Food Microbial Systems
The ‘Food Microbial Systems’ Research Division aims to capture and understand the biodiversity of microorganisms in selected food microbial systems. These findings form the basis for the systematic use, promotion and monitoring of naturally present and specifically added microorganisms for high-quality, safe and healthy food.
Foods fermented with exclusive cultures from strains in the Agroscope collections should have a substantial competitive advantage in terms of taste, quality, safety, healthiness or authenticity; moreover, their origin is easily traced.
The Research Division identifies and assesses the risks of human-pathogenic, persistent and antibiotic-resistant bacteria in selected food-production systems in a timely manner, investigates the role of biofilms in particular, and supports practitioners in risk minimisation.
Among other things, this makes an important contribution to the reduction of both nutrition-related diseases of civilisation and food losses during processing and storage or ripening.
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Deputy
Research Groups
Index
Post-Harvest Quality of Plant Products
Swiss-grown fruits. vegetables and processed plant products form the framework for the research activity of the ‘Post-Harvest Quality of Plant Products’ Group. Sensory issues along the entire value chain are dealt with by means of scientifically sound testing methods in close collaboration with plant breeding and analytics at Agroscope, professional associations, and research institutes in Switzerland and abroad.
Quality, Cultures and Terroir
The ’Cheese Quality, Cultures and Terroir’ Research Group heads, among others, the research projects dealing with the cultures used in fermented Swiss foods. Due to the long tradition of cheese production in Switzerland, the Group feels indebted to the sector, and researches and develops the cultures that make Swiss cheese unique, setting it apart from the rest of the market. Liebefeld cultures are the main cultures used in traditional varieties of cheese and for export in particular.
Risk Evaluation and Risk Mitigation
The ’Risk Evaluation and Risk Mitigation’ Research Group supports producers, processers and affected Swiss federal and cantonal agencies with expert knowledge, prevalence data, risk assessments and research findings to maintain the safety of milk, dairy and meat products as well as plant-based foods at a high level. The Group’s work encompasses known microbiological, chemical and physical risks, as well as new ‘emerging risks’.
Functional Nutritional Biology
The ’Functional Nutritional Biology’ Research Group focuses on issues to do with the effects of food on human health. Among other things, the Group runs the ‘Fermentomics’ project, which aims to characterise and improve the nutritional quality of foods through fermentation.
Human Nutrition, Sensory Analysis and Flavour
Eating and nutrition are always connected with enjoyment and sensory perception. Key topics of the ‘Human Nutrition, Sensory Analysis and Flavour’ (and Physical Analytics) Research Group are therefore the analysis and characterisation of the structural, sensory and nutritional properties of foods of animal and plant origin. How consumers perceive these foods as well as further influences on their dietary behaviour are examined in terms of the research issue of how a healthy and sustainable way of eating can be promoted.
Microbiological Food Safety
The ‘Microbiological Food Safety’ Research Group consists of a diagnostics laboratory and several research laboratories. In the diagnostics laboratory, food is analysed to determine hygiene parameters and pathogenic bacteria counts. In addition, salmonella testing is conducted as part of official feed inspection. Priorities are the dynamics of antibiotic-resistant bacteria along the food chain, the diversity of STEC strains, and controlling mastitis in cattle.
Applied Processing Technology
The ‘Applied Processing Technology’ Research Group combines practical expertise with sound know-how in dairy science, meat technology and general food technology. Conducting experiments in the research cheese dairy as well as advising farms which process milk are the key priorities of the Group. The focus is on clarifying practical issues under scientifically controlled conditions. Extension advisers ensure that findings derived in this context are funnelled directly back into practice.
Biotechnology
The ’Biotechnology’ Research Group is the focal point for the development and production of starter cultures. The Group conducts applied basic research into lactic acid bacteria, studying inter alia the phenotypical traits of the latter as well as their interactions. It is also responsible for the process development and optimisation of bacterial cultures for milk and meat products, including the development of alternative product formats for dried or liquid cultures.
Production of Cultures
The ’Production of Cultures’ Research Group is responsible for the production and dispatch of commercial microorganism cultures with a focus on their use in cheeses. In addition, the Group deals with the introduction of new cultures into the range. The Group works very closely with research and development as well as with Agroscope extension advisers, and is in constant contact with practitioners and customers. Agroscope’s unique Strain Collection represents a valuable reservoir for future developments.