Food Sciences and Nutrition
Secure access to safe, tasty food and a balanced diet are essential for maintaining health and improving quality of life.
Worldwide, food and nutrition-related diseases generate enormous health care costs. Explanations for the underlying pathophysiological mechanisms require in-depth knowledge of possible microbial or toxic contamination as well as the metabolism of nutrients. Visionary approaches require detailed knowledge of the structure of foods and their components, as well as innovative technologies and processes.
Society is becoming ever more critical of the impact that food production and consumption have on the environment and health. On the other hand, consumers are placing increasing importance on personal preferences and needs.
All this underlines the need for healthy and high quality food as well as the need for maintaining the highest standards with regard to sustainability, quality, safety and efficiency in food manufacturing, packaging and distribution.
Comprehensive technological know-how and innovative solutions are required. The Institute of Food, Nutrition and Health focuses on these issues.
Professors in the area Food and Nutrition:
- Laboratory of Food Systems Biotechnology, Prof. Nicholas Bokulich
- Laboratory of Molecular Phage Biology, Prof. Alexander Harms
- Laboratory of Food Process Engineering, Prof. Peter Fischer
- Laboratory of Food Microbiology, Prof. Martin Loessner
- Sustainable Food Processing, Prof. Alexander Mathys
- Laboratory of Food & Soft Materials, Prof. Raffaele Mezzenga
- Laboratory of Food Biochemistry, Prof. Laura Nyström
- Consumer Behavior, Prof. Michael Siegrist
- Laboratory of Toxicology, Prof. Shana Sturla
- Laboratory of Nutrition and Metabolic Epigenetics, Prof. Ferdinand von Meyenn
- Mucosal Immunology, Prof. Emma Wetter Slack
- external page Particles-Biology Interactions Lab, Prof. Peter Wick (Empa)
- Laboratory of Translational Nutritional Biology, Prof. Christian Wolfrum