Here, teaching and research in the field of food technology is implemented in a practice-oriented manner. Students apply, analyse and further develop various processes for the production of food. In advance, the students are trained in personnel and production hygiene.
With the help of various analytical devices, chemical and physical characteristics can be examined from the raw material used to the edible product. In addition, the food is tested sensory. Microbiological analysis is done in neighbouring laboratories.
Food technology questions from a wide range of areas are dealt with in practical courses, projects and research work. These include topics of process technology, quality management, quality control, preservation and packaging incl. packaging materials, product development, hygiene and nutrition. The main focus is on aspects of sustainability and the production of food for a healthy diet, the implementation of material cycles with use of side streams and an increase in added value.
| ... for production | ... for analysis |
| Kenwood kitchen machines | Climate chamber |
| Freeze dryer | Texture analyser |
| Tray dryer | Air sampler |
| Microwave | Infrared dryer |
| 3D food printer | pH and conductivity meter |
| Noodle machine (extruder) | Stereomicroscopes with camera |
| Convectomat | Water activity meter |
| Presses (e.g. for fruit juice, oil) | CO2/O2 meter |
| Incubators (e.g. for yoghurt, mushrooms) | Data logger for temperature and humidity |
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