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University of Veterinary Medicine Vienna

Analytics and Chemistry

The focus of work is primarily concerned with the chemical analysis of meat and meat products.

Technology and Sensory Analysis

The focus of work is primarily concerned with the sensory analysis of meat and meat products, instrumental measurement of meat quality and the influence of processing technology on the quality of meat products.

Molecular microbiology

The focus of work includes the identification and characterization of food pathogens as well as spoilage pathogens and starter cultures.

Microbiology

The focus of work includes, among other things, microbiological - cultural - routine diagnostics for meat and meat products, in particular with regard to the microbiological self-monitoring of food companies and good hygiene practice and microbiological food safety.

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