Besides the education of ongoing engineers in the fields of Food Engineering and Bioprocess Engineering, the activities of the institute also include research projects and research tasks supported by public funds as well as granted from the processing industry. The Chair of Food Engineering scientifically focuses on

• Characterisation of biological raw materials used for processing
• Development and optimisation of various procedures in food technology
• Food rheology, food microbiology and sensory analysis

whereas the Chair of Bioprocess Engineering mainly deals with

• Modelling and up-scaling of biotechnical synthesis
  
• Process analysis, process optimization and biomonitoring
  
• Metabolic engineering
  

The equipment available for education and research exemplarly includes 

• Small-scale units for the processing of plant and animal materials such as milling units, various air- and liquid based separation units, extruders, crystallisation units, and cutting tools
• Electronically coupled fermentation systems up to 80 L volume with integrated exhaust analysis, tools for the execution of molecular biological analysis, and BSB-sensors
• Laser flow cytometry, PCR- and electrophoresis units, as well as various microscopic systems including fluorescence technique and image analysis
• Gas chromatographs and HPLC, differential scanning calorimetry, laser diffraction and infrared-spectroscopy, equipment for surface and interfacial tension measurements, surface area analyzers, and tools for sufficient colour analysis
• Strain- and stress-controlled dynamic rheometers, dynamic-mechanical analysis, universal testing machines for compressive and tensile testing, penetrometers and extensographs, and different kneading units