German Research Institute for Food Chemistry (DFA)
The task of the institute created by the foundation, is to carry out research on the chemical composition of foodstuffs, their evaluation with regard to the microbiology, toxicology, dietary properties and other aspects. In addition, the foodstuffs are analyzed to ensure that they meet the legal regulations.
Address
German Research Institute for Food Chemistry (DFA)
Lichtenbergstr. 4
D-85748 Garching
Bavaria
Phone: +49-89-289 14170
Fax: +49 (0)89 289 14183
email: lebensmittelchemie(@)lrz.tum.de
Activities:
- Funding
Focus of Research:
- Physiological Effects of Food Ingredients
- Structural and effect relationships in biopolymers
- Structure and Bioactivity of Low-Molecular Food Ingredients (Hedonic Value)
Networks:
- Leibniz-Gemeinschaft (WGL)
- FoodDACH e.V.
Coordinated projects
- BioChancePLUS-2: Collaborative project: 'OLeRa - Omega-3 fatty acids in rape and flax - new breeding and transgenic approaches' (Project E) Details of BioChancePLUS-2: Collaborative project: 'OLeRa - Omega-3 fatty acids in rape and flax - new breeding and transgenic approaches' (Project E)
- Clarification of flavor changes in the production of pineapple juice Details of Clarification of flavor changes in the production of pineapple juice
- Collaborative project: Application of high pressure processing (HPP) in combination with novel Aproduction of safer, quality-optimized fresh food products with extended shelf life – Subproject 06 Details of Collaborative project: Application of high pressure processing (HPP) in combination with novel Aproduction of safer, quality-optimized fresh food products with extended shelf life – Subproject 06
- Folic acid quantification in food commodities and food recipes with constant Details of Folic acid quantification in food commodities and food recipes with constant
- Identification of satiating compounds in dietary fats and optimization of low-fat foods by adding satiating lipoid compounds Details of Identification of satiating compounds in dietary fats and optimization of low-fat foods by adding satiating lipoid compounds
- Influence of processing on value-adding aroma and flavor in tomato products Details of Influence of processing on value-adding aroma and flavor in tomato products
- Influence of variety and manufacturing processes to changes in value-adding flavors of apple juices Details of Influence of variety and manufacturing processes to changes in value-adding flavors of apple juices
Involved in research projects:
- 3-MCPD Formation / Prevention: Investigations on the formation of 3-monochloropropane-1 ,2-diol-fatty acid esters (3-MCPD-FE) in vegetable oils, and developing strategies to minimize those Details of 3-MCPD Formation / Prevention: Investigations on the formation of 3-monochloropropane-1 ,2-diol-fatty acid esters (3-MCPD-FE) in vegetable oils, and developing strategies to minimize those
- Aroma substances in hops-containing beverages: optimization of formulation and manufacturing process to prevent quality-reducing substances in hops aroma-containing beverages Details of Aroma substances in hops-containing beverages: optimization of formulation and manufacturing process to prevent quality-reducing substances in hops aroma-containing beverages
- Availability of bread flavors: Influence of texture, production conditions and age of bread on the availability of important flavoring under conditions bread consumption Details of Availability of bread flavors: Influence of texture, production conditions and age of bread on the availability of important flavoring under conditions bread consumption
- Characterization of chemical indicators in raw cocoa from different stages of fermentation Details of Characterization of chemical indicators in raw cocoa from different stages of fermentation
- Characterization of stimulants of gastric acid secretion and stomach-protective of coffee compounds and their influence of roasting parameters and the pretreatment of raw coffee Details of Characterization of stimulants of gastric acid secretion and stomach-protective of coffee compounds and their influence of roasting parameters and the pretreatment of raw coffee
- Interaction of flavor and milk product matrix Details of Interaction of flavor and milk product matrix
- Optimization of technological parameters to minimize the formation of 4-vinyl benzene (styrene) in the brewing process with preservation of the typical aroma of wheat beer Details of Optimization of technological parameters to minimize the formation of 4-vinyl benzene (styrene) in the brewing process with preservation of the typical aroma of wheat beer
- Optimization of the nutritional value and enjoyment of bread by the addition of germinated wheat in the light of the dough and baking quality Details of Optimization of the nutritional value and enjoyment of bread by the addition of germinated wheat in the light of the dough and baking quality
- Quality assurance for arabica coffee from progressive green coffee production: improving the quality of coffee flavor by controlled modification of treatment Details of Quality assurance for arabica coffee from progressive green coffee production: improving the quality of coffee flavor by controlled modification of treatment
- Security and education aromarelevanter metabolites by starter organisms in the raw sausage maturation Details of Security and education aromarelevanter metabolites by starter organisms in the raw sausage maturation