Food Research and Innovation Center
Welcome to the Food Research and Innovation Center at the University of Fribourg. Our focus is on fundamental food science for a sustainable future.
Latest publications
- Pyoverdine Plays Only a Minor, Strain-Specific Role in the Inhibition of Phytophthora infestans by Pseudomonas Strains
- Trending new food materials and technologies
- Ethanol-Responsive Nanostructures in Glycerol Monooleate/Triolein Dispersions
- The Role of Appearance-Based and Interpersonal Rejection Sensitivity in Youth Loss of Control Eating: A One-Year Longitudinal Study
- Mining Actinomycetes' Metabolomes and Genomes for Anti-Phytophthora infestans Compounds
- Volatile-mediated inhibition of Fusarium wilt in pigeonpea conferred by Bacillaceae members isolated from the host plant’s rhizosphere
- Plant protein adsorption at oil–water interfaces: A mapping review using alternate subphase tensiometry
- A path model linking emotion regulation difficulties to disturbed eating and compensatory behavior in young females
- Effects of Gastric Biofeedback on Interoception, Eating Behaviour and Eating Disorder Symptoms
- Resting vagal tone, alpha amylase and cortisol levels in women with eating disorders before and after psychotherapy
- CLE pathways in plant development: recent advances and future perspectives
- Interfacial structurization between triolein and water from pH and buffer ions
- Oligomycin-producing Streptomyces sp. newly isolated from Swiss soils efficiently protect Arabidopsis thaliana against Botrytis cinerea
- Amphiphilic lipids for innovative food materials