Corinna Bolliger
Corinna Bolliger
ZHAW
School of Life Sciences and Facility Management
Institute of Natural Resource Sciences
Grüentalstrasse 14
8820 Wädenswil
Work at ZHAW
Focus
- Life Cycle Assessment (LCA)
- Life Cycle Assessment of food products and agricultural processes
- Biodiversity Footprint
Experience
- Project Officer for Environmental Education
Pusch - Praktischer Umweltschutz
09 / 2023 - 07 / 2025 - Project Manager for Environmental Education
Pusch - Praktischer Umweltschutz
01 / 2024 - 06 / 2024
Network
Awards
SVIAL Prize
Swiss Association of Agricultural and Food Engineers SVIAL ASIAT My Agro Food Network
04 / 2025
Projects
- Scalable macroAlgae cuLtivation systems for INnovative Applications in the food, cosmetic and construction sectors / Team member / ongoing
- BioPrint: Biodiversity Footprint for Businesses / Team member / ongoing
- Greengrocer Food Chain Modelling: Nutrition, Processing and Food Waste as Cornerstones of an Enhanced Model for Food System Networks / Team member / ongoing
- PEATLESS – Overcoming barriers for the adoption of alternative substrates with less peat content to support the Green Transition in horticulture / Team member / ongoing
- NPower – balancing Nitrogen and Phosphorus flows by budgeting at Regional scale / Team member / ongoing
- Green Betty – Making sustainability visible on the plate / Team member / completed
- Valorization of Swiss Agri-Food Side Streams / Team member / completed
Publications
Articles in scientific journal, peer-reviewed
- Salvatore, I. et al. (2026) 'Upcycling coffee side streams through incorporation in granola : technological, qualitative and environmental assessment', Future Foods, (101085). doi: 10.1016/j.fufo.2026.101085.
- Salvatore, I. et al. (2026) 'Upcycling brewer's spent grain and barley rootlets by partial substitution of pea protein isolate in extruded high moisture meat analogues', Foods, 8(15), p. 1327. doi: 10.3390/foods15081327.
- Bolliger, C., Itten, R. and Stucki, M. (2026) 'From farm to flavor : carbon and biodiversity footprint of the global spice market', Environmental Science & Technology, 60(15), pp. 11421–11433. doi: 10.1021/acs.est.5c04846.
- Salvatore, I. et al. (2026) 'Technical feasibility, quality and environmental impact of a partial replacement of cocoa nibs with cocoa bean hulls in chocolate bars', Foods, 15(3), p. 558. doi: 10.3390/foods15030558.
Other publications
- Bolliger, C. (2025) Umweltfreundlich kochen – diese Zutaten machen den Unterschied. Wädenswil: ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-34776.
- Bolliger, C. and Stucki, M. (2025) Green Betty : Skala zur Umweltverträglichkeit von Tellergerichten. Wädenswil: ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-34314.