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
Prof. Dr. Katrin Bach | Head of Department & Studies Master's Program Food Technology & Nutrition
Prof. Dr. Katrin Bach Head of Department & Studies +43 512 2070 - 3800

If you have any questions regarding this research area, please contact us: foodscibio@mci.edu


Prof. Dr. Katrin Bach | Head of Department & Studies Master's Program Food Technology & Nutrition
Prof. Dr. Katrin Bach Head of Department & Studies +43 512 2070 - 3800
 Nataly Knöpfle, BSc MSc | Teaching & Research Assistant Master's Program Food Technology & Nutrition
Nataly Knöpfle, BSc MSc Teaching & Research Assistant +43 512 2070 - 3854
Dr. Arash Sadeghi-Mehr | Lecturer Master's Program Food Technology & Nutrition
Dr. Arash Sadeghi-Mehr Lecturer +43 512 2070 - 3831
Prof. Dr. Christoph Griesbeck | Head of Department & Studies Bachelor's program Biotechnology & Food Engineering
Prof. Dr. Christoph Griesbeck Head of Department & Studies +43 512 2070 - 3800
 Mira Mutschlechner, Bakk. Biol. MSc | Teaching & Research Assistant Bachelor's program Biotechnology & Food Engineering
Mira Mutschlechner, Bakk. Biol. MSc Teaching & Research Assistant +43 512 2070 - 3826
Dr. rer. nat. Harald Schöbel, BSc | Senior Lecturer Bachelor's program Biotechnology & Food Engineering
Dr. rer. nat. Harald Schöbel, BSc Senior Lecturer +43 512 2070 - 3837
Dipl.-Ing. Dr. Sonja Hirschl-Neuhauser | Senior Lecturer Bachelor's program Biotechnology & Food Engineering
Dipl.-Ing. Dr. Sonja Hirschl-Neuhauser Senior Lecturer +43 512 2070 - 3836
Mag. Carmen Nußbaumer, PhD | Senior Lecturer Bachelor's program Biotechnology & Food Engineering
Mag. Carmen Nußbaumer, PhD Senior Lecturer +43 512 2070 - 3834
Prof. Dr. Oliver Som | Innovation & Technology Management Master's program International Business & Management
Prof. Dr. Oliver Som Innovation & Technology Management +43 512 2070 - 3132
Dott.ssa mag. Hannah Innerbichler, BSc | Doctoral Student Master's Program Food Technology & Nutrition
Dott.ssa mag. Hannah Innerbichler, BSc Doctoral Student +43 512 2070 - 3824
Mag. Claudia Ralser, Bakk. biol. | Leave of Absence Master's Program Food Technology & Nutrition
Mag. Claudia Ralser, Bakk. biol. Leave of Absence +43 512 2070 - 3841
Dr. Alexander Trockenbacher | Senior Lecturer Bachelor's program Biotechnology & Food Engineering
Dr. Alexander Trockenbacher Senior Lecturer +43 512 2070 - 3838

PhotoFungal
Duration:
2019 - 2023

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

Team:
Dr. Bianka Siewert

FH-Prof. Dr. Katrin Bach

Description:
The aim of the project is the detection of novel active ingredients in fungi that can be activated by light. These components can, for example, form the basis for light-activated drugs. This FWF project is carried out in cooperation with the Institute for Pharmacy / Pharmacognosy at the University of Innsbruck. The MCI acts as a national research partner. In addition to supporting cell-based investigations, LED lighting systems are being developed for this project at MCI and scientific input is being given with regard to lighting technology.


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 - 2021

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

Team:
Sarah Flatscher, BSc, MSc

Simon Albertini, M.Sc.

Julia Kiechl, BSc MSc

Dipl.-Ing. Dr. Sonja Hirschl-Neuhauser

Mag. Claudia Ralser, Bakk. biol.

Lotte Staudinger, BSc

Deniz Philipe Brustolon, BSc, MSc

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.


Recycling of waste material
Duration:
2020

Project Lead:
FH-Prof. Dr. Katrin Bach

Team:
Dominik Huber, BSc MSc

Description:
130 t of passage residues occur at A. Darbo AG each year. In the context of this research project, the question arises of how these can be further processed, what can be gained from them or what benefit / value can be given to this residue. It should be noted that a framework condition for the project is to refrain from using it as a food ingredient.

EFRE/Interreg-QualiCheese
Duration:
2023 - 2026

Project Lead:
FH-Prof. Dr. Katrin Bach

Team:
Manuel Kessel

Description:
In the Interreg project AB 116, the influence of different packaging on minced meat was investigated. Various packaging materials and their influence on the quality of the packaged goods were analysed with invasively and non-invasively measurements. It remains that two research question was open (1) if the results can also be transferred to other foods and (2) to what extent the packaging optimizations have an impact on an ecologically sustainable assessment, too. The newly formed consortium takes the experience from the QualiMeat project into these submitted QualiCheese projects. The major focus will be the answer to the questions about the influence of the manufacturing process and packaging as a sustainability assessment as well as the description of sensory perception and possible differences, which will process within three years after approval: (1) Shelf life optimization of semi-hard cheese taking into account ecologically sustainable packaging solutions. The attention here is on the modelling of material, energy, and auxiliary materials, preparation of material flow cost analyses and LCA analyses, in particular with regard to the overall ecological effects, and the transparent description of the SWOT of alpine cheese production's overall life cycle phases. (2) Factors of the packaging (e.g. different packaging materials or atmospheres) are tested in experimental tests with regard to their effect on the product. (3) Analysis of the quality parameters (of the packaging material and the goods) by means of microbial, invasive, and non-invasive measurement methods as well as sensors. The project will generate results for producers, packaging companies, and marketers, with the involvement of consumers and the public. Overall, different phases of the project, interdisciplinary evaluations, e.g. weight sum modelling, will consider. The start of project should start as soon as possible. The project beginn should be September 1, 2023 and will continue until August 31, 2026.

InCanPres – Packforce GmbH
Duration:
2021 - 2024

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

Team:
FH-Prof. Dr. Katrin Bach

Mira Mutschlechner, Bakk. Biol. MSc

Dr. rer. nat. Michela Carlet

Daniela Chisté, BSc MSc

Description:
Background: This industry project is dedicated to developing innovations in-can preservation that will ensure access to safe, compatible and high quality products (paints and coatings) in the future. To this end, it is necessary to prevent the growth of germs in these products. In this project, container preservation is a key technology for achieving the above goals. Biocides extend shelf life and prevent the growth of mold, fungi and algae. They therefore make an important contribution to consumer protection, resource conservation and cost savings. This is all the more important as products must remain stable throughout storage, transport and use to avoid waste and conserve resources (including energy). Extreme hygiene measures (e.g. sterilization) are also often energy-intensive, and thermal preservation is not possible due to temperature sensitivity. Despite these advantages, the use of biocidal active ingredients is critically debated. Increasingly stringent restrictions on biocidal active ingredients are severely limiting in-can preservation technology. By reducing the number of active ingredients and the maximum concentrations that can be used, the use of this technology will be inhibited or eliminated, resulting in enormous quality problems for the entire paint and coatings industry. Topics of the project: The aim of the InCanPress project is to develop innovations at the level of biocidal products based on a reduction in the availability of nutrients (including water), a reduction in the initial bacterial load, a purely physical effect or the use of production or packaging technologies that can improve hygiene. The project also aims to develop a new, innovative container/can preservation system that is created in combination with the container. This could include containers that reduce/eliminate recontamination after opening, or convenience-oriented solutions that address both sustainability and economics. The aim of the project is to develop innovative solutions that are tailored to both product and customer groups and that offer additional benefits without compromising product protection and quality. This holistic approach is necessary for sustainable solutions in the future. Stakeholders along the entire value chain will be involved to develop an optimal solution for all stakeholders.


Project partners:
OFI
Außeruniversitäre Forschungseinrichtungen Inland

BIOcubed
Duration:
2024 - 2027

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

Team:
Mira Mutschlechner, Bakk. Biol. MSc

Selina Haller, BSc MSc

Description:
Due to the current geopolitical situation and the need to overcome the climate crisis, the need to permanently replace natural gas imports from Russia and to expand renewable energy sources is increasingly coming to the fore. Hydrogen (H2) plays a central role in the energy transition in many areas, but competitive production requires not only the technology but also comprehensive analyses of the necessary framework conditions. This project aims to promote the biosynthesis of hydrogen from organic biomass using dark fermentation. For the first time, a bacterium newly discovered in Tyrol - Thermoactinomyces mirandus - will be used for the biosynthesis. It is known that T. mirandus produces H2 from lactose under anaerobic, thermophilic conditions, but this process has only been investigated on a laboratory scale and has not been optimized for production efficiency. This question will now be investigated in detail by first cultivating T. mirandus on a small scale under varying conditions (carbon source, temperature, pH, etc.). The process modeling aims at maximizing or intensifying the H2 yield. In parallel, well-studied reference strains will be cultivated and optimized to directly compare the synthesis rates with those of T. mirandus. Subsequently, T. mirandus will be introduced into the process together with selected reference strains as a mixed culture and analyzed again for production efficiency and yield. This should provide the basis for scaling up the process from laboratory to larger scale. In addition to different sugars, the possibility of using renewable raw materials (including organic or food waste) as the starting substrate for the biosynthesis will also be tested, which is an important pillar in the development of green H2. To further emphasize the economic efficiency of the process, a two-step process will be established in which methane is produced in addition to hydrogen through a series connection of dark fermentation and anaerobic fermentation, thereby achieving a consistently positive net energy balance. In addition, the enzymes underlying H2 biosynthesis will be analyzed in more detail in order to develop commercially available and highly efficient enzymes that have the potential to save the fermentation route and generate H2 in a cost-optimized manner. In summary, the aim is to create the basis for the production of climate-neutral hydrogen from locally available, renewable raw materials, which not only reduces dependence on energy imports, but also strengthens regional supply security and an environmentally friendly recycling economy.

APPOVAL
Duration:
2020 - 2022

Team:
Maxi Schäfer, BSc

Dr. rer. nat. 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.

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, BSc, MSc

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.

Project homepage:
http://www.qualimeat.eu/

SUPREMEbyNANO
Duration:
2022 - 2025

Team:
Dr. Jan Back, MSc

Lucia Colleselli, BSc MSc

Dr. Martin Spruck, MSc

Dr. rer. nat. Harald Schöbel, BSc

Description:
Global economic and anthropogenic changes make the development of future-oriented and sustainable technologies and processes inevitable. Nanotechnology, one of the key technologies of the 21st century, offers a promising approach. Due to the size dependence of key physical, chemical and biological properties of nanoparticles, they offer the possibility to create functional surfaces with modifiable properties. This will be exploited in this project with the development of nanoparticle coatings and lead to innovative applications in the fields of optics, life sciences and environmental technology. The patented size-selected nanoparticle technology can be used to produce coatings with well-defined nanoparticles. The nanoparticles are generated in multi-charged helium nanodroplets and then deposited onto the surface to be coated. Various process parameters can be used to adjust the composition, particle size, and film thickness to tailor the specific properties of the coatings to the desired application. In a second approach, metal nanoparticles are produced by biosynthesis. Microorganisms can be used to produce nanoparticles in an environmentally friendly and resource-efficient manner. The speed of synthesis and the size distribution of the nanoparticles can be controlled by varying the synthesis parameters, such as temperature or light conditions. This makes it possible to create advanced materials with improved properties. Based on this universal nanoparticle coating technology, this project aims to produce materials with modified physical, chemical and biological properties and to optimize them for applications in the fields of optics, life sciences and environmental technology. The focus of this project is on the production of coatings with special optical properties, bioactive surfaces and functionalized membrane surfaces.

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, BSc 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, BSc MSc

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

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 MSc

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



  • A. Walter and H. Schöbel. Shed light on photosynthetic organisms: a physical perspective to correct light measurements. Photosynthesis Research 156, p325-336 (2023) https://doi.org/10.1007/s11120-023-01001-5
  • Mutschlechner, M., Walter, A., Bach, K. and Schöbel, H.: Beyond Cultivation: Combining Culture-Dependent and Culture-Independent Techniques to Identify Bacteria Involved in Paint Spoilage. Coatings 13, 1055 (2023) https://doi.org/10.3390/coatings13061055
  • Wiedemair, V., Zlöbl, D., and Bach, K. (2023): Designed mixed model approach for efficient antioxidant extraction from pomace, Food Anal. Methods, https://doi.org/10.1007/s12161-023-02507-3
  • H. Schöbel, G. Diem, J. Kiechl, D. Chistè, G. Bertacchi, A. Mayr, D. Wilflingseder, C. Lass-Flörl & W. Posch. Antimicrobial efficacy and inactivation kinetics of a novel LED based UV-irradiation technology. Journal of Hospital Infection 135, p11-17 (2023) https://doi.org/10.1016/j.jhin.2022.12.023
  • Hawthorne, L., Beganović, A., Schwarz, M., Noordanus, A., Prem, M., Zapf, L., Scheibel, S., Margreiter, G., Huck, C., Bach, K. (2020): Suitability of biodegradable materials in comparison with conventional packaging materials for the storage of fresh pork products over extended shelf-life periods, Foods 2020, 9(12), 1802; https://doi.org/10.3390/foods9121802
  • Senfter, T., Walter, A., Dür L., Aber, F., Pillei, M. (2021). Do We Speak the Same Language for Reference Particles in Microplastic Research? Microplastics 2022, 1(1), 221-228; https://doi.org/10.3390/microplastics1010015
  • M. Mutschlechner, A. Walter, L. Colleselli, C. Griesbeck & H. Schöbel. Enhancing carotenogenesis in terrestrial microalgae by UV-A light stress. J Appl Phycol (2022). https://doi.org/10.1007/s10811-022-02772-5
  • Wiedemair, V., Gruber, K., Knoepfle, N. and Bach, K. (2022): Technological changes of wheat-based breads enriched with hemp seed press cakes and hemp seed grit, Molecules 2022, 27(6), 1840; https://doi.org/10.3390/molecules27061840
  • Leitner, P.D., Jakschitz, T., Gstir, R., Stuppner, S., Perkams, S., Kruus, M., Trockenbacher, A., Griesbeck, C., Bonn, G.K., Huber, L.A. and Valovka, T. (2022): Anti-Inflammatory Extract fromSoil Algae Chromochloris zofingiensis Targeting TNFR/NF-kappaB Signaling at Different Levels. Cells 11, 1407. doi: 10.3390/cells11091407

  • Sadeghi-Mehr, A. (2021). Application of microbial Transglutaminase in food production. 13th European Congress of Chemical Engineering and 6th European Congress of Applied Biotechnology, 20.09.2021 - 23.09.2021. Virtual Event.
  • Bach, K. (2022): Natürliche Wachse aus Apfeltrester. Vortrag, SEPAWA® Fachgruppenveranstaltung, Konstanz/Germany
  • Bach, K. und Mitterer-Leitner, T. (2022): Crashkurs Produktentwicklung. Vortrag, 3. Tiroler Bio-Bauerntage- Perspektiven für die Bio-Landwirtschaft, Online
  • Griesbeck, C. (2021). Screening of secondary metabolites from soil algae extracts. Presented at the XV. International Summer School on Advanced Biotechnology of biotechnet, University of Palermo, Italy
  • Innerbichler, H., Wiedemair, V. and Bach., K. (2021): Identification of biomarkers for the authentication of Alpine Cheeses, ISEKI-Food e-conference 2021
  • Knöpfle, N., Bauer, V., Demetz, S., Federer C. and Bach, K. (2021): Extension of the cooking time of pasta products for use in canned dishes. Poster, 7th Whole Grain Summit, Online
  • H. Schöbel. Physics in Life Sciences: LED applications in Biophotonics and Nano-biotechnology, XVI Summer School on Advanced Biotechnology Swiss BioteCHnet / ULYSSEUS SUMMER SCHOOL ON FOOD, BIOTECHNOLOGY & CIRCULAR ECONOMY, MCI, Innsbruck 2022