In recent years, the subject of food and beverages has related to far more than nutrient uptake. Growing demand for functional and convenience food products provides opportunities for additional research activities in the food technology.
Since the introduction of the program in 2011, food and raw material research has focused on product development driven by innovative and sustainable ideas on the one hand, and on upgrading manufacturing processes from the food and raw materials industries inspired by growing limitations on fossil resources on the other.
Today’s community awareness of agricultural production is increasing. Consumers demand sustainable concepts for agriculture taking bordering ecosystems into account. A holistic system approach providing compatibility of traditional agriculture, use of technology and ecosystems is required.
Microorganisms offer a diverse selection of metabolisms to break down biomass. Applying the bio refinery concept to waste residues of the food industry, microorganisms were cultivated in different operational modes of fermentation to increase value chains through production of biomaterials and technical enzymes.
Instrumental texture analysis represents a valuable tool for product development and quality control in today’s food or cosmetics industries. Texture analysis allows meeting consumer expectations through measurement of consumer-related parameters that are hard to quantify like e.g. mouth feel.
Research Areas at a glance