The Department of Food Science and Technology (DFST, http://www.dlwt.boku.ac.at/) at BOKU (Universität für Bodenkultur) , which comprises 15 departments, is organised in 2 institutes (Food Technology & Food Sciences) with different working groups (Food Technology, Food Biotechnology, Process Engineering, Food Microbiology and Hygiene, Food Chemistry, Food Quality Assurance, Food Physics, Food Sensory Science, Food Authenticity). The DFST is the major Austrian research institute for food technology and is an experienced and reliable partner with universities and industries. DFST thematic scope includes: product development, quality and safety management, (bio)chemical, physical, (micro)biological and sensory characterisation of food, nature and properties of enzymes.
The DFST coordinates an international master degree “Safety in the Food Chain” (http://www.safetyinthefoodchain.com/) and is involved in several TEMPUS projects like LIFEADA (http://lifeada.sistemi.hr/), the trainings scheme “Garage” in which students with an innovative idea can put this idea to a reality check, get input from business experts, further develop their ideas to a close to market dimension and expand their entrepreneurial and business skills. All courses are supported by e-learning. The DLWT puts a strong emphasis on involvement in projects that focus on international collaboration within the academic and industry sector. Several projects such as ISEKI-Food4 (http://www.iseki-food4.eu/), MoniQA (https://www.moniqa.eu/) and EuFooD-STA (http://eu-fodd-sta.eu) work as tools to enlarge BOKUs international research and business collaborations.
