Chemistry, physics and microbiology are of key importance in food production. This lab can be used by lecturers and students for practical training as also for research.
The microbiology lab (S2 lab) focuses on the analysis of spoilage agents by cultivation on selective media and on microbiologically induced food production processes such as fermentation. The chemistry lab provides answers to fundamental issues relevant for the food industry, such as pH value, salt content and acid content, using state-of-the-art analytical equipment. The students are also introduced to key laboratory skills.