The interdisciplinary approach of the SUSTAINABLE FOOD SYSTEMS (SFS) competence team is driven by consumer needs, expectations, preferences and required change of food systems to mitigate climate change. 

With our activities, we are adopting the United Nations’ Sustainable Development Goals from 2015, which call for major transformations in agriculture and food systems to end hunger, achieve food security and improve nutrition.

In an interdisciplinary team of experts, we adjust our analytical toolboxes continuously in food microbiology, chemistry, physics, and consumer sciences. The food process engineering lab combines different fields of knowledge. To face the sustainability goals and deliver healthy and nutritious diets to all, we work together with colleagues from the systems engineering and the business management department of the university. 

Projects and services supplied by the SFS competence team are customized, case-specific, applied, holistic and state of the art.  

The following list exemplarily illustrates the approach of the SFS team, without pretending completeness:

Food process development

  • Pilot-scale processing including lines for extraction, separation, powder manufacturing, and extrusion
  • Equipment design and engineering of mechanical, thermal, and electrical processes
  • Modelling of processes
  • Gentle processing of proteins with non-thermal technologies
  • Downstream processing of microbial and plant biomass for food applications
  • Valorisation of food production side streams and underutilized biomass
  • Biological, chemical, and mechanical modulation of functional components in plant-based food 
  • Microalgae cultivation system
  • Product design, formulation, and consumer test of healthy food (lab scale)
  • Bio-stimulants for a sustainable agricultural production.  

Food analytics

  • Advanced microbial technologies such as qPCR, next generation sequencing and bacterial strains design 
  • Microbiological food safety concepts
  • Bioavailability and bioactivity assays
  • Identification and metabolism of bioactive compounds (Foodomics)
  • In vitro modelling for the assessment of food: digestion, intestinal absorption, cell-culture, and gut microbiome
  • Systems Biology for Food, Feed, and Health 
  • Physical properties of powders, dispersion, and solids / soft matter lab
  • Sensory analysis: consumer tests and trained panels

Senior researchers

Beyrer Michael
Contact:
Professeur·e HES, Prof. Dr. Michael Beyrer