The Master’s program Biotechnology is embedded in ongoing research projects at the Institute of Food Science and Biotechnology. Together with the Institute of Food Chemistry and the nutritional science institutes, our interdisciplinary expertise covers all aspects of food systems and their analysis.

Specializations of our scientific staff include, for example, food microbiology, food biotechnology, food analytics, food chemistry, and food sensors.

Research Focuses
There are two major research focuses in the area of food science, biotechnology, and food chemistry in Hohenheim:

The focus “safe and technological treatment of food systems” combines research activities on the links between food ingredients, microorganisms, and enzymes with the technological processes used to produce them. The experimental research in this area concentrates on the behavior of individual substances during production and the reactions of substances with and in the complex food matrix as well as food contact materials.

The second research focus “producing functional food substances” includes activities that look into the viability and safety of new substances and additives in food production. Our research in this area aims to increase the quality of food, but also to develop new and innovative food products that offer advantages to specific consumer groups.

Cooperation
So that we can continue to expand our successful, ongoing research projects and to create sustainable synergies, we collaborate intensively with our excellent partners:

• Technical University of Munich
• Karlsruhe Institute of Technology
• German Institute of Food Technologies (Osnabrück)
• Max-Rubner Institute