Food Science & Biotechnology

Innovations from the fields of food technology, biotechnology, functional & convenience foods and bioengineering will have a decisive impact on future viability. The growing demand in this area offers the opportunity to expand research activities in a targeted manner. The central topic here is the solution of current questions that arise along the value chain, from the production of plant raw materials and algae to technological utilization and product characterization. Novel approaches from engineering and natural sciences are used.

 

Agricultural Raw Materials & Algae Biotechnology

Social awareness of agricultural production methods is increasing. The focus is on approaches that combine traditional agriculture with changing consumer demands. Microalgae are gaining increasing interest as producers of proteins and fatty acids. Together with their diverse secondary metabolites, they offer great potential for applications in the life science sector.

Molecular Biotechnology & Bioengineering

For the use of biotechnological processes, both the molecular recording of the individual reactions, their endogenous optimization, cultivation and the influence of exogenous factors such as light are of importance. In this research field, molecular biological methods are combined with novel technologies to better understand and optimize biological processes.

Food Production & Product Analysis

In food production, the potential and challenges of new production technologies, such as 3D food printing, are considered. The description of the food in terms of its functions is a valuable tool in product development and quality control. The focus of the research activities is the characterization of texture, rheology and ingredients.

Contact
Katrin Bach
Prof. Dr. Katrin Bach Head of Department & Studies

If you have any questions regarding this research area, please contact us: This email address is being protected from spambots. You need JavaScript enabled to view it.


The Project QUALIMEAT is funded by INTERREG-program Österreich - Bayern 2014-2020.

The project QUALIMEAT is funded by INTERREG-program Österreich - Bayern 2014-2020.

Katrin Bach
Prof. Dr. Katrin Bach Head of Department & Studies
Carmen Nußbaumer
Mag. Carmen Nußbaumer, Ph.D. Senior Lecturer +43 512 2070 - 3834
Alexander Trockenbacher
Dr. Alexander Trockenbacher Senior Lecturer +43 512 2070 - 3838
Christoph Griesbeck
Prof. Dr. Christoph Griesbeck Head of Department & Studies
Arash Sadeghi-Mehr
Dr. Arash Sadeghi-Mehr Lecturer +43 512 2070 - 3831
Andreas Walter
Andreas Walter, PhD Teaching & Research Assistant +43 512 2070 - 3823
Nataly Knöpfle
Nataly Knöpfle, MSc Teaching & Research Assistant +43 512 2070 - 3854
Harald Schöbel
Dr. rer. nat. Harald Schöbel, BSc Senior Lecturer +43 512 2070 - 3837
Verena Wiedemair
Verena Wiedemair, MSc Teaching & Research Assistant +43 512 2070 - 3827
Peter Leitner
Peter Leitner, BSc MSc Doctoral student +43 512 2070 - 3824
Oliver Som
Prof. Dr. Oliver Som Professor +43 512 2070 - 3132

(co)Operation SKD
Duration:
2014 - 2018

Project Lead:
Sebastian Perkams, BSc MSc

Team:
Dipl.-Ing. Michael G. Schnitzlein, PhD

Dr. Alexander Trockenbacher

FH-Prof. Mag. Marco Rupprich, Ph.D.

FH-Prof. Dr. Christoph Griesbeck

Prof. (FH) Dr. techn. Angela Hofmann

Dipl.-Ing. (FH) Benjamin Hupfauf

Bettina Rainer, BSc MSc

Heidrun Füssl-Le, BSc, MSc

Description:
The project aims to establish an economic process for the production of valuable compounds from phototrophic microorganisms (algae, microalgae) and the subsequent energetic processing of biomass. For this purpose established R&D structures at the Departments of Biotechnology and Environmental, Process & Energy Engineering at MCI, as well as at the Departments of Bio and Environmental Technology and Process Engineering and Production at the University of Applied Sciences Upper Austria (FH OÖ) are further developed, combined and integrated. The Austrian Drug Screening Institutes (ADSI) will contribute additional analytical expertise to the consortium. The main objectives will be the development of the single process steps and competence development in order to provide targeted services for potential company partners in the fields of pharmaceutical, cosmetic and food industries.

Identification of new and / or regional bread components
Duration:
2018 - 2020

Project Lead:
Mathias Mölk

Team:
FH-Prof. Dr. Katrin Bach

DI Elisabeth Jehle

Rudolf Kornek

Dipl.-Ing. Björn Rasmus

Mag. Christoph Furtschegger, B.A.

Dr. med. Roland Fuschelberger

Kathrin Gruber, BSc, MSc

Description:
The innovation degree of this project lies above all in the recording of the changing characteristics of the final products, in the use of new raw materials for Bäckerei Therese Mölk and the optimization of the fermentation duration (long-term guidance). The challenge of this project is to process organic and, at best, regional cereals into bread by means of various technological techniques (e.g., pre-doughs, long-term dough handling, starter cultures) and thereby achieve a proven nutritional advantage over conventional baked goods. The aim is to identify a preparation and processing process with the associated raw materials and selected starter cultures. These raw materials should make their ingredients such as minerals and trace elements for the human body more usable. The reduction of FODMAPs (fermentable oligo-, di- and monosaccharides as well as polyols) and phytic acid plays an important role. It should lead to products that are more digestible for humans.

FAENOMENAL
Duration:
2018 - 2020

Project Lead:
Dr. rer. nat. Harald Schöbel, BSc

Team:
Sarah Flatscher, BSc, MSc

Simon Albertini, M.Sc.

Julia Kiechl, BSc

Dipl.-Ing. Dr. Sonja Hirschl-Neuhauser

Mag. Claudia Ralser, Bakk. biol.

Lotte Staudinger, BSc

Description:
The growth of cells on medically relevant surfaces should be controlled by depositing precisely defined nanoparticles. In the FAENOMENAL project, scientific experts in nanotechnology from the University of Innsbruck and the Biotechnology Department from MCI work together with the industrial partners PhysTech Coating Technology GmbH, a Tyrolean company specializing in thin-film technology, and MED-EL Elektromedizinische Geräte Gesellschaft mbH, a large-scale Tyrolean company, spin-off of the University of Innsbruck and potential users.


APPOVAL
Duration:
2020 - 2022

Team:
Verena Wiedemair, MSc

Description:
Apple pomace is one of the main waste materials from apple juice production and describes the solid residues that remain after pressing. Pomace can contain up to 30% of the fruit and consists mainly of peels, pits and stems. Because of their high fiber content, apple pomace is often used as a roughage substitute, but it is low in protein and high in sugar, making it unsuitable as a feed substitute. Although apple pomace is a waste product, it contains many valuable ingredients such as antioxidants, pectins, and waxes. Due to the presence of many relevant ingredients, apple pomace is extremely attractive for further use. However, the technological implementation and optimization of the extraction process is extremely complex. On the one hand, the usability of the extraction potential of the marc is limited by the development of microorganisms due to a high moisture content and, on the other hand, existing extraction protocols from the literature must be optimized for the chemical and physical properties of the marc from regional apple varieties in order to achieve the highest possible yield. For this reason it is necessary to pursue different strategies in technological development.

Recipes in horse feeding
Duration:
2020

Team:
Alexandra Brüstle

Description:
The development and proof of novel recipes in equine nutrition with a view on the preservation of sensitive and important constituents is part of the new research project, funded by ThinkA GmbH. ThinkA GmbH distributes unique feed over their online platform Carevallo. Equines are very special and sensitive in their nutritional requirements, depending on race, performance, age and medical history. All of these nutritional requirements often are contradictory to the gastrointestinal physiology of these animals. To make sure that the nutritional composition fits togheter with the animal requirement, a novel manufacturing process and preservation method is needed. It has to be ensured that the origin composition of raw material is equivalent to these of the end product. In the research project the usage of functional ingredients and alternative ways of production will be approved. Thus special sensitive ingredients like Vitamin C or β-Carotene could be protected and process related damage could be minimized.

Creation of a collection of materials and methods to describe the molecular causes of aroma formation in mustard
Duration:
2017

Project Lead:
FH-Prof. Dr. Katrin Bach

Team:
Carolin Cartano, BSc, MSc

Kathrin Freisl, BSc, MSc

Claudia Nebrenska, BSc, MSc

Sandra Dalvai, BSc, MSc

Vera Schubert, B.Sc.

Description:
The aim of the project is the creation of a competence manual consisting of a theoretical and practical part with application-related assessments of the significance of the information obtained from existing literature (AP1) and possibly experimental data (AP2). With this competence manual it is possible to create control possibilities or parameters within the process steps of the mustard production for the company Develey, which can contribute to the avoidance of negative effects.

Formation of heat in mustard
Duration:
2018

Project Lead:
FH-Prof. Dr. Katrin Bach

Description:
The analysis of mustard flavoring is a very broad concern (beginning with soil, crop, manufacturing, and storage influences) whose purpose is to provide an understanding of the molecular and biochemical relationships involved in mustard production. Furthermore, the research always tries to identify quality-assurance measures that should help to secure short, medium and long-term economic success. The occurrence of gas formation and off-flavoring has been observed in the end product table mustard, e.g. with an altered gas formation, myrosinase activity or p-cresol concentration. The aim of the follow-up project is to describe the depth of these analyzes in more detail, in particular the formation of heat, as well as to concretize any conditions (soil conditions, influence of production and storage, etc.).

InterReg "QualiMeat: quality assurance and optimization in the packaging of meat"
Duration:
2016 - 2019

Project Lead:
FH-Prof. Dr. Katrin Bach

Team:
Univ.-Prof. Dr. Mag. Christian Huck

Anel Beganovic, BSc

Dr. Barbara Frick

Prof. Dr. Markus Prem

Matthias Schwarz, MSc

Dipl.-Ing. Matthias Maisel

Dipl.-Ing. Lothar Zapf

Reinhard Ellmerer

Gerhard Margreiter

Aeneas Noordanus

Lisa-Marie Wetscher

Christiane Gurschler, BSc, MSc

Josef Linser, BSc, MSc

Description:
The packaging of meat contributes to central tasks in logistics and storage and is also interacting with the quality of the filling. In the InterReg project QualiMeat the interactions by foils on the packaged meat should now be examined more closely, as well as the application of optimized slides in the packaging process.

Establishment of the production of aerogels from renewable resources for use in the food industry
Duration:
2015 - 2016

Project Lead:
Dipl.-Ing. Karin Brunner

Team:
FH-Prof. Dr. Katrin Bach

Description:
Aerogels are porous and lightweight materials capable of active sorption and releasing desired compounds. Therefor they could be useful in the food sector. Polysaccharides, as non-toxic, biodegradable and renewable raw materials, seem to be a promising source to produce this Aerogels. The aim of the project is to implement a method to produce Aerogels from a starchy source via supercritical drying, which could be used in the food sector. Furthermore the possible use as liquid absorber is tested. The results could be useful for several food sectors, as e.g. the packaging industry, the aroma- and enzyme industry. In addition the potential functionality of polysaccharide aerogels can create new areas of application of conventional food processing technologies, such as preservation, incorporation of aroma compounds or other active components.

Feed quality assurance - alternative elimination of clostridia and their spores from feed
Duration:
2017 - 2018

Team:
Thomas Haselwanter, BSc, MSc

Description:
This research project deals with the identification of plant material, which bear the potential to curtain the survival and sporulation of Clostridium tyrobutyricum in grass silage. C. tyrobutyricum is an apathogenic microorganism existing ubiquitous in the nature. Over the feeding of dairy cattle this microorganism may reach the milk and cause problems in cheese manufacture. In the selection of the plants to add to the silage, it was payed attention that these are naturally in the Tyrol growing species. Nearly all chosen plants belong to the genus Lamiaceae, which includes sage, rosemary or thyme for example. The degree of efficiency of the essential oils was proofed by microbiological testing - disk diffusion test. The microorganisms tested not online have been C. tyrobutyricum, but also essentially required microorganisms like lactic acid bacteria. The herbs, which have shown high antimicrobial effect on C. tyrobutyricum and low impact on lactic acid bacteria, were added to the grass silage.

Beta carotene in hay feed
Duration:
2018 - 2019

Project Lead:
Nataly Knöpfle, MSc

Team:
Thomas Haselwanter, BSc, MSc

Description:
The aim of the project is to inhibit the oxidative degradation of β-carotene in hay feeds. This will be achieved by alternative methods in the drying process or by adapted methods of biorefinery. Added value of the work is the reduction of the feeding of β-carotene, especially in the winter months in hay milk producing dairy cattle. At the end of the project, a purely procedural and gentle method should be used to conserve the naturally occurring in the plant material β-carotene.

FoodLink: Vegetable proteins or fibers as future raw materials for food products
Duration:
2014 - 2016

Project Lead:
FH-Prof. Dr. Katrin Bach

Team:
Bilge Kilic, BSc MSc

Nataly Knöpfle, MSc

Lisa Gabath, BSc MSc

Description:
The project focuses on the analysis of various plant-based raw materials for the Tyrolean food industry, including vegetable-derived proteins and fibers as future raw materials for food production.

Qualification seminar BrauTech 2.0
Duration:
2018 - 2019

Project Lead:
FH-Prof. Dr. Katrin Bach

Team:
Janosch Untersteiner, BA, MA

Nataly Knöpfle, MSc

Dipl.-Ing. Dipl.-Ing. Dr. nat. techn. Manuel Kraler, Bakk.techn.

Description:
The qualification seminar BrauTech 2 is the follow-up project to BrauTech and is also aimed at a group of Austrian CraftBeer producers. Central topic of this project is the geothermal technology, which could not be sufficiently treated in the first project due to the thematic scope. This area includes many issues, such as correct yeast management, selection of the right yeast strains and their effects on the final product, fermentation process and associated mis-processes, as well as the subsequent complex of preservation of the products. The range of product development already started in the first project, as well as gained insights into the malting, the technical part of the brewing process and about the used raw materials, are supplemented in the context of the objective project over the manifold possibilities of the different yeasts. Especially in the brewing process, yeast is credited with a multitude of important properties, such as the emergence of numerous aroma substances that are characteristic of the beers, and which further complement the broad variety of products.

Improve the framework conditions for innovation in the Alpine Space
Duration:
2018 - 2021

Project Lead:
FH-Prof. Dr. Katrin Bach

Team:
FH-Prof. Dr. Oliver Som

Rosa Wagner, BSc, MSc

Sandra Dalvai, BSc, MSc

Lucas Huter, BA MSc MA

Juliana Pattermann, BA MA

FH-Prof. Dipl.-Kfm. Bernd Kirschner

FH-Prof. Dr. rer. pol. Antje Bierwisch

Description:
Bioeconomy has an enormous potential for Green Growth and professional development, and thus is considered as a key discipline of the 21st century. EU's bioeconomy strategy addresses the production of renewable biological resources and their conversion into vital products. Expanding bioeconomy, particularly in rural areas, represents a major development potential. In the Alpine regions, this potential can however only be harnessed if the actors and municipalities cooperate closely and pursue shared objectives. The overall objective of AlpBioEco is to foster the sustainability of the local economy in the Alpine Space by the valorisation of innovative bioeconomical potentials along bio-based food and botanical extract value chains (VCs). It contributes to the framework conditions for innovation, resulting in eco-innovative business ideas and concepts for SMEs. By implementing and stimulating eco-innovations in practice, exemplarily 3 VCs are analysed, while a cross-sectoral multi-level stakeholder approach is applied. SMEs, clusters and initiatives, administration and politics as well as academia work together. A communication strategy on the basis of the quadruple helix approach strengthens the awareness of bioeconomy in Alpine regions. Within a validation report the approach of eco-innovation along bio-based food production VCs in Alpine regions is provided. Thus, AlpBioEco increases capacities of SMEs to jointly develop bio-based products. Through concepts of 'Open Innovation', it intensifies transnational cooperation for eco-innovations in the bio-based economy. In sum, AlpBioEco contributes to a better cohesion and integrated territorial development since rural regions become connected in new bio-based VCs. Thereby high value jobs will be induced in the agricultural sector. On a macro-regional level, AlpBioEco contributes to a lower disparity of the Alpine Space. This project is co-financed by the European Regional Development Fund (ERDF) through the Interreg Alpine Space programme. Support from the European Union: 1.820.666 € Further Information: http://www.alpine-space.eu/projects/alpbioeco/en/home



  • Beganovic, A., Hawthorne, L., Bach, K. and Huck, C. (2019): Critical Review on the Utilization of Handheld and Portable Raman Spectrometry in Meat Science, Foods
  • Walter A, Franke-Whittle IH, Wagner AO, Insam H. 2015. Methane yields and methanogenic community changes during co-fermentation of cattle slurry with empty fruit bunches of oil palm. Bioresource Technology. 175: 619-623. https://doi.org/10.1016/j.biortech.2014.10.085
  • Griesbeck C. et al. (2006) Chlamydomonas reinhardtii – a protein expression system for pharmaceutical and biotechnological proteins, Molecular Biotechnology 34, 213-224
  • Feiersinger, G.E., Trattnig, K., Leitner, P.D., et al. (2018). Olaparib is effective in combination with, and as maintenance therapy after, first-line endocrine therapy in prostate cancer cells. Molecular Oncology. doi: 10.1002/1878-0261.12185
  • Hawthorne, L., Doll, F., Stecker, M., Beganovic, A., Huck, C., Noordanus, A., Margreiter, G., Schwarz, M., Scheibel, S., Lothar, Z., Prem, M. and Bach, K. (2019): Distribution of thiobarbituric acid reactive species in conventional and biodegradable modified atmosphere packaging in various pork meat products, Open Journal of Nutrition and Food Sciences

  • Gruber, K., Mölk, M., Rasmus, B., Fuschelberg, R. and Bach, K. (2019):The influence of Cannabis sativa on baking properties, sensory characteristics and the nutrient profile of bread, Poster, 33rd EFFoST International Conference 2019, Rotterdam/Netherland
  • Nothdurfter D., Kruus M., Leitner P.D., Gstir R., Jakschitz T., Valovka T., Bonn G.K., Huber L.A., Trockenbacher A., Griesbeck C. (2018) Stress-induzierte Anreicherung und Screening von anti-inflammatorischen Metaboliten in terrestrischen Mikroalgen. 11. Bundesalgenstammtisch der DECHEMA, KIT, Karlsruhe
  • Sadeghi-Mehr, A. (2014). Application of Transglutaminases in Food Processing. Max Rubner-Conference, 06.10.2014. Karlsruhe, Germany.
  • Knöpfle, N. and Bach, K. (2018): Textural properties of sausage-like plant matrices, Poster, 32nd EFFoST International Conference, Nantes/France
  • Mikroalgen im LED-Scheinwerferlicht. 12. Bundesalgenstammtisch - Rolle von Algen in der Bioökonomie, DECHEMA Biotechnologie, 2019