«Delicious, healthy, safe and sustainable food. This is the guiding principle on which both our education and training programmes, and our research and development are based. We see our practical orientation and transdiscipline as fundamental to our strength in innovation.»
"We understand food" - this holistic approach guides our institute.
We observe all developments relevant to food in society, the economy, technology and nature. We focus on ‘managing the making of better food and beverages’ in teaching, research, further education and services - in close cooperation with companies, institutions and authorities.
The main focus of the institute is thus on the application-oriented control and optimization of manufacturing processes. The aim is to develop products and solutions that optimally satisfy people's nutritional needs. Our mission is to produce ‘better’ food and beverages that are delicious, healthy, safe and sustainable from the raw material to the consumer.
Bachelor of Science in Food Technology
The Bachelor's programme in Food Technology is a programme that combines technology, the natural sciences and nutrition. The focus is on the ‘making of’ and the management of processes and organizations. Students learn to understand food. They learn to grasp and interpret interrelationships, from the nutritional needs of people to the processing and marketing of raw materials, to quality assurance.
Master of Science in Life Sciences - Food and Beverage Innovation
In the Master's programme in Life Sciences with a specialization in Food and Beverage Innovation, students focus on innovative solutions for the food and beverage industry. They recognize innovation as a holistic process and independently develop sustainably new products and processes, from the raw materials to the market.
The Institute of Food and Beverage Innovation offers a wide range of training courses that allow you to specifically develop your knowledge (MAS, DAS, CAS and shorter courses). The annual conferences also offer interesting platforms not only to stay up to date, but also to exchange information and network.
In the three centres, Food Composition and Process Design, Food Processing and Packaging and Food Safety and Quality Management, we offer application-oriented research, development and services on all aspects of food. The aim of our research and development activities is to develop new and innovative solutions for the food and beverage industry.
The areas of research & development, teaching and continuing education interact and stimulate each other. Special knowledge from research groups flows directly into our educational offerings; on the other hand, some of our master’s students work part-time as high potentials on current issues from the industry, interfacing your company’s interests with our research groups.
On your behalf, we will deal with your questions on topics relating to quality testing and quality assurance. In addition, we develop training concepts or train your employees. We use the latest infrastructure and our ISO 17025 accredited ‘Testing Laboratory for Sensory Analysis and Consumer Testing’ (STS 240).
The institute is divided into three centres with research and specialist groups in various areas of competence. The eight research and specialist groups work closely together on an interdisciplinary basis to competently and efficiently achieve project goals.
Centre for Food Composition and Process Design
«Food architecture - we research and develop the structure of resilient systems.»
Our observations focus on value-determining ingredients. Occurrence, effect, meaning and composition of these substances form the basis of our activities - to extract and preserve more of the goodness!
The combination of sensor technology, aroma and ingredient analysis enables the development of technological processes for food production and preservation.
The main objective of the Food Production and Packaging Centre is to develop, in close cooperation with the industry, innovative technologies for the production of high quality, safe and sustainable products. This is made possible by combining the competencies of food technology and packaging and interdisciplinary cooperation at the Institute of Food and Beverage Innovation.
To ensure the safety of food, we develop new starter and protective cultures, detect pathogenic bacteria, use bacteriophages, carry out challenging tests, develop self-control and HACCP concepts, offer training in food law and quality management, and much more...