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Institute of Food and Beverage Innovation - ILGI

«Delicious, healthy, safe and sustainable food. This is the guiding principle on which both our education and training programmes, and our research and development are based. We see our practical orientation and transdiscipline as fundamental to our strength in innovation.»

Prof. Michael Kleinert, Director of Institute

"We understand food" - this holistic approach guides our institute.

We observe all developments relevant to food in society, the economy, technology and nature. We focus on ‘managing the making of better food and beverages’ in teaching, research, further education and services - in close cooperation with companies, institutions and authorities.

The main focus of the institute is thus on the application-oriented control and optimization of manufacturing processes. The aim is to develop products and solutions that optimally satisfy people's nutritional needs. Our mission is to produce ‘better’ food and beverages that are delicious, healthy, safe and sustainable from the raw material to the consumer.


Organization und Personnel

The institute is divided into three centres with research and specialist groups in various areas of competence. The eight research and specialist groups work closely together on an interdisciplinary basis to competently and efficiently achieve project goals.

Centre for Food Composition and Process Design

«Food architecture - we research and develop the structure of resilient systems.»

Prof. Dr. Tilo Hühn, Head of Centre

Our observations focus on value-determining ingredients. Occurrence, effect, meaning and composition of these substances form the basis of our activities - to extract and preserve more of the goodness!

The combination of sensor technology, aroma and ingredient analysis enables the development of technological processes for food production and preservation.

Centre for Food Processing and Packaging

Porträt Selçuk Yildirim, Zentrumsleiter

«Innovative and sustainable process and packaging development.»

Prof. Dr. Selçuk Yildirim, Head of Centre

The main objective of the Food Production and Packaging Centre is to develop, in close cooperation with the industry, innovative technologies for the production of high quality, safe and sustainable products. This is made possible by combining the competencies of food technology and packaging and interdisciplinary cooperation at the Institute of Food and Beverage Innovation.

Centre for Food Safety and Quality Management

Porträt Lars Fieseler, Zentrumsleiter

«The greatest responsibility of a food producer is to produce safe and healthy products.»

Prof. Dr. Lars Fieseler, Head of Centre

To ensure the safety of food, we develop new starter and protective cultures, detect pathogenic bacteria, use bacteriophages, carry out challenging tests, develop self-control and HACCP concepts, offer training in food law and quality management, and much more...

Institute Secretariat

Karin Schuler: +41 (0) 58 934 59 21
Vanja Zago: +41 (0) 58 934 50 60
Melanie Hindermann: +41 (0) 58 934 59 43

Head of Administration: Brigitta Kreuzer-Seiler: 41 (0) 58 934 50 67

Contact Persons for Areas of Specialization

Bachelor Course of Study: Dr. Anja Schnyder, +41 (0) 58 934 50 65
Master Course of Study & Further Education: Dr. Sandra Burri, +41 (0) 58 934 55 47
Research & Services: Prof. Dr. Selçuk Yildirim, +41 (0) 58 934 56 31