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Institute of Food Science and Biotechnology (150)
Institution
Section overview
Description
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.
Activities
- Research
Parent institution
Coordinated projects
- 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
- Bakery fermentation with enriched hydrocolloids
- Characterization of 'Emmental' hard cheese based on new physical, biochemical and molecular sensory criteria
- Collaborative project: Development of a fed-batch method for the optimal propagation of Saccharomyces cerevisiae for the fermentation of grape must - subproject 3
- Collaborative project: Development of innovative, energy-efficient processes for the production of high quality herbs and spices – Subproject 1
- Collaborative project: Quality and safety in the production chain of organically produced ready-to-eat salads
- Colonization of plants by Escherichia coli and Salmonella enterica, Part III
- Continuous production of standardized technofunctional milk protein hydrolysates by enzyme-membrane-reactor technology
- Design and functionality of antimicrobial agent combinations for use in meat products
- Determination of the prevalence and thermal inactivation data of heat-resistant spore-generators in dairy products for increased process safety
- Determining the fruit content of fruit-products
- Development and use of exopolysaccharide forming starter cultures in meat products
- 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
- Formation of large colloidal particles by coupling of vibrations during milk fermentation
- 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
- Interaction of flavor and milk product matrix
- Making accessible techno functional saponins of vegetable by-product streams for use in foodstuffs
- Modulators of the 'fat' perception: micro- and macro-structural matrix properties as modulators of the 'fat' perception in dairy products
- Non-bitter cream cheese products from microfiltration full concentrates - acid whey-free processing
- Optimisation of the microbiological quality and the physiological properties of ready to eat lettuce and herbs using innovative technological processes and molecular biological analyzes
- Optimization of detection and differentiation of Salmonella enterica, Cronobacter sakazakii and Bacillus cereus in milk and milk products by use of cell wall binding phage proteins
- Quality evaluation of durum wheat semolina and durum wheat products through the processing of digital images
- Screening and provision of new, industry-beta-galactosidases for the dairy industry
- Setting thermophysical properties of cheese by milk pretreatment
- Size and mechanical stability of the microgel in stirred yoghurts
- Technological and microbiological approaches to the use of starter cultures in industrial raw ham
- Technological potential for fractionation of milk protein hydrolyzates
- Technological process as a modulator of the texture properties of cheese
- Thermophilic sporulating bacteria in milk and whey powder - quantification method and technological strategies to reduce
- 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
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
- Development of an intelligent fermentation control for the optimized production of dough pieces using digital image analysis and experience-based fuzzy control
- 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
- Heat-stable microbial enzymes in raw materials for milk processing - quality assurance, development of a test system and technological options
- Improve the technological properties of rye dough and pastries with transglutaminase and peptidases
- Increased phage control in dairies through highly specific molecular phage detection methods and an orthogonal process strategy to reduce the phage count in whey
- Influence of foam composition and structure on flavor release and flavor perception of gas impinged food systems
- Minimizing the load in phage whey and whey products by membrane filtration
- Nutrition and the microbial population of the digestive tract: (a) probiotic bacteria in nutrition and stabilisation of the gastro-intestinal tract; (b) modulation of metabolism by lactic acid bacteria; (c) functionality of probiotic strains
- Production of sunflower protein preparations with reduced polyphenol extraction from oil residues for use in food
- Protein foams in food production
- Structure formation and regeneration in fermented milk products by laccases from edible mushrooms
- Structure formation in meat products by streamlining and reorganization of production on a continuous basis to the sausage grinder technology
- Studies on the formulation and structuring of co-extruded poultry collagen casings
- 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
Contact
Institute of Food Science and Biotechnology (150)
Garbenstraße 25
70599 Stuttgart
Baden-Württemberg
Germany
Phone: +49 711 459-24434
Fax: +49 711 459-24433
