Food irradiation can be used to destroy insects in cereal grains or spices, inhibit sprouting of potatoes, and pasteurize meat so that it is free of harmful bacteria.
In the production of biotechnological products not only the process itself is crucial for the efficiency and quality but also the separation and purification of the products. Membrane technology has high potential in downstream processing. Reasons for this are the selectivity and flexibility of the processes as well as the product saving separation of temperature sensitive products. Main focus of our research is the optimisation of new membrane processes for their application in food industry.
