Chemical Senses

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Presentation of research activities

In the sustainable Food System Research group we work towards reaching the sustainability goals of UN to deliver healthy and nutritious diets to all. We are a team of experts and adjust our analytical toolboxes continuously in food microbiology, chemistry, physics, and consumer sciences. The food process engineering plant and the sensory lab combines the different fields of knowledge.

We are linked to the chemical senses of the research axe cognition and perception. Here the focus is to understand the mechanism of olfactory and taste mechanism and its dysfunction in humans. We are partnering with other research units like devices and data (e.g. neuro-devices) to identify sensory functions and develop solutions in food products to compensate for dysfunctions and to optimize new forms of food products (e.g. plant-based meat alternatives).

Sandra Galle

Sandra Galle is a food biotechnologist with a worldwide experience in the food industry and with universities. She studied at the University of Vienna in Austria and at Michigan State University (USA), and received her PhD in Food Science and Technology from University College Cork (Ireland). During her doctorate, Sandra led part of her research work at the University of Alberta (Canada), staying on to work as a scientific researcher. In 2013, Sandra joined Nestlé and led a number of successful R&D projects, first as a scientist, then in product development, receiving numerous Nestlé Business and R&D awards. Since 2021, she has worked as an associate professor in the same field, and with the Institute of Life Technologies of the HES-SO Valais-Wallis.

ENP.19.N315
Rue de l'Industrie 19
1950 Sion
Switzerland

Partnership

Publications clés

PubMed ORCID

Exopolysaccharide-Forming Weissella Strains as Starter Cultures for Sorghum and Wheat Sourdoughs

Sandra Galle, Clarissa Schwab, Elke Arendt, and Michael Gänzle. (2010).
Journal of Agricultural and Food Chemistry 2010 58 (9), 5834-5841

Effects of feeding fermented wheat with Lactobacillus reuteri on gut morphology, intestinal fermentation, nutrient digestibility, and growth performance in weaned pigs

M. H. A. Le, S. Galle, Y. Yang, J. L. Landero, E. Beltranena, M. G. Gänzle, R. T. Zijlstra. (2016).
Journal of Animal Science, Volume 94, Issue 11, Pages 4677–4687.

Feed Fermentation with Reuteran- and Levan-Producing Lactobacillus reuteri Reduces Colonization of Weanling Pigs by Enterotoxigenic Escherichia coli

Yang, Y., Galle, S., Le, M. H. A., Zijlstra, R. T., & Gänzle, M. G. (2015).
Applied and environmental microbiology81(17), 5743-5752.

The influence of agitation on aroma release

Weterings, M., Bodnár, I., Boom, R. M., & Beyrer, M. (2022).
Innovative Food Science & Emerging Technologies75, 102610.

Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread

Galle, S., Schwab, C., Dal Bello, F., Coffey, A., Gänzle, M. G., & Arendt, E. K. (2012).
International journal of food microbiology155(3), 105-112.