Innovation Centre for Food and Process Technologies

At the Innovation Centre for Food and Process Technologies, researchers explore how various processing methods affect the manufacture of food across different product categories. Special attention is paid to new products as an alternative to food of animal origin, and innovative food processing methods. Research activities address, among other things, food additives and processing aids, the sustainable use of raw materials and side streams as well as the categorisation of foods according to their degree of processing. The interaction between processing, composition and food structure as well as its influence on the products’ stability, sensory properties and nutritional quality is one focus area. A core theme in all the research areas is the evaluation of safety and quality – both in relation to end products and processed intermediate products or food additives. The Innovation Centre for Food and Process Technologies is also heavily involved in collecting data for the German Nutrient Database “Bundeslebensmittelschlüssel” through the analysis of elemental content and dietary fibre. A particular focus is placed on iodine analysis, which is also important for iodine monitoring in the context of the cross-generational National Nutrition Monitoring.