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Environmental Sciences Experts

Wenk, Caspar

Professor
Department of Environmental Systems Science
Swiss Federal Institute of Technology Zurich
Switzerland

Biography

Caspar Wenk has been Full Professor of Nutrition Biology at the Institute of Animal Sciences, ETH Zurich since 1988. Born on March 9, 1944, from Basel and Lampenberg, Professor Wenk studied at the ETH Zurich Faculty of Agriculture. He completed his education with a dissertation on the energy and nutrient metabolism of growing pigs. In 1975-76 he did postdoctoral work at the Institute of Animal Physiology of the Landbouwhoge School in Wageningen, Netherlands. The topic of his habilitation thesis was nutrient utilization in monogastic farm animals. In 1981 he was appointed Assistant Professor, and in 1988 Full Professor. In his teaching Professor Wenk covers the area of human and farm animals nutrition physiology. In his research he is concerned with the physiology of digestion and with energy metabolism. Further emphases are nutrient cycles, the functional mechanisms of feed additives and the quality of animal products. In the area of nutrition education he is active in various national and international societies and foundations. He encourages the nutrition research and education of young, talented researchers. Professor Wenk's Chair and his position as a management member of the Davos Forum have allowed him to exchange scientific information and to increase public awareness for issues in his research at various national and international congresses.

Research Interest

Physiology of digestion and with energy metabolism, nutrition physiology.

Publications

  • Hyponatremia among runners in the Zurich Marathon. Mettler S, Rusch C, Frey WO, Bestmann L, Wenk C, Colombani PC. Clin J Sport Med. 2008 Jul;18(4):344-9. doi: 10.1097/JSM.0b013e31817e3515.

  • Influence of benzoic acid in high fibre diets on nutrient digestibility and VFA production in growing/finishing pigs. Bühler K, Bucher B, Wenk C, Broz J. Arch Anim Nutr. 2009 Apr;63(2):127-36. doi: 10.1080/17450390902723927.

  • The effects of early post-mortem pH and ultimate pH on level and amount of destructured zones in cooked cured hams. Hugenschmidt G, Hadorn R, Scheeder MR, Silacci P, Scherrer D, Wenk C. Meat Sci. 2010 Aug;85(4):632-9. doi: 10.1016/j.meatsci.2010.03.016. Epub 2010 Mar 21.

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