Projects
Institute of Food and Beverage Innovation
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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 ...
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Food Waste Indicators and Data Monitoring Concept
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 ...
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Analysis of Lipid Oxydation in Food
Oxidation aldehydes and ketones. Setup fast GC PTRMS.
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Bio-based functional food packaging
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 ...
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GHaNA – The Genus Haslea, New marine resources for blue biotechnology and Aquaculture
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.
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Strategies to reduce food loss and valorize side streams in food industry: buildup of an industrial consortium
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Engineered bacteriophages for the control of E. coli O157
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 ...
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Sustainable Food Chain Model
The value of the food wasted today as food waste in retail and the food industry in Switzerland can be estimated at over 1 billion francs and pollutes the environment with around 10 trillion ecopoints, which corresponds to half of motorized private transport. The federal government is currently developing an action ...
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BIOMAT (Integrated Bio-based Materials Value Chains)
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. ...
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Persistence of STEC in grain, milling by-products, flour, and raw follow up products
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 ...
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Platform Health
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 ...
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Foodscape.ch
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 ...
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The Coffee Blockchain – From Field to Cup
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InnoBUN - Development and application of a multifunctional sourdough in buns
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A cloud-based IoT approach for food safety and quality prediction
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, ...
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BREADMOD – Set-up of a Collection of bakery relevant moulds
In this project, ca. 300 moulds will be isolated in the bakery environment (air, bread) and identified aming at representative strains for screening and challenge test. The selected fungal strains will support selecting antifungal protective cultures with specific and broad spectrum of activity agains moulds from ...
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Calcium carbonate based active packaging
The aim of this project is to develop antimicrobial and oxygen scavenging materials for food packaging applications. Both antimicrobial and oxygen scavenging functions will be developed using ground or modified calcium carbonate which has a very high potential to incorporate active ingredients into packaging and to ...
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What does the Swiss population eat?
MenuCH data will be analysed in order to assess cultural differences between language regions of Switzerland with respect to consumption, dietary patterns, and associated lifestyle factors. Differences in consumption of meat and meat products; milk and dairy; and beverages, will be compared to nutritional ...
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Optimization of the post-harvest process of cocoa beans in Ecuador
The general objective of this study is to optimize cocoa bean production in Ecuador in order to obtain a product – fermented and dried cocoa beans – with a reliable, high-quality aroma.