About us

The Sustainable Food Processing group adopts a systems-oriented approach to food production, focusing on the entire value chain while addressing emerging societal needs and their environmental, economic, and social impacts. Grounded in the principles of the global bioeconomy, the group’s work is guided by a multi-indicator sustainability assessment, which shapes the development of innovative food processes. Exploring new raw material sources, such as microalgae and insects, within urban farming and processing concepts opens up novel pathways for sustainable food supply. Various mechanical, biotechnological, thermal, and non-thermal techniques are evaluated to achieve key goals, including optimizing biomass and energy efficiency, significantly reducing waste across the food value chain, and ensuring the production of healthy, high-quality food.

We want to achieve this by an:

Integrated approach embracing values and competencies