Sensory and physico-chemical properties of horsemeat from animals of different age groups

The microbial composition of the sourdough culture defines the character of the bread baked from it. A sourdough can increase the health-promoting characteristics of bread when combined with specific types of flour and suitable processing parameters.

Large quantities of potatoes are rejected due to visual defects. For this reason, Agroscope researchers investigated how consumers can be motivated to purchase visually suboptimal potatoes.

A current overview of paratuberculosis describes this chronic disease of cattle, shows how it is being controlled internationally and in Switzerland, and explains why this is important.