The Research Group optimises and develops innovative technologies for milk and meat processing as well as in partnership with other research institutions, trade and industry. The strength of this Department lies in its development of innovative solutions for issues in the field of dairy science and food technology. It combines practical knowledge derived from pilot plants and trade and industry with sound scientific know-how.
The Research Group works with technologies and processes like mixing, centrifugation, homogenisation, emulsification, pasteurisation, UHT processing, lactic acid fermentation and other types of fermentation, membrane separation technology, refrigeration, deep-freezing and air conditioning (humidity, temperature). It is committed to the innovative and sustainable production of fresh tasting and typically aromatic new and known dairy and meat products. It enhances sustainable processes for keeping these foods fresh and extending their shelf life, while also searching for alternative methods of doing so.
