Wheat is one of the world's most important staple foods and offers high nutritional value, especially as a whole grain. Especially with crops such as wheat, food safety faces a major challenge due to mould infestation: an estimated 25 % of all crops worldwide are infested with moulds, including species that form ...

Novel, patentable bacteriophage-based precision antimicrobials are generated. To minimize the risk of failure at the pre-clinical stage, in vivo activity screening in zebrafish embryos is combined with process development, continuous evolution, and phage engineering during early stages of discovery.  ...

In this project, the exercises provided to the students are to be automatically individualized. For this purpose, the exercises and exams solved by the students are analyzed and the and the missing competences will be identified. This approach should generate exercises optimized for each student and therefore ...

Due to the limited resources of rooms and the increased demand for offers of part-time study, the online part of teaching and the quality of e-learning didactics in online courses are becoming more and more important. In the project "Building Blocks for Inspiration in Online Didactics", lecturers from diverse ...

This project utilizes the methodologies of Sensomics to enhance the flavor of plant-based eggs by bridging the molecular-level flavor gap. Through reverse engineering, the specific molecular components responsible for the flavor of chicken egg are identified and utilized to optimize the flavor of plant-based ...

We target to develop centre-of-the-plate food products through an innovative application of texture- and nutrient-optimized bio-processing, assisted by data-driven process optimization. From sustainability perspective, the product aims for minimal processing and up-cycling of agro-food side streams.  ...

The aim of the project is to prepare a potential study for the development of a sustainable packaging system (consisting of thermobox, cooling element and latent heat storage material) for refrigerated transport. The use of bio-based and/or biodegradable or recyclable materials as well as suitable manufacturing and ...

This project aims at brewing beer with hemp instead of hops, without changing the sensorial characteristics of the beer. The project proposed is seen as a collaborative work between the different research groups of ILGI institute. The goals are: to develop a hemp bitter extract that could be used in beer brewing to ...

The aim of this project is an interface between a database of protein-rich foods (DaPro), the Food Chain Model (FCM) and the Menu Sustainability Index (MNI) (for more details, please see the Further Information section below). The interface creates synergies between the three tools by, on the one hand, avoiding ...

Food waste is a topic of concern worldwide as substantial amount of food ends up as waste along the food value chain. This represents not only a resource problem but also an environmental and economic one, on top of being a moral challenge for the modern society. The production of food waste covers all the food life ...

The main product of this project includes five modules (toolboxes), which together form the Sustainable Food Chain Model (FCM) and enable the modeling of the environmental effects of entire food value chains. This makes it possible to model scenarios of value chains with their impact on the environment, which is ...

The goal of the project is to develop an interdisciplinary approach (packaging technology and materials, packaging design, environmental psychology and sustainability) to develop sustainable packaging concepts for existing or new products. Thereby different know-how and experiences in material development, food ...

The project AWARE aims to build a platform together with students and colleagues of the ICLS on the topics of sustainable studying in Wädenswil: everyday life design, use of resources, nutrition, housing and living. The contents of the platform are to be developed independently by students of the master course Food ...

The goal of the project is to develop and evaluate food coatings to extend the shelf life of fruits and vegetables.

The project aims to improve vertical farming production and operational efficiency by combining innovative production know-how and technologies with enhanced sustainability. The approach will establish the feasibility and profitability of sustainable, year-round production of high-quality crops.  ...

The aim is to produce chocolate 100% composed of de-pulped cocoa beans and pulp, both obtained from the same fruit. Fermentation of de-pulped beans will be defined and pulp will be naturally pre-conditioned allowing drying and application in chocolate aiming at added value along the entire cocoa chain.  ...

EnergieSchweiz (Swiss Federal Office of Energy) supports measures for energy optimisation or reduction. In this project, under the leadership of the University of Luzern (Prof. Dr. Ludger Fischer), energy-optimising measures are being implemented in cosmetics production with 3 Swiss SMEs. The findings will be ...