MRI - Analysis Division (AA)
Analytical reference methods in the chemical, biochemical and molecular-biological field for the various foodstuffs. 'Carry-over' of undesired substances in the food chains like residues, contaminants, genetically modified organisms as well as allergens. Fast analytical, non-invasive chemo-physical detection methods. Analytical systems for authentication and traceability in the food and feed area based on chemo-physical and molecular-biological techniques.
Parent institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of MRI
Address
MRI - Analysis Division (AA)
E.-C.-Baumann-Str. 20
95326 Kulmbach
Bavaria
Phone: +49 (0)9221 803200
Fax: +49 (0)9221 803303
email: fredi.schwaegele(@)mri.bund.de
Activities:
- Research
Focus of Research:
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Coordinated projects
- Authenticity of meat with stable-isotope technique Details of Authenticity of meat with stable-isotope technique
- Carcinogenic Polycyclic aromatic hydrocarbons (PAH) in liquid smokes and smoked foods Details of Carcinogenic Polycyclic aromatic hydrocarbons (PAH) in liquid smokes and smoked foods
- Detection of mycotoxins in feed and food Details of Detection of mycotoxins in feed and food
- Development of an analytical method for iodine in meat containing foods and estimation of their contribution to the iodine supplementation of the German population Details of Development of an analytical method for iodine in meat containing foods and estimation of their contribution to the iodine supplementation of the German population
- Development of analytical methods for establishing an online-enabled assessment of meat Details of Development of analytical methods for establishing an online-enabled assessment of meat
- Meat analytics Details of Meat analytics
- Minimization of the PAH levels in meat products by optimization of process control with conventional smoking Details of Minimization of the PAH levels in meat products by optimization of process control with conventional smoking
- Polycyclic aromatic hydrocarbons (PAH) in smoke and ingredients (e.g. spices) in meat products Details of Polycyclic aromatic hydrocarbons (PAH) in smoke and ingredients (e.g. spices) in meat products
Involved in research projects:
- Electrohydraulic shock wave application in meat products: application of electrohydraulic shock waves to the disintegration of biological tissue using the example of beef tenderisers Details of Electrohydraulic shock wave application in meat products: application of electrohydraulic shock waves to the disintegration of biological tissue using the example of beef tenderisers
Work package leader of collaborative projects:
- Minimal processing in automated process chains of meat processing using the example of secondary cuts of pork (ham) Details of Minimal processing in automated process chains of meat processing using the example of secondary cuts of pork (ham)