Short Description
The Core Facility Food & Bio Processing (FBP) offers a wide range of research and development services as well as practice-oriented training in the fields of process and product development and food stability. Our target groups include research institutions, companies in the food industry, and the biotechnology and pharmaceutical sectors.
Research Services
Our services can be utilized in a modular format – as individual technologies – or as part of integrated process chains, in which multiple technologies are combined and aligned to meet specific objectives.
In addition, we offer the implementation of research studies in the following areas: process optimization and efficiency enhancement, application of novel technologies, development and utilization of innovative raw materials, and validation and quality assurance of manufacturing processes.
Processing of raw materials
• Peeling
• Grinding
• Cell disruption
Formulation technologies
• Mixing (liquids and solids)
• Emulsification, homogenization, dispergation
• Coating
• Extrusion
• Concentration and evaporation
• Drying (freeze drying, drum drying, spray drying, fluidized bed drying, circulative air drying)
Product purification / downstream processing
• Filtration (depth filter)
• Solid-liquid separation (plate separator, decanter, presses)
• Extraction (CO2 extraction system, solvent extraction)
Preservation and inactivation of microorganisms
• Thermal processes (plate heat exchangers, tubular heat exchangers, direct steam injection, rotary autoclave, ohmic heating)
• New technologies (pulsed electric fields, high hydrostatic pressure, cold plasma, pulsed light)
Filling and packaging
• Packaging machine (vacuum, protective gas)
• Bottling
• Canning
Food-specific process chains
• Bakery technology (fully equipped baking laboratory with kneader, fermentation chamber, dough processing, various ovens, etc.)
• Cooking processes for plant and animal foods (combi steamers, ohmic heating)
• Fruit juice technology
• Brewery technology and distillation
Analytics
• Physical product properties: water activity and content, color measurements (L-a-b system), viscosity, density, texture, surface tension, particle size measurement (sieve analysis and laser diffraction particle analyzer), product structure (microscopy) and degree of cell disruption (impedance measurement)
• Chemical analysis: macro and micronutrients, including changes induced by processing and storage
• Flour and grain analyses: flour quality (Farinograph), dough quality (Extensograph), gluten quality and quantity (Glutomatic), starch gelatinization (Amylograph, RVA Rapid Visco Analyzer)
• Microbiology: culture-based methods, total bacterial count, species detection using selective media and MALDI-TOF, inactivation kinetics
Trainings and workshops
Regular trainings on the listed subject areas are offered, special workshops on specific products or processes available on request.
• Product development, formulation, ingredients
• Texturing and structural modification
• Thermal and non-thermal preservation
• Drying technologies
• Fruit and vegetable processing
• Grain processing and bakery technology
• Brewery technology and distillation
Methods & Expertise for Research Infrastructure
Our services can be utilized in a modular format – as individual technologies – or as part of integrated process chains, in which multiple technologies are combined and aligned to meet specific objectives.
In addition, we offer the implementation of research studies in the following areas: process optimization and efficiency enhancement, application of novel technologies, development and utilization of innovative raw materials, and validation and quality assurance of manufacturing processes.
Lebensmitteltechnologiezentrum (LMTZ) Wieselburg
Technische Universität Berlin (TUB)