The Adolphe Merkle Institute (AMI) at the University of Fribourg has inaugurated its new Food Innovation Space, a core facility of the recently established Food Science and Technology group led by Prof. Hans Jörg Limbach.

This state-of-the-art infrastructure strengthens Fribourg’s position as a hub for food innovation by combining AMI’s internationally recognized expertise in soft nanomaterials with advanced food processing and characterization technologies.

Guests representing the Adolphe Merkle Foundation, the University of Fribourg, the cantonal authorities, and industry were present at the official opening of this important new facility, a professional-grade kitchen with precision equipment. The event also included a mini-symposium and presentations of the new AMI group’s research. 

“This is an important step for food research at the University of Fribourg,” said Limbach. “This facility will be available to our colleagues working in this field at the university. We also hope to welcome young entrepreneurs developing products in the future.”