Objective Quality Pizza: smart quality control in pizza production

The Objective Quality Pizza project – smart quality control in pizza production – is a collaboration with Dr. August Oetker Nahrungsmittel KG. This collaboration arose from the smartFoodTechnologyOWL partnership and is seen as an important component in consolidating the network that has been created. In this way, TH OWL and Dr. Oetker are strengthening the mutual exchange between science and practice. The aim is to jointly develop groundbreaking approaches for sustainable and technology-supported food production – with scientific expertise from Lemgo. A transfer-oriented approach intensifies the existing collaboration and combines competencies.

At the Future Food Factory OWL, a team within the Institute for Life Science Technologies, supported by technical expertise from the working groups of participating professors, is developing process-compatible solutions for objective quality control and management in pizza production. The focus is on the entire process chain – from flour properties to the finished product. Five research assistants each concentrate on one section of the process chain, but work closely together. The result is a holistic, cross-process, and practical solution. To ensure successful transfer to the production environment, there is constant and close communication between colleagues from the outset.