Shiga Toxin producing E.coli (STEC, syn. VTEC) have been detected by the FSVO laboratories in swiss wheat and spelt flours. The isolated strains (except one) do not belong to serovars typically associated with human infections. To better understand the entry, horizontal transfer, and persistence of these bacteria in ...

Researchers from the School of Life Sciences and Facility Management (LSFM) initiated a platform to promote interdisciplinary research in the field of health. The School of LSFM supports this initiative to increase visibility of all health-research related activities in teaching, R&D, continued education, and ...

Agricultural production, consumption, trade of food, etc -- the Swiss food system is as complex as it is central to our daily lives. Our food supply has a greater impact on the environment, economy and society than almost any other area of life. And yet we are not very familiar with the structures and mechanisms ...

Safety and quality prediction are topical issues in food industry. We are developing a novel IoT approach in the framework of a collaboration with Genossenschaft Migros Zürich (GMZ), ZHAW (represented by the institutes IAS and ILGI) and Axino Solutions AG. The main goal of the project is to provide a robust, ...

In this project, ca. 300 moulds will be isolated in the bakery environment (air, bread) and identified aming at representative strains for screening and challenge test. The selected fungal strains will support selecting antifungal protective cultures with specific and broad spectrum of activity agains moulds from ...

The aim of this project is to develop antimicrobial and oxygen scavenging materials for food packaging applications. Both antimicrobial and oxygen scavenging functions will be developed using ground or modified calcium carbonate which has a very high potential to incorporate active ingredients into packaging and to ...

MenuCH data will be analysed in order to assess cultural differences between language regions of Switzerland with respect to consumption, dietary patterns, and associated lifestyle factors. Differences in consumption of meat and meat products; milk and dairy; and beverages, will be compared to nutritional ...

The general objective of this study is to optimize cocoa bean production in Ecuador in order to obtain a product – fermented and dried cocoa beans – with a reliable, high-quality aroma.

By-products of the milling process are traditionally transferred to the production of feed and thus lost in the human food chain. This project is a feasability study, in which a two-phasic approach for the production of cereals dervied from milling by-products will be evaluated: 1) microbial fermentation of the ...

The agriculture and food processing sector (agri-food) is facing sustainability challenges of growing complexity, from consumer expectations to concerns over food security, right through to environmental regulations. In such a context, innovation is becoming a decisive factor of competitiveness for companies in this ...

Food spoilage by molds is a very important issue, since molds negatively influence the food quality and safety, due to mycotoxin synthesis. Apart from being allergens or irritants, some of the health effects of mycotoxins found in animals and humans include death, identifiable diseases or health problems, or ...

The aim of this project is to design and investigate new biopolymer systems as carriers of natural bioactive compounds with antioxidant and/or antimicrobial properties, to apply them for food packaging and assess their performance. The polysaccharide matrices will be obtained by the means of chemical modification of ...

The consumption of food and beverages causes more than a quarter of an average person’s environmental impact in Switzerland. Apart from meat, fish and dairy products, beverage and semiluxury food – especially spirits and coffee – contribute to a significant share. Over the entire life cycle of wine – from the ...