Flower power: the hidden potential of apple blossoms

11-Nov-2024 - A study by a research group in the field of food microbiology at the Micro4Food platform at the Free University of Bozen-Bolzano shows that extracts with antifungal and antioxidant effects can be obtained through the fermentation of apple blossoms. A result that could be of interest to the food, ...

Mathematical model developed to prevent botulism

Reduced need for costly product testing

02-Jun-2021 - For years, food producers who make lightly preserved, ready-to-eat food have had to follow a set of guidelines to stop growth of Clostridium botulinum bacteria and production of a strong neurotoxin. The toxin can cause a serious illness called botulism. For refrigerated products, the guidelines ...

Tracking down the causes: reducing bitter substances in fermented milk products

Bitter peptides in calcium-rich dairy products, such as quark or skyr, come from starter cultures

23-Feb-2021 - Fresh cheese products with a high calcium content, such as quark or skyr, can develop a bitter taste during their production, which leads to consumer rejection. In a project at the University of Hohenheim in Stuttgart, three research groups investigated how this bitter taste can be prevented. For ...

Biofilms - an invisible threat to food safety

Hotspots for biofilms

09-Jul-2020 - Biofilms are potential sources of contamination in the food industry. A recent study by the FFoQSI Competence Center at the Vetmeduni Vienna investigated where they hide and what bacteria can be found in them. Biofilms can cause additional costs in production and are a source of danger to ...