School of Life Sciences
and Facility Management

Research at the Institute of Food and Beverage Innovation

From concept to customer: Developing value-added and market-driven food

Schokoladen-Veredelung
Getränketechnologie
Labor Mikrobiologie
Labor Technologie
Backwaren-Technologie

We strive to understand and address the evolving needs of society by creating food that is enjoyable, healthy, safe, and sustainable. Our work focuses on advancing the production and processing of food to meet these goals.

Our research and specialist areas

Our nine research-specialist teams act as confidential project partners. With many years of experience, countless from successful industrial projects and a rich insight into current research and development, we ensure that your orders are processed efficiently using the latest knowledge and technology.

Process development
The development and monitoring of products and processes with the aim of extracting and preserving value-determining ingredients.

Food chemistry
In search of ingredients: occurrence, effect and significance of ingredients for the composition of foodstuffs as well as the investigation of their possible applications in cosmetics. Areas of focus: flavour analysis / analysis & extraction of non-volatile food ingredients / cosmetics & personal care.

Sensory analysis
The systematic recording of sensory characteristics of foodstuffs along the value chain and identification of corresponding consumer needs. Areas of focus:  STS 0240 testing centre and sensory laboratory / ZHAW specialist panels and consumer tests / further education courses and in-house training.

Food technology
The development, implementation and establishment of sustainable food production processes. Areas of focus: Sustainable food value chains / improved nutritional profile.

Packaging
The development of innovative and sustainable packaging materials and processes for high-quality and safe food. Focus areas: innovative packaging materials / development and optimisation of food packaging processes / biopackaging / shelf life simulation.

QM and food law
Scientific research and its practical implementation in food companies with respect to quality management and food law. Self-monitoring concepts according to food legislation (including the elements of good hygiene and manufacturing practice GHP, HACCP, traceability); QM systems and certifications in food companies (e.g. FSSC 22000, BRC, IFS); continuous improvement. Wädenswil food law conference/ further education and in-house training.

Food Microbiology
The detection and reduction of pathogenic bacteria in food. Focal points: reduction of pathogenic microorganisms and spoilage germs in food / challenge tests / bacteriophages / detection of microbial contamination / characterisation of filamentous bacillus spp.

Food biotechnology
Functional cultures help to reduce additives in food and enable the development of novel foods from by-product streams. Areas of focus: cocoa bean fermentation/ sourdough and grain-based fermentations / antimicrobial metabolites.

Nutrition
Nutritional behavioural research focuses on the study of the investigation of different population groups’ nutritional needs and the development of target group-specific food and nutritional concepts, taking the entire value chain into account. Areas of focus: nutritional surveys and epidemiology / composition and nutritional profiles of food / nutritional concepts / public health nutrition.

Our infrastructure

Our optimal infrastructure ensures the competent processing of application-oriented research and development projects. The institute has technical facilities and pilot-plant facilities in the areas of food technology/process engineering, packaging, bakery, beverage, chocolate, extraction and decanter technology, as well as in the area of basic processes in the processing and production of food. Comprehensive analyses in microbiology and molecular biology, flavourings and ingredients, physics and the sensory analysis of food are carried out in state-of-the-art laboratory facilities. A so-called metabolic unit (practice-like room for test subject examinations) is available for surveys in the area of nutrition, as well as a senior citizens panel that can be used in a targeted manner for nutritional issues for a demographically changing society.

Details can be found in the individual research areas.

Forms of collaboration

Research and service projects

Our institute has the expertise and infrastructure to carry out application-oriented research and development projects as well as contracted services for private and public companies. We can work with you to translate the results of basic research into market-orientated products and services. We can help you to solve everyday business problems quickly and innovatively. Depending on the project, collaboration is supported financially through government research funding programmes (CTI, SNSF, EU).

Student projects

Our students are available to work on practical solutions as part of time-limited term papers, bachelor's and master's theses. Thanks to supervision from our extremely knowledgable and experienced lecturers, our students’ results, for which you just pay an administration fee, are meaningful and actionable. By being involved in the institute's research activities, our students receive new inputs from current scientific activities as well as from the practical aspects of the food industry.

The following types of student work are possible:

Download PDF (PDF 13,20 MB)

Have we piqued your interest?

We look forward to receiving your enquiry for student work, research and service projects.

Active support for future professionals

Dual master's degree –actively supporting the education of future professionals

Our institute prepares students for the needs of the job market. Students in the MSc Life Sciences programme specialising in 'Food and Beverage Innovation' learn by doing. They are qualified specialists, i.e. bachelor's graduates on their way to the master's degree, who can enrich partner companies with up-to-date knowledge. Students, and therefore you as a partner organisation, have access to leading infrastructure and expertise at the ZHAW Institute of Food and Beverage Innovation (ILGI) for the entire duration of the programme (3 years).

What contribution can you make as a company or institution?
You can play an important role in the training of future professionals by offering them a part-time position (approx. 50%, with annualised working hours) for a maximum of 3 years. During their part-time studies, students can either work on specific projects or research, solve development issues or tackle current challenges in their respective functions. As a company, you can define the part-time position and the associated tasks individually and as required. Another option is through the writing of a Master's thesis (40 ECTS credits, equivalent to 1,200 hours); the relevant research group heads would be happy to advise you on how you can be involved.  

The ZHAW maintains close cooperation with companies and institutions in order to foster a strong connection to society and to support students in applying their knowledge and further developing their skills with a focus on social responsibility. This benefits both industry and the quality of the training and creates a «triple-win-situation» for all involved – partners from the industry, master's students and ZHAW/ILGI.

 

 

 

Students either contact you directly or you can suggest potential projects to the Head of MSc Food and Beverage Innovation, Sandra Burri (058 934 55 47 or sandra.burri@zhaw.ch).

Most important points in brief

  • Employment lasts 3 years as standard with 50% employment .
  • You offer students annualised working hours.
  • Employment usually begins in either January or August.
  • You decide on the role and tasks, and whether a master's thesis could be integrated.
  • You determine the salary.