Department of Food Material Science (150g)

The department of Food Material Science offers modern analytical laboratories as well as pilot plants for the processing of meat in its technical center for meat technology. This offers the possibility for creating complex structures in all foodstuffs, particularly in meat- and sausage-based products.

Department staff members have expertise in the areas of material science, structural analysis, and meat technology. Apart from common analytical methods, such as HPLC and GC, the department also possesses the newest equipment for the production of dispersed systems and for the analysis of molecular and colloidal interactions, particle size and morphology, surface tension, and phase transition as well as the distribution of components in food matrices.

One main focus of the research conducted at the department is the integration and processing of biologically and physiologically active compounds such as antioxidants, anti-microbial components, dyes, aromas, and nutraceuticals.