News Food Science & Biotechnology

New research project in research area Food Science & Biotechnology

Exciting interim results in the EU project AlpBioEco | New business models, product ideas and distribution channels for apples, nuts and alpine herbs

New research project started by research area Food Science & Biotechnology

Study on the influence of food packaging using meat as test subject | Completion of the Interreg project "QualiMeat" with 6 partners under the guidance of the MCI | sustainable MAP packaging systems just as efficient as conventional materials  

Research project for the extraction of natural raw materials from algae !-- In the research area Food Science & Biotechnology project manager Harald Schöbel was able to land a new research project. The aim of this project is the extraction of natural raw materials from alpine algae, which absorb the UV radiation of the sun very efficiently. These substances can be used as additional components for various cosmetic products to significantly improve their sun protection factor. The project is made possible by the Tiroler Wissenschaftsförderung (TWF).For further information please contact us:Harald Schöbel Senior Lecturer Department Biotechnology +43 512 2070 – 3837 harald.schoebel@mci.eduFoto: MCI Soziale Arbeithier können Videos eingespielt werden. endsearch-->

Bread baking on a scientific basis - Joint research project "FoodFlour" by M-Preis-Bäckerei Therese Mölk and MCI The Entrepreneurial School® -Optimized bread-baking process for higher digestibility - Bread as a high quality food in the most original sense