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Forschung

The main research areas of the Chair include the structural elucidation and functionalization of biomacromolecules, innovative food process engineering, zero-waste concepts and product development, complemented by sensory and instrumental analysis.

more information Forschung

Einblick in unsere Forschungsgebiete

Schneiden_Auswertung.jpg © Franz Dammaß
Current projects

An overview of all current and completed projects of the Chair of Food Engineering can be found here.
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Publica­tions

An overview of scientific publications and conference contributions by the Chair of Food Engineering can be found here.
Auf dem Bild sind Studierende aus der Verfahrenstechnik und Naturstofftechnik der TU Dresden zu sehen, die in einer Praxissituation abfotografiert worden sind. © Crispin Iven Mokry
Cooperation

The Chair of Food Engineering collaborates with national and international partners in a wide range of projects. Further information can be found under 'Cooperation.'
Rheometer mit Platte-Platte-Geometrie © Sven Ellger

Sustainable, interdisciplin­ary, future-focused

At TUD Dresden University of Technology, the Chair of Food Engineering is dedicated to the research and development of sustainable food innovations. The core focus lies in transforming agricultural raw materials into safe, high-quality, and sustainable food products. Technological questions are addressed at the interface of engineering and natural sciences. With a strong emphasis on structure–process–property relationships in foods, the chair makes a significant contribution to food security and climate protection by developing innovative and sustainable food technologies.

Further information on our research focuses