Dr. Samy Boulos
Dr. Samy Boulos
Lecturer at the Department of Health Sciences and Technology
Additional information
Research area
Cereal beta-glucan is a linear, mixed-linkage homopolysaccharide of glucose that has - like many dietary fibers - various health benefits, e.g. in reducing the risk of diet-related diseases (such as cardiovascular diseases, diabetes II). On one hand, analytical methods have been developed to characterize structural modifications (e.g. oxidation) that can lead to changes in the fiber's health promoting and technological properties, such as hydrophilic interaction ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), employing selective enzymes, graphitized carbon solid phase extraction (SPE), and functional group labeling techniques. On the other hand, the structure-function relationships are investigated on a molecular level for the dietary fibers' binding of nutritionally relevant small molecules and minerals in order to understand the underlying concepts that cause these health benefits. Novel analytical methods are developed for this purpose to asses such weak interactions that cumulatively have a significant effect on health.
Samy studied chemistry at ETH Zurich, conducted his master thesis at the Laboratory of Organic Chemistry in the field of natural product synthesis, and graduated in 2007. After continuing to work there, an internship at Hoffmann-La Roche (Basel), and a stay at EMPA (Dübendorf) in the Laboratory of Environmental & Analytical Chemistry, Samy conducted his doctoral studies in the Laboratory of Food Biochemistry at ETH. Since his defense in September 2016, Samy continued working as PostDoc for 2 years, then as Lecturer & Senior Research Associate (Oberassistent) in order to further expand his research on soluble dietary fiber analysis with regard to oxidative modifications and interactions with small molecules.
Course Catalogue
Spring Semester 2024
| Number | Unit |
|---|---|
| 752-1030-00L | Food Biochemistry Laboratory |
| 752-1101-00L | Food Analysis I |