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When the SARS-CoV-2 pandemic started,[1] science came to the immediate attention of the broad public. People and politicians were hanging on every word of medical doctors, virologists, molecular biologists, data scientists and many others in the hope of finding other protective measures than those used for centuries such as basic hygiene, distance, or quarantine. Here, at the Institute of Chemistry and Biotechnology at the Zurich University of Applied Sciences (ZHAW) we were also willing to provide scientific solutions to overcome the pandemic. Together with our partners from industry, we contributed to the development of a Swiss vaccine, are working on filters for active ventilated full protective suits and are developing tests to show the efficacy and safety of an active antiviral textile that allows controlled virus inactivation through an electrochemical reaction by applying a small current.

Numerous projects and industrial and academic collaborations benefit from state-of-the-art facilities and expertise in analytical chemistry available at the Swiss Universities of Applied Sciences. This review summarizes areas of expertise in analytical sciences at the University of Applied Sciences and Arts Northwestern Switzerland (FHNW), the University of Applied Sciences and Arts Western Switzerland (HES-SO), and the Zurich University of Applied Sciences (ZHAW). We briefly discuss selected projects in different fields of analytical sciences

With the growing demand for high-quality coffee, it is becoming increasingly important to establish quantitative measures of the freshness of coffee, or the loss thereof, over time. Indeed, freshness has become a critical quality criterion in the specialty coffee scene, where the aim is to deliver the most pleasant flavor in the cup, from highest quality beans. A series of intensity ratios of selected volatile organic compounds (VOC) in the headspace of coffee (by gas chromatography–mass spectrometry) were revisited, with the aim to establish robust indicators of freshness of coffee – called freshness indices. Roasted whole beans in four different packaging materials and four commercial capsule systems from the Swiss market were investigated over a period of up to one year of storage time. These measurements revealed three types of insight. First, a clear link between barrier properties of the packaging material and the evolution of selected freshness indices was observed. Packaging materials that contain an aluminum layer offer better protection. Second, processing steps prior to packaging are reflected in the absolute values of freshness indices. Third, differences in the standard deviations of freshness-indices for single serve coffee capsule systems are indicative of differences in the consistency among systems, consistency being an important quality attribute of capsules.

Heat and mass transfer in individual coffee beans during roasting were simulated using computational fluid dynamics (CFD). Numerical equations for heat and mass transfer inside the coffee bean were solved using the finite volume technique in the commercial CFD code Fluent ; the software was complemented with specific user-defined functions (UDFs). To experimentally validate the numerical model, a single coffee bean was placed in a cylindrical glass tube and roasted by a hot air flow, using the identical geometrical 3D configuration and hot air flow conditions as the ones used for numerical simulations. Temperature and humidity calculations obtained with the model were compared with experimental data. The model predicts the actual process quite accurately and represents a useful approach to monitor the coffee roasting process in real time. It provides valuable information on time-resolved process variables that are otherwise difficult to obtain experimentally, but critical to a better understanding of the coffee roasting process at the individual bean level. This includes variables such as time-resolved 3D profiles of bean temperature and moisture content, and temperature profiles of the roasting air in the vicinity of the coffee bean.

Flavour research is a demanding domain in terms of analytical methodology as key odorants usually occur in trace amounts, often embedded in extracts containing volatile compounds at much higher concentrations. Since its early days, GC-MS has been a key tool in flavour laboratories enabling characterisation of thousands of volatile components in food products. However, as flavour chemists delve deeper into the understanding of flavour generation and delivery, there is a need for more powerful methodologies adapted to their specific needs. This paper will present two techniques that allow flavour separation and characterisation, namely GC-TOFMS and MS/MS. Moreover, APCI-MS, PTR-MS and REMPI-TOFMS will be discussed as they enable direct investigation of volatile compounds without any chromatographic step, thus studying release of flavour compounds during food processing or food consumption.