Institut für Verfahrenstechnik, Umwelttechnik und Techn. Biowissenschaften
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Ao.Univ.Prof. Dipl.-Ing. Dr.techn. Ingrid Steiner

Forschungsgruppe: Lebensmittelchemie und Lebensmitteltechnologie

Leiterin: Ao.Univ.Prof. Dipl.-Ing. Dr.techn. Ingrid Steiner


Wir bitten um Verständnis, dass die Informationen über diese Forschungsgruppe derzeit nur in englischer Sprache verfügbar sind.


The working group Food Chemistry has experience in research concerning food, food packaging and food microbiology since more than 20 years. Several research projects in the field of method development, validation of methods, and investigation of migration from packaging materials and child articles, sterilisation of food packaging materials, evaluation of HACCP concepts, sanitation in food plants and quality assurance of vegetable and fruit products have been performed during the last years.


The working group Food Technology 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.