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Department of Food and Health (150f)

Acting Director: Professor Dr. Herbert Schmidt
From 15.10.2026: Prof. Dr. Myriam Löffler

Secretary: Katrin Liebetrau

Garbenstraße 23
70599 Stuttgart

T +49 711 459 24298
F +49 711 459 24168
E-Mail

About us

The group is working with structure and functionality design by microbial fermentation. A mechanistic understanding of microbial processes is aimed at in order to modulate the technofunctional, organoleptic and nutritional properties of complex food matrices in a targeted manner.
The focus is on protein-based alternative products and hybrid systems as well as the strategic expansion of fermented beverage systems (e.g. non-alcoholic beers, kombucha, protein drinks); in parallel, research in the field of spirits remains firmly anchored as a complementary component of the Department.

A further focus is the control of microbial metabolic pathways for the targeted in situ production of valuable metabolites to optimize the nutritional and technofunctional food profile.

We are also concerned with the upgrading and resilience of raw material systems through fermentation.

Additional Departments in the Institute