Safe food
In this area the ACR institutes deal with the entire food supply chain – from raw materials and processing onto transport, storage and distribution. As well as the development and further development of foods, production technologies and processes, this also includes the development of new packaging materials, risk analyses and quality assurance measures.
Focus
A) Safe raw materials
- Development of varieties, reassessment of raw material qualities and recipes
- Functional ingredients, enzymology
- Chemical residues and contaminations
- Microbiological risks
B) Innovative processing methods
- Processes to extend shelf life
- Enzyme use
- Rheology optimisation
- Cleanroom technology
- Preventive risk management
C) Functional packaging systems
- Protective gas packaging (MAP, CAP)
- Active & intelligent packaging (AIP)
- New packaging materials (including bioplastics)
for optimised product protection - Interaction of packaging/filling material
- Convenience
Contact
DI Julian Drausinger (LVA)
Coordination R&D&I area "Food quality & safety"
Tel: +43 1 368 85 55 – 25
E-Mail: julian.drausinger@lva.at