Institute of Food and Beverage Innovation
"We understand food" - this holistic approach guides our institute.
We observe all developments relevant to food in society, the economy, technology and nature. We focus on ‘managing the making of better food and beverages’ in teaching, research, further education and services - in close cooperation with companies, institutions and authorities.
The main focus of the institute is thus on the application-oriented control and optimization of manufacturing processes. The aim is to develop products and solutions that optimally satisfy people's nutritional needs. Our mission is to produce ‘better’ food and beverages that are delicious, healthy, safe and sustainable from the raw material to the consumer.
"Delicious, healthy, safe and sustainable food. This is the guiding principle on which both our education and training programmes, and our research and development are based. We see our practical orientation and transdiscipline as fundamental to our strength in innovation."
Prof. Michael Kleinert, Director of Institute
Organigram(PDF 110,1 KB) I Advisory Boards I Contacts / Competences(PDF 1,0 MB) I Centres
Bachelor of Science (BSc) in Food Science
The Bachelor's degree programme in Food Sciencecombines the natural sciences with food-specific, nutritional, technical, ecological and business management knowledge. You will learn to analyse the needs of consumers, optimise processing procedures, develop new products, packaging and production facilities and test the quality of food.
Detailed information about the Bachelor in Food Science
Master of Science (MSc) in Life Sciences - Specialisation Food and Beverage Innovation
Changes in consumer behaviour and society constantly call for new approaches in the food and beverage sector. This necessitates innovation and demands sustainability in the development of products and processes. A Master's degree with this specialisation will lead to exciting opportunities.
Master of Science (MSc) in Preneurship for Regenerative Food Systems
The specialists trained in the new Master's programme develop solutions to effectively counter the growing climate problem and the scarcity of resources, taking socio-economic aspects into account. The main competence of the graduates lies in the regenerative design of agro-food systems - by initiating, developing and implementing interdisciplinary and innovative business models.
Detailed information about the Master of Science in Preneurship for Regenerative Food Systems
Training and Conferences
The Institute of Food and Beverage Innovation offers a wide range of training courses that allow you to specifically develop your knowledge (MAS, DAS, CAS and shorter courses). The annual conferences also offer interesting platforms not only to stay up to date, but also to exchange information and network.
Research, Development and Services
In the three centres, Food Composition and Process Design, Food Processing and Packaging and Food Safety and Quality Management, we offer application-oriented research, development and services on all aspects of food. The aim of our research and development activities is to develop new and innovative solutions for the food and beverage industry.
The areas of research & development, teaching and continuing education interact and stimulate each other. Special knowledge from research groups flows directly into our educational offerings; on the other hand, some of our master's students work part-time as high potentials(PDF 1,5 MB) on current issues from the industry, interfacing your company’s interests with our research groups.
Our range of services includes the processing of your questions on topics from quality testing and quality assurance. In addition, we develop training concepts or train your employees. We use the latest infrastructure and our ISO 17025 accredited "Testing Laboratory for Sensory Analysis and Consumer Testing" (STS 240).
Within the scope of time-limited semester-, bachelor- and master theses, our students work on your practical questions.
Centre for Food Composition and Process Design
Our observations focus on value-determining ingredients. Occurrence, effect, meaning and composition of these substances form the basis of our activities - to extract and preserve more of the goodness! The combination of sensor technology, aroma and ingredient analysis enables the development of technological processes for food production and preservation.
Prof. Dr. Tilo Hühn, Head of Centre
Centre for Food Processing and Packaging
The main objective of the Food Production and Packaging Centre is to develop, in close cooperation with the industry, innovative technologies for the production of high quality, safe and sustainable products. This is made possible by combining the competencies of food technology and packaging and interdisciplinary cooperation at the Institute of Food and Beverage Innovation.
Prof. Dr. Selçuk Yildirim, Head of Centre
Centre for Food Safety and Quality Management
To ensure the safety of food, we develop new starter and protective cultures, detect pathogenic bacteria, use bacteriophages, carry out challenging tests, develop self-control and HACCP concepts, offer training in food law and quality management, and much more.
Prof. Dr. Lars Fieseler, Head of Centre
