Working Group Food Technology

Leader: Gerhard Kroyer

Research Goals

The Working Group focuses on the development of new and improved food sources, products and processes; their proper utilization by industry and the consumer, as well as in consideration of their effective regulation by government agencies. Scientific studies are aimed to contribute to actual and “state of the art” topics in the development, analysis, use, quality, safety, and regulation for food  products and in technological food processing for food scientists as well as for the food industry, government institutions and academia. According to the actual trend in Food Science, special emphasis is laid on the evaluation of Functional Food, Food Additives and Food Supplements. Furthermore, scientific research studies are performed in the chemical and technological evaluation of active plant-derived components for application in cosmetics.