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For over 20 years, the Food Process Engineering working group has been involved in basic research into molecular and mechanical separation processes for food ingredients, particularly proteins, as…
Kinetics of material conversion processes Kinetics of material conversion processes in heterogeneous systems - homogeneous, heterogeneous & biocatalysis Experimental determination of reaction…
Food technology of days gone by The food history collection at the Berburg Strenzfeld campus vividly combines various disciplines. From food production to engineering and history, visitors can learn…
Location Neues Laborgebäude, ground floor Responsibility: Robert Hanauska Tasks and fields of activity: Testing sensory properties of food items, cosmetics and packaging design as part of…
Location Biotechnikum, first floor Contact person: N.N. Tasks and fields of activity: Sensory practical courses as part of several modules and degree programs Analytical sensory tests or…
Product development Product development to increase the nutritional value of meat and sausage products in particular Realization of health-promoting recipe modifications through the use of…
Responsibility: Prof. Dr. Wolfram Schnäckel During your Study: Students on the degree programs “Ecotrophology” (MOE), “Sustainable Food Systems Engineering, Technology and Business” (BIFTEC)…
SchoolCampus for teachers Dear teachers and school administrators, We have prepared the content of this page for you. Here you will find the offers that the SchulCampus has developed especially for…
Our students stay in the region - a study In cooperation with the Institute for Employment Research of the Federal Employment Agency, Anhalt University of Applied Sciences conducted a study that…
