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.

Contact
Katrin Bach
FH-Prof. Dr. Katrin Bach Head of Department & Studies +43 512 2070 - 3811

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


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 jpeg

Research Areas at a glance

InterReg "QualiMeat: Qualitätssicherung und Optimierung in der Verpackung von Fleisch"
PLG_RESEARCH_STATUS:
Laufend

PLG_RESEARCH_DAUER:
September 2016

PLG_RESEARCH_PRMITARBEITER:
Univ.-Prof. Dr. Mag. Christian Huck
Externe ExpertenInnen, von September 2016 bis August 2019


Ing. Michael Heinrich Schwarzenauer
ProjektmitarbeiterIn, von September 2016 bis August 2019


Dipl.-Ing. Susanne Dillersberger
Assistenz der Projektleitung, von September 2016 bis Januar 2018


Anel Beganovic, BSc
ProjektmitarbeiterIn, von September 2016 bis August 2019


Dr. Barbara Frick
Assistenz der Projektleitung, von September 2016 bis August 2019


Prof. Dr. Markus Prem
Externe ExpertenInnen, von September 2016 bis August 2019


Carolin Henke
ProjektmitarbeiterIn, von September 2016 bis Dezember 2017


Matthias Schwarz, MSc
Externe ExpertenInnen, von September 2016 bis August 2019


FH-Prof. Dr. Katrin Bach
ProjektleiterIn, von August 2016 bis August 2019


Dipl.-Ing. Matthias Maisel
ProjektmitarbeiterIn, von September 2016 bis August 2019


Dipl.-Ing. Lothar Zapf
Externe ExpertenInnen, von September 2016 bis August 2019


Reinhard Ellmerer
ProjektmitarbeiterIn, von September 2016 bis August 2019


Gerhard Margreiter
Externe ExpertenInnen, von September 2016 bis August 2019


Aeneas Noordanus
ProjektmitarbeiterIn, seit September 2016


Luzia Hawthorne, BSc, MA
ProjektmitarbeiterIn, von Januar 2018 bis August 2019


Florian Doll
Wissenschaftliche Hilfskraft, von November 2017 bis November 2018


Carolin Toffel, BSc.
Wissenschaftliche Hilfskraft, von Februar 2018 bis August 2019


Manuel Stecker
ProjektmitarbeiterIn, von September 2016 bis August 2019


PLG_RESEARCH_BESCHREIBUNG:
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.

Etablierung der Herstellung von Aerogelen aus nachwachsenden Rohstoffen für die Anwendung im Lebensmittelbereich
PLG_RESEARCH_STATUS:
Abgeschlossen

PLG_RESEARCH_DAUER:
März 2015

PLG_RESEARCH_PRMITARBEITER:
FH-Prof. Dr. Katrin Bach
SachbearbeiterIn, von März 2015 bis September 2016


Dipl.-Ing. Karin Brunner
ProjektleiterIn, von März 2015 bis März 2016


PLG_RESEARCH_BESCHREIBUNG:
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.

Biologisch behandelte Abwässer aus Holzvergasung
PLG_RESEARCH_STATUS:
Abgeschlossen

PLG_RESEARCH_DAUER:
Februar 2012

PLG_RESEARCH_PRMITARBEITER:
Bilge Kilic, BSc MSc
StudentIn, von Februar 2012 bis April 2013


PLG_RESEARCH_BESCHREIBUNG:
The product gas of wood gasification is cleaned of impurities and pollutants in a gas scrubber. This process results in phenolic waste water which is difficult to clean in conventional waste water treatment plants. Specific microorganisms can degrade phenols and at the same time produce various components increasing the value chain of the decontamination process.

Charakterisierung von Produkten
PLG_RESEARCH_STATUS:
Abgeschlossen

PLG_RESEARCH_DAUER:
Februar 2016

PLG_RESEARCH_PRMITARBEITER:
FH-Prof. Dr. Katrin Bach
ProjektleiterIn, von Februar 2016 bis Dezember 2016


PLG_RESEARCH_BESCHREIBUNG:
Aims of the projects:
- scientific preparation of suggestions for use
- characterization of product compounds, their interactions and synergies
- causes of product variations

Charakterisierung eines Tiroler Apfelsaftes
PLG_RESEARCH_STATUS:
Abgeschlossen

PLG_RESEARCH_DAUER:
November 2014

PLG_RESEARCH_PRMITARBEITER:
FH-Prof. Dr. Katrin Bach
ProjektleiterIn, von November 2014 bis März 2015


Lisa Gabath, BSc MSc
ProjektmitarbeiterIn, von November 2014 bis März 2015


PLG_RESEARCH_BESCHREIBUNG:
Optimizing resource input for further development of the recipe, apple juice was analyzed and characterized.

Unterstützung der Implementierung des Innovationsmanagements
PLG_RESEARCH_STATUS:
Abgeschlossen

PLG_RESEARCH_DAUER:
Mai 2014

PLG_RESEARCH_PRMITARBEITER:
Mag. (FH) Mario Moser, MSc
ProjektmitarbeiterIn, von Mai 2014 bis Dezember 2014


FH-Prof. Dr. Katrin Bach
ProjektleiterIn, von Mai 2014 bis Dezember 2014


PLG_RESEARCH_BESCHREIBUNG:
The chamber of agriculture introduced a new staff position as an innovation consultant. After initiation and training phase, the new employee established the internal structural development of innovation management by creating guidelines based on ISO 9001. This process was supported by MCI.

FoodLink: Pflanzliche Proteine bzw. Fasern als künftige Rohstoffe für Lebensmittelprodukte
PLG_RESEARCH_STATUS:
Abgeschlossen

PLG_RESEARCH_DAUER:
November 2014

PLG_RESEARCH_PRMITARBEITER:
FH-Prof. Dr. Katrin Bach
ProjektleiterIn, von November 2014 bis März 2017


Bilge Kilic, BSc MSc
ProjektmitarbeiterIn, von November 2014 bis März 2017


Nataly Knöpfle, MSc
ProjektmitarbeiterIn, von November 2014 bis März 2017


Lisa Gabath, BSc MSc
Wissenschaftliche Hilfskraft, von August 2016 bis Oktober 2016


PLG_RESEARCH_BESCHREIBUNG:
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.

Qualifizierungsseminar-Veredelte Milch aus Tirol und Vorarlberg-MilchTIVO
PLG_RESEARCH_STATUS:
Abgeschlossen

PLG_RESEARCH_DAUER:
Januar 2017

PLG_RESEARCH_PRMITARBEITER:
FH-Prof. Dr. Katrin Bach
MCI interne ProjektleiterIn, von Januar 2017 bis Juni 2017


FH-Prof. PD MMag. Dr. habil. Anita Zehrer
ProjektmitarbeiterIn, von Januar 2017 bis Juni 2017


DDI Dr. Manuel Kraler, Bakk.techn.
ProjektmitarbeiterIn, von Januar 2017 bis Juni 2016


Theresa Leitner, MA
ProjektmitarbeiterIn, von Januar 2017 bis Juni 2017


PLG_RESEARCH_BESCHREIBUNG:
In the food industry of Western Austria small and micro enterprises have specialized in high-quality food for the domestic and overseas market. The product portfolio ranges from fresh chilled organic milk till 12 months ripened mountain cheese. The dairies in Tyrol and Vorarlberg process approximately 465,000 tons of raw milk and produce about 25,600 tonnes of cheese annually. To further ensure the successful food exports in "red-white-red", the dairies and dairy companies require a constant development in the areas of product safety (non-invasive and cost-effective methods of measurement), and process and product development. An important contribution in this case represents the education and training of workers and employees. The MCI (Management Center Innsbruck) the UIBK (University of Innsbruck) and the HBLFA (Federal Dairy Institute Rotholz) have put together a training program on two levels. In the basic module semiskilled employees of production, warehouse and distribution are introduced to the basics of cleaning, hygiene, cheese production, fault detection and documentation. The four in-depth modules deal with product development, business management, analysis of dairy products with infrared technology and separation technology, as well as food sensory. The advanced modules can be booked individually, so that the staff (managers, quality managers, etc.) can be trained at different times on different topics. A high level of knowledge and experience exchange will take place between the companies and the scientific partners. The deepening modules all deal with two defective cheese products, which are provided by the HBLFA Rotholz or by one of the partners. The networking of the dairies with the aim to exchange their knowledge quickly and effectively and to use positive synergy effects is another important aspect of the project. The trained staff will pass its knowledge about production and development of new dairy products to the other staff in the company. Errors will be detected and avoided in advance by the findings. Furthermore, the product quality and product safety will be increased. The acquired knowledge leads to an increase of competitiveness at home and abroad. The operational structure of the family-run small and micro-enterprises and their important contribution to securing jobs, as well as to maintain and design of the alpine cultural landscape will be reinforced.


  • 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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