The Department of Food Science and Technology is reflecting the BOKU research focus point related to the security, safety and quality of food and its sustainable production. It is organised in two institutes and several working groups.
The most prominent research areas are food technology, food biotechnology and food quality assurance covering topics such as thermal and non-thermal food preservation, processing of plant based raw materials, enzymology, electrobiochemistry and biosensors, food safety and authenticity as well as perception of food by the consumer.
With its research topics, excellent infrastructure and interesting study programmes, the department addresses current and emerging challenges for research and education in food science and technology.
Introduction to the Department
