Biochemistry of Milk and Microorganisms
The ‘Biochemistry of Milk and Microorganisms’ Research Group studies and researches into foods and food-associated microorganisms, their interactions, and the breakdown of foods in the human digestive tract. The focus is on the development and validation of new biochemical analytical methods and transfer of the scientific findings to the various areas of food- and nutritional research.
Head of Research Group
List of Employees
Since 2015, Agroscope has placed its emphasis in the food sector on microbial systems. In the Human Nutrition Division, the physical and biochemical effects of fermented or cultured foods (especially yoghurt and cheese) thus form the focus of research, with the aim of enabling the identification and evaluation of potential health benefits and risks.