This week, the consortium consisting of HS Kempten, MUVA Kempten, Bioalpin e.V., and the lead partner MCI met for a project meeting. They discussed the current results regarding the shelf-life optimization of medium-hard cheese, considering ecologically sustainable packaging solutions.
The first test, comparing bio-based materials to conventional packaging, provided insights into various factors affecting their practical application. These include not only material compatibility with existing packaging machines but also the influence of factors such as the geometry of the packaged product. The initial sustainability analyses from the involved producers yielded results that align with the literature (transport being a key element in the evaluation) but also opened up topics for debate that will need further evaluation in the upcoming project months. The host of the meeting was Klevertec, the research institute of Hochschule Kempten.
Front row (from left to right): Christine Borsum, Amelie Reinold, Monika Knödlseder, Johanna Müller, Swantje Petersen; Back row (from left to right): Maximilian Moravek, Katrin Bach, Benedikt Hebel, Björn Rasmus, Manuel Kessel ©MCI / Katrin Bach
Swantje Petersen, as the operational director of the KLEVERTEC research center, leads a tour through the premises ©MCI / Katrin Bach
Lid Sealing Machine ©MCI / Katrin Bach
Biotechnology & Food Engineering
Food Technology & Nutrition | Master
Our students share their experiences and give insights into courses, projects, and student life in the vibrant Alpine city of Innsbruck.
Discover the program that suits you.