The Department of Food Science and Technology at the University of Natural Resources and Life Sciences (BOKU), Vienna, contributes to the provision of food of high quality and safety standards for the population by performing research, education and training in a national as well as international context. Reflecting this responsibility, the scientific disciplines represented by the department interact in a unique way and include food microbiology, food hygiene, food quality assurance, food sensory sciences, food chemistry, food technology and food biotechnology. In covering these scientific disciplines of public interest, consumers’ as well as producers’ requirements are taken into account. The wide spectrum of analytical methods and tailored management systems ensures high quality research activities for the development and optimisation of food products. The main research areas include the processing and (bio)technological aspects of food (application of new technologies and biocatalysis, increased sustainability of the food chain by focusing on under-utilised plants), the quality and safety of food (microbiological characterisation, health interactions) and the relation of food quality to consumer sciences (sensory properties of food, consumer science and food product development).