernandez, Isabelle Masseray-Elmelegy, Fabiola Dionisi, NRC, Lausanne Metabolism of fat Prof. Dr. Dirk Haller, Technische Universitat Munchen, Freising-Weihenstephan, Germany The intestine as center of metabolism and immune activity Dr. Klaus Michel and Prof. Dr. Scheman, Dept. of Human Biology, Technische Universitat Munchen, Freising -Weihenstephan, Germany The "Stomachbrain" thinks and controls our intestine Dr Bertrand Kaeffer, INRA&Universite de Nantes, Nantes, France Food, circadian genes and biorhythms Dr Rudolf Fritsche, NRC, Lausanne: Allergy and Food Nutrition and Intestinal Flora Prof. Dr. Michael Blaut, Dife, Potsdam, Berlin Important role of microbial communities in the gut. Dr. Annina Zihler, Prof. Christoph Lacroix Institute of Food Sciences and Nutrition, ETHZ, Zurich, Switzerland The complexe world of microbes in our gut Dr Manuela Canabal Institut d'histoire de la medecine et de la sante, Faculte de Medecine, CMU, Geneve Are bacteria our fountain of youth? Dr. Jalil Benyacoub, Dr Stephanie Blum, NRC Lausanne Probiotics in the food, for a healthy immune system Dres. R. David Pridmore, Harald Brussow, Bernard Berger, Fabrizio Arigoni NRC Lausanne Moleculare < Finger print > of probiotic bacteria Nutrition and Metabolism Prof. Dr. Claude Fischler, CEM, EHESS, Paris Prof. Estelle Masson, Universito de Bretagne Occidentale, Brest About the agony of choice and the ease of sharing Dr Alfrun Erkner and Eva Almiron-Roig NRC Lausanne, Dept. of Biological Sciences, University of Chester, Parkgate Road, Chester The role of appetite and satiety in body weight regulation. Patricia Dietl, Melina Claussnitzer , Prof. Dr. Hans Hauner TUM Munchen Fat tissue, undesirable but indispensable Prof. Dr. Andreas Pfeiffer, DIfE, Potsdam/Berlin Nutrition, Metabolism and Health Prof. Dr. Jiankang Liu, University of California ,Irvine, USA and Shanghai? Mitochondria, the powerplants of the cell? Dres Etienne Pouteau, A. Kassis, J.Chou and Kathrin Mace NRC Lausanne: Diabetes, The struggle with nutrition and a silent killer Nutrition > Extreme Situations Dres Richard Gannon and Elisabeth Offord, NRC Lausanne Food and healthy bones Dr. Elizabeth J.Johnson Human Nutrition Research Center on Aging, Tufts University, Boston,USA Lutein, Zeaxanthin and Age-Related Macular Degeneration Gerard Azoulay ,Observatoire de l' Espace de CNES, Paris Nutrition in Space Dr Audrey Bergouigonan&Stephane Blanc Insitut Pluridisciplinaire Hubert Curien Dep. d?Ecologie, Physiologie et Ethologie CNRS,Strasbourg Nutrition in the center of space medicin Dr. Trent Stullingwerff and Jacques Decombaz, NRCLausanne Recreation and adaptation; what medicine can do to help athletes Individualized Nutrition Prof. Dr. Mark G. Thomas and Yuvant Itan Department of Genetics, Evolution and Environment, University College London, UK The origins of milk consumption in Europe. Dr. Allessia Ranciaro and Prof. Dr. Sarah Tishkoff Department of Genetics, University of Pennsylvania,USA Got milk? Prof. Dr. Hans Joost, DIfE, Potsdam-Berlin Genes and food-based diseases Dres. Martin Kussmann and Laurent Fay, NRC, Lausanne Nutrigenomics and Personalized Nutrition, Science and Concept Dres Serge Rezzi, Francois-Pierre Martin, Sunil Kochhar, NRC, Lausanne Metabolomics and Health Prof .Dr.Guy Vergeres Eidgenossische Forschungsanstalt Agroscope Liebefeld-Posieux, Bern und ETHZ How do our genes react to food ? Prof. Dr. Oliver Amft, Prof. Dr. Gerhard Troster, ETHZ Intelligent assistant, personal nutritional adviser of the future Nutrition and Food Technology Prof. Dr. Bruce German, Dep. of Food Science and Technology, University of California, Davis, USA Nutrition and health, viewing into the future Prof. Dr.Felix Escher, ETH, Zurich Spotlight on quality Dr. Stefan Palzer NRC, Lausanne: Food Technology Technical solutions for safe, tasty and healthy food Prof. Dr. Raffaele Mezzenga NRC Lausanne and University of Fribourg: Water and Fat molecules organize themselves Dr. Karen Cooper, Prof. Dr. Gary Williamson NRC Lausanne, University of Leeds, UK The Life of Polyphenols Dr. Stefan Irmler, Forschungsanstalt Agroscope Liebefeld-Posieux, Bern, Schweiz Innovation Technology in Cheesse Research Nutrition in Emerging Countries Dr. Ines Egli , Prof. Dr. Hurrell, ETHZ, Zurich Micronutrient deficiencies: Research for efficient prevention strategies Dr. Prashanth Thankachan and Sumithra Muthayya Maternal and Child Unit, St.John?s Reserach Institute, Bangalore, India Nutritional research in India: lack of iron and anemia Dr. Polycarpe Pierre Kayode Dep. de Nutrition et SciencesAlimentaires, Universite d?Ahomey-Calavi, Cotonou, Benin Nutritional Research in Africa: Iron, Zink and Millet Nutrition and Safety Dr. Sonja Zanier Institut d'histoire de la medecine et de la sante, Faculte de Medecine ? CMU, Geneve Food Safety: from Reality to Conviction Dres Benoit Schilter , Mats Peterz, Anne Constable ,NRC Lausanne Risk Assessment and Food Safety Dres Benoit Schilter, Maricel Marin-Kuan, C. Cavin, A. Pittet, Thierry Delatour NRC Lausanne Risk Assessment and chemical substances Prof. Dr. Martin Loessner, ETHZ Zurich The enemy of my foe is my friend Dr. Susanne Miescher Schwenninger, ETHZ Zurich New Options for Food Conservation Karin Agulla, IVV, Freising Demands on Food Packaging Dr.Lars Lundquist ,NRC Lausanne Food Packaging and the Environment Nutrition and Sustainability Prof. Dr. Helmut Grubmuller, Prof. Dr. Gert L.de Groot Max-Planck Institut fur biophysikalische Chemie, Gottingen, Germany Aquaporine: Pores for pure water Sven Kasper, Manish Kumar, Mariusz Grzelakowski, Prof. Dr. Wolfgang Meier Departmenet of Chemistry, University of Basel, Basel, Switzerland Dep. of Civil and Environmental Engineering, University of Illionois, Urgbana Nature's Copy: Membranes for water purification Dr. David J. Mackill, International Rice Research Institute, Metro Manila, Philippines Developing submergence-tolerant rice using the Sub1 gene PD Dr. Christian Zorb Christian Albrechts-Universitat zu Kiel, Institut fur Pflanzenernahrung und Bodenkunde, Kiel Salt as stress factor: Development of salt resistant crops Dr. Geert Kleijer, Agroscope Changins-Wadenswil, Nyon Conservation for Progress