The ’Ingredients’ Research Group develops quantitative and semi-quantitative analytical methods for dairy products and different biological fluids. The Group also provides analytical support for Agroscope research projects and for the expert reports conducted by our consultants in the dairy products sector. Other services are provided as part of legal tasks. Our laboratories are ISO-17025 accredited.

Head of Research Group


List of Employees


Nutrition, Health

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.