TU Berlin

Food Biotechnology and Process EngineeringFood Biotechnology and Process Engineering

Ein rotes Dreieck, darunter drei orangen senkrechten Balken als Symbol für Fakultät 3. Das Symbol befindet sich innerhalb  des kreisförmigen Schriftzuges: Prozesswissenschaften.

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Department of Food Biotechnology and Food Process Engineering


Department of Food Biotechnology and Food Process Engineering

Head of Department: Prof. Dr.-Ing. habil. Cornelia Rauh

It is the mission of the Department to continuously thrive to achieve and to retain excellence in research, teaching, service and outreach related to food biotechnology, food process engineering and regarding the interaction of food science with related areas such as nutritional sciences, production agriculture and post harvest operations.
The main scientific objectives of the Department include the generation of basic research data, their transformation into applied technologies in the fields of thermal and non-thermal processing, as well as improving the comprehension of biological systems for future applications in food biotechnology.
Therefore, the Department collaborates with national and international partners in research projects and provides consulting service for the industry.



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