3rd Swiss FoodTec-Day 2013

3rd Swiss FoodTec-Day 2013
Institute of Food and Beverage Innovation
Prof. Michael Kleinert
Director of Institute
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June 2013
Institutes and Locations
• Biotechnology
• Chemistry and Biological Chemistry
• Food and Beverage Innovation (61.9 FTE)
• Natural Resource Sciences
• Facility Management
• Applied Simulation
Locations: Wädenswil und Zürich (Technopark)
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Mission Statement of the Institute
Delicious, healthy, safe and sustainable food from raw material to the
consumer
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Applied Research in 4 fields
Development of
added value and marketable food
idea  consumer
consumer needs
• nutritional needs
• sensory preference
• targeted group nutritional concepts
availability
• logistic, distribution
• supply chain
• energy-efficient planning
value
determining
parameters
shelf life and safety
• food safety
• shelf life
• active and intelligent packaging
composition
• selection of high value raw materials and
processing technologies for new products
• developing desired and undesired aromas
• extraction technologies
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Centre for Food and Nutrition Research
Prof. Dr. Corinne Gantenbein
Nutrition
Sustainability
and Energy
Technology
and Packaging
Quality
Management
and Food Law
Microbiology
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Research field: Nutrition & Sensory Science
Prof. Dr. Christine Brombach, A. Bongartz
Research strategy is based on
• Nutritional methods, questionnaires, quant / qualit
• Development of nutritional data banks
• Nutrition during aging
• Development of functional foods
• Determination of different consumer needs
Development of a Senior Panel
Setting up a panel to record changes in nutritional status
and sensory changes in adults over 65 years of age
(Ü65).
Presently analyzing the first results for development of a
checklist, which could be used to adjust food products for
the elderly.
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Research field: Consumer Science
CTI-Project: Transparency for diet calculations in hospitals
Prof. Dr. Christine Brombach, S. Hofer
Description of diets in hospitals
Calculation tool for decision making
Project partners:
zhaw-IFM, IAS, FiBL, div. Umsetzungspartner
Project period:
2012-2014
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Research field: Food Packaging
Dr. Selçuk Yildirim
Active and Intelligent Packaging
-Oxygen Scavengers
Packaging material producers
-Antimicrobial Films
Packaging converters
Food Industry
New Packaging Processes and Materials
- Modified Atmosphere Packaging
Food Packaging
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Packaging materials from renewable resources
Research @ZHAW Other technology
suppliers
Packaging designers
Packaging in Food Processing
-Microwave packaging
Gas suppliers
Packaging machine suppliers
-Packaging for high pressure processing
Shelf Life Designed Packaging
Simulation of shelf of packaged food
Research field: Packaging
EU-Project: Optifel
Dr. Selçuk Yildrim
The aim of the project is to develop optimized food and packaging for elderly populations.
The concept of the project is to translate the knowledge on nutritional needs, food preferences
and physical capacities into accurate specifications for food products and packaging.
Project partners:
INRA u.a.
Project period:
2013 - 2017
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Research field: Bakery science
CTI Project: Development of Multi-functional
Ingredients for Bakery Products
Prof. Michael Kleinert / Dr. Janice Sych
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Development of innovative and functional ingredients, allowing adjustments to both
fermentation technology and baking trials at pilot scale.
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Targeting the concept of “natural” improved shelf life of bakery products and critical
vitamins (folate and B12) in nutrition.
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Following a step-by step process towards consumer acceptability and safe-bakery
products.
Project partners:
Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, IFNH, ETH Zürich;
Bakels AG; Coop AG; Bioforce AG
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Research field: Bakery science
EU-Project: NanoBAK
Prof. Michael Kleinert
Implementation of an innovatiove and energy-saving climatic
chamber with an ultrasound humidifying system for the production
of bakery products (dough pieces / partly baked products).
The aim is a reduction of 50% of the energy and improved quality
of the dough and bakery products.
Project partners:
Hochschule ttz Bremerhaven; Ungermann Systemkälte;
COOP Schweiz; u.a.
Project period:
2009 – 2013
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Research field: Microbiology
Dr. Lars Fieseler
Research field: Microbiology
CTI Project: Impedance flow cytometry
Dr. Lars Fieseler
Microbial and somatic cell analysis in raw milk by impedance flow cytometry
Project partners:
Amphasys AG, EPFL
Project start:
2013
Project end:
2015
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Research field: Microbiology
CTI-Project: Protective cultures for cocoa bean
fermentation
Dr. Susanne Miescher Schwenninger
Development of ready-to-use protective cultures for cocoa
bean fermentation to counteract spoilage filamentous fungi
Project partners:
ETH, FiBL, 2 Umsetzungspartner
Project period:
2013-2016
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Research field: Sustainability and Energy
Dr. Jürg Buchli / Dr. Claudia Müller
Strategy
Sustainability
Optimisation of the value added chain
(Focus on processing and consumption)
End product quality and consumer acceptance are the central themes
Catering sector
Food industry
Consumer
Sustainability assessment
(of companies, products, processes and consumer behavior)
1. Further development of
methods/tools/standards
2. Measuring the
status quo
Benchmarks
3. Establishing
optimisation measures
Communication
Team Work within the Institute of Food and Beverage Innovation:
Technology, Nutrition, Microbiology, QM, Ingredients, Taste
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Research field: Sustainability and Energy
NFP69- ongoing Process
Dr. Claudia Müller
Centre for Ingredients and Beverage Research
Prof. Dr. Tilo Hühn
Target:
Quality determining substances
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extract and preserve more of the
good !
Focus:
Occurrence, impact, importance
and composition of natural
Question:
ingredients.
How comes the new
into the foodworld?
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Center for Ingredient‐ and Beverage Research
What we do….
The combination of sensory, aroma and ingredients analysis enables the development of technological processes for food and cosmetics production and preservation. Typically our expertise and infrastructure are used for product development and the monitoring and optimization of existing and new processes. The stages of our systems and results‐oriented approach include:
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analysis of the needs of the producer and/or consumer analysis of the raw product
assessment of existing solutions
development of new or modified processes
acceptance testing and implementation
Our close collaboration with research and educational institutions in Switzerland and internationally ensures that we are able to address a diverse range of biological, technological, analytical and strategic marketing issues. Center for Ingredient‐ and Beverage Research
How we organize….
Beverages
Our goal is to extract active ingredients from raw materials and to prevent their destruction, either by biotic or abiotic causes, through the food preservation processes.
Ingredients
The focus of our activities is the investigation of the functions of ingredients in complex food and cosmetic systems.
Aroma
The basis of our strategy is to understand the origin of desirable and undesirable flavour components and their precursors in raw material and the corresponding processed products.
Sensory
Evaluation of characteristic sensory properties of foods or cosmetics, and acceptance / preference testing by consumers.
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Research field: Beverage Technology
On-site Grape Juice Separation in the vineyard
Prof. Dr. Tilo Hühn
The Juiceliner by ERO is a combination of state of the art harvest technology with a Westfalia
decanter. After harvest, the grapes are destemmed and dejuiced within less than 10 minutes. The
pomace is left in the field.
The prototype was built 2005. During trails in Germany, Chile, France and New Zealand the machine
was tested under local conditions with several grape varieties. The throughput rate is between 510t/hour.
Major advantages:
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Enhanced efficiency
less transport weight because the pomace is left in
the vineyard
Possibility of instant microbiological control through
continious addition of sulphor
Possible continous addition of fining agents or
pectinase
Major disadvantages:
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Only for white or rose wines
Weight of machine 12t (Prototype)
Research field: Beverage Technology
Latest Development: detection of grape quality variation
Prof. Dr. Tilo Hühn
For detection of grape quality variation within a block the
possibilities of the Juiceliner are combined with an arial drone
(uav).
Online FTIR measurements on the juiceliner and data from the
mobile lab shall be used in combination with rgb and nir pictures
to detect variation of grape quality in high resolution.
Satellite
Cessna
Pixel size: 1x1m
Pixel size: 0,2x0,2 m
Project start:
02.2013
UAV:
Swinglet
Swinglet
Labliner
Pixel size: 0,03x0,03 m
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Research field: Chocolate: Next Generation
Extraction of cocoa - „Extra Virgin Process“
Prof. Dr. Tilo Hühn
Project partner: Unico first ag, St. Gallen
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Research field: Food Ingredients
CTI Project: «A new method to naturally de-caffeinate tea»
Dr. Norbert Fischer
CTI Project 11470.1 PFLS‐S; January 2011 – March 2014
Dr. Norbert Fischer, Carlo Weber, Prof. Dr. Konrad Bernath, Sandro Dossenbach (ZHAW)
Dr. Martin Hodler, F. Holmann, L. Ducloux, A. Corthay, R. Cracco (Infré) 24
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Research field: Food Ingredients
Research focus within and outside the tea project
Dr. Norbert Fischer
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Extraction, isolation, analysis of polyphenols and alkaloids from
teas, cocoa, herbs
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Functionality of polyphenols
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Influence of processing on polyphenol pattern
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Application of polyphenols in cosmetics
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Thank you for
your attention!
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