The Institute’s Departments

The Institute of Food Science and Biotechnology with its managing director and office make up the administrative structure for eleven independent departments:

• Department of Food Microbiology and Hygiene (150a)
• Department of Biotechnology and Enzyme Science (150b)
• Department of Process Engineering and Food Powders (150c)
• Department of Plant-based Foods (150d)
• Department of Soft Matter Science and Dairy Technology (150e)

• Department of Yeast Genetics and Fermentation Technology (150f)
• Department of Food Material Science (150g)
• Department of Flavor Chemistry (150h)
• Department of Process Analytics and Cereal Science (150j)
• Department of Bioprocess Engineering (150k)
• Department of Food Informatics (150l)

In addition to the departments, there is a Dairy for Research and Training, a Distillery for Research and Training, and the Technical Center with the opportunity to carry out pilot-scale experiments.