Research

The working group headed by Prof. Dr. Carola Griehl has been working for many years on the biotechnological extraction of valuable and active substances (carotenoids, sulfolipids, fatty acids, proteins, amino acids, active pharmaceutical ingredients) from algae. As a result, she has a great deal of experience, ranging from cultivation and metabolism physiology to product extraction and the application of a wide range of bioanalytical methods for the qualitative and quantitative determination of algae metabolites.

The Food Process Engineering research group, headed by Prof. Dr.-Ing. Thomas Kleinschmidt, strives for innovative and practical solutions in the field of milk and powder-based technologies. Within the scope of third-party funded projects and contract research, the focus is on target-oriented cooperation with industrial partners from the regional, national and international environment. Together with our active participation in scientific and industry associations, we contribute to shaping the milk-based food industry landscape.

The brewing industry is facing new structural challenges: Economic and ecological as well as social demands and technological trends are influencing the way we look at our food. How can food meet current trends while at the same time preserving traditions? The BTA (Biotechnological Working Group) research group is getting to the bottom of this question.

A world without microorganisms is unthinkable. Find out more about the microbiome and its influence on human health and applications in Biotechnology.

Main areas of research include: Recycling of highly toxic industrial waste containing heavy metals, synthesis of novel, polymerizable platinum complexes, process chemical assessment of industrial cooling water systems, etc.

Learn more about thermal process technology and innovative research on rotary kilns from Prof. Fabian Herz.

Find out more about the main research areas and projects of the Applied Biotechnology research group headed by Prof. Dr. Jana Rödig.