We specialize in the development, implementation and transfer of sustainable manufacturing processes. Our research focuses on the following areas: Process optimization for improved food quality, new development and processing of protein sources and improved resource utilization in food processing chains.
Your interest: Do you wonder 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.
go to the research group
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