HealthFood | HES⁠-⁠SO Fachhochschule Westschweiz

Ingenieurwesen und ArchitekturHealthFood

Strengthening, simplifying and modernizing the agri-food chain in a sustainable way to produce safe and healthy food.
Thierry Parel

Responsible food production

Nowadays, consumers expect fresh food, with a long shelf life, a high nutritional value and an optimal sensorial profile. The impact of agronomic and technological production on the environment is also a crucial criteria like for example the mass production on the soil fertility and other negative influences on ecosystems. Therefore a healthful and safe food as well as an eco-responsible production and technological transformation are of highest consumer interests.

Innovative approaches

To align the consumer needs with the market reality, innovative approaches for the production, transformation and distribution of food is required. Adaptations have to be made over the whole food chain. The faculty of Engineering and Architecture of the University of Applied Sciences of Western Switzerland HES⁠-⁠SO has decided to launch the thematic program HealthFood to support all institutes of HES⁠-⁠SO active in the agronomic and food domain towards this innovative approach.

Vision 2017-2020
A gap of global food protein availability in near future due to increasing needs of a growing world population and an affordable, a magnitude lower carbon food print of vegetable protein compared to...
Today’s problem in managing quality of pre-packed foods and ready-to-eat foods includes, that in most cases the food borne diseases of B.cereus occur at a much higher frequency than indicated by...
The overall objective of this project is to provide the required knowledge and tools to allow winemakers to manage colloidal stabilization during winemaking process in a better way.
Thin films like DLC (Diamond Like Carbon) are well-known for their excellent diffusion barrier properties for plastic films such as polyethylene terephthalate and polyolephins.
Significant current winemaking challenges include the occurrence of sluggish and stuck fermentations where yeast activity is slow or halts, and the excessive production of acetic acid. The yeast...
The goal of the PrePack project is to develop an innovative system to control continuously the overpressure in the headspace of a bottle.
In our industrial countries degenerative diseases like Alzheimer’s, cancers or diseases associated to the metabolic syndrome are increasing considerably.
In specific food applications practically sterile powders are required. In many cases conventional methods for sterilisation, such as autoclaving fail due to sensibility of powders to heat, humidity...
Heat transfer processes including fluid mechanics are comparatively good described for low viscous fluids of a simple rheological character, but less good for moderate and high viscous fluids with a...
The detection of Staphylococcus serves as indicator of microbial food contaminations through improper personal hygiene in the food process. However, the detection of the Staphylococcus -released...
HES⁠-⁠SO Rektorat
Route de Moutier 14
2800 - Delémont
T +41 58 900 00 00 - F +41 58 900 00 01
Indem Sie die Website weiterhin nutzen, stimmen Sie der Verwendung von Cookies zu, um die Nutzererfahrung zu verbessern und Besucherstatistiken zur Verfügung zu stellen.
Rechtliche Hinweise lesen ok