Responsibility: Prof. Dr. Wolfram Schnäckel
During your Study:
Students in the degree programs “Ecotrophology”; “Sustainable Food Systems Engineering, Technology and Business” (BIFTEC); “Food Technology” (LT) and “Food and Agribusiness” (MFA) gain insights into the extensive production of prepared meat products as well as delicatessen products on a small industrial scale as part of lab classes, interdisciplinary projects and theses (also in collaboration with research groups). They also learn the proper procedures for cleaning and disinfecting machines and rooms in food manufacturing companies.
Tasks and fields of activity:
1st: Practical and user-oriented lab classes:
- Bachelor's degree program in Ecotrophology in the module “Food production and assessment”
- Master's degree program in Ecotrophology in the modules “Special Food Technology - Animal Products” and “Industrial Hygiene”
- Master's degree program BIFTEC in the module “Meat Science Technology”
2nd: Students in the Ecotrophology, BIFTEC, LT and MFA degree programs work on interdisciplinary projects and theses on issues relating to:
- Product developments for functional healthy foods, regional products or product optimizations including consumer surveys
- Testing of prototypes and technologies for new tools and machines for material-friendly and efficient raw material processing and food production, in particular with bowl cutters, mincers and emulsifying techniques
- Developments of technologies and procedures for more efficient and higher-quality processing of animal raw materials and for sustainable food production as a whole
3rd: Support for the “Food and Nutrition Research” research group in the implementation of research projects and commissions from the private sector with a focus on prepared meat products as well as gourmet products:
Technical equipment:
- Mincers (small and industrial models)
- Bowl cutters (small and industrial models)
- Ultra-fine grinding and emulsifying machine
- Filling machines (manual and hydraulic as well as vacuum fillers)
- Smoker, scalding and maturing system (with sawdust and friction smoke generator)
- Brining injector and meat tumbler
- Commercial kitchen stove etc.
