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Data Protection Declaration
Imprint
DFA Frameworkprogramme
Framework
Initiator:
The Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) is aiming to promote the science of Food Chemistry, ensuring public welfare and the maintenance and improvement of the quality of food. As processing methods as well as the composition of the raw materials during food production are continously developing, the statutes of the the DFA state:
'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.'
Field of research:
I. Characterisation of food constituents - especially odor and taste active compounds - contributing to the quality parameter \'hedonic value\' of foods. The major aim, is to determine relationships between perceived sensory differences and the quality of
Sub-fields of research:
1.1 Development of methods for the classification and identification of quality related food constituents as well as the measurement of their quantitative contribution to the hedonic value.
1.2 Aquiring data about key impoact substances, which can be used to determine the influence of * the raw materials (breeding, growing , feeding) * the processing conditions * storage on the sensory quality of foods from animal and pla
1.3 Clarification of biochemical and chemical pathways generating aroma compounds during treatment and storage. Typically, these studies also involve the characterisation of precursors.
Field of research:
II. Determination of structure/function relationship of biopolymers, aiming to improve qualtity by suitable chemical, enzymatic, physical and technological processes.
Sub-fields of research:
2.1 Development of methods to characterise plant biopolymers, using chemica, analytical,l and biological methods for their quantification.
2.2 # Studies on the determination of the influence of * chemical and * enzymatic modification of low molecular weight food constituents * additives * variety and growing conditions as well as * processing techniques on the t
2.3 Development of physical methods to determine the influence of macromolecules on the texture of food.
2.4 Characterisation of toxic substructures in biopolymers, especially plant proteins with respect to the promotion of public health.
