Food Technology

Products Food Technology

Innovative Solution for UV/Vis Based DNA and Protein Analysis

High Tech, tiny foodprint - 0.7 µl to 10 µl sample volume ✓ Easy handling and excellent reproducibility ✓ Universally applicable in nearly every spectrometer more

News Food Technology

• It’s all about the sausage
  

  The right crack of the sausage is, not least, a matter of physics. A team from the Max Planck Institute for Polymer Research in Mainz has investigated how the properties of plant proteins influence the mouthfeel of vegetarian and vegan sausages. Using the findings this revealed, the first companies more

• Eurofins acquires food testing laboratory Institut Nehring

  Eurofins Scientific, the world leader in food testing services announces that it has acquired Institut Nehring GmbH, a food testing laboratory in the German market. Institut Nehring was established in 1905; today the company is well-known in the German market thanks to its long-history and excellent more

• analytica China 2018: Bigger and new layout

  Asia’s leading trade show for analysis, lab technology and biotechnology, analytica China, will open again at Hall E1 to E4, Shanghai New International Expo Center from October 31 to November 2, 2018. The exhibition is a spin-off of analytica in Germany—the leading international fair for laboratory more

q&more articles Food Technology

• A colorful variety of reactions
  

  The continuing trend towards sustainability, naturalness and healthy nutrition is making plant-based food ingredients with biofunctional and technofunctional properties increasingly important. Polyphenols, synthesized by plants as secondary metabolites, possess the molecular characteristics to fulfill many of these requirements. They can also react to form interesting products. more

Authors Food Technology

• Prof. Dr. Harshadrai M. Rawel
  

  Harshadrai Manilal Rawel, born in 1959, studied food technology at Humboldt-Universität Berlin, where he received his doctorate in 1991. Since 1995 he has been a research assistant at the Institute of Nutritional Science at the University of Potsdam, Bergholz-Rehbrücke. There he qualified as a profe more

• Prof. Dr. Thomas Becker
  

  Thomas Becker, born in 1965, studied Technology and Biotechnology of Food at the Technical University of Munich (TUM). He then worked as a project engineer at the company Geo-Konzept from 1992 to 1993. In 1995, he received his PhD from the TUM. From 1996 to 2004 he was Deputy Head of Department and more

• Prof. Dr. Ulrich Kulozik
  

  Ulrich Kulozik, born in 1955, studied food technology at the Technical University of Munich (TUM), where he received his doctorate in 1986 and qualified as a professor in food and bioprocess technology in 1991. Until 1999, he worked in the food industry as Department Manager Process & Product Develo more