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.

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

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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 area, 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

Research Areas at a glance

Research Areas at a glance

(co)Operation SKD
State:
Abgeschlossen

Start of project:
September 2014

Project staff:
Dipl.-Ing. Michael G. Schnitzlein, PhD
ProjektmitarbeiterIn, from September 2014 until August 2018


Dr. Alexander Trockenbacher
MCI interne ProjektleiterIn, from September 2014 until März 2019


FH-Prof. Mag. Marco Rupprich, Ph.D.
MCI interne ProjektleiterIn, from September 2014 until August 2018


FH-Prof. Dr. Christoph Griesbeck
MCI interne ProjektleiterIn, from September 2014 until August 2018


Prof. (FH) Dr. techn. Angela Hofmann
MCI interne ProjektleiterIn, from September 2014 until September 2016


Dipl.-Ing. (FH) Benjamin Hupfauf
ProjektmitarbeiterIn, from September 2014 until August 2018


Bettina Rainer, BSc MSc
ProjektmitarbeiterIn, from September 2014 until August 2018


Sebastian Perkams, BSc MSc
ProjektleiterIn, from September 2014 until August 2018


Heidrun Füssl-Le, BSc, MSc
ProjektmitarbeiterIn, from September 2014 until August 2018


About the project:
The project aims to establish an economic process for the production of valuable compounds from phototrophic microorganisms (algae, microalgae) and the subsequent energetic processing of biomass. For this purpose established R&D structures at the Departments of Biotechnology and Environmental, Process & Energy Engineering at MCI, as well as at the Departments of Bio and Environmental Technology and Process Engineering and Production at the University of Applied Sciences Upper Austria (FH OÖ) are further developed, combined and integrated. The Austrian Drug Screening Institutes (ADSI) will contribute additional analytical expertise to the consortium. The main objectives will be the development of the single process steps and competence development in order to provide targeted services for potential company partners in the fields of pharmaceutical, cosmetic and food industries.

Optimierung heterologer Proteinexpression in der Grünalge C. reinhardtii
State:
Laufend

Start of project:
März 2014

Project staff:
FH-Prof. Dr. Christoph Griesbeck
ProjektleiterIn, from März 2014 until November 2016


Mag. Claudia Ralser, Bakk. biol.
ProjektmitarbeiterIn, from März 2014 until November 2016


Dr. Alexander Trockenbacher
ProjektleiterIn, from März 2014 until November 2016


Anna Kirchmayr, BSc, MSc
ProjektmitarbeiterIn, from März 2014 until Dezember 2015


Dipl.-Ing. Dr. Sonja Hirschl-Neuhauser
ProjektmitarbeiterIn, from März 2014 until November 2016


About the project:
The main objective of this project is the recombinant production of therapeutic or biotechnological applicable proteins in the eukaryotic expression system, the green alga Chlamydomonas reinhardtii as well as the optimization of heterologous expression. For this purpose we quantify the expression rate of semirational constructed promotors by luminometrically measuring the expression of reporter-proteins. Expression is tested in different cell compartments; chloroplasts, cytoplasma and the cell membrane.

Identifizierung von neuen und/oder regionalen Brotbestandteilen
State:
Laufend

Start of project:
Mai 2018

Project staff:
FH-Prof. Dr. Katrin Bach
MCI interne ProjektleiterIn, from Mai 2018 until Mai 2020


DI Elisabeth Jehle
Assistenz der Projektleitung, from Mai 2018 until Mai 2020


Rudolf Kornek
ProjektmitarbeiterIn, from Mai 2018 until Mai 2020


Dipl.-Ing. Björn Rasmus
ProjektmitarbeiterIn, from Mai 2018 until Mai 2020


Mag. Christoph Furtschegger, B.A.
ProjektmitarbeiterIn, from Mai 2018 until Mai 2020


Dr. med. Roland Fuschelberger
Externe ExpertenInnen, from Mai 2018 until Mai 2020


Mathias Mölk
ProjektleiterIn, from Mai 2018 until Mai 2020


Kathrin Gruber, BSc
ProjektmitarbeiterIn, from Mai 2018 until Mai 2020


About the project:
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.

ERSTELLUNG EINER STOFF- UND METHODENSAMMLUNG ZUR BESCHREIBUNGUNG DER MOLEKULARE URSACHEN DER AROMABILDUNG IN SENF
State:
Abgeschlossen

Start of project:
Januar 2017

Project staff:
Carolin Cartano, BSc, MSc
StudentIn, from Januar 2017 until August 2017


Kathrin Freisl, BSc, MSc
StudentIn, from Januar 2017 until März 2017


FH-Prof. Dr. Katrin Bach
ProjektleiterIn, from Januar 2017 until Dezember 2017


Claudia Nebrenska, BSc, MSc
StudentIn, from Januar 2017 until August 2017


Sandra Dalvai, BSc, MSc
StudentIn, from Januar 2017 until August 2017


Vera Schubert, B.Sc.
StudentIn, from Januar 2017 until August 2017


About the project:
The aim of the project is the creation of a competence manual consisting of a theoretical and practical part with application-related assessments of the significance of the information obtained from existing literature (AP1) and possibly experimental data (AP2). With this competence manual it is possible to create control possibilities or parameters within the process steps of the mustard production for the company Develey, which can contribute to the avoidance of negative effects.

MHD-Optimierungen von Konditorprodukten
State:
Abgeschlossen

Start of project:
Juli 2016

Project staff:
FH-Prof. Dr. Katrin Bach
ProjektleiterIn, from Juni 2016 until Juni 2017


Andreas Weiss, BSc, MSc
ProjektmitarbeiterIn, from Juni 2016 until Juni 2017


About the project:
Project tasks include: MHD Extension - Method adaptation / optimization microbiology - Characterization of the existing germ fauna - pH value or aw value as MHD indicator Recipe Optimization - Influence on water binding capacity and preservation

Schärfebildung in Senf
State:
Abgeschlossen

Start of project:
Februar 2018

Project staff:
FH-Prof. Dr. Katrin Bach
ProjektleiterIn, from Februar 2018 until Februar 2019


About the project:
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.).

Charakterisierung von Produkten
State:
Abgeschlossen

Start of project:
Februar 2016

Project staff:
FH-Prof. Dr. Katrin Bach
ProjektleiterIn, from Februar 2016 until Dezember 2016


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

Entwicklung eines Ganzeiproduktes
State:
Abgeschlossen

Start of project:
Januar 2017

Project staff:
Lisa Gabath, BSc MSc
ProjektmitarbeiterIn, from September 2016 until Februar 2017


FH-Prof. Dr. Katrin Bach
ProjektleiterIn, from August 2016 until Februar 2017


About the project:
One of the requirements is the assessment of existing data / patterns in the development of a whole egg liqueur and its optimization and marketable development. The project plan comprises three steps: formulation adaptation, microbiological testing and stability & storage test of the products obtained at RT and forced conditions (temperature increase and light irradiation).

Unterstützung der Implementierung des Innovationsmanagements
State:
Abgeschlossen

Start of project:
Mai 2014

Project staff:
Mag. (FH) Mario Moser, MSc
ProjektmitarbeiterIn, from Mai 2014 until Dezember 2014


FH-Prof. Dr. Katrin Bach
ProjektleiterIn, from Mai 2014 until Dezember 2014


About the project:
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.

QUALIFIZIERUNGSSEMINAR BRAUTECH
State:
Abgeschlossen

Start of project:
Oktober 2017

Project staff:
Nataly Knöpfle, MSc
ProjektmitarbeiterIn, from Oktober 2017 until Oktober 2017


FH-Prof. Dr. Katrin Bach
MCI interne ProjektleiterIn, from Oktober 2017 until Oktober 2017


DDI Dr. Manuel Kraler, Bakk.techn.
ProjektmitarbeiterIn, from Oktober 2017 until Oktober 2017


Theresa Leitner, MA
ProjektmitarbeiterIn, from Oktober 2017 until Oktober 2017


About the project:
The MCI offers the University of Natural Resources and Applied Life Sciences Vienna the organization and implementation of the work packages microbiology & analytics and product development within the framework of the FFG qualification seminar BrauTech.

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

Start of project:
September 2016

Project staff:
Univ.-Prof. Dr. Mag. Christian Huck
Externe ExpertenInnen, from September 2016 until August 2019


Anel Beganovic, BSc
ProjektmitarbeiterIn, from September 2016 until August 2019


Dr. Barbara Frick
Assistenz der Projektleitung, from September 2016 until August 2019


Prof. Dr. Markus Prem
Externe ExpertenInnen, from September 2016 until August 2019


Matthias Schwarz, MSc
Externe ExpertenInnen, from September 2016 until August 2019


FH-Prof. Dr. Katrin Bach
ProjektleiterIn, from August 2016 until August 2019


Dipl.-Ing. Matthias Maisel
ProjektmitarbeiterIn, from September 2016 until August 2019


Dipl.-Ing. Lothar Zapf
Externe ExpertenInnen, from September 2016 until August 2019


Reinhard Ellmerer
ProjektmitarbeiterIn, from September 2016 until August 2019


Gerhard Margreiter
Externe ExpertenInnen, from September 2016 until August 2019


Aeneas Noordanus
ProjektmitarbeiterIn, from September 2016 until August 2019


Luzia Hawthorne, BSc, MA
ProjektmitarbeiterIn, from Januar 2018 until August 2019


Carolin Toffel, BSc.
ProjektmitarbeiterIn, from Februar 2018 until August 2019


Christiane Gurschler, BSc
Wissenschaftliche Hilfskraft, from September 2018 until Dezember 2018


About the project:
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
State:
Abgeschlossen

Start of project:
März 2015

Project staff:
FH-Prof. Dr. Katrin Bach
SachbearbeiterIn, from März 2015 until September 2016


Dipl.-Ing. Karin Brunner
ProjektleiterIn, from März 2015 until März 2016


About the project:
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.

Beta-Carotin in Heufuttermitteln
State:
Laufend

Start of project:
April 2018

Project staff:
Nataly Knöpfle, MSc
ProjektleiterIn, since April 2018


Thomas Haselwanter, BSc
ProjektmitarbeiterIn, from April 2018 until März 2019


About the project:
The aim of the project is to inhibit the oxidative degradation of β-carotene in hay feeds. This will be achieved by alternative methods in the drying process or by adapted methods of biorefinery. Added value of the work is the reduction of the feeding of β-carotene, especially in the winter months in hay milk producing dairy cattle. At the end of the project, a purely procedural and gentle method should be used to conserve the naturally occurring in the plant material β-carotene.

Biologisch behandelte Abwässer aus Holzvergasung
State:
Abgeschlossen

Start of project:
Februar 2012

Project staff:
Bilge Kilic, BSc MSc
StudentIn, from Februar 2012 until April 2013


About the project:
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 eines Tiroler Apfelsaftes
State:
Abgeschlossen

Start of project:
November 2014

Project staff:
FH-Prof. Dr. Katrin Bach
ProjektleiterIn, from November 2014 until März 2015


Lisa Gabath, BSc MSc
ProjektmitarbeiterIn, from November 2014 until März 2015


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

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

Start of project:
November 2014

Project staff:
FH-Prof. Dr. Katrin Bach
ProjektleiterIn, from November 2014 until März 2017


Bilge Kilic, BSc MSc
ProjektmitarbeiterIn, from November 2014 until März 2017


Nataly Knöpfle, MSc
ProjektmitarbeiterIn, from November 2014 until März 2017


Lisa Gabath, BSc MSc
Wissenschaftliche Hilfskraft, from August 2016 until Oktober 2016


About the project:
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
State:
Abgeschlossen

Start of project:
Januar 2017

Project staff:
FH-Prof. Dr. Katrin Bach
MCI interne ProjektleiterIn, from Januar 2017 until Juni 2017


FH-Prof. PD MMag. Dr. habil. Anita Zehrer
ProjektmitarbeiterIn, from Januar 2017 until Juni 2017


DDI Dr. Manuel Kraler, Bakk.techn.
ProjektmitarbeiterIn, from Januar 2017 until Juni 2016


Theresa Leitner, MA
ProjektmitarbeiterIn, from Januar 2017 until Juni 2017


About the project:
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.

Qualifizierungsseminar BrauTech 2.0
State:
Laufend

Start of project:
Juni 2018

Project staff:
Janosch Untersteiner, BA, MA
ProjektmitarbeiterIn, from Juni 2018 until September 2018


FH-Prof. Dr. Katrin Bach
ProjektleiterIn, since Juni 2018


Nataly Knöpfle, MSc
ProjektmitarbeiterIn, from Juni 2018 until September 2018


DDI Dr. Manuel Kraler, Bakk.techn.
ProjektmitarbeiterIn, from Juni 2018 until September 2018


About the project:
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
State:
Laufend

Start of project:
April 2018

Project staff:
FH-Prof. Dr. Katrin Bach
ProjektleiterIn, from April 2018 until März 2021


FH-Prof. Dr. Oliver Som
MCI interne ProjektleiterIn, from April 2018 until März 2021


Rosa Wagner, BSc
ProjektmitarbeiterIn, from September 2018 until Juni 2019


Sandra Dalvai, BSc, MSc
ProjektmitarbeiterIn, from August 2018 until Juli 2019


About the project:
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



  • Griesbeck, C. & Trockenbacher A. (2015). Kompetenzaufbau hochwertige Produkte aus Algen. Biobased Future 4, 21.
  • Trockenbacher, A., & Griesbeck, C. (2015). Novel Products from Microalgae. Going Public Special Biotechnologie 2015, 107-108.
  • 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.
  • Angerer, K.; Kilic, B. and Bach, K. (2015): Bioraffinerien- Der Weg zur biologischen Raffinerie (submitted), GIT Labor-Fachzeitschrift 9/2015
  • 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

  • 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. (2015): The Biorefinery concept transfer to food waste- an sustainable story?, 29th EFFoST Conference, Athens, peer review accepted 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
  • Griesbeck, C. (2014). Genetisch veränderte Algen als Produktionsorganismen. 7. Bundesalgenstammtisch der DECHEMA, Köthen
  • Griesbeck C., Kirchmayr A., Sizova I. und Hegemann P. (2011) Transgene Expression and Gene Targeting in Chlamydomonas reinhardtii, Congress Proceedings of BIT´s 1st Annual World Congress of Marine Biotechnology

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