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Participating Countries:

Algeria

Argentina

Australia

Austria

Belgium

Bosnia and Herzegovina

Bulgaria

Croatia

Czech Republic

Denmark

Finland

France

FYR of Macedonia

Germany

Greece

Iceland

Ireland

Israel

Italy

Lithuania

Morocco

Netherlands

New Zealand

Poland

Portugal

Romania

Russian Federation

Serbia

Slovenia

Spain

Sweden

Switzerland

Turkey

Ukraine

United Kingdom

United States

Member area provided by LTFE
COST is supported by the EU Framework Programme Horizon 2020
This website is supported by COST

BOKU Institute of Food Technology

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Muthgasse 18
1190 Vienna
Austria

Contact email:

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Brief presentation of the institution

The food technology working group focuses on the science based process and product development taking into account emerging raw materials as well as emerging processing technologies. This involves research activites in the are of the recovery of bioactive compounds from plant raw materials, gentle food preservation concepts as well as developments in the area of cereal and baking technology. The food technology working group is embedded in the Department of Food Science and Technology which provides the most suitable environment complementing the expertise in the areas of food microbiology and quality assurance, food biotechnology, consumer sciences as well as food chemistry and food physics. 

Main Electroporation related topics

Cell disintegration of plant raw materials for enhancement of mass transfer processes and biochemical reactions in various applications. 

Main Electroporation related research techniques and equipment

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Research topics, techniques and equipment not related to Electroporation

Food structuring using extrusion, drying, agglomeration. Characterization and processing of cereals and pseudocereals as well as recovery of functional ingredients. Thermal and non-thermal food preservation. 

Brief information on available facilites

Food processing pilot plant covering all the unit operations and processes relevant for food production as well as equipment for food analysis and quality control.

Willingness to accept/host visiting researchers

Members:

  • Henry Jäger
    Position: Professor

Project Office

Working groups

Steering Committee

Founding members

DC Rapporteurs

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