HEI Entrepreneurship Programme
![Proseed](/media/image/20/xlarge_2_1/proseed-2.jpg?ed6a7ec044805385aa454b81e7c2e35a)
The project develops a new chemical method for measuring the endotoxin level (toxic contaminants of bacterial origin) in pharmaceutical and biotechnological products. This method, which is free from animal products, can be used for samples of any composition.
Project lead | Anika Hoffmann, Franka Kalman (advisor) |
HEI institute | Life Technologies |
sQip is an app that acts as an interface between consumers and bars during sporting and recreational events. Users can scan a QR code to view the menu and then order and pay for their drinks online. They also receive a message when their drinks are ready to be picked up so that they don't waste their valuable time in queues.
Project lead | Joey Horacsek, Oriane Gachet, Maxime Volpe, Burim Kabashi and Nestor Taverney |
Website | www.sqip.ch |
HEI institute | Systems Engineering |
Noosh Drink
Noosh Drinks is a start-up whose aim is to promote healthy drinking habits by democratizing fruit kefir.
This ancient fermented beverage is renowned for its digestive benefits, as well as being low in sugar and vegan. Our team has been working on this product for several years in collaboration with the research institution HES-SO Valais-Wallis to analyze and quantify the benefits of incorporating Noosh into our daily lives.
This has enabled us to fine-tune our recipe and fermentation method, resulting in a healthy, refreshing and unique drink!
Sustainability and local action are our main criteria, aiming to use local ingredients and fruit as much as possible, avoiding food waste and recycling our packaging. Thanks to this vision, we plan to promote the local Swiss economy while reducing CO2 emissions.
Here's to healthy, refreshing drinks for the next generation with Noosh!
Awards | The Ark incubator |
Project lead | Jordi Espin, Mehrdad Asgari, Leo Zinn and Manfred Zinn |
Website | Noosh-Drink (noosh-drink.ch) |
HEI institute | Life Technologies |
ProSeed
This start-up has developed a way of exploiting the proteins in malt draff. Malt draff is an undissolved, solid residue that is left over from the beer brewing process. The project aims to convert this waste product into a sustainable, local source of protein for the food industry. Thanks to the innovative extraction technology that the team has developed, this local and sustainable protein concentrate could take the European food market by storm.
Awards | First Ventures grant of the Gebert Rüf Foundation BRIDGE Proof-of-Concept The Ark incubation |
Project lead | Aurélien Ducrey, Giulia Lécureux and Mateo Aerny |
Website | linktr.ee/ProSeed |
HEI institute | Life Technologies |
Texup
Concerned about the large amount of textile waste, the start-up's founders sought a way to recycle it. Texup uses old clothes to transform them into acoustic panels. These panels reduce background noise in the workplace.
Awards | First Ventures grant of the Gebert Rüf Foundation |
Project lead | Héritier Boris and Baudain Sylvain, supported by Southrenon Mathieu and Mabillard Alexandre |
Website | https://www.texup.ch/ |
HEI institute | Systems Engineering |