Institute of Food Science and Biotechnology (150)
The availability of high quality and safe food for the society is a vital basic need and one of the major challenges for the 21st Century. 9 professorships with about 80 scientists from various disciplines explore and teach at the Institute of Food Science and Biotechnology, the natural sciences and engineering aspects of the transformation of plant and animal ingredients in eatable, high quality food, food supplements, functional effectiveness and recyclables. In cooperation with the Life Science Center, University of Hohenheim and the Center for Nutritional Medicine Tübingen-Hohenheim, the complex interactions between ingredients, processes and functionality in food intensively studied.
Parent institution:
University of Hohenheim (UH) Details of UH
Address
Institute of Food Science and Biotechnology (150)
Garbenstraße 25
70599 Stuttgart
Baden-Württemberg
Phone: +49 711 459-24434
Fax: +49 711 459-24433
Activities:
- Research
Focus of Research:
- Biotechnology Division (150b)
- Fermentation Technology Division (150F)
- Food Analysis Division (150h)
- Food Engineering Division (150c)
- Process Analysis Division and cereal technology (150i)
- Section food of plant origin (150d)
- Section foods of animal origin (150e)
- Section for Food Microbiology (150a)
- Technology Division of functional foods (150g)
Coordinated projects
- 'Emerging Spores' - Determination of the prevalence and thermal inactivation data of heat-resistant spore-generators in dairy products for increased process safety Details of 'Emerging Spores' - Determination of the prevalence and thermal inactivation data of heat-resistant spore-generators in dairy products for increased process safety
- Anthocyanin stability: improving the anthocyanin stability in liquid, paste and pieces fruit products Details of Anthocyanin stability: improving the anthocyanin stability in liquid, paste and pieces fruit products
- Baked goods made with sourdoughs from amaranth, buckwheat and sorghum, using general purpose and microbiologically stable sourdough starter Details of Baked goods made with sourdoughs from amaranth, buckwheat and sorghum, using general purpose and microbiologically stable sourdough starter
- Bakery fermentation with enriched hydrocolloids Details of Bakery fermentation with enriched hydrocolloids
- Collaborative project: Development of innovative, energy-efficient processes for the production of high quality herbs and spices – Subproject 1 Details of Collaborative project: Development of innovative, energy-efficient processes for the production of high quality herbs and spices – Subproject 1
- Determining the fruit content of fruit-products Details of Determining the fruit content of fruit-products
- Enzymatic production of lactulose in milk containing lactose ¬ products and technical lactose Details of Enzymatic production of lactulose in milk containing lactose ¬ products and technical lactose
- Extraction of grape pomace extracts and testing for the presence of their functional properties Details of Extraction of grape pomace extracts and testing for the presence of their functional properties
- Improve the technological properties of rye dough and pastries with transglutaminase and peptidases Details of Improve the technological properties of rye dough and pastries with transglutaminase and peptidases
- Inactivation of Leuconostoc phage-assessment of the suspension medium adapted thermo-stability of Leuconostoc phages as a basis for improved process safety Details of Inactivation of Leuconostoc phage-assessment of the suspension medium adapted thermo-stability of Leuconostoc phages as a basis for improved process safety
- Increased security through a process adapted to the suspension medium heat inactivation of bacteriophages Details of Increased security through a process adapted to the suspension medium heat inactivation of bacteriophages
- Interaction of flavor and milk product matrix Details of Interaction of flavor and milk product matrix
- Modulators of the 'fat' perception: micro- and macro-structural matrix properties as modulators of the 'fat' perception in dairy products Details of Modulators of the 'fat' perception: micro- and macro-structural matrix properties as modulators of the 'fat' perception in dairy products
- Quality evaluation of durum wheat semolina and durum wheat products through the processing of digital images Details of Quality evaluation of durum wheat semolina and durum wheat products through the processing of digital images
- SafeSalad - Quality and safety in the production chain of organically produced ready-to-eat salads Details of SafeSalad - Quality and safety in the production chain of organically produced ready-to-eat salads
- Screening and provision of new, industry-beta-galactosidases for the dairy industry Details of Screening and provision of new, industry-beta-galactosidases for the dairy industry
- Setting thermophysical properties of cheese by milk pretreatment Details of Setting thermophysical properties of cheese by milk pretreatment
- Size and mechanical stability of the microgel in stirred yoghurts Details of Size and mechanical stability of the microgel in stirred yoghurts
- Structure formation in meat products by streamlining and reorganization of production on a continuous basis to the sausage grinder technology Details of Structure formation in meat products by streamlining and reorganization of production on a continuous basis to the sausage grinder technology
- Technological potential for fractionation of milk protein hydrolyzates Details of Technological potential for fractionation of milk protein hydrolyzates
- Technological process as a modulator of the texture properties of cheese Details of Technological process as a modulator of the texture properties of cheese
- Ultrasonic sensor array for analysis of aqueous sugar-ethanol mixtures of fermented sugar industry Details of Ultrasonic sensor array for analysis of aqueous sugar-ethanol mixtures of fermented sugar industry
- Utilization of tropical fruits by attracting food ingredients from processing waste materials, particularly from mango peel Details of Utilization of tropical fruits by attracting food ingredients from processing waste materials, particularly from mango peel
Involved in research projects:
- Bioactive compounds with health promoting potential of by-products of juice production and extraction of apple pectin: in vitro characterization of the action profile and enrichment value-adding components Details of Bioactive compounds with health promoting potential of by-products of juice production and extraction of apple pectin: in vitro characterization of the action profile and enrichment value-adding components
- Differentiation of autofluorescence signatures for online detection of bacterial contaminants in automated meat cutting Details of Differentiation of autofluorescence signatures for online detection of bacterial contaminants in automated meat cutting
- Fundamental investigations on Raman sensing of lactate for an automated evaluation of the quality of meat in the process chain Details of Fundamental investigations on Raman sensing of lactate for an automated evaluation of the quality of meat in the process chain
- Production of sunflower protein preparations with reduced polyphenol extraction from oil residues for use in food Details of Production of sunflower protein preparations with reduced polyphenol extraction from oil residues for use in food
- Ultrasound based measuring system for the monitoring of fouling in heat exchangers and to validate the cleaning success Details of Ultrasound based measuring system for the monitoring of fouling in heat exchangers and to validate the cleaning success
- Use of pulsed electric fields for the production of apple juice in relation to cell disruption, preservation, recovery and compliance of the pomace juice Details of Use of pulsed electric fields for the production of apple juice in relation to cell disruption, preservation, recovery and compliance of the pomace juice