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Healthy, safe and high-quality foods of Swiss origin
The present syntheses summarise the contents of the papers published in 2008-2010 and 2011-2013 based on the projects pursued as part of Agroscope's Nutriscope Research Programme.
It's always the researchers who have been at the heart of our cooperation at NutriScope - a key factor in our ability to carry out such extensive, high-quality research with the resources available to us. At the conclusion of the NutriScope research programme, we would therefore like to provide a forum for several people both inside and outside of the project.
The Federal Office for Agriculture proposed a new agri-food sector policy . This is why Agroscope set up the new Institute for Food Sciences.
Nutriscope played an essential role in the creation of the Agroscope Institute for Food Sciences.
Agroscope is an important player in the Swiss food-research landscape.
There is a new form of cooperation thanks to the Agroscope research programmes.
Top-quality Swiss cheese with a typical authentic flavour thanks to the genetic diversity of Agroscope cultures.
Researching the connection between the genome of the lactic acid bacteria and the metabolic reaction in the human body.
Nutriscope straight up - the more natural and the less treated, the more delightful the taste and flavour.
Thanks to successful cooperation, new findings in nutritional research are meant to provide the knowledge to help people eat healthily and thus remain healthy for as long as possible.
Together with other partners, Nutriscope developed the outline for National Research Programme NRP 69. http://www.nfp69.ch
In this NutriScope project, research focuses on secondary plant materials in fruits and vegetables.
Food research is very important for consumers. Agroscope provides independent expert reports.
The Foodle.ch website was launched in 2012 on the initiative of NutriScope.
Cooperation with NutriScope was essential for the provision of Agroscope's risk prioritisation tool.
This NutriScope project supported the meat industry in reducing the salt content of charcuterie products.
The in-vitro digestive system is providing very good results, and is an important cornerstone of the othe Agroscope research projects.
This NutriScope dissertation investigated the effect of dairy products on human health.
NutriScope research is finding a great many antioxidants in strawberries and raspberries.
Foodle.ch is the interactive Suisse food platform. Initiated by Agroscope in 2012, the platform benefits now from the support of various partners from research and education, economy, offices and NGO's. The objective of this initiative is to offer high quality and up-to date information about food to a wide public. Short introductory texts give an overview. To find out more on the various topics, follow the links to the web pages of Foodle.ch's partners.
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