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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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Auxiliary Functions
Department Head
Prof. Dr.-Ing. Cornelia RauhRoom 102
Tel: +49 30 314 71250
Fax: +49 30 832 7663
e-mail query
Office FG 1
Room 101Königin-Luise-Str. 22
14195 Berlin, GERMANY
Tel: +49 30 314 71250
Fax: +49 30 832 7663
e-mail query