Sustainability in Food Value Chains

Main content

chickens  
Research project on dual-purpose chicken production. Photo: Ruth Messikommer

The World Food System Center established a research program on Sustainability in Food Value Chains in partnership with Coop. Switzerland.

The program aims to provide the knowledge necessary to drive food value chains, in the short and long term, towards goals of quality and quantity that support human and environmental health and create value for all stakeholders.

The five year program is structured around annual calls that will fund Post-Doctoral projects (one to two year duration).The first call launched in 2013.

Funded Projects

Accordion. Press Tab to navigate to entries, then Enter to open or collapse content.

 

Developing a sustainable value chain of Brazil nuts for Swiss consumers

Developing a sustainable value chain of Brazil nuts (Bertholletia excelsa) for Swiss consumers: an interdisciplinary approach

Project Started: 2016

Principal Investigator: Dr. Chris Kettle (Ecosystem Management)

Project page

Soft matter approach to effective preservation of African Leafy Vegetables

Soft matter approach to effective preservation of African Leafy Vegetables (ALVs) by drying by desiccant / solar hybrid system

Project Started: 2016

Principal Investigator: Prof. Raffaele Mezzenga (Food and Soft Materials)

Assessing and enhancing the resilience of the tef and cocoa value chains

Assessing and enhancing the resilience of the tef and cocoa value chains

Project Started: 2016

Principal Investigator: Prof. Anthony Patt (Climate Policy)

Project page

Non-thermal plasma as a sustainable intervention technology

Non-thermal plasma as a sustainable intervention technology to improve shelf life and safety of sprouted seeds

Project Started: 2016

Principal Investigator: Dr. Markus Schuppler (Food Microbiology)

Project page

Dairy products as essential sources of iodine in the Swiss population

Dairy products as essential sources of iodine in the Swiss population: understanding iodine transfer into milk and milk products and its bioavailability in humans (MIOD)

Project Started: 2015

Principal Investigator: Dr. Isabelle Herter-Aeberli (Human Nutrition)

Project page

Sustainable intensification of organic Basmati rice production

Sustainable intensification of organic Basmati rice production in Uttarakhand, India: a multidiscipliary systems approach (BasmaSus)

Project Started: 2015

Principal Investigator: Dr. Charlotte Decock (Sustainable Agroecosystems)

Project page

High energy red clover for sustainable ruminant livestock production

Advanced breeding of high energy red clover for sustainable ruminant livestock production (HERC)

Project Started: 2015

Principal Investigator: Prof. Bruno Studer (Forage Crop Genetics)

Project page

Eco-smart ventilated packaging for fresh fruit

Eco-smart ventilated packaging for fresh fruit using virtual cold chains (PACKCHAIN)

Project Started: 2015

Principal Investigator: Dr. Thijs Defraeye (Building Physics)

Project page

Biologically control of spoilage in fresh vegetables

Novel approach to biologically control spoilage of fresh vegetables using naturally produced reuterin (BioControl)

Project Started: 2014

Principal Investigator: Prof. Christophe Lacroix (Food Biotechnology)

Project page

Cadmium availability and uptake by cocoa

Cadmium availability in soils and its uptake by cocoa in Latin America (CdOCOA)

Project Started: 2014

Principal Investigator: Prof. Rainer Schulin (Soil Protection)

Project page

Buckwheat as an agronomically attractive crop

Improving buckwheat as an agronomically attractive crop for healthy food (IMPROBUCK)

Project Started: 2014

Principal Investigator: Prof. Achim Walter (Crop Science)

Project page

Elements of successful novel dual purpose chicken production systems

Elements of successful novel dual purpose chicken production systems: Biological background, feed requirements and efficiency, meat and egg quality, and consumer perception (INDUCE)

Project Started: 2014

Principal Investigator: Prof. Michael Kreuzer (Animal Nutrition)

Project page

 
 
Page URL: http://www.worldfoodsystem.ethz.ch/research/CRP.html
Mon May 29 20:50:08 CEST 2017
© 2017 Eidgenössische Technische Hochschule Zürich