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Institute of Food Technology University of Agricultural Sciences, Vienna

Institute of Food Technology University of Agricultural Sciences, Vienna. Institute of Food Technology Working Groups. Biochemical Technology Univ.Prof. Dr. Klaus Dieter Kulbe Qualitymanagement Univ.Prof. Dr. Helmut Zenz General Food Technology Ao.Univ.Prof. Dr. Emmerich Berghofer

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Institute of Food Technology University of Agricultural Sciences, Vienna

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  1. Institute of Food TechnologyUniversity of Agricultural Sciences, Vienna

  2. Institute of Food TechnologyWorking Groups • Biochemical Technology Univ.Prof. Dr. Klaus Dieter Kulbe • Qualitymanagement Univ.Prof. Dr. Helmut Zenz • General Food Technology Ao.Univ.Prof. Dr. Emmerich Berghofer • Natural Materials and Packaging Technology Ass. Prof. Dr. Norbert Mundigler; IFA Tulln

  3. Rooms of the Institute • Area 3100 m² • Laboratories 1500 m² • Pilot Plant 300 m² • Workshop 200 m² • Laboratory for Kitchen Applications 200 m² • Laboratory for Sensory Analysis 100 m²

  4. Lectures at the Institut Prof. KULBE • Biochemical Technology • Enzyme Technology • Carbohydrate Technology Prof. ZENZ/BLIEM/ SCHLEINING • Quality Management • Product Development • Risk Management Prof. BERGHOFER • Food Processing • Technology of Plant Products • Technology of Spirits and Softdrinks • Technology of Food Additives • Practical Course in Food Production • General Food Technology for Nutritionists Prof. NOVALIN • Process Engineering • Membrane Technology

  5. Lectures held by external Lecturers • Special Technologies: • Brewery • Wine • Sweets • Fruits and Vegetables • Cereals and Baked Goods • Fat • Meat • Fish • Sensory Analysis • Science of Industrial Management • Patent Law

  6. Research Topics Biochemical Technology • Enzymatic transformation of carbohydrates • Biocatalytic synthesis of food ingredients • Development of enzyme-catalyzed processes • Fermentation and enzyme production • Enzyme process engineering • Membrane technology and product recovery

  7. Research Topics Quality Management • Quality Management Systems • Design and Analysis of Experiments • Validation of equipment and methods • Sensory Analysis of Food • Analysis of structural, rheological and textural Properties of Food • Computer Applications and Process Control Systems

  8. Research Topics General Food Technology • Technology of Carbohydrates • Fermentation of Foods • Spelt Wheat and Pseudocereals • Kinetics of Quality Changes during Food Processing • Development and Optimization of Unit Operations and Unit Processes

  9. Pilot Plant

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