MRI - Department of Safety and Quality of Milk and Fish Products (MRI-MF)
The department does practice-oriented research in the fields milk, fish and the products manufactured hereof. Special emphasis is placed on the maintenance of the nutritive and sensory value of the afore mentioned foods and on the protection against harmful microorganisms, undesired substances and residues. An important objective is the improvement of product safety and food hygiene as well as the quality along the entire processing chain from primary production to the supply to the consumer. These tasks include the assessment of sustainable processes and new technological methods. Process and product quality need the development of analytical and sensory methods for improving the product composition, and for proving the regional origin and authenticity, technological studies for the evaluation of material changes during processing as well as the characterisation of valuable and technologically relevant components.
Parent institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of MRI
Address
MRI - Department of Safety and Quality of Milk and Fish Products (MRI-MF)
Hermann-Weigmann-Straße 1
24103 Kiel
Schleswig-Holstein
Phone: + 40 389 05 0
email: hans.meisel(@)mri.bund.de
Activities:
- Research
Coordinated projects
- 3-MCPD and 3-MCPD-esters in fishery products Details of 3-MCPD and 3-MCPD-esters in fishery products
- Additives in fish products Details of Additives in fish products
- Agreement on the implementation of research and development work for the validation of HACCP concepts and models to determine the safety process (acronym: Process Safety) Details of Agreement on the implementation of research and development work for the validation of HACCP concepts and models to determine the safety process (acronym: Process Safety)
- Application of FT-IR spectrometry to evaluate product consistency, and quality: commissioning a new instrument, development and validation of appropriate analytical parameters Details of Application of FT-IR spectrometry to evaluate product consistency, and quality: commissioning a new instrument, development and validation of appropriate analytical parameters
- Application of the new vacuum filtration in the production of heat-treated drinking milk gently with a longer shelf life at room temperature, saving energy in the process of cooling and storage Details of Application of the new vacuum filtration in the production of heat-treated drinking milk gently with a longer shelf life at room temperature, saving energy in the process of cooling and storage
- Application of thermal treatment processes of vapor condensate in order to use this waste water in dairies as water, conservation of resources Details of Application of thermal treatment processes of vapor condensate in order to use this waste water in dairies as water, conservation of resources
- Applications of microfiltration in the dairy processing, optimization of procedures Details of Applications of microfiltration in the dairy processing, optimization of procedures
- Authenticity and traceability of fishery products by protein and DNA analysis Details of Authenticity and traceability of fishery products by protein and DNA analysis
- Authenticity, origin, identification and characterization of fishery products by fatty acid analysis Details of Authenticity, origin, identification and characterization of fishery products by fatty acid analysis
- Basic information for nutrition research and product quality: reliable production of fat and fatty acid data of fish and fishery products as a basis for the German Nutrient Data Base and other databases Details of Basic information for nutrition research and product quality: reliable production of fat and fatty acid data of fish and fishery products as a basis for the German Nutrient Data Base and other databases
- Border areas in the quantitative description of the udder health Details of Border areas in the quantitative description of the udder health
- Characterization of heat treatment and preservation of milk and milk products by demonstrating heat-induced or technologically induced changes of the ingredients - the development of heating bills in sheep, goat and mare's milk Details of Characterization of heat treatment and preservation of milk and milk products by demonstrating heat-induced or technologically induced changes of the ingredients - the development of heating bills in sheep, goat and mare's milk
- Characterization of the structure and loading of natural transport capsules using microstructural analysis (TEM) Details of Characterization of the structure and loading of natural transport capsules using microstructural analysis (TEM)
- Characterization of the structure of other milk products using rheological measurements and the microstructural analysis (TEM and SEM) - Project "Characterization of structure formation in the acid coagulation of milk") Details of Characterization of the structure of other milk products using rheological measurements and the microstructural analysis (TEM and SEM) - Project "Characterization of structure formation in the acid coagulation of milk")
- Characterization of the structure of processed cheese and analog using rheological measurements and the microstructural analysis (TEM) Details of Characterization of the structure of processed cheese and analog using rheological measurements and the microstructural analysis (TEM)
- Collaborative project: Energy Cockpit for Dairies – Automatic Energy Data Acquisition and Monitoring for Milk Processing Establishments (ENCOMO) – Subproject 2 Details of Collaborative project: Energy Cockpit for Dairies – Automatic Energy Data Acquisition and Monitoring for Milk Processing Establishments (ENCOMO) – Subproject 2
- Detection and significance of antibiotic activity inhibitors in milk Details of Detection and significance of antibiotic activity inhibitors in milk
- Detection of foreign protein in cheese using stable isotope analysis Details of Detection of foreign protein in cheese using stable isotope analysis
- Detection of organic production of products made from organic milk Details of Detection of organic production of products made from organic milk
- Detection systems for inhibitors with regard to the change in milk quality regulation of December 2010 (BMELV decree 423-44215/0003 AZ) Details of Detection systems for inhibitors with regard to the change in milk quality regulation of December 2010 (BMELV decree 423-44215/0003 AZ)
- Determination of cholesterol in fish products Details of Determination of cholesterol in fish products
- Determination of nutritionally valuable substances and their breakdown products in fishery products Details of Determination of nutritionally valuable substances and their breakdown products in fishery products
- Determination of selenium levels in fish products Details of Determination of selenium levels in fish products
- Determine the composition and natural variation of lipids in sheep and goat milk Details of Determine the composition and natural variation of lipids in sheep and goat milk
- Development of membrane technology for the sterilization of whole milk (vacuum filtration) Details of Development of membrane technology for the sterilization of whole milk (vacuum filtration)
- Development of new Biofunctionalities at all stages of the process chain Details of Development of new Biofunctionalities at all stages of the process chain
- Development of sensitive analytical methods for determination and differentiation of free and protein-bound mono-, di-and oligosaccharides Details of Development of sensitive analytical methods for determination and differentiation of free and protein-bound mono-, di-and oligosaccharides
- Development of sensory attributes of dairy products and other foodstuffs to the development of descriptive analytical method - with the help of the electronic nose Details of Development of sensory attributes of dairy products and other foodstuffs to the development of descriptive analytical method - with the help of the electronic nose
- Development of sensory patterns that determine the quality of fishery products and their changes during the process chain Details of Development of sensory patterns that determine the quality of fishery products and their changes during the process chain
- Enzymatic modification of the technological and trophofunktionellen properties of milk constituents Details of Enzymatic modification of the technological and trophofunktionellen properties of milk constituents
- Evidence of non-enzymatic glycosylation of milk proteins - investigation of species-specific differences of cow, sheep, goat and mare's milk Details of Evidence of non-enzymatic glycosylation of milk proteins - investigation of species-specific differences of cow, sheep, goat and mare's milk
- Health and performance of dairy cows in ecological farming interdisciplinary point of view - an (intervention) study on metabolic disorders and diseases in the udder due to inclusion of forage production, feeding management and husbandry Details of Health and performance of dairy cows in ecological farming interdisciplinary point of view - an (intervention) study on metabolic disorders and diseases in the udder due to inclusion of forage production, feeding management and husbandry
- Identification and material characterization of transgenic fish Details of Identification and material characterization of transgenic fish
- Identification of allergenic proteins in fishery products Details of Identification of allergenic proteins in fishery products
- Identification, quantification and characterization of bacteria that are relevant to the fish spoilage Details of Identification, quantification and characterization of bacteria that are relevant to the fish spoilage
- Inactivation of MAP in the duration of heating colostrum Details of Inactivation of MAP in the duration of heating colostrum
- Influence of feed and feeding strategies on fish production and product quality of organic fish products Details of Influence of feed and feeding strategies on fish production and product quality of organic fish products
- Inorganic contaminants in fishery products Details of Inorganic contaminants in fishery products
- Investigations on the change in the dispersion state in the production of spreadable processed cheese Details of Investigations on the change in the dispersion state in the production of spreadable processed cheese
- LABELFISH - Atlantic Network on Genetic Control of Fish and Seafood, Labelling and Traceability Details of LABELFISH - Atlantic Network on Genetic Control of Fish and Seafood, Labelling and Traceability
- Modified production and physical analysis of firm and soft cheese and processed cheese from Analog Details of Modified production and physical analysis of firm and soft cheese and processed cheese from Analog
- Mycobacterium caprae pasteurization Details of Mycobacterium caprae pasteurization
- Nematodes in fish Details of Nematodes in fish
- New fish species in the German market, composition, ingredients, Fischartbestimmung, Microbiology Details of New fish species in the German market, composition, ingredients, Fischartbestimmung, Microbiology
- Optimization of water binding properties of caseins and the heat stability of whey proteins by physicochemical enzymatic process Details of Optimization of water binding properties of caseins and the heat stability of whey proteins by physicochemical enzymatic process
- Organic pollutants (dioxins, PCBs, etc.) in fishery products Details of Organic pollutants (dioxins, PCBs, etc.) in fishery products
- Price politacal margins for regional produced organic products: Analysis and implementation of a regional marketing strategy for organic milk products Details of Price politacal margins for regional produced organic products: Analysis and implementation of a regional marketing strategy for organic milk products
- Ribonucleinsäurenmonomere in selected baby foods and their stability in technological treatments: 1) ribonucleosides, 2) ribonucleotides. Details of Ribonucleinsäurenmonomere in selected baby foods and their stability in technological treatments: 1) ribonucleosides, 2) ribonucleotides.
- Ribonucleoside and ribonucleotide provisions in yogurt Details of Ribonucleoside and ribonucleotide provisions in yogurt
- RNA expression studies of origin and of fish and fishery products Details of RNA expression studies of origin and of fish and fishery products
- Scientific editing and verification of the directive 'measurement, rules, control, and safety equipment for milk heating systems' and DIN 11488 - Dairy machinery and equipment Details of Scientific editing and verification of the directive 'measurement, rules, control, and safety equipment for milk heating systems' and DIN 11488 - Dairy machinery and equipment
- Suitability of instrumental analysis for the differentiation of organically and conventionally farmed food fish in several species including processed products Details of Suitability of instrumental analysis for the differentiation of organically and conventionally farmed food fish in several species including processed products
- Synthesis and evaluation of molecular imprinted polymers for food-analytical applications (currently CAP, lactose) Details of Synthesis and evaluation of molecular imprinted polymers for food-analytical applications (currently CAP, lactose)
- The effect of TiO2 nanoparticles on the metabolic expression profile of cultured intestinal cells Details of The effect of TiO2 nanoparticles on the metabolic expression profile of cultured intestinal cells
- Traceability of fish and fishery products by detection of epigenetic changes Details of Traceability of fish and fishery products by detection of epigenetic changes
- Udder health monitoring as a preventive measure to improve udder health in dairy goats Details of Udder health monitoring as a preventive measure to improve udder health in dairy goats
- Value Imaging components of milk proteins - ACE inibitorische peptides Details of Value Imaging components of milk proteins - ACE inibitorische peptides
- Ways to reduce sodium and phosphate content in the production of block processed cheese Details of Ways to reduce sodium and phosphate content in the production of block processed cheese
Involved in research projects:
- Development of test patterns and product prototypes with defined bioactive ingredients Details of Development of test patterns and product prototypes with defined bioactive ingredients
- Foaming properties of milk and derived fractional and enzymatically modified milk proteins Details of Foaming properties of milk and derived fractional and enzymatically modified milk proteins
- Optimization of dairy products in terms of their content of functional substances Details of Optimization of dairy products in terms of their content of functional substances
- Release of bioactive peptides from milk protein by proteolytic enzymes of lactis acid bacteria Details of Release of bioactive peptides from milk protein by proteolytic enzymes of lactis acid bacteria
- Roughage based feeding strategy for organic dairy goats to increase wholesome milk components for human nutrition Details of Roughage based feeding strategy for organic dairy goats to increase wholesome milk components for human nutrition
- Stimulation of natural killer cell functions by L. casei Shirota in healthy individuals with a low killer cell activity Details of Stimulation of natural killer cell functions by L. casei Shirota in healthy individuals with a low killer cell activity
- The effect of different sea water parameters on the formation of disinfection by-products anddisinfection efficiency Details of The effect of different sea water parameters on the formation of disinfection by-products anddisinfection efficiency
- Udder health monitoring as a preventive measure to improve udder health in dairy goats Details of Udder health monitoring as a preventive measure to improve udder health in dairy goats