Research
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Food Technology

The working groups in the department of food technology offer a number of areas of expertise in cooperation with industrial and academic partners. Our focus lies on application-oriented research and development. We have specialists in microbiology, nutrition, physics and technology covering a broad range of research topics.

You will find some of our main research projects in the following section.

Waste and Resource Management
contact: Prof. Dr. Heinz-Georg Baum

Characterization of properties of food, using physical measurement techniques (e.g. Impedance spectroscopy, Rheology, Thermally induced changes of food and foodstuff, Scanning-Electron-Microscopy)
contact: Prof. Dr. Uwe Grupa

Characterisation of anti-microbial ingredients for new food prevention strategies
Polyphenols, peptides, sugars and other carbohydrates are characterised by turbidimetry for 
bacteriostatic activities
contact: Prof. Dr. Christopher Beermann

The influence of commercial food components on taste
contact: Prof. Dr. Joachim Schmitt

Application of technical gases for the production of food
contact: Prof. Dr. Uwe Grupa

Production of fermented beverages using membrane bioreactor 
contact: Prof. Dr. Stefan Schildbach

Use of ultrasonic technology cleaning food
contact: Prof. Dr. Gerald Reiter

Developing and planning processes and plants (Process analysis, Process modelling, Process optimization)
contact: Prof. Dr. Uwe Grupa

Nutritional evaluation of food
contact: Prof. Dr. Ingrid Seuß-Baum

Functional food
contact: Prof. Dr. Ingrid Seuß-Baum

Gamma-ray spectroscopy
contact: Prof. Dr. Gerald Reiter

Human milk oligosaccharides
contact: Prof. Dr.Stephan Thurl

Hygienic Design of equipment, machines und plants
contact: Prof. Dr. Uwe Grupa

Influence of specific dietary fatty acids on inflammation
Dietary interventions with specific fatty acid species on allergic and inflammatory situations are 
tested with focus on pharmacokinetiks, immune system reactions, gut-lung microbiom
contact: Prof. Dr. Christopher Beermann

Control technology
contact: Prof. Dr. Gerald Reiter

Impact of processing on nutrients in food
contact: Prof. Dr. Ingrid Seuß-Baum

Model products with new taste determining substances (sponsered by the German BMBF)
contact: Prof. Dr. Joachim Schmitt

New snacks meeting today´s trends
contact: Prof. Dr. Joachim Schmitt

New technologies producing food
contact: Prof. Dr. Joachim Schmitt

New formulation strategies for probiotic bacteri
Different matrices with spray-, fluidbed-drying procedures are tested to enhance bio-functionality
contact: Prof. Dr. Christopher Beermann

Biological scavengers preventing oxidation
contact: Prof. Dr. Stefan Schildbach

Special Food for Elderly 
contact: Prof. Dr. Joachim Schmitt

Sensory evaluation of food (focus on pungency)
contact: Prof. Dr. Ingrid Seuß-Baum

Stability of multi-phase systems
contact: Prof. Dr. Uwe Grupa

Sterilisation using ion beam technology – fundamental studies
contact: Prof. Dr. Gerald Reiter

Strategic controlling
contact: Prof. Dr. Heinz-Georg Baum

Water: treatment, management, recycling
contact: Prof. Dr. Stefan Schildbach