Equipment
Here you will find information on the equipment and facilities of the Professorship of Molecular Food Technology.
Microbiological work
- Routine microbiological analyses (shaking incubators, autoclaves, incubators, sterile bench, light microscope, centrifuges, spiral diluters)
- Infors 3,6 L Fermenter Labfors 3 with process control
- FLUOstar multi-mode Microplate Reader Omega
- Sysmex Flow cytometer
- qPCR (MyGo / Pro ESR)
© Fotos: Kim Umberath
© Foto: Sandra Damm
Chemical / analytical work
- Knauer Preparative HPLC-System
- Büchi Flash-Chromatographie
- LC Tech Freestyle SPE
- Dynamic Extractions High Performance CCC
- Thermo Scientific Dionex ASE 350
- Hielscher Ultrasound generator UP200St
- Freeze dryer Christ Beta 2-8 LSC Basic
- Evaporator VLM GmbH EVA EC S
- Ultrapure water system Purelab flex 2
- Waters Vion IMS QTof Mass Spectrometer
- Thermo Scientific LTQ XL Ion Trap Mass Spectrometer
- 2 Waters Acquitiy UHPLC I (PDA)
- 2 UHPLC Shimadzu Nexera (FLD, PDA)
- Knauer Smartline (UV&RI Detektor) HPLC
- 2 GC Agilent 6890N (FID)
- 2 Jasco UV-VIS Spectrophotometer with automatic Peltier cuvettes changer
- Fungilab Viscosimeter
- Texture Analyzer Stable Microsystems TA.XTplus
Technical centre
- Scharfenberger membrane press Europress
- Armfield ultra-high heating system
- Hielscher ultrasonic generator UIP1000hdT
- Gruber filling system
- Spray tower Büchi B-290
- Safety bench
- Bakery technology
- Cheese technology
- Brewery technology
- Butchery technology
- Juice production
© Foto: Lena Elliger
© Foto: Lena Elliger
Sensory of food
- Fully equipped sensory kitchen (e.g. with Thermomix 6)
- Sensory laboratory with 5 test cabins in accordance with DIN EN ISO 8589:2010
- FIZZ and RedJade sensory software
- Flavorings and sniffing sticks for odor training
- Material for further sensory training courses