Protective cultures find broad application in various food product classes, yet mostly on an empirical basis without systematic optimization.  This project is dedicated to the evaluation of process-technological means to enhance the performance-critical features of protective cultures, while taking into account ...

Optimised properties of gluten free baked goods will be achieved through the formation of a  foamed pre-mix stabilized with particles (pickering foam) and, thus, highly resistant against shear and temperature. This pre-mix is in a second step mixed with the other bread ingredients, kneaded and baked.  ...

Wheat is one of our key staple foods worldwide and offers high nutritional value, especially when consumed in the form of whole grain. Food safety has become a major challenge in crops in recent years: an estimated 25% of all global crops are affected by moulds1-2. Certain moulds produce mycotoxins, toxic compounds ...

Imaging techniques (photography, microscopy, tomography, etc.) have long since become indispensable in the life sciences. A manual evaluation of the images is still difficult to reproduce, due to the large number of high-resolution images, it is practically impossible to do so in time and is rarely statistically ...

In 2015, the NGOs PUSCH, WWF and others published a comparison of food standards on the Swiss market in order to help consumers make informed purchasing decisions. This comparison is based on a multi-dimensional evaluation through indicators in environmental, social and governance aspects (Herrmann et al., 2015). ...

In Ecological Engineering, the processes in nature serve as a model for developing new technologies. As in a natural ecosystem, where nutrients and water circulate, the researchers at ZHAW are developing closed-loop systems that function according to the same principle. The aim is to save resources and minimize the ...

The Sustainable Development Goals require halving food waste by 2030. The goal of this project is to develop indicators and a data monitoring concept for food waste in Switzerland. The goal is to measure food waste amounts annd environmental impacts periodically in order to evaluate if the reduction target is being ...

Oxidation aldehydes and ketones. Setup fast GC PTRMS.

The increasing awareness of plastic waste requires answers in the area of food packaging. However, alternative bio-based materials have weaknesses in terms of barrier properties. Active packaging that reduces oxygen by means of targeted chemical reactions can solve the problem. In this project, food packaging films ...

Staff exchange activities in an international research consortium around the valorization of bioactive compounds from a unique class of diatome species. Bioprocess development and implementation of product-specific analysis and monitoring strategies.

Bacteriophages (phages) represent a very promising alternative to antibiotics to combat infections caused by Shiga Toxin producing E. coli O157. In this research project, two different O157-specific bacteriophages will be genetically engineered to effectively control E. coli O157. In addition, a scalable setup for ...

The goal of this project is the development of a model that calculates the environmental impacts of food systems. This is important to evaluate measures that reduce the resource consumption of food systems and avoid food waste. Through various user interfaces with different levels of complexity the model can be ...

The aim of the project is to develop sustainable bio-based materials to replace the fossil based counterparts. On the one hand, biomaterials will be produced from side-stream products of agro-food industry. On the other hand, green technologies such as cultivation of microalgae will be used to produce biomaterials. ...

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, ...