WG Sustainable Food

Sustainability in the food sector represents a combination of factors including food production, distribution, packaging, and consumption. Resource usage, environmental impact, and animal agriculture all affect sustainability, as well as health considerations and social and economic impact.

Although the consideration of sustainability with regard to food production is key to assure the food supply of today and the future, it has become a bit of a buzzword lately and has started to lose its meaning. It is used and often abused in many different contexts.

Hence, the working group on Sustainable Food aims to reflect on the different facets of sustainable food with the following focus areas:

  • Identification of key topics to strengthen the link between food science and technology and sustainability
  • Evaluation of tools for sustainability assessment and quantification
  • Communication of sustainability criteria to different stakeholders such as consumers and the food industry

Finally, the working group on Sustainable Food wants to contribute to the overall goal of achieving an inclusive, fair, and timely transition to a sustainable food system. For this purpose, the working group strives to facilitate the exchange of knowledge across the boundaries of disciplines.

The EFFoST working group on Sustainable Food is chaired by:

Henry Jäger is Professor of Food Technology at the University of Natural Resources and Life Sciences (BOKU) in Vienna, Austria. His research field covers the application of alternative food processing technologies for gentle food preservation as well as the targeted recovery of ingredients and modification of food structures. He moved back to academia from an industry position in Research and Development at Nestlé where he worked on process development in the field of preservation technologies. Before, he was researcher in the Department of Food Biotechnology and Food Process Engineering at Technische Universität Berlin where he also obtained his PhD and an Engineering Degree in Food Technology. 

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Felix Schottroff is a Post-Doc at the Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna and head of the BOKU Core Facility Food & Bio Processing. In his research, Felix focusses on various novel and non-thermal technologies for microbial inactivation, taking into account inactivation mechanisms, product quality, process and equipment design. Felix has scientific and practical experience from a variety of industry as well as research projects and has a strong passion for topics at the interface of microbiology and process engineering.

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