{"id":10056410,"date":"2020-02-20T13:17:57","date_gmt":"2020-02-20T12:17:57","guid":{"rendered":"https:\/\/www.fh-joanneum.at\/?page_id=56410"},"modified":"2025-08-21T14:41:42","modified_gmt":"2025-08-21T12:41:42","slug":"chemistry-physics-and-microbiology-lab","status":"publish","type":"page","link":"https:\/\/www.fh-joanneum.at\/en\/research\/research-centres\/food-processing-lab\/chemistry-physics-and-microbiology-lab\/","title":{"rendered":"Chemistry, physics and microbiology lab"},"content":{"rendered":"
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Applied Production Sciences<\/h4>\n <\/div>\n <\/div>\n <\/span>\n <\/a>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
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Contact<\/h4>\n

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Food Processing Lab<\/strong>
\nFH JOANNEUM
\nEckertstrasse 7a
\n8020 Graz <\/p>\n

T: +43 316 5453 6900<\/a>
\nE: fpl@fh-joanneum.at<\/a>
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DI<\/p>\n

Monika Grasser<\/h6>\n

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Chemistry, physics and microbiology play a crucial role in food production. This laboratory offers comprehensive equipment that is available to both teachers and students for practical lessons and research activities.<\/p>\n

Students acquire important laboratory skills during the lessons in this laboratory, which are of great importance for their future work in the food industry. They are introduced to the correct and safe use of modern laboratory equipment and acquire the ability to carry out chemical and microbiological tests independently. Theoretical knowledge from lectures is deepened in practical experiments and exercises.<\/p>\n

In the field of microbiology, the focus is on the investigation of microorganisms, which play an important role in food production. On the one hand, spoilage organisms are identified and analysed by cultivating them on special culture media. On the other hand, microbiologically controlled processes for food production, such as fermentation, are also analysed.<\/p>\n

In the chemical area of the laboratory, fundamental food-related issues are analysed. These include determining the pH value, salt content and acidity of food. Modern analysers enable precise measurements to be made, which are used for quality control and the development of new food products.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n

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Fotos: \u00a9 FH JOANNEUM \/ Miriam Wei\u00df<\/p>\n <\/div>\n

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(c) FH JOANNEUM – Hasler<\/p>\n <\/div>\n <\/div>\n <\/div>\n\n

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