Interdisciplinary food research at the Weihenstephan Campus
The Institute of Food Technology (ILM) places particular emphasis on application-oriented research and conducts research in close cooperation with the departments of Horticulture and Food Technology. Findings and experience from research benefit the teaching in the Food Technology degree programme and the Food Quality degree programme.
At the scientific location Freising-Weihenstephan, we bundle the competencies of the relevant disciplines to food. In research and teaching, all topics from the production of raw materials, and processing to marketing are represented. Interdisciplinary networking and strong practical relevance create optimal conditions for successful research and development.
Research areas of the Institute of Food Technology
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Personalised Food
Research focuses on new technologies and products designed to meet the nutritional and physiological needs of the individual.
Two main objectives are currently being pursued here:
- 1. texture-adapted food for people with chewing & swallowing impairments.
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The realisation of new food forms (e.g. gel, foam) for people with chewing and swallowing disorders is an important focus. In addition, the research work focuses on the design of new concepts for individual nutrient enrichment (e.g. older people, athletes). Various clinical studies have shown fascinating improvements in the nutritional situation.
- 2. 3D Food Printing
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3D food printing already opens up the possibility to profitable production of to the wishes and needs of the individual personalised food. In addition to the simple creation of personalised shapes, e.g. through lettering or creative praline creations, research shows the possibility of personalised nutrient fortification using 3D food printing.
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Alternative proteins
Due to the scarcity of resources, new raw materials are to be made usable for the food system through novel, more energy-efficient technologies. In the corresponding research work, the focus is, therefore, on the extraction of alternative proteins.
Protein alternatives are currently one of the most significant focal points in food research worldwide. New solutions reduce the pollution on the environment, climate, human health, and animal welfare.
- New technologies can help produce protein-rich food, making it energy-efficient, regional, and sustainable.
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Novel protein extraction methods and innovative processes will enrich alternative proteins with further functional properties.
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Particle Analytics & Colloid Research
Particle analytics, i.e. a combination of particle charge (charge titration) and particle size measurement, is working, among other things, to explain the mechanism of the abrupt release of carbonic acid on many small particles in beer or other carbonated beverages and to determine the ingredients in the beverages responsible for this.
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Process Engineering & Technology
Food process technology is in a constant state of change. The Institute for Food Technology develops new processes and technologies on behalf of or in cooperation with companies. Businesses benefit from outsourcing research and development and access to state-of-the-art science. Public funding can be applied to co-finance the project.
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Fruit & Vegetable Technology
The quality of products made from plant-based foods is significantly influenced by the way they are processed. The primary purpose of processing is to preserve the food and it is equally important that the quality of the food is preserved. This means that the taste, nutritional value, colour and, if necessary, the structure of the processed food should be preserved as far as possible. The re-enactment of industrial processes on a laboratory and pilot plant scale with subsequent investigation of individual process steps allows conclusions to be drawn about the production process. Production processes can be adapted and thus optimised.
