At the Zurich University of Applied Sciences in Wädenswil, bakery relevant moulds were isolated, which can be used to test antifungal sourdough cultures.
In the past five years, together with partners, Dr. Peter John, CEO of RPE.InfraTherm GmbH, has developed a new technology…
While rice and noodles remain staple foods throughout Asia, the production and consumption of bakery products and in particular bread…
Since the discovery by Swedish scientists that acrylamide is formed during browning processes in foods containing starch, the industry and…
Hands are the main transmission route (around 80 %) for pathogens and bacteria. The importance of the subject of hand…
Around the world various initiatives have been and continue to be implemented to improve the overall healthiness of common foods….
