Reduction of Post-Harvest Losses Using Physical Methods

Research unit

INNOSUISSE

Project number

124.330 IP-LS

Project title

Reduction of Post-Harvest Losses Using Physical Methods

Texts for this project

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Key words	-	-	-
Abstract	-	-	-

Category	Text
Key words (English)	Life sciences, Agrotech
Abstract (English)	This project develops innovative physical treatments to reduce fungal spoilage and mycotoxins in vegetables, fruits, and cereals. The scalable, chemical-free, and energy-efficient approach aims to cut post-harvest losses and enhance food safety.