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In the future, perhaps some farming will be carried out underwater.

Trends

An underwater garden

Growing fruit and vegetables under the Mediterranean

In the Jones family, Angus (not Indiana) is the true raider of lost acacias!

Trends

The wild harvester

Turning an Australian floral emblem into an iconic culinary favourite

While everything that glitters is not gold, everything we eat stimulates our five senses and, naturally, our brains.

Science

What is neurogastronomy?

Eyes, nose, hands, brain: We don’t just eat with our mouths. Let’s prove it!

Contrary to what we might think, clumsiness in the kitchen does not always end in disaster.

History

Errare sapidum est

Magnificent culinary mishaps

Water, electronics and diffusers: Are these the ingredients for third-millennium cocktails?

Trick or truth?

Ready for a virtual cocktail...

...or do we have to wait a bit longer?

Gastronomy

Panettone

The anatomy of a typical Piedmont speciality

Piedmont hazelnuts covered with white, milk or dark chocolate are little gems that will entice any gourmet treasure-seeker…

Gastronomy

A wizard with cocoa beans

“Chocolate can only be made with love.”

Research in the spotlight

Inspirational resources

Conferences

Protection à la frontière des denrées agro-alimentaires : quelles perspectives ?

Forum de politique agricole suisse, BFH-HAFL Zollikofen, 16-17.08.2018

Shaping Biomass Technology for the Future

13th Global Summit and Expo on Biomass and Bioenergy 04-05.09.2018 Hilton Zurich Airport, Zurich, Switzerland

Congrès national de la Société Suisse de Nutrition 2018

Inselspital, Ettore Rossi, Berne, 11.09.2018, 8h30-17h

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Publications

infoHAFL, Actualités

Haute école des sciences agronomiques, forestières et alimentaires, 04.2018

Dis-moi quel est ton ADN, je te dirai que manger…

Anaïs Bozino, INRA, 20.04.2018

Ce que mangent les villes

Urbanités, n° 10, 04.2018

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Books and Videos

Book

Atlas de l'alimentation, Gilles Fumey, Pierre Raffard, CNRS, 2018

Video

La sélection du blé, Agroscope, 2017

Book

Best Before - The Evolution and Future of Processed Food, Nicola Temple, 24.04.2018

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Authors and Partners

Florent Quellier

Sebastian Dieguez

Emilie Boré

Jean-Pierre Tutrone

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Collection

Around 400 objects from the Museum’s collection have left their storage boxes to enter your home!

Magazine

The faces behind food

Food – Vice or Virtue ?

Food without borders

Dishing up Art

Latest articles

Research in the spotlight

Conferences

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