Dr Matthias Kinner
ZHAW
As part of this project, a process is being developed to structure and stabilise protein-rich, vegetarian, plant-based raw materials and byproducts using techniques including ohmic heating. This will make it possible to produce novel high-convenience foods in the future. As a result, food supply could not not only become more sustainable, but also more diverse.
In the Food 4.0 programme, the Swiss Academies of Arts and Sciences, under the leadership of the Swiss Academy of Engineering Sciences SATW, support innovative project ideas that are at the very beginning of development. In particular, the programme supports projects that demonstrate new perspectives for the successful development of the Swiss food system. The selected projects make an important contribution to solving the greatest challenges and address the topics of food waste, sustainability and health.
