MRI - Department of Food and Bio Process Engineering (MRI-LBV)
Research is focused mainly on the study and modelling of conventional and new processing and biotechnological methods, as well as on the use of nanotechnology in the food sector. Research tasks include the characterization of the raw materials in terms of processing suitability and the description of -desired or undesired- physical and chemical changes of the materials along processing. Further research tasks are the study and description of the impact of processing on the nutritional and sensory quality of finished products and quality retention along storage.
Parent institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of MRI
Address
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
Haid-und-Neu-Str. 9
76131 Karlsruhe
Baden-Württemberg
Phone: +49 721 6625 0
Fax: +49 721 6625 111
email: ralf.greiner(@)mri.bund.de
Activities:
- Research
Focus of Research:
- Assessment of raw materials, procedures and products: physical, chemical, microbiological analytics
- Bio process engineering
- Conventional and new procedures for food preservation
- Conventional and new procedures for the functionalisation of food
Coordinated projects
- Application of Nanotechnology in the Food Sector Details of Application of Nanotechnology in the Food Sector
- Assembly and optimisation of a model system for separation of low molecular digestion products and food constituents by passive diffusion through artificial membranes Details of Assembly and optimisation of a model system for separation of low molecular digestion products and food constituents by passive diffusion through artificial membranes
- Athermal process for Lebensmittelentkeimung: Ionizing radiation of selected foods to control pathogenic microorganisms Details of Athermal process for Lebensmittelentkeimung: Ionizing radiation of selected foods to control pathogenic microorganisms
- comparative survey about different processes for the extension of shelf-life Details of comparative survey about different processes for the extension of shelf-life
- Conventional and novel imaging techniques in the size of food handling and processing, process and product optimization: production and stabilization of emulsions and foams Details of Conventional and novel imaging techniques in the size of food handling and processing, process and product optimization: production and stabilization of emulsions and foams
- Determination of acrylamide in foods Details of Determination of acrylamide in foods
- Development of a Sustainability Indicator for processing of food Details of Development of a Sustainability Indicator for processing of food
- Development of measurement protocols for the detection of particle size distributions in the micrometer and nanometer range in complex matrices using light scattering methods and field-flow fractionation Details of Development of measurement protocols for the detection of particle size distributions in the micrometer and nanometer range in complex matrices using light scattering methods and field-flow fractionation
- Development of new dosimetry methods for buld material Details of Development of new dosimetry methods for buld material
- Development of standard protocols for nanoparticles dispersion and characterisation in biological media Details of Development of standard protocols for nanoparticles dispersion and characterisation in biological media
- Dietary Procyanidins - From a better understanding of human health effects to functionalised foods Details of Dietary Procyanidins - From a better understanding of human health effects to functionalised foods
- Enhancements and Standardization of methods for food irradiation Details of Enhancements and Standardization of methods for food irradiation
- Estimation of energy consumption for processing of food Details of Estimation of energy consumption for processing of food
- Further development of a honey-combed gel bioreactor for immobilization of living microorganisms Details of Further development of a honey-combed gel bioreactor for immobilization of living microorganisms
- Impact of the particle size within the submicron/nanometer range on the bioavailability of phenolic compounds from berry pomace Details of Impact of the particle size within the submicron/nanometer range on the bioavailability of phenolic compounds from berry pomace
- In vitro method for investigating the behaviour of food components in model and real foodstuff during human digestion Details of In vitro method for investigating the behaviour of food components in model and real foodstuff during human digestion
- Inaktivation of food allergens by ionizing irradiation Details of Inaktivation of food allergens by ionizing irradiation
- International report of food irradiation Details of International report of food irradiation
- Investigation of the droplet disruption during the production of particle-loaded emulsions using a model system Details of Investigation of the droplet disruption during the production of particle-loaded emulsions using a model system
- Investigations for detection of electron treated seeds Details of Investigations for detection of electron treated seeds
- Nano-scale Food Contact Materials Details of Nano-scale Food Contact Materials
- Optimization and operation of a plant for hot water treatment of fruit and vegetables Details of Optimization and operation of a plant for hot water treatment of fruit and vegetables
- Phytase production by solid state fermentation and enzyme immobilisation by spray drying Details of Phytase production by solid state fermentation and enzyme immobilisation by spray drying
- Reporting on the safety of irradiated food Details of Reporting on the safety of irradiated food
- Screening for new bacterial phytases and evaluation of their properties as well as their potential biotechnological application Details of Screening for new bacterial phytases and evaluation of their properties as well as their potential biotechnological application
- Stability of functional food emulsion under conditions similar to digestion Details of Stability of functional food emulsion under conditions similar to digestion
- Thermotolerant bacterial phytases Details of Thermotolerant bacterial phytases
Involved in research projects:
- Inaktivation of food allergens by ionizing irradiation Details of Inaktivation of food allergens by ionizing irradiation
- International report of food irradiation Details of International report of food irradiation
- Modulation of the in vivo bioavailability and bioactivity of apple flavonoids by application of submicro-/nano-formulation techniques Details of Modulation of the in vivo bioavailability and bioactivity of apple flavonoids by application of submicro-/nano-formulation techniques