We specialize in the development and implementation of sustainable food manufacturing processes.
Our research focuses on two main areas: 'sustainable food value chains' and ‘optimized nutritional profile', focusing on the project areas 'maximising the use of raw materials', ‘valorizing side streams', 'processing alternative proteins, 'replacing unsustainable raw materials', 'development of assessment tools', 'smarter processing through digitalisation', 'fibre enrichment strategies' and 'reduction of fat and sugars'.
Your interest: Are you wondering how a growing world population can be supplied with safe food of optimum quality in a sustainable manner through the development of new technologies and production processes? Do you care about reduction in the consumption of global resources through changes in food production methods and the reduction of food waste along the entire supply chain? Please get in touch with us.
Further contact persons for specific aspects of food technology:
- Mathias Kinner Bakery technology, sourdough and other cereal-based fermentations
- Beatrice Baumer Technology competence coupled with experience in the field of nutrition
- Claudia Müller Improved use of resources in food processing chains