Projects
Institute of Food and Beverage Innovation
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CREATE – Microorganisms to foster pulses-based healthy food
Pulses will be fermented with functional microorganisms to obtain a protein-rich fermentate in which the content of microbially formed vitamin B12 and folic acid is increased and at the same time the content of FODMAPs is reduced and as a side effect, the beany taste is reduced. The necessary understanding of the ...
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SONEVA
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Contactless separation and concentration of Legionella species in drinking water installations
Legionella are harmful bacteria that can live in building water installations. An “at line” system is proposed that monitors the Legionella content of the water. The system fits to a water installation and consists of an acoustofluidic device that concentrates the bacteria.
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ShopHero
The research collaboration ‘ShopHero’ proposes a novel, scalable and tailored approach for consumers (1) to track and monitor the sustainability of their groceries and food waste, and therefore, (2) to change their behavior. We plan to process automatically-collected digital receipts from grocery purchases to ...
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Characterization of the bitter compounds found in hemp, and application toward beer production
For centuries, hop (Humulus lupulus) has been considered an essential ingredient in the beer brewing process, as certain molecules contained in its cones give the drink its typical bitterness and aroma. Hop cultivation, already delicate, is now threatened by global warming. Domestic hop production in Switzerland ...
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Plant-based meat analogues produced by innovative pre-processing and extrusion (PlantEAT)
We envision to create extruded plant-based meat analogues with unique organoleptic properties, i.e. flavour and texture, through innovative pre-processing. The meatmimickingproducts will embody boosted juiciness and savory flavour, all natural and clean-label, withoutadditives.
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COST Action – Rethinking packaging for circular and sustainable food supply chains of the future (CIRCUL-A-BILITY)
Food packaging is designed to protect the food through its supply chain, communicate to customers, and to ensure food quality, safety and optimal shelf life. Progress is now needed to secure its circularity, minimize food waste and improve sustainability. CIRCUL-A-BILITY aims to go beyond the state of the art by ...
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Dynamik Knowledge Platform
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PhageFire – An effective and environmentally friendly solution to control fire blight disease caused by Erwinia amylovora in pome fruit crops
The PhageFire project is devised to satisfy the unmet need for a secure and reliable solution to control fire blight (FB) disease in pome fruits caused by the bacterium Erwinia amylovora (Ea). The Spanish pome fruit producer, Peras de Rincón de Soto has partnered with Enviroinvest (Hungary) consultancy company ...
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Cocoa in Numbers – from data to knowledge
Nowadays consumers of cocoa and chocolate products are not only interested in safe high-quality products but also in products which are sustainable and produced under fair ecological and social conditions. The demand for transparency of information on the condition of cultivation, production and trade as well as on ...
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Development of a web-based food frequency questionnaire
The aim of this study is to develop a web-based food frequency questionnaire (eFFQ-CH), using the menuCH photo book and the framework of a food frequency questionnaire developed at ZHAW Wädenswil (the ZHAW FFQ). The development work will follow a unique approach based on the results of the menuCH Survey, the first ...
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Development of a validated questionnaire for the assessment of sleep quality based on a cosmetics line
The aim of this project was to develop a care product that demonstrably improves the quality of life. This forms the basis for a new innovative product group in the personal care sector. In use, the pilot product's formulation, texture and novel combination of active ingredients (neurofragrance) demonstrated a ...
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Molecular mechanism of bacteriophage tail spike proteins in bacterial infection
Antibiotic resistance in pathogenic microorganisms is rapidly increasing worldwide which urgently calls for novel agents and innovative solutions for the treatment of bacterial infections. Bacteriophages (phages) infect and inactivate bacteria in a highly specific manner. Therefore, exploitation of phages represents ...
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AFBioPro - Prozesstechnologische Optimierung von Schutzkulturen
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 ...
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Post-harvesting of cocoa in Ecuador: Set-up of farmers' and suppliers' trainings
Based on different fermentation approaches, which are accompanied by comprehensive process recordings (microbiological-chemical-physical), a training for cocoa farmers and suppliers in Ecuador is being developed. The training will be continuously verified and expanded.
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PiFoBake: Particel stabilized foams with high mechanical and thermal resiliance for the application in baked goods from non-wheat raw materials
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. ...
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Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain
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 ...
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Softscope
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 ...
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WWF Standards Evaluations
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). ...
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Ecological Engineering Living Lab
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 ...