POSTHARVEST SOLUTIONS
Scientific innovations for food production
The Red Area projects deal with the quality and safety of important domestic food production sectors. The focus is on plant-based foods such as oils, oilseeds, nuts, pulses, bakery products and vegetables, but also on the safety and quality of water, dairy products, fresh meat and meat products.
Topics
- Innovations for plant-based foods
- Innovations for the dairy industry
- Innovations for the meat industry
Objectives
- Strengthening aspects of sustainability and circular economy in food production
- Improving food safety, tolerance and shelf life
- Innovations for water quality assessment
- Increasing the crisis safety of food businesses through improved contamination management
Solutions pursued at the centre
- Optimisation of production processes to reduce process-related contaminations
- Physical product stabilisation to reduce failures and increase safety
- Use of microorganisms for the production of physiologically valuable products
- Development of value-adding utilisation possibilities of by-products
- Use of molecular biology and bioinformatics to identify entry pathways and hotspots of undesirable microorganisms
- Method development for detection and quantification of undesirable microorganisms
Mag. Viktoria Neubauer, PhD
Scientific Leader Red Area