Research Priorities
Research at the Institute of Food Science and Biotechnology is focused on the optimal use and processing of raw materials from agricultural production into foodstuffs. The production processes and resulting products have high standards of quality and safety based on modern technological developments. This entails examining interdependencies among molecules, microorganisms, enzymes and the technological process as well as technological and biotechnological functions. Particular emphasis is placed on the interaction of substances within the complex food matrix.
Due to the complexity of foodstuffs and their production processes, there is an increasing necessity for cooperative and interdisciplinary research. This is the only way to produce consumable foodstuffs, rich in bioactive components or physiological active compounds, in a real production process and investigate their bioavailability in in-vitro models and dietary studies. This facilitates a fast and sustainable transfer of research results to innovative food companies.
- Examination of interactions among microorganisms and enzymes with food matrices and ingredients
- Examination of interactions among bioactive components, and transformation of physiological efficacy through technological, enzymatic processes
- Development of food-specific analytical methods and measurement techniques for safe and high-quality foodstuffs
- Development of innovative technology and processes for food components with particular techno-functional properties
- Examination of the links among food structure, sensory perception, and availability of value-added compounds
- Examination and development of processes to increase quality
- Development of processes to gain, enrich, fraction, and modify bio-functional components
- Implementation of new bio-technological processes and methods into the production and processing of foodstuffs via exogenous and endogenous enzymes