Food Technology

Subject Division

 

The Subject Division addresses techniques for the conversion (refinement) of biological raw materials into consumer-oriented, safe food and for the control of chemical changes in food during storage and distribution.

Main fields of interest:

  • Microstructure and texture of food
  • Food particle technology and product design
  • Thermal/non-thermal food preservation methods
  • Functional food (bioactive ingredients and their formulation)
  • Freezing, drying processes
  • Membrane processes
  • Enzyme technology
  • Reaction kinetics
  • New processes (high-pressure, electroimpulse and microwave processes)
  • Online measurement technology for open and closed loop control
Prof. Dr.-Ing. Heike Schuchmann

Vorsitz / Chair:
Prof. Dr.-Ing. Heike P. Karbstein,
Karlsruher Institut für Technologie KIT

Prof. Dr.-Ing. Werner Sitzmann

Stellv. Vorsitz / Vice Chair:
Prof. Dr.-Ing. Werner Sitzmann,
Amandus-Kahl GmbH & Co. KG, Reinbek

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