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Latest Projects

Research project (§ 26 & § 27)
Duration : 2018-09-01 - 2019-10-31

This project aims at a monitoring of nitrate and nitrite during sugar production in order to be able to assess the effect of these substances on their appearance in molassis. The methods to be developed will be tailored to the complex sample matrix.
Research project (§ 26 & § 27)
Duration : 2019-01-07 - 2020-01-06

The aim of the project is to assess the suitability and applicability of chemical marker substances for online monitoring in coffee specialty roasting. The specialty roasting currently relies on solid craftsmanship. This severly hampers objective reproducibility of coffee roasts. Therefore, the suitability of chemical substances as a mean for online monitoring of the roasting process will be evaluated.
Research project (§ 26 & § 27)
Duration : 2018-11-01 - 2019-11-30

High financial losses for dairy producers are caused by undesired fermentation by bacteria of the genus Clostridium during cheese ripening. Slits, irregular cheese eyes and sensory defects are the consequence of excessive gas and acid production by clostridia (also called late blowing). The species Clostridium tyrobutyricum is considered to be the main causative agent of the late blowing defect in cheese but it is known that major differences may exist between strains of the same clostridial species. Diverse tolerance levels among strains towards the conditions of the cheese ripening process, for instance, may have varying effects on cheese quality. The differentiation of clostridial diversity on the subspecies or strain level, however, remains challenging and requires complex and time-consuming methods. The aim of this project is the development of a fast method for the differentiation of C. tyrobutyricum subspecies and/or strains. For this purpose, differences and similarities between isolates of C. tyrobutyricum shall be evaluated using proteomic (MALDI-TOF MS) and molecular fingerprinting techniques. The differentiation of clostridia may serve as a useful tool to trace back clostridial contamination and lead to a better understanding of the role of C. tyrobutyricum in cheese spoilage.

Supervised Theses and Dissertations