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:
- chevron_right Laboratory of Food Systems Biotechnology, Prof. Nicholas Bokulich
- chevron_right Laboratory of Molecular Phage Biology, Prof. Alexander Harms
- chevron_right Laboratory of Food Process Engineering, Prof. Peter Fischer
- chevron_right Laboratory of Food Microbiology, Prof. Martin Loessner
- chevron_right Sustainable Food Processing, Prof. Alexander Mathys
- chevron_right Laboratory of Food & Soft Materials, Prof. Raffaele Mezzenga
- chevron_right Laboratory of Food Biochemistry, Prof. Laura Nyström
- chevron_right Food Structure Engineering, Prof. Patrick Rühs
- chevron_right Consumer Behavior, Prof. Michael Siegrist
- chevron_right Mucosal Immunology, Prof. Emma Slack
- chevron_right Laboratory of Toxicology, Prof. Shana Sturla
- chevron_right Laboratory of Nutrition and Metabolic Epigenetics, Prof. Ferdinand von Meyenn
- external page call_made Nanomaterials in Health, Prof. Peter Wick (Empa)
- chevron_right Laboratory of Translational Nutritional Biology, Prof. Christian Wolfrum