Professorship for Quality & Fresh Produce Processing

The research area of this professorship is the development and investigation of innovative methods for improving food quality and shelf life of fresh produce.  In particular, we investigate quality and safety parameters on the basis of product and process parameters, as well as developing models for predicting quality loss and shelf life of fresh produce.  Our key research activities include the development and analysis of innovative packaging technologies, the development of optimization strategies in cold chain and hygiene management and evaluation methods for sustainable food production and supply along the entire supply chain, from the producer to the consumer.