Structure and Functionality
Robust Analytical Methods
Understanding Structure and Functionality and Influencing Them in a Targeted Manner
From chocolate to insect proteins, we optimize new raw materials for specific functionalities and quality characteristics
Additional research focuses include the identification and correction of quality defects, the investigation of alternative raw materials for chocolate production, the extraction and analysis of proteins from grassland plants, seeds, and insects, as well as research into dispersed systems (particle technology) and interfaces. The properties of these interfaces play an important role in the stability and behavior of the dispersed system.
A key strength of the research department lies in its equipment and methodological capabilities. These enable the investigation of a broad spectrum of physical and physicochemical material properties. The chemical and microbiological analyses required for this are also conducted in the DIL laboratories. The scale-up necessary for development is carried out in collaboration with the other departments.
Structure and functionality define food quality, and we provide the scientific basis for specifically controlling these factors.
Want to learn more about our research department?
State-of-the-art equipment and scale-up for application-oriented research
The strengths of the research department lie in its state-of-the-art equipment, its capacity for scale-up, and its broad range of expertise. Food quality is directly dependent on food structure. The composition of the matrix plays a decisive role in determining the sensory properties and, consequently, the quality of the food. Physical analysis provides deep insight into the structure and functionality of foods.
Our Research Methods
by means of
- Optical microscopy
- Digital Microscopy
- Fluorescence microscopy
- Scanning Electron Microscopy
- Atomic Force Microscopy
- To determine the properties of the particles
- Particle size
- Particle Size Distribution
- Specific Surface Area
- Aggregate stability
- Particle Charge
- Viscosity
- Yield strength
- Flow function
- Viscosity Function
- Oscillation Test
- Using Dynamic Differential Calorimetry to Study the Thermal Properties of Materials
- Interfacial tension
- Surface energy
- Contact Angle
Current Research Projects
| Projektbezeichnung | Projekttitel | Projektende |
|---|---|---|
| Alternative Rohstoffe zur Schokoladenherstellung | Anpassung der Feinzerkleinerung von alternativen Rohstoffen als Basis für die Herstellung von Schokoladenprodukten | 01.05.2027 |
| KPF FoodPlus | Grenzüberschreitende Förderung nachhaltiger Innovationen im Agrar- und Lebensmittelsektor | 01.09.2029 |
| Interreg | Cross-Border Support for Sustainable Innovations in the Agriculture and Food Sector | 01.09.2029 |
| Alternative Raw Materials for Chocolate Production | Optimizing the fine grinding of alternative raw materials as a basis for the production of chocolate products | 01.05.2027 |
Your Contact Person
Xiaoai Guo, Ph.D. (Eng.)
Head of Structure and Functionality
