Food Chemistry Research Group
News
- Coffee Excellence Center joins Food Chemistry Group at the Institute of Food and Beverage Innovation
- Lebensmitteltüftler kommen an ihre Grenzen: Denzuckerfreien Mars-Riegel mit Originalgeschmack gibt es nicht so schnell (NZZ, Eva Mell/DE) (PDF 2.22 MB)
- "Fermentation and Fermentation-Like Process of Theobroma grandiflorum Seeds as sustainable Solution to the Cacao Crisis” featured in report “Switzerland and Amazonia: Together for a Thriving Planet” (PDF 22 MB)
- New Flavorant & Terpene Research in Cannabis and Hemp
more highlights & news
The Food Chemistry Research Group deals with the analysis and characterisatio of value-determining ingredients in food.
We investigate the occurrence, effect, and significance of ingredients with respect to the composition of food. In addition, we explore their potential applications for cosmetics.
Our research group combines sensory and instrumental analytical methods in the establishment of innovative food processing procedures and product developments.
We investigate the composition of new food raw materials for sustainable, high-quality food and analyse their relationship to agronomic, ecological and origin-related factors.
Many of our research projects are carried out in close cooperation with partners in both the industry and scientific community and are accompanied by student works.
Key focus research topics within the food chemistry
The Food Chemistry Research Group focuses on the following research areas
Aroma Analysis 
Coffee Excellence Center 
Analysis & Extraction of non-volatile food constituents 
Cosmetics & Personal Care
Project collaboration
We offer various opportunities for project collaboration. Projects are carried out in the form of research projects, development projects, services or student projects, such as semester papers, Bachelor’s theses, or Master’s theses.
For more information on project collaborations
For project inquiries, please contact Prof. Dr. Irene Chetschik
Selected Publications (Peer-Reviewed)
Tran, Thi Khanh Linh; Avellaneda, Tatiana; André, Amandine; Gillich, Elodie; Steinhaus, Martin; Carrera, Dániel Árpád; Katsir, Leron; Chetschik, Irene, 2025. The plant of many scents : unraveling the odorant composition of selected CBD hemp cultivars. Journal of Agricultural and Food Chemistry. 73(38), S. 24314-24325. Verfügbar unter: https://doi.org/10.1021/acs.jafc.5c07208
Tran, Thi Khanh Linh; Gillich, Elodie; André, Amandine; Cezanne, Marie-Louise; Gläser, Peter; Blank, Imre; Chetschik, Irene, 2025. Decoding the aroma gap : sensomics-based characterization of key odorants in the plant-based egg and chicken egg. Journal of Agricultural and Food Chemistry. 73(22), S. 13832-13842. Verfügbar unter: https://doi.org/10.1021/acs.jafc.5c04304
Schmid, Tamara; Gillich, Elodie; André, Amandine; Kinner, Mathias; Chetschik, Irene; Müller, Nadina, 2025. Physically modified plant oils as alternatives to palm fat : effects on physical and flavour properties of chocolate fillings. Foods. 14(7), S. 1179. Verfügbar unter: https://doi.org/10.3390/foods14071179
Mischler, Sandra; André, Amandine; Chetschik, Irene; Miescher Schwenninger, Susanne; et al., 2024. Potential for the bio-detoxification of the mycotoxins Enniatin B and deoxynivalenol by lactic acid bacteria and Bacillus spp.Microorganisms.12(9), S. 1892. Verfügbar unter: https://doi.org/10.3390/microorganisms12091892
Streule, Stefanie; André, Amandine; Freimüller Leischtfeld, Susette; Chatelain, Karin; Gillich, Elodie; Chetschik, Irene; Miescher Schwenninger, Susanne, 2024. Influences of depulping, pod storage and fermentation time on fermentation dynamics and quality of Ghanaian cocoa. Foods. 13(16), S. 2590. Verfügbar unter: https://doi.org/10.3390/foods13162590
Tran, Thi Khanh Linh; Salvatore, Ivana; Geller, Joel; Theodoracakis, Emmanuelle; Ullrich, Lisa; Chetschik, Irene, 2024. Molecular aroma composition of vanilla beans from different origins. Journal of Agricultural and Food Chemistry. 72(34), S. 19120-19130. Verfügbar unter: https://doi.org/10.1021/acs.jafc.4c04775
André, Amandine; Hecht, Katrin; Mischler, Sandra; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Kinner, Mathias; Freimüller Leischtfeld, Susette; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina, 2024. A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme. Food Research International.186(114364). Verfügbar unter: https://doi.org/10.1016/j.foodres.2024.114364
Mischler, Sandra; André, Amandine; Freimüller Leischtfeld, Susette; Müller, Nadina; Chetschik, Irene; Miescher Schwenninger, Susanne, 2024. Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains. Applied Microbiology. 4(1), S. 96-111. Verfügbar unter: https://doi.org/10.3390/applmicrobiol4010007
