- Address
-
A.012
Steingruberstraße 2
91746 Weidenbach
-
Teaching areas
Production and processing of food of plant origin
-
Teaching
- Applied crop production
- Crop Science
- Special plant technology - Food of plant origin
- Food science
- Quality production of plant products
- Quality management
- Technology of food of plant origin
- Bioprocess engineering for food of plant origin
- Food biotechnology
-
Selected theses
2018
- Investigation of the polyphenol content in chocolate bars
- Development and implementation of a process for new products - process description, visualisation and linking into the company structure
- Beer defects and their effect on the sensory properties of beer
- Comparison of fruits of different origin and cultivation with regard to secondary plant substances
- Development of a confectionery based on apricot kernels
- Biochemical analysis of sugar beet vinasse
- X-ray inspection systems - monitoring of test phases for the selection of a suitable X-ray inspection system
- The strawberry as a native superfruit - Determination of total phenols, anthocyanins, flavonoids and vitamin C content of strawberries in comparison to superfoods
- Lactic acid fermentation of fruit and vegetable juices
2017
- Development and creation of specifications for raw materials based on legal affairs, internal and external requirements and supplier specifications
- Determination of polyphenol content and antioxidant content of old apple varieties
- Product development of fermented foods
2013
- Implementation of an economic system for recipe management in a medium-sized bakery
- Planning, development and perspectives for the introduction of an SAP-supported maintenance and servicing module
2012
- Improvement of colour stability in home-made strawberry jams
- Advantages and possible disadvantages of baking with sweeteners made from stevia. Is stevia a real sugar competitor?
- Fructose intolerance - possibilities for the production of low-fructose products