Process Engineering

Processing and its effects on food properties


The working field Process Engineering covers processing aspects in food manufacturing targeting the recovery of food ingredients and their gentle thermal and non-thermal preservation. The work focuses on process-product-interactions and process induced modification of food ingredients as well as the development of innovative processing concepts for the utilization of emerging raw materials. The technologies cover established processes such as extrusion, spray granulation or CO2-extraction as well as emerging technologies for structure modification and preservation such as isostatic high pressure and pulsed electric fields.


Univ.-Prof. Dr.-Ing. Henry Jäger

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