Prof. Dr. Alexander Mathys

Area of Research

Description of Research Interest

The Sustainable Food Processing group focuses on a system oriented approach in food production via the consideration of the total value chain including emerging needs in society and their environmental, economic and social impact. Sustainable Food Processing is part of the global bioeconomy. Life cycle sustainability assessment LCSA as guidance tool is the foundation of our emerging food process development. Selected mechanical, biotechnological, thermal and non-thermal techniques to realize several objectives such as i) biomass and (ii) energy use efficiency, (iii) significant waste reduction along the food value chain and (iv) healthy and high quality food production are evaluated. Innovative raw materials from algae and insects are utilized within urban farming and processing concepts to enable new ways of sustainable food supply.

Special Expertise

Emerging prerservation technologies
Novel proteins from algae and insects
Sustainability assessment

Shareable Platforms, Services, Equipment & Infrastructure

Microalgae cultivation
Insect cultivation
Isostatic ultra high pressure processing
Low energy electron beam processing
Pulsed elctrical field processing