Science on Your Plate: A Taste of ETH Zurich's Food Systems Research at Food Zurich

The World Food System Center again partnered with the Food Zurich festival, presenting the captivating evening event "Science on Your Plate" (Wissenschaft auf dem Teller).

15.07.2025 by Olivia Keller

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Food Zurich event — Anna Greppi highlighted her research on the potential of fermentation to bioenrich fermented foods, after the guests enjoyed a flavorful Yumame Flavor Forest featuring fermented spring cabbage, beurre blanc, and chervil. Image: Food Zurich

Guests were treated to an exquisite four-course dinner expertly crafted by Michaela Frank, scholar of Andreas Caminada's program «Fundaziun Uccelin», and until last year, Zurich's youngest star chef, awarded 14 points. Each dish was thoughtfully designed to highlight a key ingredient – one that is also a focus of food systems research at ETH Zurich.

After each course, attendees had the unique opportunity to explore the latest scientific insights aimed at fostering more sustainable food production and consumption.

This year's event featured insights from four researchers:

Anna Spescha presented on "Biological control of insect pests and plant diseases," paired with radish bread topped with crisp radish strips, radishes with cashew mayo, and herb salsa. Read more about her research in the Plant Pathology Group.
Andrea Bach explored "Forced Assembly Structuring," alongside an intriguing Kori tofu versus traditional tofu in a cold Sichuan soup with lentil wontons, cucumber, chili, and shallot crunch. Read more about her research in the Food Structure Engineering Group.
Anna Greppi highlighted the "Potential of fermentation to bioenrich fermented foods," served with a flavorful Yumame Flavor Forest featuring fermented spring cabbage, beurre blanc, and chervil. Read more about her research at the Laboratory of Food Systems Biotechnology.
Alina Widmer shared her research on "Paddy rice cultivation in Switzerland," concluding the meal with a delightful rice cream with summer oranges, cinnamon, and red bean espuma. R ead more about her research in the Soil Resources Group.

A heartfelt thank you to everyone who joined us for this inspiring fusion of culinary artistry and science. We look forward to seeing you at the next Food Zurich!

Explore our upcoming events here.

The event team: Billie Maude Hauser, Joyce Tetteh, Alina Widmer, Andrea Bach, Anna Spescha, Anna Greppi and Michaela Frank. First course: radish bread topped with crisp radish strips, radishes with cashew mayo, and herb salsa. Andrea Bach presenting her research on Food Assembly Structuring. The third course: Yumame Flavor Forest featuring fermented spring cabbage, beurre blanc, and chervil. The Science on Your Plate Menu.