News Food Science & Biotechnology

High-tech research for biopharmaceutical innovation – a collaboration between industry and academia in Innsbruck

Start of the “Born-To-Degrade” research project

Recognition of prior learning in the bachelor's program Biotechnology & Food Engineering

Innovative master's thesis recognized by Economic Chamber Tyrol | Analysis of plasmid DNA for cutting-edge gene and cell therapies as well as mRNA vaccines

Innovative research project at MCI investigates promising energy source

Kicking-off the Austria-Bavarian InterReg-project: Optimizing shelf life of sliced cheese with ecologically sustainable packaging

In search of environmentally friendly alternatives for nanoparticle production

A bacterium, isolated in Japan, is capable to biodegrade PET within weeks  

Development of the flavor profile of a protected Tyrolean distillate  

Eduard Wallnöfer Foundation of the Tyrolean Industry grants awards to MCI researchers for future-oriented projects | Sustainability and innovation convince the jury

Biosorption  ̶  a potential strategy to remove microplastic effectively

How to retrieve valuable micronutrients from a waste material of the food industry

Seven exciting research projects receive state funding | Focus on location, practical relevance & sustainability

Most important facts about the new vaccine Nuvaxovid

Research into alternatives to extend the shelf life of food

Biotechnolgy & Food Engineering student studies various factors of vertical farming

MCI lecturer Reinhard Renneberg explains why the Russian vaccine 'Sputnik V' works like a Trojan horse.

MCI female researchers are brought in front of the curtain