Research Center for Nutrition and Food Sciences (ZIEL)
United research competence at the interface of Food Science, Nutrition and Health (Z I E L) is an in 2003 founded Research center in Nutrition and Food science established at the Technische Universität München. It is science-driven and provides a unique spectrum of knowledge, technologies and infrastructure for conducting research on food and nutrition targeted at assessing the safety and for improvement in the quality of food products for the sake of disease prevention and the improvement of consumer health. Z I E L is located at the Campus of the Center of Life and Food Sciences Weihenstephan in Freising-Weihenstephan.
Parent institution:
Technical University Munich (TUM) Details of TUM
Address
Research Center for Nutrition and Food Sciences (ZIEL)
Weihenstephaner Berg 1
85350 Freising - Weihenstephan
Bavaria
Phone: +49 - (0)8161 / 71 - 5490
Fax: +49 - (0)8161 / 71 - 5029
email: Luttermann(@)wzw.tum.de
Activities:
- Research
Focus of Research:
- Bioanalytics, Biochemistry, Biofunctionality, Microbiology, Nutritional Medicine, Physiology and Technology
Networks:
- Association of German Agricultural Investigation and Research Centers (VDLUFA)
- German agricultural research alliance (DAFA)
Coordinated projects
- Accurate and simplified identification of microbial FTIR spectra for quality assurance in food processing plants Details of Accurate and simplified identification of microbial FTIR spectra for quality assurance in food processing plants
- Continuous recovery of glycomacropeptide by membrane processes and leveraging its technological functionality in dairy and dietary products Details of Continuous recovery of glycomacropeptide by membrane processes and leveraging its technological functionality in dairy and dietary products
- Development of a low-temperature vacuum drying process for the production of starter cultures Details of Development of a low-temperature vacuum drying process for the production of starter cultures
- Development of an anti-listerial, early ripening culture surface for lubricated cheese Details of Development of an anti-listerial, early ripening culture surface for lubricated cheese
- Emetic toxin producing Bacillus cereus in selected foods: mechanisms and prevention options Details of Emetic toxin producing Bacillus cereus in selected foods: mechanisms and prevention options
- Fractionation of proteins from whey with Adsorptive Membranes Details of Fractionation of proteins from whey with Adsorptive Membranes
- Increase in the emulsifying properties of egg yolk by heat and enzymatic-thermal treatment Details of Increase in the emulsifying properties of egg yolk by heat and enzymatic-thermal treatment
- Mikroverkapselung probiotischer Keime mittels enzymatisch induzierter Gelbildung von Milchproteinen Details of Mikroverkapselung probiotischer Keime mittels enzymatisch induzierter Gelbildung von Milchproteinen
- Optimization of protein cross by Transglutaminase in stirred yoghurt Details of Optimization of protein cross by Transglutaminase in stirred yoghurt
- Optimization of the gel and foaming properties of defined mixtures of native and modified egg white and milk proteins Details of Optimization of the gel and foaming properties of defined mixtures of native and modified egg white and milk proteins
- Physiologically and technologically efficient production of milk protein components using membrane fractionation of novel concepts and optimized process technology Details of Physiologically and technologically efficient production of milk protein components using membrane fractionation of novel concepts and optimized process technology
- Process for the production of more durable fresh milk (ESL), using thermal and membrane processes Details of Process for the production of more durable fresh milk (ESL), using thermal and membrane processes
- Production, function and process stability of individual fractions of Caseinomakropeptid Details of Production, function and process stability of individual fractions of Caseinomakropeptid
- Properties of micro-sawn whey protein fractions: Production and functional properties of individual micro-sawn whey protein fractions Details of Properties of micro-sawn whey protein fractions: Production and functional properties of individual micro-sawn whey protein fractions
Involved in research projects:
- 'Emerging Spores' - Determination of the prevalence and thermal inactivation data of heat-resistant spore-generators in dairy products for increased process safety Details of 'Emerging Spores' - Determination of the prevalence and thermal inactivation data of heat-resistant spore-generators in dairy products for increased process safety
- Effect of nitrite in meat products: effect of nitrite on Gram positive infection pathogens in raw sausage products Details of Effect of nitrite in meat products: effect of nitrite on Gram positive infection pathogens in raw sausage products
- Energy efficient and gentle homogenization of milk and effects on the texture of dairy products Details of Energy efficient and gentle homogenization of milk and effects on the texture of dairy products
- Reduction and optimization of the detection of Listeria and L. monocytogenes in milk products Details of Reduction and optimization of the detection of Listeria and L. monocytogenes in milk products
- Technological potential for fractionation of milk protein hydrolyzates Details of Technological potential for fractionation of milk protein hydrolyzates
- Yeast populations / wine quality: investigation of site-specific natural yeast populations and their importance for the quality of spontaneously fermented wines Details of Yeast populations / wine quality: investigation of site-specific natural yeast populations and their importance for the quality of spontaneously fermented wines