Irene Chetschik

Prof. Irene Chetschik leads the Research Group for Food Chemistry at ZHAW School of Life Sciences and Facility Management. Her work focuses on food chemistry, particularly cocoa processing, mycotoxin mitigation, and flavor analysis. She has spearheaded projects like the 'Decoding of Flavour Properties of Cocoa Liquors' and 'Upcycling of Wheat Harvest Losses'. Key research areas include aroma compound identification in chocolate, detoxification strategies for mycotoxins (e.g., zearalenone), and innovative post-harvest treatments for cocoa beans.

Her expertise spans food safety, plant-based product development, and microbial biotechnology. Notable contributions include studies on cocoa fermentation dynamics, moisture incubation alternatives, and hemp's potential in food systems. She has published widely in journals like Journal of Agricultural and Food Chemistry and Food Research International, with a focus on sensory-driven improvements and sustainable food technologies.

• Research Group Leadership: Head of Food Chemistry Research Group
• Project Leadership: 12+ projects including detoxification strategies, cocoa innovation, and hemp analysis

Publications highlight molecular approaches to flavor profiling and mycotoxin reduction, emphasizing interdisciplinary methods like GC-MS and molecular networking. Her work bridges agricultural science with industrial applications, aiming to enhance food quality and safety globally.