Katrin Bach

Katrin Bach is a Professor and Head of the Department of Food Technology at the Management Center Innsbruck, Austria. Her academic background includes a Dr. rer. nat. from the Max-Planck-Institut für molekulare Pflanzenphysiologie and Universität Potsdam. She has held roles such as Guest Researcher at The Rockefeller University and Post-Doc at the Leibniz-Institut für Pflanzengenetik und Kulturpflanzenforschung.

Her research focuses on food technology, sustainability, and biotechnology, with projects addressing bio-based materials, fermentation processes, and food authentication. Notable contributions include work on PDO cheese authentication and microbial diversity in paints. She has been nominated for awards like FEMTech Expertin (2013) and the Umweltpreis (2010).

Bach has led over 30 projects, including the APPOVAL and QualiCheese initiatives. She supervises numerous bachelor and master theses, fostering innovation in areas like cultured meat and bio-waste valorization. Her teaching spans institutions like the Pädagogische Hochschule Tirol and Züricher Hochschule für angewandte Wissenschaften.

• Key Projects: InterReg-PROJET QualiMeat, EU-GAP-Strategieplan 2023-2027
• Societies: Member of IFT, EFFoST, ISEKI Food Association
• Publications: Over 15 peer-reviewed articles on topics like LCA, paint microbiology, and food packaging