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Research Projects SRF 10

Apfel Brombeere Salat

Quality of Plant Products

“Healthy, resource-saving, value-oriented yet enjoyable” – that’s the motto of the Qual-3P Project. The aim of the project is to maintain and improve the quality of domestic plant products – especially fruit and vegetables – from harvest to the consumer’s plate or glass. Here, the focus is on strengthening the role of plant products both in the human diet and in the production of high-quality foodstuffs.

Improvement and Analysis of the Quality of Swiss Wines

Improvement and Analysis of the Quality of Swiss Wines

Swiss wines need to stand out for their excellent quality and added value compared to industrial or imported products. Oenological and analytical research is being conducted to reveal wine expression and terroir and to guarantee stability whilst reducing the use of sulphites.

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Microbial Systems in Cheese

The production of cheese from raw milk is an important unique selling point on the competitive international market, contributing strongly to the product’s qualitative and sensorial differentiation. Knowledge of the biodiversity and metabolism of the microbial flora of cheeses is very important for this. By developing cutting-edge analytical methods, Agroscope makes an important contribution to ensuring the quality leadership of Swiss cheeses.

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Optimising Cheese Quality through Practical Trials and Knowledge Transfer

As the only remaining breed of horse with its origins in Switzerland, the Franches-Montagnes is particularly important. Agroscope’s Swiss National Stud has genetically diverse breeding stallions, and offers their services at covering stations throughout Switzerland. Moreover, research into the management of small populations not only promotes species diversity, but also the marketability of the horses. The methods thus developed can also be used for other livestock.

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Microbial Cultures for Food Quality, Safety and Proof of Origin

Reliable microbial cultures contribute decisively to the quality, safety, differentiation and authenticity of cheeses and other fermented foods. New starter- and special cultures are developed by making use of the biodiversity of the Liebefeld Strain Collection.

Biopreservation for a Positive Influence on the Food Microbiome

Biopreservation represents a still-underestimated means of positively influencing the food microbiome. The aims of this project are to study the biodiversity contained in cheese flora and to analyse the protective effects of the latter against pathogenic organisms and organisms which alter food quality.

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Production of Microbial Cultures

The terroir- and variety-specific microbial cultures developed and manufactured by Agroscope represent a key success factor for commercially produced Swiss cheese varieties, and ensure that the latter will survive in international competition into the future, owing to their uniqueness in the global context and the quality of their cultures.

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Improvement of the Nutritional Profile of Foods through Fermentation

“Good food, healthy environment” – Agroscope’s mission is key to the research strategy of the ‘Fermentomics’ programme, which creates added value in food through fermentation. This added value is objectively documented via the linking of the quality of these natural foods with human metabolic health.

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Consumer Quality Perception of Traditional and Alternative Protein-Containing Foods

The influence of sensory and other characteristic quality factors of agricultural products on popularity with consumers and consumer acceptance is systematically recorded under conditions that are as consumer-oriented as possible. The focus here is on traditional regionally produced foods, as well as new foods produced from alternative plant-protein sources.

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