Molecular Food Technology

Molecular Food Technology deals with the molecular structure of food ingredients and the associated properties as well as the influence of technological measures on these ingredients. Molecular Food Technology thus sees itself as a scientifically oriented cross-sectional discipline between the traditional subjects of food technology and food chemistry, but also includes elements of food microbiology and biotechnology. The knowledge generated is to be used to optimize manufacturing processes and to produce sensorially attractive foods and food ingredients with specific biofunctional or technofunctional properties.