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DFST Department of Food Science and Technology. at BOKU University of Natural Resources and Applied Life Sciences Vienna. BOKU - University of Natural Resources and Applied Life Sciences Vienna. Department of Material Sciences and Process Engineering Department of Biotechnology

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DFST Department of Food Science and Technology

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Dfst department of food science and technology

DFSTDepartment of Food Science and Technology

at BOKUUniversity of Natural Resources and Applied Life Sciences Vienna


Boku university of natural resources and applied life sciences vienna

BOKU - University of Natural Resources and Applied Life Sciences Vienna

Department of Material Sciences and Process Engineering

Department of Biotechnology

Department of Water, Atmosphere and Environment

Department of Chemistry

Department of Integrative Biology

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

Department of Spatial-, Landscape-, and Infrastructure-Sciences

Department of Economics and Social Sciences

Department of Sustainable Agricultural Systems

Department of Structural Engineering and Natural Hazards

Department of Forest- and Soil Sciences

Department of Applied Plant Sciences and Plant Biotechnology

Department of Agrobiotechnology (IFA Tulln)

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform

December 2004


Department of food science and technology

Department of Food Science and Technology

Divisions of:

Animal Food

and Nutrition

(AFN)

Food

Technology

(FT)

Food Bio-

technology

(BT)

Food Micro-

Biology and

Hygiene

(MBH)

Food

Chemistry

(FC)

Food Quality

Assurance

(FQA)

FOOD SUPPLY CHAIN

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform

December 2004


Mission

Mission

The "Department of Food Science and Technology" wants to make relevant contributions to ensure food in sufficient amounts and of best quality for the world population of today and in the future in a national and international context by research and teaching

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform

December 2004


Position

Position

National FoodIndustry

National

Institutions

SMEs

SMEs

SMEs

Public

Private

DFST

Scientific

and Technological

Institutions

International

Organizations

ICC

....

EHEDG

USA

...

ASIA

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform

December 2004


Staff

Staff

22

Scientific permanent Staff:

25

Scientific Staff (Third Party Funds, mainly PhD students):

18

Technical and Administration Staff:

24

External Lecturers:

89

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform

December 2004


Equipment

Sensory Lab

Research Labs

Pilot Plant

Equipment

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform

December 2004


Activities services

Consulting

Research

Education

Activities / Services

Teaching focuses on providing the students not only with profound skills but also on instilling an interdisciplinary, critical and ethically responsible awareness

Research focuses on the specific needs of the Austrian and European population and covers all fields of the food supply chain

Consulting focuses on the specific needs of the Austrian Food (and Pharmaceutical) industry

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform

December 2004


Education

Student Education

Continuing Education

Education

  • BSc “Food and Biotechnology“

  • MSc “Food Technology“

  • Sensory Analysis

  • Hygienic Design

„E-learning“

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform

December 2004


Examples of projects

Examples of projects

  • Pig feeding

  • Convenience products from minor cereals and pseudocereals

  • Enzymatic conversion of renewable carbohydrates to food and feed ingredients

  • Antibiotic resistance transferability in the food chain

  • Spreadable fat blends

  • Establishment of a training platform on “Hygienic Design”

  • HEALTHGRAIN: Exploiting bioactivity of European cereal grains for improved nutrition andhealth benefits

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform

December 2004


Healthgrain

HEALTHGRAIN

  • Plant biotechnologyis used to identify and generate new sources of nutritionally enhanced grain and toprovide a "biotechnology toolkit" for plant breeding programmes

  • Newfractionation and bioprocessing methods are developed to allow for incorporation of more of the whole grainsand their outer parts in consumer foods with sensory quality appealing to European consumers.

  • Bioavailability of bioactive compounds is determined, and their role as well as that of glycemicproperties of cereal foods in reducing metabolic risk factors is established.

  • An education, training and dissemination platform communicates the technology tools and know-howabout healthy cereal foods to European grain processing industry and health professionals.

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform

December 2004


F uture r esearch f ocuses

Future Research Focuses

  • Enhancement of the spectrum of currently used food raw materials

  • Use of by-products by using biotechnological processes (special focus at enzyme technology)

  • Food safety and quality: functional food – pro- and prebiotics – antioxidants

  • food authenticity

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform

December 2004


Dr gerhard schleining

Dr. Gerhard Schleining

Academic Background

  • Diploma thesis (BOKU): “Metabolic Parameters of Psychrotrophic Bacteria”

  • Doctor thesis (BOKU): “Measurement of Textural Properties”

  • Post Doc (Department of Chemistry of the University of California San Diego): “Study and Simulation of Fractal Biological Systems”

Teaching

Main Subjects

  • Quality Management

  • Food Physics

  • Computer Applications

  • Quality Management Systems (ISO, HACCP), applied statistics (experimental designs)

  • Validation of Methods, Processes (Cleaning) and Computerized Systems

  • Hygienic Design

  • Food Rheology, Texture Measurement

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform

December 2004


Dfst department of food science and technology1

DFST - Department of Food Science and Technology

Division of Food Quality AssuranceMuthgasse 18, A-1190 Vienna, AustriaTel: +43-1-36006-6294, Fax: +43-1-36006-6293 email: [email protected]

http://www.dlwt.boku.ac.at/

Responding to S&T co-operation with China – The Development of a Cross-Border Agro-Food Processing S&T Platform

December 2004


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