Ingénierie et ArchitectureHealthFood
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.
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.