Food process engineering increasingly relies on advanced imaging technologies to better understand material behavior, drying mechanisms, plant-based food development, and in-situ process changes. X-ray micro-CT provides researchers with non-destructive 3D imaging capabilities that reveal internal structures and dynamic transformations that are difficult to observe using traditional analytical methods.
In a recent conversation, we spoke with Sebastian Gruber, a researcher at the Technical University of Munich (TUM), about his work in food process engineering and how the Tescan UniTOM® HR 2 system is helping his team achieve their research goals through high-resolution 3D imaging and dynamic CT analysis.
Sebastian explained why they chose UniTOM® HR 2:
"We needed a highly flexible system that could meet our diverse requirements. Our primary need was a system that allows us to thoroughly investigate and understand various processes. Time resolution was crucial for us, while high resolution was particularly important for our partner institute. After evaluating the market, it became evident that Tescan offers a powerful and versatile device. UniTOM® HR 2 stood out as the ideal solution for our needs. Its capabilities have exceeded our expectations, providing us with the flexibility and precision we require. We are extremely satisfied with the performance. It has proven to be an invaluable asset to our work, and we couldn't be happier with our choice."
Prof. Mutez Ahmed's Root-Soil Interaction (RSI) group, together with the TUM Food Processing Engineering group, acquired the UniTOM® HR 2 system. Researchers from both disciplines now share the system, using non-destructive 3D imaging to investigate complex biological and food-related materials.
Sebastian shared the establishment of the new professorship in food process engineering.
"Our main focus is on pioneering research in food process engineering."
The team has identified four major research areas: drying technologies, plant-based meat alternatives, separation techniques, and in-situ process investigations. Across these fields, micro-CT imaging provides valuable insight into material structure, process dynamics, and product performance.
One of the team's primary research areas focuses on food drying technologies.
"We explore various methods to preserve foods, including classical convective drying methods and more advanced techniques like freeze drying and microwave-assisted freeze drying."
Understanding moisture migration and structural changes during drying is essential for optimizing product quality and processing efficiency. The Tescan UniTOM® HR 2 system enables researchers to visualize these changes in real time using dynamic CT imaging and high-resolution X-ray microtomography.
This approach allows the team to investigate food microstructures throughout the drying process and gain insights that are difficult to obtain using conventional analytical methods.
Another important area of research involves the development of plant-based meat alternatives.
"We are working on structuring and extrusion processes to create new plant protein-based meat alternatives."
The growing demand for alternative proteins requires researchers to better understand the internal structure and texture of these products. Using micro-CT imaging, the team can characterize the internal architecture of plant-based materials and evaluate how processing conditions influence final product quality.
The flexibility of the UniTOM® HR 2 system allows researchers to examine these complex materials with exceptional precision and detail.
Sebastian also discussed ongoing work related to separation technologies, particularly dry separation methods.
"We use an electric field to charge particles before they pass through it. Depending on their charge, they move to either the cathode or anode, allowing us to concentrate proteins."
These separation techniques play a critical role in food ingredient processing and protein enrichment. High-resolution X-ray CT helps researchers better understand particle behavior and optimize process parameters for improved efficiency and product consistency.
The fourth major research area focuses on in-situ process investigations.
"We use techniques like micro-CT to investigate processes such as freeze drying in real time."
In-situ imaging enables researchers to observe food processing operations as they occur, providing direct insight into structural evolution, moisture movement, and material behavior. The team recently acquired the UniTOM® HR 2 and has already demonstrated its value in visualizing and analyzing complex food processes.
By combining non-destructive imaging with time-resolved scanning, researchers can monitor dynamic changes that would otherwise remain hidden.
Discover how dynamic CT imaging helps food scientists visualize structural changes during processing and observe internal transformations as they occur in real time.
In parallel with food process engineering research, the Root-Soil Interaction (RSI) group led by Prof. Mutez Ahmed uses the UniTOM® HR 2 system to investigate plant root architecture and soil interactions.
Their work focuses on understanding how root-soil interfaces influence drought tolerance and water transport in plants. As soil dries, roots can shrink and detach from surrounding soil, reducing hydraulic conductivity and limiting water uptake.
RSI researchers study mechanisms that help plants overcome these challenges, including root hair development, microbial interactions, and mucilage exudation. Non-invasive X-ray microtomography enables direct observation of these processes while preserving natural soil conditions.
The combination of high spatial resolution, powerful imaging performance, and experimental flexibility makes UniTOM® HR 2 an ideal platform for advanced environmental and agricultural research.
Sebastian and his colleagues remain enthusiastic about future research opportunities.
"We are exploring new applications for the UniTOM® HR 2 system and continuing to push the boundaries of food process engineering."
His work at the Technical University of Munich is helping drive innovation in food preservation, sustainable protein development, advanced separation technologies, and real-time process monitoring.
Sebastian also highlighted the strong collaboration with the Tescan micro-CT team:
"Your application team in Ghent are really great people who are really living for what they are doing, so it's always fun working with them. Also, in terms of if you have any questions, they are always happy to help, which I really appreciate."
The collaboration between TUM researchers and Tescan demonstrates how advanced X-ray microtomography is transforming food science and food process engineering. From freeze-drying analysis and plant-based meat development to separation technologies and in-situ process investigations, micro-CT imaging provides researchers with non-destructive access to critical structural information.
As demand grows for sustainable foods, improved manufacturing methods, and deeper process understanding, technologies such as Tescan UniTOM® HR 2 will continue to play an important role in enabling scientific discovery and industrial innovation.
Micro-CT allows researchers to visualize internal food structures in three dimensions without destroying the sample. It is widely used for food microstructure analysis, drying studies, and product development.
X-ray microtomography provides non-destructive 3D imaging, high-resolution visualization, and the ability to observe dynamic processes in real time.
Yes. Dynamic CT imaging enables researchers to monitor freeze-drying processes, observe structural changes, and optimize processing conditions.
Researchers use micro-CT to characterize internal structures, evaluate processing effects, and improve the quality of alternative protein products.