Smart Food Processing

Global food supply and value chains are dramatically changing due to climate change, increasing population and changing consumer behavior.

Research focuses on the development of new food resources and new forms of food production including reverse design, enhancing and tailoring food nutritive, sensory and health profiles utilizing new and sustainable processing technologies and minimization of food losses.

The scope ranges from basic to applied research and comprises both modelling and experimental approaches. The department members apply multi-scale modelling techniques, artificial intelligence and machine learning methods as well as sophisticated experimental and analytical techniques to tackle the future challenges in food design and manufacturing. Academic, industrial and cooperation to EIT Food further strengthen the departments' profile.

Research Topics

In the area of smart food processing, we concentrate on four main topics that we have identified as key challenges in future food supply. Selected projects give an insight into our research work.

Alternative food sources

Smart processing and digitalization

Reverse food design

Circular food economy and packaging

Alternative proteins for a sustainable future

Research on alternative proteins addresses challenges along the whole food value chain to ensure new sustainable nutrition.

Video Insights

Food of the future: Meat from the laboratory

To see this content (source:, you have to click accept. We would like to point out that by accepting this iframe data could be transmitted to third parties or cookies could be saved. For more information, see our privacy policy.

Product design of gluten-free baked goods

Timelapse of a 3D food print of the TUM logo, based on a starch-protein matrix, and the following thermal stabilization by an IR heater. (Dr. Jekle / Prof. Becker)

Learn more

Mass transport in filamentous fungi

By analyzing the three-dimensional structure of filamentous fungi, their oxygen supply can be estimated and improved. This will increase the productivity of enzymes, organic acids and antibiotics. (Prof. Briesen)

Learn more