Publications and projects according to DDC
Publications
Publications and projects according to DDC 664: Food technology
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André, Amandine; Hecht, Katrin; Mischler, Sandra; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Kinner, Mathias; Freimüller Leischtfeld, Susette; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,
2024.
Food Research International.
186(114364).
Available from: https://doi.org/10.1016/j.foodres.2024.114364
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Streule, Stefanie,
2024.
In:
54th Meeting of Innovation Group Cocoa & Chocolate (Swiss Food Research), Courtelary, Switzerland, 7 February 2024.
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Mischler, Sandra; André, Amandine; Freimüller Leischtfeld, Susette; Müller, Nadina; Chetschik, Irene; Miescher Schwenninger, Susanne,
2024.
Applied Microbiology.
4(1), pp. 96-111.
Available from: https://doi.org/10.3390/applmicrobiol4010007
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Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Motzer, Dominik; Poulose-Züst, Monja; Miescher Schwenninger, Susanne,
2023.
Foods.
13(1), pp. 137.
Available from: https://doi.org/10.3390/foods13010137
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Schmid, Tamara; Steinegger, Stefanie; Kinner, Mathias; Müller, Nadina,
2023.
Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread.
International Journal of Food Science & Technology.
59(2), pp. 1017-1026.
Available from: https://doi.org/10.1111/ijfs.16864
Projects
Projects according to DDC 664: Food technology
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Customizable Injection Molded Products and Services with Interconnected Production Planning
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Food Chain Model for sustainable food chains and food waste prevention
The main product of this project includes five modules (toolboxes), which together form the Sustainable Food Chain Model (FCM) and enable the modeling of the environmental effects of entire food value chains. This makes it possible to model scenarios of value chains with their impact on the environment, which is ...
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Protective coatings for the extension of the shelf life of foods
The goal of the project is to develop and evaluate food coatings to extend the shelf life of fruits and vegetables.
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Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate
The aim is to produce chocolate 100% composed of de-pulped cocoa beans and pulp, both obtained from the same fruit. Fermentation of de-pulped beans will be defined and pulp will be naturally pre-conditioned allowing drying and application in chocolate aiming at added value along the entire cocoa chain. ...
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Evaluation of Cafetto cleaning protocols for porta filter & automatic coffee machines
Evaluate impact of Cafetto cleaning protocol for coffee machines and grinder on sensory quality of espresso.