HEALTHY AND TASTY PROCESSING 

Processing technologies for the generation and modification of food structures and the production of healthy, tasty and sustainable foods 

Meat analogues obtained from plant protein by extrusion
Picture: BOKU

Selection of herbs treated with different preservation technologies 
Picture: Almi

Easy-to-peel tomato obtained after PEF pre-treatment
Picture: BOKU

Food processing involves the modification of sensorial and nutritional properties. Tailored technologies enable the targeted generation and modification of food structures.

Such processing concepts are of relevance for the texturization of plant proteins or for the processing of raw materials with a cellular structure. The project deals with the investigation of process-structure-property-interactions for the development of targeted processing concepts based on mechanical, thermal, and electrical unit operations. Aspects related to nutrition, sensory and sustainability will be assessed based on selected raw materials and applied processing parameters.

Lead Researcher:

Univ. Prof. Dr.-Ing. Henry Jäger

Head of Institute of Food Technology
Institute of Food Technology at the University of Natural Resources and Life Sciences Vienna

henry.jaeger@boku.ac.at
+43 1 47654-75233
www.boku.ac.at