• Research at the Institute of Food and Beverage Innovation
• Some examples of student projects (German)

The most important element of the specialisation in Food and Beverage Innovation is the Master’s Thesis. In this thesis, you will enhance your experimental skills in your chosen research field and gain a detailed insight into the methodology of conducting a challenging research project.

• Module description Master’s Thesis(PDF 133,9 KB)
• Information sheets and guidelines for a Master’s Thesis
• Individual study agreement (ISA)

We study the desirable microorganisms in food, from the identification of suitable microbial strains to application in food. Our research focuses on bio-control with protective cultures and bio-valorization with functional microbial cultures following clean label strategies. Our core areas include sourdoughs and grain-based fermentations, plant-based meat alternatives, and the post-harvest process of cocoa in the countries of origin.

Your interest: Are you fascinated by microorganisms that help, for example, to reduce additives in food, to generate new products with the help of bioconversion or to control fermentations in a targeted manner? Or would you like to develop biotechnologically novel foods from by-product side streams? Please get in touch with us.

• Susanne Miescher Schwenninger
• go to the research group

We investigate the analysis of the value-determining ingredients in food. Our research focuses on the following areas: Aroma analysis, analysis & extraction of non-volatile food ingredients, cosmetics & personal care products.

Your interest: Would you like to source unusual or novel ingredients and investigate the occurrence, effect and significance of these ingredients on the composition of foods, as well as their possible applications in cosmetics? Please get in touch with us.

• Irene Chetschik
• go to the research group

We focus on the reduction of pathogenic and spoilage microorganisms in food and thus contribute to increasing food safety. All food categories are investigated. Our research specifically focuses on the following areas: Challenge tests, bacteriophages, detection of microbial contaminations, characterization of filamentous Bacillus spp.

Your interest: Are you interested in increasing food safety through the reduction of pathogenic microorganisms? Would you like to help in the optimization or development of new detection methods for pathogenic bacteria in foods? Please get in touch with us.

• Lars Fieseler
• go to the research group

We are involved in the development and monitoring of products and processes in order to extract and preserve value-determining ingredients. We investigate time-dependent parameters, such as the activities of microorganisms and enzymes as well as oxidation and the influence of heat, from harvesting, processing and preservation to consumption. Our research focuses on the following areas: Development of new and improvement of existing extraction, roasting and manufacturing technologies.

Your interest: Would you like to investigate the variables influencing different food systems from harvesting, processing and preservation to consumption? Are you interested in analyses of process-related, sensory, physical and chemical parameters with the aim of optimizing overall processes? Are you curious about the application of automation in process control? Please get in touch with us.

• Tilo Hühn
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We are committed to all topics of quality management and food law, both from a scientific standpoint and in their practical implementation within food companies. A key characteristic of our activities is the close interlinking of these topics, i.e. through applying our expertise, we ensure a synthesis of both essential food law considerations and the demands of quality management in practice.

Your interest: Are you interested in ensuring regulatory requirements are met while being combined with effective quality management? Are you interested in the practical implementation within food companies and would you like to gain valuable practical experience? Please get in touch with us.

• Evelyn Kirchsteiger-Meier
• go to the centre group

Our projects are focused on characterization of the sensory properties of food. We identify consumer needs, sensory profile prototypes and determine the acceptance and preference of foods along the value chain. We focus on sensory analyses, qualitative and quantitative consumer research and the development of in-house sensory concepts. In addition, we support other research groups by analysing the influence of raw materials and process parameters on sensory product quality.

Your interest: Are you intrigued about how humans can act as a testing device by using their sensory organs as a measuring instrument for the objective evaluation of food? Would you like to understand how a product has to be designed to be attractive to consumers? Do you want to further develop or apply sensory testing methods? Please get in touch with us.

• Annette Bongartz
• go to the research group

We specialize in the development and implementation of sustainable food manufacturing processes.

Our research focuses on two main areas: 'sustainable food value chains' and ‘optimized nutritional profile', focusing on the project areas 'maximising the use of raw materials', ‘valorizing side streams', 'processing alternative proteins, 'replacing unsustainable raw materials', 'development of assessment tools', 'smarter processing through digitalisation', 'fibre enrichment strategies' and 'reduction of fat and sugars'.

Your interest: Are you wondering how a growing world population can be supplied with safe food of optimum quality in a sustainable manner through the development of new technologies and production processes? Do you care about reduction in the consumption of global resources through changes in food production methods and the reduction of food waste along the entire supply chain? Please get in touch with us.

• Nadina Müller
• go to the research group

Further contact persons for specific aspects of food technology:

• Mathias Kinner  Bakery technology, sourdough and other cereal-based fermentations
• Beatrice Baumer Technology competence coupled with experience in the field of nutrition 
• Claudia Müller Improved use of resources in food processing chains

We specialize in the development of innovative and sustainable packaging materials and processes to ensure high quality and safe food. Our research focuses on innovative packaging materials, development and optimization of food packaging processes, bio packaging and shelf life simulation.

Your interest: Would you like to know how packaging materials can ensure the shelf life of unprocessed food without the use of preservatives? And would you like to develop packaging materials that can be produced from renewable or biodegradable resources that meet the desired criteria for use as primary packaging in the food industry? Please get in touch with us.

• Selçuk Yildirim
• go to the research group

We are interested in various aspects of research associated with the topic of eating and drinking. Our research focuses on the following areas: Nutrition surveys and epidemiology, composition and nutritional profiles of foods, nutrition concepts, sustainable nutrition and public health nutrition.

Your interest: Would you like to enhance your knowledge about nutrition, eating and drinking? Do you care about sustainable nutrition concepts for specific target groups and are you interested in the findings of studies in the areas of nutritional behaviour and the nutritional needs of different population groups? Please get in touch with us.

• Beatrice Baumer
• go to the research area

The Institute for Computational Life Sciences (ICLS) is working on numerous interdisciplinary projects, including with the Institute for Food and Beverage Innovation (ILGI). Our research focuses on the following areas: Energy, industry, urbanization, demographic change, health, mobility, and the handling of large pools of data & knowledge. Interesting projects are available, especially in the field of supply chain management, simulation and statistics. There is also a close cooperation between the Institutes in the FBI  specialisation module "Managing the Food Supply Chain".

Your interest: Would you like to learn more about resource planning across the entire food supply chain? Are you interested in simulating processes (planning, procurement, production and delivery) along the food value chain in order to develop efficient and sustainable logistics solutions? Please get in touch with us.

• Lukas Hollenstein
• Fields of research at the Institute of Computational Life Sciences