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

• 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

• The full spectrum of lab technology - in May 2017 in Hannover
  

  Less than six months to go until the beginning of LABVOLUTION/BIOTECHNICA 2017, and the objective is already clear: The European trade fair for the full spectrum of laboratory technology is primed to prove the aptness of its new course next spring. Following a series of far-reaching changes, the eve more

White papers Food Technology

• A Reliable Baking Process Using New Automatic Weighing and Recipe Management System
  

  A Reliable Baking Process Using New Automatic Weighing and Recipe Management System: The use of a new recipe management system from a single source and the addition of hopper scales for batching extend process control functions and reduce production more

Publications Food Technology

• Biotechnological Applications of Proteases in Food Technology

  Abstract This review presents some of the hottest topics in biotechnological applications: proteases in biocatalysis. Obviously, one of the most relevant areas of application is in the hydrolysis of proteins in food technology, and that has led to a massive use on proteomics. The aim is to ident more

• Sustainability, Vol. 10, Pages 175: Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert

  Sustainability, Vol. 10, Pages 175: Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert Sustainability doi: 10.3390/su10010175 Authors: Lizbeth Salgado-Beltrán Luis Beltrán-Morales Alma Velarde-Mendivil Mar more

• Encapsulation of Bioactive Compound in Electrospun Fibers and Its Potential Application

  Electrospinning is a simple and versatile encapsulation technology. Since electrospinning does not involve severe conditions of temperature or pressure or the use of harsh chemicals, it has great potential for effectively entrapping and delivering bioactive compounds. Recently, electrospinning has b 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. 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