Research projects

REDYMO Biofilm
Microscopic photo (with a confocal laser microscope) of a biofilm.
Photo: Agroscope, Maria-Theresia Gekenidis

The selected areas of food production dealt with in the research programme are (1) the production of plant-based foods, (2) the dairy industry, and (3) pig husbandry.


Antibiotic resistance (ABR) describes the ability of microorganisms to suppress the effect of antibiotically active substances.

Persistence is the ‘stubborn’ colonisation of an organism in a system. This can occur in food processing, e.g. when bacteria remain in pipes despite proper cleaning.

Biofilms consist of extra-cellular substances in which microorganisms are embedded. They develop when microorganisms colonise surfaces. There are biofilms everywhere (e.g. dental plaque).

Forschungsprogramm REDYMO Antibiotikaresistenz

Antibiotic Resistance and Persistence on Plant Surfaces

Study of Antibiotic-Resistant and Persistent Bacteria in the Plant Value Chain.

Further Information

Antibiotikaresistenzen auf Salat

Antibiotic-Resistant Bacteria on Salad Plants

Agroscope studies how undesirable antibiotic resistance is transferred to plant foods.


Antibiotic Resistance on the Increase

Agroscope experts are investigating where antibiotic resistance can arise in the food supply chain. The research projects are intended to help highlight and eliminate weak points, so that antibiotics can continue to remain effective against diseases in future.

Research Project


Understanding how Antibiotic-Resistant and Pathogenic Bacteria from the Environment Reach Humans via Food

To date, we know little about how antibiotic resistance from the environment - specifically, from the soil and water or fertilisers – reaches foods of plant origin. Using lettuce plants as an example, our researchers search for answers with the aim of making an important contribution to the protection of consumers.