Werner, Mauch; Klaus, Bohn; Bernhard, Senge; Wolfgang, Kraus
Nowadays the Berlin Sugar Institute, which has been in existence for more than a hundred years, considers itself to be a focal point where the relevant tuition and research of the Faculty for Food Science and Biotechnology of the Technical University Berlin is concentrated. After the merger with the Sugar Institute of the Humboldt University Berlin in 1993 and the recent integration of the field Food Rheology, the building of the Institute houses the following fields at present: Saccharide Technology, Energy Economics and Plant Design as well as Food Rheology. The field Basic Process Technology of Food Technology is planning to move into the Institute in the near future. The following article gives an account of all the Institute’s activities carried out within the sphere of tuition and research and presents offers to both the national and international sugar industry within the framework of cooperation and post-graduate training.
pdf download: 1997-626-631.pdf