Food Microbiology and Safety

We investigate microbial contamination in foods, develop safety strategies, valorise by-products and offer advice on hygiene practices and risk management.

The Food Microbiology and Safety research group at BFH-HAFL investigates microbial contamination of foods and develops strategies to improve food safety. In addition, we enhance side streams from the food and agricultural industries through solid-state fermentation and study the impact of physical factors on fermentation involving bacteria and fungi. We also offer consultancy services for food manufacturers on self-inspection, GHP, risk assessment, risk analysis and HACCP.

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.

Expertise

We investigate the effects of electromagnetic waves, sound waves and negative pressure on the metabolism and behaviours of bacteria and fungi.

We help customers to convert side streams into high-quality products using fermentation with fungi and bacteria.

We help clients identify potential risks to the safety and quality of food products throughout their life cycle, including production, processing, storage, transport and distribution with a focus on self-inspection, GHP, hazard assessment, risk analysis and HACCP.

Projects

Innosuisse Innovation Cheques:

  • Energy-efficient substrate sanitisation and inoculation for SSF
  • Effect of feed supplementation with Ganoderma lucidum mycelium on gut structure of perch (Perca fluviatilis) grown in recirculating systems
  • Optimisation of mushroom production through low-energy sound waves
  • Aquafeed solutions from up-cycled mycelium protein

Innosuisse Innovation Booster:

  • Impact of electromagnetic waves on growth, shelf-life and sensory properties of edible mushrooms

BFH start-up financing:

  • Music-optimised food
  • Theoretical process of an innovative solid-state fermentation

Innosuisse Innovation Cheques:

  • Innovative biowaste container
  • Optimising the growth of noble fungi (Pleurotus sp.) through the use of yeasts (Saccharomyces cerevisiae)

Innosuisse Innovation Booster:

  • Zero-waste mycofoods made from side-streams

Team and contact information

Are you interested in working with us or do you have questions about our research activities in the field of food microbiology and safety? Please get in touch.