Amandine André

Dr. Amandine André is a researcher at the ZHAW School of Life Sciences and Facility Management, affiliated with the Research Group for Food Chemistry. Her work focuses on food chemistry, mycotoxin detoxification, and cocoa processing. She has led and collaborated on projects addressing cocoa flavor dynamics, hemp compound analysis, and strategies to reduce mycotoxins in grains. Notable roles include project leader for studies on bitter hemp extracts and upcycling wheat harvest losses.

Her research spans topics like microbial reduction of zearalenone, depulping effects on cocoa fermentation, and ozone treatment impacts on fruits. She actively contributes to peer-reviewed journals and conferences, emphasizing analytical techniques like mass spectrometry and molecular networking. Her work bridges agricultural practices, food safety, and sensory science.

Key projects include 'Fruit to Bar' for cocoa bean processing and 'CREATE' for pulses-based foods. She collaborates with institutions like the International Cocoa Research Symposium and ICC Conferences, advancing innovations in food processing and detoxification strategies.