Podcast by BFH-HAFL-FSM
Zollifoodcast
Claim This Podcastby BFH-HAFL-FSM
4 episodes
Updated Daily
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Podcast Overview
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Recent Episodes
December 19, 2022
Bouillon de culture
Mais qui sont ces gens qui mélangent pizza et ananas ? D’où viennent ces différences culturelles que l’on retrouve dans notre alimentation ? Dans cet épisode, Guillaume Egli, professeur de Marketing alimentaire à la BFH-HAFL et au bagage international nous explique l’origine de ces divergences dans notre monde et pourquoi il est important d'y sensibiliser les futurs professionnels. Ce confronter à une culture différente de la nôtre est un apprentissage: c’est apprendre à sortir de ce que l’on considère comme notre normalité.
November 16, 2022
Was macht eine erfolgreiche Innovation aus?
Drei von vier neu lancierten Produkten der Konsumgüterindustrie (inkl. Lebensmittel-Industrie) sind Flops – Warum ist das so und was kann man dagegen tun? Patrick Bürgisser, Dozent an der HAFL, teilt seine Perspektiven.
November 16, 2022
Mikroorganismen sind nicht nur böse
Der zweite Podcast des Fachbereichs Food Science & Management befasst sich mit fermentierten Lebensmitteln. Frau Dr. Elisabeth Eugster, Leiterin des Fachbereichs an der BFH – HAFL, erklärt welche Vorteile eine Fermentation für die Produkte und den Menschen bringt. Weshalb die eingesetzten Mikroorganismen nicht schädlich, sondern sogar hilfreich für das menschliche Mikrobiom sein können.
4 total episodes available
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Frequently asked questions
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- What is Zollifoodcast?
- How often does this podcast release new episodes?
This podcast updates daily.
- Where can I listen to this podcast?
This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
Yes, this podcast regularly features guests.
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