High-Quality Food

Lebensmittel, Ernährung

Healthy food is free from contaminants and harmful microorganisms. This can be achieved with strategies such as traceability, seed testing, appropriate growing and processing methods, variety breeding, or plant protection.

Research Projects


Improving the Quality of Swiss Wine and Oenological Techniques

To develop techniques that will enable a type of wine to be created that is at the same time of recognized quality and high nutritive characteristics (natural antioxidants).


Wine Quality

Analytical, microbiological and sensory follow-up of Agroscope’s viticulture material, plants in stock (rootstock, scions) and of finished wine (ageing of musts, grape harvesting, fermentation).

Project Microbiology and Analysis of Foods of Plant Origin

Microbiology and Analysis of Foods of Plant Origin

We generate scientific and practical knowledge for ensuring quality and safety in the plant value chain.

Pflanzliche Lebensmittel Frontseite

Quality and Nutritional Aspects of Plant Based Foods

The path travelled by fruits and vegetables from field to table is optimised with the aim of keeping quality as high as possible along the entire value chain. Health and gastronomy go hand-in-hand thanks to practical research.

Posieux feed inspection 2

Feed Safety

Products used to feed livestock have a long-term influence on the quality of foods of animal origin such as milk, meat, eggs and honey. Official animal feed inspection means that monitoring is effected prior to food inspection.

Cheese Quality and Authenticity

Cheese Quality and Authenticity

The international trend towards protecting designations of origin (AOP cheese) also provides Swiss cheeses with a unique opportunity to position themselves as traditional natural cheeses on the world market. This is conditional upon cheeses of Swiss origin meeting all the international requirements relating to quality, safety and traceability and being perceived as premium products.

Project Cultures, Biodiversity and Terroir

Cultures, Biodiversity and Terroir

All the cultures produced by Agroscope stem predominantly from the original biodiversity of fermentation organisms in Switzerland. The naturalness of these cultures (for the most part in bud quality) offers promising potential for the differentiation of Swiss cheese from the foreign competition.

Food Safety of Dairy Products

Food Safety of Dairy Products

Consumers do expect milk and milk products as safe foods. To guaranty food safety on a high level, Agroscope supports producers, fabricators as well as competent authorities.

Project Functional Nutritional Biology

Functional Nutritional Biology

Arising from a natural microbiological process, fermented foods have been consumed by humans for over 6000 years. Although the original aim of fermentation was to prolong the shelf life of foods, the addition of new organoleptic properties very quickly contributed to the explosion in the range of fermented foods. A health-related dimension now supplements their potential.


Prevention of Mycotoxins in Arable Crops

Toxigenic fungi of the genera Fusarium and Aspergillus can infect cereal and maize plants, leading not only to significant yield losses, but also to harvested produce that are contaminated with mycotoxins, and are hence unsuitable for use as food or feed.