© Lebensmittelverfahrenstechnik / Lebensmittelprozesstechnik

Food process engineering

Food Technology & Nutrition Department

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 well as pre-competitive and application-oriented research into the microstructuring of particulate systems and the targeted modification of the technofunctional properties of food systems.

In total, more than 40 research projects have been successfully realized in cooperation with companies in the food industry or industrial associations (within the framework of joint industrial research) and their results have been transferred into practice.

  • The image displays a modern, industrial brewing facility with large brewing kettles, fermentation tanks, and associated stainless steel brewing equipment used for the production of beverages such as beer. Такође су приказане хо 정도는 контроли delegate machines and pipelines. © Robin Ritter
  • "A gloved hand is performing a laboratory procedure by dispensing liquid from a pipette into a container holding a blue solution, likely ejecting droplets or adding reagent." © Robin Ritter
  • The image displays what appears to be a quantity of dried, light green, chunky herb or plant material piled on a reflective surface.このほかの詳細内容 PV represents it in a clustered form. alınmamasını sağlamak için. © Lebensmittelverfahrenstechnik / Lebensmittelprozesstechnik
  • The alternative text for this image is: ŝA high-tech brewing facility featuring stainless steel brewing equipment, including large vessels, mixing tanks, and a filtration system. The clean and organized setup indicates a professional brewhouse for beverage production.맞 © Robin Ritter
Head of department
Porträtfoto von Prof. Thomas Kleinschmidt

Main research areas