Food sciences
Chocolate that harnesses the full potential of the cocoa fruit
Research
ETH Zurich
Researchers at ETH Zurich have teamed up with the food industry to produce a whole-fruit variety of chocolate. This helps increase the value creation of cocoa farming – and is healthier.
New gel breaks down alcohol in the body
Research
ETH Zurich
Researchers at ETH Zurich have developed a protein-based gel that breaks down alcohol in the gastrointestinal tract without harming the body. In the future, people who take the gel could reduce the harmful and intoxicating effects of alcohol.
A “cultivation battle” for legumes
Research
ETH Zurich
Achim Walter believes increased cultivation of legumes would bring major benefits. But how to persuade farmers in Switzerland to make the switch?
Generating clean electricity with chicken feathers
Research
ETH Zurich
Turning unused waste from food production into clean energy: Researchers at ETH Zurich and Nanyang Technological University Singapore are using chicken feathers to make fuel cells more cost-effective and sustainable.
Ten billion mouths to feed by 2050
Politics
EPFL
When it comes to feeding a growing population at a time of conflict and climate change, Mother Earth has a lot on her plate. To build a sustainable future we’ll need to return to a farm-to-table model, and that’s opening up vast and exciting avenues of research for scientists in an array of fields. In this special report, we explore some of the developments taking place in research labs and out on the farm.
Cacao “fingerprints” for better chocolate
Research
ETH Zurich
Using a new analytical method, ETH Zurich doctoral student Julie Lestang aims to determine the chemical profile of cacao beans reliably and quickly. This forms the basis for controlled fermentation – and high-quality chocolate.
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