Department of food and nutrition sciences

The "Food and Nutrition Research" working group has been in existence for over 25 years. Thanks to the many years of cooperation between the individual research staff, a high level of scientific expertise can be drawn on. The working group is involved in scientific projects in the fields of technological tool and process development as well as product development.

For example, studies are carried out on consumption and eating habits, the quality of raw materials and foodstuffs (especially those of animal origin) is tested using the latest laboratory analysis techniques and, on the other hand, the existence of a state-of-the-art technical center for meat and delicatessen allows the development of prototype tools and technologies for raw material processing and food production. Individual, practical and innovative complete solutions are developed from the respective industrial problems. The scientific know-how acquired is passed on to industry via qualification measures and publications.

The interdisciplinary links between the working group and companies, universities, non-university research institutions and networks in the fields of nutrition, food, tool and machine production and quality testing offer the opportunity to establish new contacts and develop new research tasks.