Range of services
We ferment foods and their side streams, analyse them and assess their safety. We advise food manufacturers on topics such as self-inspection, GHP, risk assessment, risk analysis, and HACCP.
In our group, we work on applied research projects involving the targeted use of microorganisms to optimise the quality and safety of plant and animal foods.
With our activities, we highlight the potential of using bacteria and fungi to produce natural and ecologically sustainable food “from field to fork”.
We use state-of-the-art microbiological techniques to identify microorganisms, along with physicochemical and sensory analyses to evaluate the effects on the foods. Our projects are carried out in conjunction with various research partners, including Agroscope in Liebefeld and Posieux, which has a unique strain collection plus outstanding molecular biological expertise and know-how.
