Functional ingredients and biomacromolecules
Biomacromolecules comprise a heterogeneous group of biogenic natural materials that, whether they are added as hydrocolloids or whether they are produced in situ as fermentation by-products, play an important role for food quality. Biomacromolecules are able to significantly influence product properties such as energy content or texture, but also show consequences on the efficiency of technical processes such as the cleanability of food contact surfaces.
Our work in this research area specifically points towards the interface between basic and application-oriented questions. Only once the mechanisms of interaction between biopolymers and other food constitutents are known, it is possible to generate potential application fields in food technology, and to reasonably transfer the results into praxis.
Please review our current and completed research projects here.