The IASP's Nutrition Research Group uses natural, agriculturally and horticulturally produced raw materials wherever possible or replaces other additives where possible. A further aim is to translate current nutritional findings into specific, innovative products and process developments. For this reason, expertise in the area of innovative and sustainable processing technologies for meat, cereals and vegan/vegetarian products has been continuously expanded. The mechanical, thermal, biological and chemical processes used are based on high ecological standards, are innovative and resource-saving and improve the competitiveness of the food industry. The strengths of the research group are
- Development and expertise in innovative food technology products and processes
- Outstanding equipment at the Food Technology Centre for the manufacture of products on a laboratory scale: e.g. spray dryer, twin-screw extruder, high-pressure homogenizer, freeze-drying and various devices for the mechanical and thermal processing of food raw materials
- Equipment for material characterization and analysis: e.g. rheometer, material testing machine, matrix stability and particle size measurement as well as various wet-chemical and chromatographic analysis methods

As an interdisciplinary research institution, the IASP identifies, designs and implements innovative projects in science, research and development. Our goal is the rapid transfer of application-oriented solutions for novel products and processes into municipal, social and operational practice. The Urban Department, with its research focus on nutrition, is involved in research and development projects for the production of high-quality food - taking into account health-promoting and nutritional aspects.