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Selected Projects at the centre for technology and packaging

OPTIFEL – Age-appropriate packaging

A three-year European research project (OPTIFEL) focuses on countering potential malnutrition in old age through the development of foods tailored to the needs of the elderly and the application of age-appropriate packaging. As one of 27 project partners, the Institute of Food and Beverage Innovation is responsible for the implementation of consumer-friendly and easy-to-open packaging.  

Project partners: INRA (FR), IRTA (E), UL (UK), WUR (NL), CHUD (FR), MUL (PL)

Contact: Selcuk Yildirim

Active packaging / KTI-Nr.14665.1 PFLS-LS

Within the scope of this project, an oxygen-scavenger label is being developed to completely remove any residual oxygen in the headspace of MAP packaged foods. 

Project partners: Amcor Packaging, Etimark AG, CTI

Contact: Selcuk Yildirim

Bioactive packaging

Research focuses on the application of various biopolymers for the production of bioactive food packaging. 

Project partners: Sciex, KTU

Contact: Selcuk Yildirim


Norwegian industries and universities are studying the possibility of storing wild Atlantic bass alive after they have been caught to enable them to be marketed fresh and in optimal quality. The ZHAW is responsible for the  product packaging. 

Project partners: Nergård AS, Nic Haug AS, Halvors Tradisjonsfisk AS, Myre Havbruk AS, Tommen Gram, Multivac, Coop Norge, Handelshøyskolen I Tromsø, Norges fiskerihøgskole, Universitetet I Stavanger/IRIS, Duke University, Aarhus School of Business

Contact: Selcuk Yildirim

NanoBak / EU FP7 Nr: TREN/FP7EN/218993

The main objective of the NanoBAK project is the implementation of an energy-efficient production management system in the baking industry. As part of an international collaboration, a new climate chamber is being developed that offers the following benefits due to an ultra-sound nano-aerosol humidification system:

  • High relative humidity
  • Optimised moisture distribution (less turbulence) 
  • Optimised conductivity 
  • Reduced yeast and enzyme activity on the surface 
  • Energy saving

This innovative climate chamber is being tested under realistic conditions by ZHAW bakery technology specialists. A key focus is the quality of the final baked goods. 

Project partners: ttz-Bremerhaven, Coop Schweiz, Lantmännen Unibake Denmark A/S, Wolfram Ungermann Systemkälte GmbH & Co. KG, Bäckerei und Konditorei Gerhard Sikken OHG, Libor Obešlo

Contacts: Mathias Kinner, Michael Kleinert

MfBake / KTI Nr.: 10276.1 PFLS-LS

The project partner, ETH Zürich, is developing multifunctional ingredients by fermentation technology using selected strains of Lactobacillus and Propionibacterium co-cultivated in optimized cereal-based medium. The metabolic activities of these strains lead to the following naturally-produced functional substances which are of particular interest to the bakery and nutritional supplement sector: high levels of organic acids (propionic and acetic) and other compounds with antimicrobial and flavour-enhancing effects; folate and vitamin B12 in balanced and nutritionally-relevant levels; and exopolysaccharides (EPS) for improving product texture and shelf life.

The ZHAW bakery technology specialists are responsible for the application of these multifunctional ingredients in baked goods. The influence on the value-determining quality parameters (volume, texture, etc.) are reviewed and optimised. In addition, the microbiological stability is investigated with defined test organisms. The products are characterised by a sensory panel and evaluated in a consumer test.

Project partners: ETH-Zürich, Coop Schweiz, Bakels Nutribake, Bioforce AG

Contacts: Janice Sych, Mathias Kinner