Agro- & Food Technology

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.

Katrin Bach
FH-Prof. Dr. Katrin Bach Head of Department & Studies +43 512 2070 - 3800

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Agroecology & Biogenic Raw materials

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.


Microbial Fermentation

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.


Product Analysis

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 displayed in a table.

Research Areas at a glance

  • Stürz B., Agnolet S., Bassi M., Brunner K., Ciesa F., Guerra W., Lozano L., Lubes G., Robatscher P., von Lutz H. (in press). Das Projekt POMOSANO Gesundheits- und Nährwert von Früchten und Säften alter, moderner und rotfleischiger Apfelsorten. Obstbauund Weinbau.
  • Stürz B., Agnolet S., Bassi M., Brunner K., Ciesa F., Guerra W., Lozano L., Lubes G., Robatscher P., von Lutz H. (2015). Dal progetto europeo Pomosano: idoneità delle mele per succhi e “fresh cut”. Rivista di Frutticoltura e di Ortofloricoltura, 10, 30–37.
  • Kilic, B. and Bach, K. (2013). Using the toxic pollutant Phenol as substrate for a fermentative bioraffinery process, Poster and Paper in Kempter, G. and Lofner H.J. (Hrsg.): “grenzenlos kooperieren” Tagungsband des 7. Forschungsformums der öster. Fachhochschulen, S. 482-483
  • Kilic, B. and Bach, K. (2013). Biorefinery meets biofermentation to produce food additives, 2nd International Conference on Food and Environment, in Brebbia, C.A. and Popov, V. (Editors): “Food and Environment II” WITpress, S.25-36
  • Angerer, K.; Kilic, B. and Bach, K. (2015): Bioraffinerien- Der Weg zur biologischen Raffinerie (submitted), GIT Labor-Fachzeitschrift 9/2015

  • Bach, K., & Kilic, B. (2016): Bio fermentation in the Food Industry- Biorefinery; BioTech 2016 Conference- Singapore.
  • Agnolet Sara; Lubes Giuseppe; Valls Josef, Brunner Karin, Guerra Walter, Ciesa Flavio, Robatscher Peter; Oberhuber Michael (29.Juni - 2. Juli / 2015): Profiling of Quality parameters and secondary metabolites to explore the metabolome of apples and juices from more than 60 cultivars. 11th International Conference of the Metabolomics Society.
  • Kilic, B. and Bach, K. (2014). The Biorefinery concept transfer to food waste- an sustainable story; 28th EFFoST Conference and 7th International Conference on the Food Factory for the Future- peer review accepted
  • Kilic, B. and Bach, K. (2015): The Biorefinery concept transfer to food waste- an sustainable story?, 29th EFFoST Conference, Athens, peer review accepted
  • Bayern Innovativ (2011). Strategien zur Nachhaltigkeit am Beispiel von pflanzlichen Rohstoffen, Vortrag, 20. Oktober 2011 Strategies for Sustainability- plant raw material as a case study, in Program & Abstract Book, S. 73

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