Zurich University
of Applied Sciences

Breakfast cereals by extrusion of fermented milling by-products

Description

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 milling by-products by selected suitable microorganisms that are able to metabolize the given substrate leading to an increased nutritional value combined with a pleasant taste, followed by 2) extrusion of the fermented by-products.

Key data

Projectlead

Prof. Dr. Susanne Miescher Schwenninger

Project team

Dr. Denise Anerud, Dr. Mathias Kinner, Prof. Dr. Corinne Gantenbein-Demarchi

Project status

completed, 08/2016 - 07/2017

Institute/Centre

Institute of Food and Beverage Innovation (ILGI)

Funding partner

Swiss Food Research

Project budget

10'000 USD

Portrait photo of Prof. Dr. Susanne Miescher Schwenninger, Dipl. LM Ing. ETH

Prof. Dr. Susanne Miescher Schwenninger, Dipl. LM Ing. ETH

School of Life Sciences and Facility Management
Einsiedlerstrasse 35
8820 Wädenswil

+41 (0) 58 934 54 13
susanne.miescherschwenninger@zhaw.ch

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