Bühler Research
Bühler supported two concluded research projects that focused on understanding future challenges for food value chains and developing viable solutions. The focus of the program is on innovative and integrative projects that address challenges relevant to the food system and aims to bring together diverse industry and academic partners.
Perspectives of the Global Grain Value Chain
This project was an initial pilot project of the Center, conducted by the chair of Agricultural Economics and supported through a partnership with Bühler. Principal Investigators Dr. Michael Weber and Dr. Martijn Sonnevelt analyzed 10 crop-country case studies (e.g., soybean in Brazil, maize in Mexico) and developed a new methodology for analyzing the global grain value chains.
The project also involved five bachelor and master’s thesis projects and was supported by an engaged Technical Board. The board consisted of high level representatives from government and industry organisations and met regularly and provided connections to networks, knowledge and data.
For more information about the GVC project, please contact Dr. Martijn Sonnevelt.
PRO3: Novel Structuring Processes for the generation of consumer function-tailored Properties of Plant Protein based composite foods
We currently face a growing world population, increasing malnutrition and obesity and stress on the environmental boundary conditions necessary for sustainable food production. Intensification of livestock production to meet growing demand is placing particular pressure on natural resources and raising concerns about the associated climate, health and environmental risks. Viable plant based protein alternatives can play an important role in feeding future populations in a more sustainable, nutritious and affordable manner.
This project will work across the value chain to identify novel protein sources and develop new processing methodologies to enhance nutritional, sensory and textural properties. A particular
focus will be on process-structure-property relationships and nutrition/function aspects. The project will act as a nucleus around which a pre-competitive food protein platform can be developed that brings together industry partners across the value chain and diverse research groups within the ETH.
For more information about the PRO3 project, please contact the World Food System Center.