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DFST Department of Food Science and Technology

DFST Department of Food Science and Technology. at BOKU University of Natural Resources and Applied Life Sciences Vienna. BOKU - University of Natural Resources and Applied Life Sciences Vienna. Department of Material Sciences and Process Engineering Department of Biotechnology

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DFST Department of Food Science and Technology

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  1. DFSTDepartment of Food Science and Technology at BOKUUniversity of Natural Resources and Applied Life Sciences Vienna

  2. BOKU - University of Natural Resources and Applied Life Sciences Vienna Department of Material Sciences and Process Engineering Department of Biotechnology Department of Water, Atmosphere and Environment Department of Chemistry Department of Integrative Biology DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY Department of Spatial-, Landscape-, and Infrastructure-Sciences Department of Economics and Social Sciences Department of Sustainable Agricultural Systems Department of Structural Engineering and Natural Hazards Department of Forest- and Soil Sciences Department of Applied Plant Sciences and Plant Biotechnology Department of Agrobiotechnology (IFA Tulln) Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

  3. Department of Food Science and Technology Divisions of: Animal Food and Nutrition (AFN) Food Technology (FT) Food Bio- technology (BT) Food Micro- Biology and Hygiene (MBH) Food Chemistry (FC) Food Quality Assurance (FQA) FOOD SUPPLY CHAIN Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

  4. Mission The "Department of Food Science and Technology" wants to make relevant contributions to ensure food in sufficient amounts and of best quality for the world population of today and in the future in a national and international context by research and teaching Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

  5. Position National FoodIndustry National Institutions SMEs SMEs SMEs Public Private DFST Scientific and Technological Institutions International Organizations ICC .... EHEDG USA ... ASIA Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

  6. Staff 22 Scientific permanent Staff: 25 Scientific Staff (Third Party Funds, mainly PhD students): 18 Technical and Administration Staff: 24 External Lecturers: 89 Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

  7. Sensory Lab Research Labs Pilot Plant Equipment Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

  8. Consulting Research Education Activities / Services Teaching focuses on providing the students not only with profound skills but also on instilling an interdisciplinary, critical and ethically responsible awareness Research focuses on the specific needs of the Austrian and European population and covers all fields of the food supply chain Consulting focuses on the specific needs of the Austrian Food (and Pharmaceutical) industry Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

  9. Student Education Continuing Education Education • BSc “Food and Biotechnology“ • MSc “Food Technology“ • Sensory Analysis • Hygienic Design „E-learning“ Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

  10. Examples of projects • Pig feeding • Convenience products from minor cereals and pseudocereals • Enzymatic conversion of renewable carbohydrates to food and feed ingredients • Antibiotic resistance transferability in the food chain • Spreadable fat blends • Establishment of a training platform on “Hygienic Design” • HEALTHGRAIN: Exploiting bioactivity of European cereal grains for improved nutrition andhealth benefits Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

  11. HEALTHGRAIN • Plant biotechnologyis used to identify and generate new sources of nutritionally enhanced grain and toprovide a "biotechnology toolkit" for plant breeding programmes • Newfractionation and bioprocessing methods are developed to allow for incorporation of more of the whole grainsand their outer parts in consumer foods with sensory quality appealing to European consumers. • Bioavailability of bioactive compounds is determined, and their role as well as that of glycemicproperties of cereal foods in reducing metabolic risk factors is established. • An education, training and dissemination platform communicates the technology tools and know-howabout healthy cereal foods to European grain processing industry and health professionals. Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

  12. Future Research Focuses • Enhancement of the spectrum of currently used food raw materials • Use of by-products by using biotechnological processes (special focus at enzyme technology) • Food safety and quality: functional food – pro- and prebiotics – antioxidants • food authenticity Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

  13. Dr. Gerhard Schleining Academic Background • Diploma thesis (BOKU): “Metabolic Parameters of Psychrotrophic Bacteria” • Doctor thesis (BOKU): “Measurement of Textural Properties” • Post Doc (Department of Chemistry of the University of California San Diego): “Study and Simulation of Fractal Biological Systems” Teaching Main Subjects • Quality Management • Food Physics • Computer Applications • Quality Management Systems (ISO, HACCP), applied statistics (experimental designs) • Validation of Methods, Processes (Cleaning) and Computerized Systems • Hygienic Design • Food Rheology, Texture Measurement Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

  14. DFST - Department of Food Science and Technology Division of Food Quality AssuranceMuthgasse 18, A-1190 Vienna, AustriaTel: +43-1-36006-6294, Fax: +43-1-36006-6293 email: Gerhard.Schleining@boku.ac.at http://www.dlwt.boku.ac.at/ Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform December 2004

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