Food Technology


Food safety, one of the central challenges of the 21st century, is tackled in the various regions of the world in different ways. In the developed industrialized countries of the world the central aspect of this subject lies on the guarantee and the improvement of product safety and quality as well as on the fulfillment of special requirements on the part of consumers. Under this perspective, the food technology department comprises a whole range of different projects of research and development of new procedures to fabricate high-quality food products, with special regard to the health-promoting or nutritional-physiological aspects. The requirement to use raw materials of agriculture and horticulture which have not been adulterated as much as possible and the approach to implement modern nutritional premises in concrete, innovative product and method developments are included for this purpose. These are oriented towards high health and ecology standards and are resource-saving. Extensive research projects involve (among other things) the development of new types of emulgation processes for high-quality oils, the research on food fibers based on fruits for the fiber enrichment of food as well as innovative fermentation methods for sausage products and fruit juices. The extraction of animal biopolymers from by-products from the food processing for applications in the food area and the non-food area is also included in the current subjects of this line of research.

REM-Aufnahme von Salami

REM-Image of Salami

Resources (selection)

Food Technology Center

  • Diverse dispersing machines (rotor-stator-systems)
  • High-pressure homogenizator “Microfluidizer M-100Y”
  • Ultrafiltration “Millipore Labscale TFF System”
  • Freeze-drying plant “Christ alpha 1-4”

Material Testing and Analysis

  • Particle size measuring instrument “AccuSizer 7802” (PSS Nicomp: dynamic light scattering)
  • Particle charge detector “Mütek PCD-04” (BTG)
  • Viscometer “LVDV – III Ultra” (Brookfield)
  • High-performance thin layer chromatography (CAMAG)
  • Karl Fischer titration (Metrohm)
  • CIELAB color measuring system (Minolta)
  • Wet-chemical analysis of different macro and micro nutrients in food products
  • Analysis of pectin and fibers
  • Enzyme analysis

Production of Dietary Fibers from Apples

Publications (selection)

  • Joldic, A.; Kühnel, M.; Sparborth, D.; Thiemig, F.; Reimold, F.; Eschlbeck, E. (2013): Beizen als Alternative; In: Die Fleischerei 64 (10), 2013, S. 58-62
  • Mihaylova, D.; Schalow, S. (2013): Antioxidant and Stabilization Activity of a Quercetin-Containing Flavonoid Extract obtained from Bulgarian Sophora japonica L. (2013); In: Brazilian Archives of Biology and Technology 56 (3) 431-438
  • Schalow, S.; V. Ulardt, I.; Puillat, V.; Schulz, M. (2013): Non-alcoholic beverages produced from fruit juice by lactic acid fermentation; Poster zur International Scientific Conference: "Food Science, Engineering and Technologies 2013"; Plovdiv, Bulgarien, 18.-19. Oktober 2013
  • Schalow, S., Schöber, J. (2012): Methanolreduzierung in Apfeltresterbränden. Poster zum 19. Innovationstag Mittelstand des BMWi, Berlin, Juni 2012
  • Van Buggenhout, S., Ahrné, L., Alminger, M., Andrys, A., Benjamin, M., Bialek, L., Cleaver, G., Colle, I., Grundelius, A., Langton, M., Larqué, E., Löfgren, A., Lopez-Sanchez, P., Lemmens, L., Pérez-Llamas, F., Martínez-Tomas, R., Robertson, J., Schalow, S., Svelander, C., Wellner, N., Hendrick, M., Waldron, K. (2012): Structural design of natural plant-based foods to promote nutritional quality. Trends in Food Science and Technology 24 (1), 47-59
  • Schalow, S., Kunzek, H., Kern, K. (2011): Cell wall materials from apples and carrots - Model substrates for simulating complex food systems. Proceedings of the "Cell wall workshop". Unilever Research & Development Center, Vlaardingen, Netherlands.
  • Petrova. A., Westphal, G., Valbuena, R., Dehne, T., Ringe, J.: Gewinnung von löslichen Kollagenen aus Schweineschwarten und deren Verwendung in der regenerativen Medizin, LIFIS ONLINE, (2011), URL:
  • Morisseau-Leroy, G.A., Valbuena, R., Scholz, G., Burkhardt, M., Westphal, G.: Vernetzung von Proteinen und Polysacchariden aus nachwachsenden Rohstoffen, LIFIS ONLINE, (2010), URL:
  • Reimold, F. und F. Thiemig (2010). Verringerung des Fettgehaltes in Brühwurstkonserven. Fleischwirtschaft 90 (1), S. 83-88.
  • Reimold, F., Nothnagel, C. und F. Thiemig (2010). Qualitative Eignung von Rohwurst-Darmmaterialien bei schwankenden Klimakonditionen. Fleischwirtschaft 90 (12), S. 87-92.
  • Schalow, S. (2009): Zum enzymatisch-physikalischen Aufschluss von Apfeltrester – Ein neuartiges Verfahren zur Verwertung von Reststoffen der Obstverarbeitung für die Herstellung von Trinkalkohol. SVH, Saarbrücken. ISBN: 978-3-8381-0520-8
  • Liske, R., Valbuena, R.: Oxidative Veränderungen in Rohmilch mit Auswirkungen auf die Kaseinstruktur und die labinduzierte Koagulation/Gelbildung.- Deutsche Milchwirtschaft, 58(2008)17, 620-625.