Microbiology in the field of food technology deals with the interactions between microorganisms and food.
Process engineering deals with the technical implementation of processes that specifically change the type, properties and composition of substances.
The technological potential of animal-based raw materials such as milk and meat is investigated experimentally in the "Animal Food Technology" technical centre.
Pharmaceutical technology is concerned with the conversion of substances or mixtures of substances into therapeutically applicable pharmaceutical forms.
Food process engineering deals with the characterisation of food by means of physical processes and the investigation, planning and optimisation of processes.
The basics of the importance of raw materials for food technology are taught in the "Raw materials science and sensory analysis" laboratory.
The "Plant-based food technology" technical centre works with plant-based raw materials such as cereal flours.
The chemistry / food chemistry laboratory is primarily concerned with chemically analysing the composition of foodstuffs and changes during processing and storage.