Food Engineering can be regarded as a scientific discipline which covers nearly all aspects from the transformation of agricultural raw materials to products used for human consumption. Food Engineering comprises a broad spectrum of applied engineering subjects which are partially characterized by a significant contribution from natural science.

The main activities of the Chair of Food Engineering at the Technische Universität Dresden are technological in nature. The research activities mainly deal with problems at the interface between engineering and science and which show a paricular context to food quality and food safety. On the one hand emphasis is placed on selected unit operations used in food processing and on physical properties of foods and, on the other hand, on certain dedicated food systems such as milk and dairy products, bakery products, and sweets and confectionary.

The competence in this field enables the effective adaptation of fundamental and applied research projects.

Research focus in Food Engineering

• Product technologies: Milk, chocolate, bakery products
• Functional raw materials and biomacromolecules
• Nutrition, sensory properties and consumer science
• Food process engineering