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Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI)
Institution
Section overview
- Description
- Activities
- Subordinate institutions
- Networks
- Coordinated projects
- Coordinated collaborative projects
- Work package leader of collaborative projects
- Coordinated projects of subordinate institutions
- Coordinated collaborative projects of subordinate institutions
- Subordinate institutions as work package leader of collaborative projects
- Involved in research projects
- Contact
Description
The MRI is a research institution of the Federal Ministry of Food, Agriculture and Consumer Protection. The research focus of the MRI is health and consumer protection in the food sector. Important research fields are the determination and nutritional assessment of health relevant food ingredients, the investigation of careful and resource-preserving procedures of processing, the quality assurance of vegetable and animal food as well as the investigation of the motivation of nutritional behaviour, and the improvement of nutrition information.
Activities
- Research
Subordinate institutions
- MRI - Department of Physiology and Biochemistry of Nutrition
- MRI - Department of Nutritional Behaviour
- MRI - Department of Food and Bio Process Engineering
- MRI - Department of Safety and Quality of Fruit and Vegetables
- MRI - Department of Microbiology and Biotechnology
- MRI - Department of Safety and Quality of Milk and Fish Products
- MRI - Department of Safety and Quality of Meat
- MRI - Department of Safety and Quality of Cereals
- National Reference Centre for Authentic Food
- MRI - National Reference Centre for Authentic Food
Coordinated projects
- Collaborative project: Development of innovative analytical methods for the detection of whey proteins and establishment of biomarkers as quality parameters of whey protein-enriched semi-hard cheese - subproject 1
- Collaborative project: Future Lab Shelf Life of Food 2030 - Scenarios of a sustainable and healthy consumer protection of the future through exchange and quantitative evaluation of quality and safety information of food along the supply chain up to the consumer thanks to innovative measurement methods and continuously updating AI - subproject C
- Development and implementation of sustainable strategies to improve food-safety and retain nutritional values by reducing fungal infestation and aflatoxin contamination in the food-chain in Kenya as model region for Sub-Saharan Africa - subproject 1
- Development of fast screening methods for developing countries to improve quantity and quality of carbohydrates in potato, sweetpotato and yambean
- Development of reference and rapid methods for assessing the workability of wheat / wheat farming in the new industrial strength
- Ecological, technological and capacity building strategies for a sustainable optimization of local maize-based food systems and climate-change resilient food production at the level of smallholder farmers in Kenya - Initiation phase
- Fat reduction and increase dietary fiber in cooked sausage using vegetables and fruits
- Fettreduktion bzw. Ballaststofferhöhung in Brühwurst durch den Einsatz von Gemüse und Obst Functional Meat Products
- Increasing protein use efficiency in bread wheat with innovative breeding research on the MAGIC-WHEAT population WM-800 for effective climate change mitigation in the cereal value chain - MRI
- Influence of passage milling and air classification on the quality, safety and functionality of protein-enriched flour fractions of native grain legumes (field bean, pea, lentil) for use in bakery and pasta products
- Optimization of cheese quality in organic artisanal goat milk processing considering raw milk variations - MRI
- Sustainable minimization of antibiotic drug use due to quarter-selective dry off in dairy cows
Coordinated collaborative projects
Work package leader of collaborative projects
Coordinated projects of subordinate institutions
- 3-MCPD and 3-MCPD esters in fishery products
- 3-MCPD and 3-MCPD-esters in fishery products
- 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
- 3-MCPD-Ester and related compounds in bread
- 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)
- Analysis and evaluation of sustainable resource consumption
- Analysis and evaluationof alternative food ressources
- Analysis and minimisation of undesired microorganism and substances (e.g. residues and contaminants, transfer behaviour, bacteria and fungi, micro-/nanoparticular plastic)
- Analysis and molecular biological investigations on the impact of mutagenic biosynthesis percursors of the mycotoxin aflatoxin B1 in food
- Analysis of fatty acids: method establishment and validation
- Analysis of myo-inositol phosphates in cereals and intestinal samples
- Analysis of nutrition knowledge
- Analysis of the interaction between plants and fungi during colonization
- Analysis of the microflora of german red-smear cheeses with special emphasis on antibiotic-resistant contaminants
- Analysis of the resistance behavior of bacteria flora leading to spoilage of fish intended for human consumption from wholesale and retail
- Analysis of unwanted substances in and on cereals, potatoes, fats and oils and processing products
- Analysis of UV-C-treatment of liquid foodstuffs
- Analyzing and minimizing unsolicited microorganisms and sources (e.g. residues, process and environmental contaminants, carry-over behaviour, bacteria and fungi, micro-/nano sized plastic particles)
- Antibiotic resistance - Farm to Fork (The way of animal husbandry (farm) up to the plate (fork))
- Antibiotic resistance – production chain cheese
- Antibiotic resistance bacteria in the food chain.
- Antibiotics resistance of bacteria with food products
- Application of electromagnetic radiation in safety and quality of fruit and vegetables : non-invasive quality analysis and influence on biological processes in the living plant tissue
- Application of FT-IR spectrometry to evaluate product consistency, and quality: commissioning a new instrument, development and validation of appropriate analytical parameters
- Application of lactic acid bacteria and antagonistic bacteria as protective cultures for microbiological safety of plant-based foods
- Application of Nanotechnology in the Food Sector
- Application of protective cultures in cold-smoked salmon containing salt substitutes (follow-up of fish reformulation project)
- 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
- Application of untargeted metabolome analyses for assessment and safety and quality of plant-derived foods
- Applications of flow cytometry in food microbiology
- Applications of microfiltration in the dairy processing, optimization of procedures
- Applicaton of engineered nanomaterials in the food sector
- Applicaton of engineered nanomaterials in the food sector
- Arrangement of contacts to existing collections of authentic food reference materials necessary for food authenticity related projects
- Aspects of nutritional behaviour of children with migrant background
- Assembly and optimisation of a model system for separation of low molecular digestion products and food constituents by passive diffusion through artificial membranes
- Assessment and development of packaging systems for meat and meat products for different storage conditions
- Assessment of bread wheat quality in terms of the amended regulations for fertilization
- Assessment of the hygienic status of freshly harvested cereals – Analyzation of Samples of the BEE
- Assessment of the impact of milk and dairy on human metabolism and on health
- Assessment of the nutritional quality of organic food by quantitating their antioxidative potential
- Assurance and optimisation of food product and process quality by conventional and novel thermal processing methods
- Athermal process for Lebensmittelentkeimung: Ionizing radiation of selected foods to control pathogenic microorganisms
- Authentication of Pasture Milk
- Authenticity and traceability of fishery products by protein and DNA analysis
- Authenticity, origin, identification and characterization of fishery products by fatty acid analysis
- Authorization of grading methods
- BackProg: Nitrogen fertilizer reduction in winter wheat by improved prognosis of baking quality - subproject 2
- Bacteriophage monitoring in dairy plants
- 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
- Basic molecular principals of the effects of food on the gastrointestinal tract and the immune system
- Behaviour and transfer of plant toxins (e.g. tropane alkaloids) in cereals and cereal-based food
- Behaviour and transfer of plant toxins (e.g. tropane alkaloids) in cereals and cereal-based food
- Behaviour and transfer of plant toxins (e.g. tropane alkaloids) in cereals and cereal-based food
- Behaviour of mycotoxins and their modified forms during food production
- Best before of the meat products
- Bioactivity and mechanisms (antigenotoxic, antioxidative, modulation of signal transduction and barrier function) of food and food constituents
- Bioavailability and metabolism of anthocyanins as well as their interaction with topoisomerases and topoisomerase inhibitors in rats
- Biodiversity and functionality of microorganisms involved in food fermentation
- Biodiversity of mycotoxin producing fungi from fruits and vegetables
- Biofunctionality of food and food ingredients on energy homoeostasis
- Bioindicators for the evaluation of fish farming, health and product quality in different aquaculture systems. Subproject 5
- Biokinetic of the rare sugar D-Allulose in human blood and urine
- Biokinetic of the rare sugar D-Allulose in human blood and urine
- Biomarkers for food intake
- Bleeding pattern and death of slaughter pigs
- Border areas in the quantitative description of the udder health
- Breeding of Varieties of Mono- und Diccocum-Wheat (Einkorn und Emmer)
- Calibration of CT protocols to measure lean meat percentage of pig carcasses
- Capture, depict and analyze the complexity of nutritional behavior with instruments for handling complexity
- Carcinogenic Polycyclic aromatic hydrocarbons (PAH) in liquid smokes and smoked foods
- Carry over of environmental contaminants from soil, water, air to plant in animal products
- Cellular uptake, metabolism and transport of food constituents in cell culture models
- CEPRI - Revolution on Six Legs
- Characterisation of cereal grain from organic and conventional farming – application of protein profiling techniques and analysis of individual compounds
- Characterisation of food products and food colourants with glitter effect
- Characterisation of SiO2-containing instant coffee products
- 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 new Czech and German barley varieties with respect to their dietary fiber
- Characterization of silver protein complexes relating to particle size and surface charge
- Characterization of the composition of plant-based Foods (macronutrients, vitamines, phytochemicals)
- Characterization of the food additive calcium carbonate (E 170) in respect of particle size and further chemical-physical properties
- Characterization of the microbiome of plant products (morphological and molecular typing)
- 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) - subproject 'Characterization of structure formation at the acid coagulation of milk'
- Characterization of the structure of processed cheese and analog using rheological measurements and the microstructural analysis (TEM)
- Chemical and biochemical composition of potato tubers and its modifications during potato processing
- Chemical composition of different cereals and cereal cultivars, their milling products and food manufactured thereof with respect to potentially health-related functions
- Chocolate carotenoids and Vitamin A
- Choosing foods, eating meals; sustaining independence and quality of life in old age (SENIOR FOOD)
- Cohort Study on Plant-based Diets
- Collaboration for the provision and processing of food consumption data for the European Food Safety Authority (EFSA)
- Collaborative Project: Adaptation of microbiological quality determinations to modern production conditions by development and integration of innovate, rapid detection methods. Subproject 1
- 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 03
- Collaborative project: Development of a new automatic measurement method for securing a complete bleeding of slaugther pigs – Subproject 1
- Collaborative project: Development of a system for automated reduction-product monitoring for sugar, fats and salt in finished products as part of the National Reduction and Innovation Strategy - subproject C
- Collaborative project: Development of a system for automated reduction-product monitoring for sugar, fats and salt in finished products as part of the National Reduction and Innovation Strategy. Subproject C
- Collaborative project: Development of an aptamer-based biosensor for the detection and investigation of allergens and their allergenic potential in foodstuffs. Subproject 1
- Collaborative project: Development of an innovative non-invasive monitoring and evaluation process in the research of fishery - subproject 4
- Collaborative project: Development of innovative analytical technologies as a prerequisite for the production of safe and high-quality crustacean products and a sustainable stock management - subproject 1
- Collaborative Project: Development of innovative process integrated microbiological stage control systems for the reduction of Campylobacter spp. and Salmonella spp. in meat production - Subproject 1
- Collaborative project: Energy Cockpit for Dairies – Automatic Energy Data Acquisition and Monitoring for Milk Processing Establishments – Subproject 2
- Collaborative project: Field study on vaccination against boar taint. Scientific monitoring of the 100,000 boar project to evaluate immunocastration as an alternative to non-anaesthetic piglet castration
- Collaborative project: Framework to provide information to consumers at the point of sale concerning shelflife and product properties for fruit an vegetable using the example kiwifruit - subproject 3
- Collaborative project: Functionalization of insect-based flours by extrusion processing for the applications in bakery products - subproject 1
- Collaborative Project: Inactivation of coxiella burnetii during short-term heating of milk - subproject 1
- Collaborative project: Increase of nitrogen efficiency and reduction of nitrogen surpluses in baking wheat production by utilization of new specific traits. Subproject 2
- Collaborative project: Investigation of possbilities on the application of an automated procedure for the detection of the secure onset of death of slaughter pigs in industrial slaughterhouses - subproject 2
- Collaborative Project: Objective evaluation of the quality of fresh and frozen meat using high-frequency technology - Subproject 3
- Collaborative project: Plasma-based decontamination of dried plant-related products for an enhancement of food safety. Subproject: Analysis of plasma-treated plant products
- Collaborative project: Quantification of the economic relevance of raw milk marketing on farms in Germany via vending machines, with special relevance to conditions of location and investment cost, as well as successful hygiene management expenses. Subproject 1
- Collaborative project: Research on basic principles for the production of breakfast cereals with reduced energy density enriched in dietary fibre and polyphenols - subproject 1
- Collaborative Project: Sensory optimization of sodium-reduced semi-hard cheese - subproject A
- Collaborative project: Studies on the transfer of pyrrolizidine alkaloids in livestock
- Collaborative project: Use of oleogels based on rapeseed oil for improvement of the fatty acid profile of deep-fried food (Oleofry) - subprojekt A
- Collaborative project: Use of oleogels based on rapeseed oil for improvement of the fatty acid profile of deep-fried food. Subproject A
- Collaborative project: Utilization of laying-type cockerels as coquelets – Subproject 3
- Comparative examinations to the rapid detection of Listeria monocytogenes in foods with molecular-biological methods and chromogenic media
- Comparative investigation of antibiotic-resistant, food-borne pathogens in plant and meat products in Nigeria and Germany
- Comparative study regarding the amount of bleeding per time unit and the bleeding level of slaughter pigs, considering the stunning, the bleeding position, the sticking knife and the bleeding staff
- comparative survey about different processes for the extension of shelf-life
- Comparision of different methodogical approaches in the personalized nutrition
- Competitive exclusion of human pathogenic bacteria using the probiotic strain SF68
- Complexity and transdisciplinarity in the field of nutrition
- Comprehensive classification of the lipidomic profile of seed oils and extension of a lipidomic database
- Construction and commissioning of a plant for the UV treatment of milk and opaque milk media
- Consumer behavior in prefabricated products - Project 1: compilation of data on the most frequently purchased industrially prefabricated products and determination of the Big 7
- Consumption of processed foods: who, when, what?
- Control and prevention of emerging and future pathogens at cellular and molecular level throughout the food chain (Pathogen Combat). Subproject A: Microarray development for the investigation of multifunctional protective bacterial cultures
- Controlling enzyme activity and stability during processing to develop healthy foods
- Conventional and innovative drying processes for food quality assurance and process optimisation
- Conventional and novel imaging techniques in the size of food handling and processing, process and product optimization: production and stabilization of emulsions and foams
- Cytotoxicity and genotoxic potential of chemically synthesized nanoparticles in mammalian cells
- Data Interpretation Based on the German National Nutrition Survey II (NVS II): An Integrative Analysis of Behavioral and Lifestyle-Related Factors for Organic Food Consumption
- Deep-frying with oleogels
- Detailed analyses of data on nutritional behaviour from the accompanying research of the project 'Focus on school milk'
- Detailed electromicroscopic analysis of colonization and alteration of fermented foods by microorganisms and their interactions
- Detection and characterization of inorganic nano- and microscale additives and contaminants in food matrices by scanning electron microscopy methods
- Detection and evaluation of phage-mediated horizontal gene transfer in starter cultures
- Detection and quantification of silver nanoparticles in aqueous medium by AF4/ICP-MS: Interlaboratory ring trial coordinated by the Joint Research Centre of the European Commission
- Detection and significance of antibiotic activity inhibitors in milk
- Detection and typing of raw milk bacteriophages and development of novel and rapid molecular detection methods
- Detection of added enzymes in food using mass spectrometry
- Detection of aflatoxin-producing Aspergillus sp. strains in freshly harvested grain samples for inventory on arable land in Germany
- Detection of aflatoxin-producing Aspergillus sp. strains in freshly harvested grain samples for inventory on arable land in Germany
- Detection of an addition of protein hydrolysates to fish fillets
- Detection of carbonate additives in fishery products
- Detection of foreign protein in cheese using stable isotope analysis
- Detection of formation and strategies of avoidance of process-related undesirable substances in foods
- Detection of GMO in feed and food
- Detection of mycotoxins in feed and food
- Detection of organic production of products made from organic milk
- Detection of shiga toxin-producing E. coli in cereal samples of the Besonderen Ernte- und Qualitätsermittlung
- Detection systems for inhibitors with regard to changes in milk quality regulation of December 2010 (BMELV decree 423-44215/0003 AZ)
- Determinants of Diet and Physical Activity Knowledge Hub. Subproject: contribution of Populations-Germany
- Determinants of meat consumption in Germany
- Determination and assessment of the nutritional and sensory quality of pikeperch from a recirculation aquaculture facility
- Determination of bacteriological quality of milk to be delivered employing BactoCount procedure 1 - Design of transfer characteristics for capturing BactoCount colonie values (KbE/ml)
- Determination of cholesterol in fish products
- Determination of contaminants and residues in cereals and cereal products (pesticides and environmental contaminants)
- Determination of metabolic profiles of foodstuffs of animal origin
- Determination of metabolite profiles of fruit and vegetable products and their correlation with quality parameters
- Determination of mycotoxin contents in cereals. BEE (Special harvest and quality survey) and similar surveys
- Determination of nutritionally valuable substances and their breakdown products in fishery products
- Determination of optimum postharvest preservation techniques for indigenous African leafy vegetables processing.
- Determination of phytic acid and other inositol phosphates in foods.
- Determination of selenium levels in fish products
- Determination of undesired compounds in by-products of the milling industry
- Determine the composition and natural variation of lipids in sheep and goat milk
- Developement of an enzyme-linked assay (ELISA) for determination of pyrrolizidine alkaloid (PA)-protein adducts as biomarkers for the detection of PA-exposure in livestock
- Developement of an enzyme-linked assay (ELISA) for determination of pyrrolizidine alkaloid (PA)-protein adducts as biomarkers for the detection of PA-exposure in livestock
- Developing a guideline for cultivation and processing of organic spelt
- Developing of methods for protein characterization in cereals
- Development and adaption of sensorical and accompanying methods for the description and evaluation of cereals and cereal products
- Development and establishment of cell-based assays for the identification of bioactive substances from protein hydrolysates, GOS / MOS preparations and functional products (FoCus subproject 5.2 CellForce)
- Development and evaluation of modern test and analytical methods for the quality assessment of cereals and cereal products.
- Development and evolution of Lactococcus and Leuconostoc bacteriophages in dairies using undefined starter cultures, a metagenome approach
- Development and implementation of sustainable strategies to improve food-safety and retain nutritional values by reducing fungal infestation and aflatoxin contamination in the food-chain in Kenya as model region for Sub-Sahara Africa. Subproject 1
- Development and optimisation of rapid methods, including matrix-specific sample preparation, for the qualitative and quantitative identification of microorganisms and for the replacement of lengthy culture-dependent methods
- Development and optimization of analytical methods for table potatoes, potato products and starch potatoes
- Development and provision of analytical databases for data evaluation for the official food control authorities.
- Development and provision of knowledge databases for the official food control authorities.
- Development and use recommendations of selected methods for distinguishing between organic and conventional products
- Development of a rapid method or rapid ashing for the determination of plutonium and americium radionuclides in milk, pasture and meadow vegetation and leafy vegetables
- Development of a small-scale standard baking test to assess the baking suitability of wheat flours
- Development of a small-scale standard baking test to assess the baking suitability of wheat flours
- Development of a standard baking test to assess the baking suitability of wheat type flours using a spiral kneader and raw material-adjusted kneading time
- Development of a standard baking test to assess the baking suitability of wheat type flours using a spiral kneader and raw material-adjusted kneading time
- Development of a Sustainability Indicator for processing of food
- Development of a uniform and fast method for the separation of the radio strontium from soil, plants, animal feed as well as food of animal and vegetable origin
- Development of an analytical method for iodine in meat containing foods and estimation of their contribution to the iodine supplementation of the German population
- Development of an enviromentally friendly semitechnical process for the isolation of arabinoxylans dietary fiber) from wheat bran
- Development of an NMR-based method for the discrimination of fresh and thawed fish products
- Development of an objective method to perform quality classification of comminuted poultry meat
- Development of analytical methods for establishing an online-enabled assessment of meat
- Development of analytical methods for food authenticity control
- Development of analytical methods for the detection of foreign proteins in meat products
- Development of analytical methods for the detection of the application of enzymes in processing of meat and meat products
- Development of analytical methods in terms of origin, processing and authenticity of different Moroccan edible oils and characterization of by-products of oil processing residues to ensure sales opportunities in the global market
- Development of bioprotective cultures for mild delicatessen salads
- Development of characterization and fractionation/purification methods for organic nanoparticles, exemplified by extracellular vesicles from lactic bacteria.
- Development of functional starter cultures with added values and health benefits for production of the sour milk product 'nono', a traditional Nigerian fermented milk product
- Development of instrumental analytical screening method for a more objective reporting on the residue situation of cereals and cereal products, quantitative GC-MS and LC-MS/MS provisions Measurement acquisition of multi-dimensional data fields, introduction of exploratory data analysis, deconvolution, building databases for evaluation of screening studies
- Development of lactic acid bacteria for use in fruit and vegetable fermentations
- Development of mass spectrometry-based methods for the analysis of vegan and vegetarian products for the presence of animal components
- Development of measurement procedures for the detection of particle size distributions in complex matrices using light scattering methods and field-flow fractionation
- 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 membrane technology for the sterilization of whole milk (vacuum filtration)
- Development of methods and investigations on the formation of 3-monochloropropane-1,2-diol fatty acid esters (3-MCPD-FE) and glycidyl esters in fatty foods
- Development of methods for determining the particle size of titanium dioxide (E 171) in selected foods
- Development of methods for the detection of undesirable substances in foods
- Development of methods to detect fraud in animal food and meat products
- Development of methods to identify the quality and authenticity of edible oils
- Development of methods to texture gel structures from plant protein
- Development of new Biofunctionalities at all stages of the process chain
- Development of new dosimetry methods for buld material
- Development of novel screening tools to identifiy potato genotypes with low acrylamide potential
- Development of rapid and user-friendly DNA-based tests for fish species verification
- Development of sensitive analytical methods for determination and differentiation of free and protein-bound mono-, di-and oligosaccharides
- Development of sensory patterns that determine the quality of fishery products and their changes during the process chain
- Development of standard protocols for nanoparticles dispersion and characterisation in biological media
- Development, adaptation and testing of analytical methods for characterization and quantification of nano- and microscale particles and structures
- Development, review and validation of analytical methods, eg within the framework of active cooperation in the §64 LFGB working group
- Development, testing and application of rapid diagnostic methods for the detection of food-associated microorganisms
- Dietary Procyanidins - From a better understanding of human health effects to functionalised foods
- Differentiated digestion methods for rats and mice, samples of human origin and food
- Differentiation between conventional and organically produced rainbow trout
- Differentiation of cod from North Sea and Baltic Sea fisheries by stable isotope and fatty acid analysis
- Digestive degradation of high-fat emulsions
- Distinguishing features of fresh and re-thawed fish fillets
- Diversifying food systems – learning and innovation in horticultural value chains to improve the livelihood situation of 9 rural and urban poor in Kenya, Ethiopia and Tanzania. Subproject 4: Postharvest, Subproject 5: Human health
- DO-HEALTH - Vitamin D3 - Omega 3 - Home Exercise - Healthy Ageing and Longevity Trial and Health Economic Impact Evaluation
- DO-HEALTH: VitaminD3-Omega3-Home Exercise - HeALTHy Ageing and Longevity Trial
- Effect of bioprocedural methods on the protein digestibility and bioavailability of minerals in lentil pulp
- Effect of bioprocedural methods on the protein digestibility and bioavailability of minerals in lentil pulp
- Effect of climate change and different farming systems on the baking quality of cereals and cereal products
- Effect of dietary lipids and other food constituents on lipid metabolism
- Effect of food processing on the bioaccessibility of nutrients. Investigations with the tiny-TIM system
- Effect of nitrite in meat products: effect of nitrite on Gram positive infection pathogens in raw sausage products
- Effect of processing on iodine content in foods containing iodized salt
- Effect of quercetin on biomarkers for cardiovascular risk in subjects with various apoE isoforms (intervention study)
- Effects of basic whey proteins and glycomacropeptide (GMP)on anabolic and catabolic processes of the bone
- Effects of polyphenols/flavonoids on the metabolic sensitivity of the cell: cellular mechanisms and relevance in vitro and in vivo
- Elucidation of the basic operations of the manufacturing processes of cooked sausage (finely fry) with the cutter
- Emulsion-Based Systems for Oral Delivery of β-Propeller Phytase into the Gastrointestinal Tract of Monogasters
- Encapsulation of bioactive compounds from saffron for the development of functional food
- Enhancement of the membrane filtration unit MFS-1 (dairy pilot plant)
- Enhancements and Standardization of methods for food irradiation
- Enhancing the sweetening power of lactose by enzymatic hydrolysis and partial isomerization of the glucose moiety
- Enhancing the sweetening power of lactose by enzymatic hydrolysis and partial isomerization of the glucose moiety
- Enrichment and characterization of oligosaccharides from mare milk
- Enzymatic activity in cereal based food
- Enzymatic degradation of boar taint substances during the production of meat products
- Enzymatic modification of the technological and trophofunktionellen properties of milk constituents
- Enzymatic Phytate Reduction
- Enzymatic Phytate Reduction
- Enzymatic Reduction of antinutritive factors
- Establishment and application of the next generation sequencing (NGS) and proteomics technology to analyse mycotoxin biosynthesis on the genome-, transcriptome and proteome level
- Establishment of a lateral flow assays as a quick method to validate snapper species as Lutjanus malabaricus (Red Snapper) and Lutjanus bohar (Two-spot Red Snapper)
- Establishment of analytical databases for the reconciliation of results and provision for official monitoring
- Establishment of knowledge databases and providing them for official monitoring purposes
- Establishment sensory evaluation standard of some fresh cut vegetables during shelf-life
- Estimation of energy consumption for processing of food
- EU proficiency test: Determination of gold nanoparticle sizes using asymmetrical flow field flow fractionation and comparative studies using DLS and SEM (Nano-45)
- EU-Project Health Grain Module 3: Technology and Processing Supply of Cereals and Cereal fractions and Collection of standard bran preparations
- EU-Researchproject FP7, FUNENTECH: Study of functionality, nutritional and safety aspects of liquid foods, liquid food preparations and cosmetics processed by ultra-high pressure homogenisation (UHPH)
- EuroDISH - Study on the need for food and health research infrastructures. Subproject 7
- European Nutrition Phenotype Assessment and Data Sharing Initiative - Metadatabase for Nutritional Epidemiological Studies
- European study on consumer confidence in food - Strategy development for dealing with consumer confidence and mistrust
- Evaluation and further development of techniques for slaughtering, cutting and chilling under the view of product safety and quality, sustainability and animal welfare
- Evaluation of DSC analytics for the identification of micro/nanoplastics in complex matrices
- Evaluation of DSC analytics for the identification of micro/nanoplastics in complex matrices
- Evaluation of farming practices on Pseudomonas counts in raw milk
- Evaluation of perpetuating process of 16 model projects of the modelprogramm 'Eating better. Move more. KINDERLEICHT regions ' for prevention of overweight in children (Funding Phase 2)
- Evaluation of rapid cultural test systems for mastitis diagnosis
- Evaluation of Technological Changes of stored Organic Corn with Relevance to the Quality of Organic Food
- Evaluation of the prevention project: Better diet. More exercise. Kinderleicht-Regionen
- Evaluation of the processing quality of bread and non-bread cereals in official responsibility
- Evidence of non-enzymatic glycosylation of milk proteins - investigation of species-specific differences of cow, sheep, goat and mare's milk
- Examination and assessment of static High Pressure Processing for pasteurizing food.
- Examination and evaluation of interactions of engineered carrier systems on food matrix
- Examination of content changes during the baking process
- Examination of efficiency of bleeding slaughter pigs on degree of bleeding out and meat quality
- Examples for the production of high-quality functional emulsiontype resp. cooked sausages
- Expert examination and assessment of legal norms effective in slaughtering and meat treatment
- Exploration of the potential of old onion landraces for organic farming
- Factors of success for the development of projects in prevention and health promotion. Evaluation of the model project 'Better diet. Move more. KINDERLEICHT regions '. Making available the evaluation results for scientific experts
- Fate and behaviour of solid lipid nanoparticles (SLN) in o/w emulsions
- Filamentous fungi as origin for horseradish decay
- Food and gut microbiota
- Food and Gut Microbiota
- Food borne pathogenes: Behavior of pathogenic bacteria in food of animal origin, measures to minimize risks including the hurdle concept for safe foods
- Food borne pathogens (such as Salmonella spp., VTEC/EHEC, Listeria monocytogenes): Occurrence and entry sources in food of animal origin and the production line of food
- Food Metabolome: Development of methods and characterisation of plant derived foods
- Food phytochemicals matter for cardiometabolic health
- Formation of nano-emusions with antioxidative plant extracts by ultrasound and use of these emulsions in meat products
- Front-of-Pack Nutrition Labelling/Nutri-Score – nutritional evaluation and consulting for the Federal Ministry of Food and Agriculture
- Functional and molecular biological characterization of the lysogeny module of temperent phages of lactic bacteria
- Functional characterization of the human metabolome
- Functional characterization of the human metabolome – Nutritional behaviour
- Functional food on a nanotechnological basis
- Functional meat products
- Furan Fatty Acids in Aquaculture Products and Feeds
- Furan Fatty Acids in Aquaculture Products and Feeds
- Further data preparation and analysis of the German National Nutrition Survey II
- Further development of a honey-combed gel bioreactor for immobilization of living microorganisms
- GC-MS spectral library META-MRI for untargeted metabolome analysis
- Genetic resources: Collection and preservation of food related microorganisms focussing on Listeria, Enterobacteria and Lactobacilli)
- Genome analyses of bacteriophages and their host cultures for the assessment of mechanisms of phageresistence.
- Genome analyses of food related microorganisms
- German National Nutrition Survey III
- German Nutrient Database
- German-French nutrition network in the region 'Mittlerer Oberrhein' (InterReg IVA) (Nutrhi.net)
- gern survey: Health and nutrition survey in Germany
- Hard cheese made from raw milk with lubricated surface and listeria contamination
- 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
- Health effects of increased legume consumption in humans
- Healthgrain
- Heterocyclic aromatic amines: Microbial metabolism and interaction with fruit and vegetable dietary fiber
- High pressure treatment of meat products - technological use of the impact of this innovative system to the chemical-physical, sensory and microbiological parameters of the products
- High-energy monochromatic radiation (laser, high performance LED) in the area of UV/VIS/NIR: Effect on (bio-) chemical systems and reactions in the living tissue of fruit and vegetables. (e.g. suppression of browning and decay; influence on synthesis of phytochemicals)
- Homogenization by means of ultra-high pressure, a continuous process for food products with new qualities.
- Human pathogens in plant production: status quo, decontamination, entry ways and influence on storage conditions
- Human pathogens in the food chain salad: Occurrence, input pathways and possibilities of control by means of bacteriophages
- Human phytochemical bioavailability and function
- Identification and characterization of functional traits of probiotics in relation to their physiological effects
- Identification and evaluation of ingredients and minor components in cereal and cereal products
- Identification and material characterization of transgenic fish
- Identification of allergenic proteins in fishery products
- Identification of food-associated bacteria with the MALDI (Matrix-Assisted Laser Desorption Ionization)Biotyper
- Identification of main and minor components of fats and oils for the preparation of a lipidomic profile of all constituents
- Identification of meat relevant microorganisms and their collaboration and interactions during ripening and spoilage (systems biology, transcriptomics, metagenomics, …)
- Identification of possible sources of ergot alkaloids in bread grains without visible ergot sclerotia content
- Identification of possible sources of ergot alkaloids in bread grains without visible ergot sclerotia content
- Identification, evaluation and plausibility check of the data of the official measuring points of the states to monitor the radioactivity in soil, vegetation, animal feed and foods of animal and vegetable origin by means of the Integrated Measurement and Information System for monitoring environmental radioactivity (IMIS)
- Identification, quantification and characterization of bacteria that are relevant to the fish spoilage
- Immunomodulatory effects of food ingredients
- Impact of diet and exercise intensity on metabolic effects
- Impact of food-borne microorganisms on the intestinal microbiota
- Impact of nutrition and physical activity on human metabolism and risk factors for life style associated diseases
- Impact of solid lipid nanoparticles (SLN) on properties of β-lactoglobulin based gels
- Impact of soluble dietary fiber on gut morphology
- Impact of specific food components on the gut microbiota
- Impact of the high speed extrusion process (HTST) for the design of functional cereal products: Stability of secondary plant metabolites
- Impact of the particle size within the submicron/nanometer range on the bioavailability of phenolic compounds from berry pomace
- Impact of thermal food processing on energy utilisation in humans
- Impact on the genetic predisposition of pigs for slaughtering towards their tissue and blood metabolome
- Implementation and Standardization of Microbiota Analyses
- Implementation of next generation sequencing technology (NGS) for Identification and characterisation of ochratoxin- and citrinin biosynthesis genes in Penicillium verrucosum
- Importance and Bioactivity of the Microbial trans-Resveratrol Metabolites Dihydroresveratrol and Lunularin
- Improve animal welfare at slaughter pigs drifted through redesign of the CO2 anesthesia
- Improved fatty acid profiles of food by non-triacylglycerol based structuring of rapeseed oil
- Improvement of the detection of anisakid nematode larvae in fish fillet based on their fluorescence properties
- Improvement of the detection of anisakid nematode larvae in fish fillet based on their fluorescence properties.
- Improving the health quality of food by increasing and modifying the carotenoid content
- In situ detection and characterization of organic nanoscale and microscale structures in biological matrices using scanning electron spectroscopy
- In vitro method for investigating the behaviour of food components in model and real foodstuff during human digestion
- In-vitro bioavailability and toxicity of phloridzin loaded nano- and submicron chitosan particles
- Inactivation of Brucella spp. in milk during high temperature short time treatment
- Inactivation of Brucella spp. in milk during high temperature short time treatment
- Inactivation of MAP in the duration of heating colostrum
- Inactivation of microorganisms in must and wine using UV-C treatment
- Inaktivation of food allergens by ionizing irradiation
- Increased phage control in dairies through highly specific molecular phage detection methods and an orthogonal process strategy to reduce the phage count in whey
- Incubation of bioactive peptides with digestive enzymes, as well as an analytical characterization by LC-MS
- Indirect determination of allergens in meat products by polymerase chain reaction
- Influence of cultivation and different storage conditions on the quality of the new apple cultivar ‘Kizuri’ (trade name ‘Morgana’) during short and long time storage
- Influence of dietary pulses on gut barrier function
- Influence of feed and feeding strategy on fish production and product quality of organic fishery products (ÖkoFuProQua)
- Influence of food processing on insect proteins
- Influence of high pressure treatment on the infectivity of prion proteins
- Influence of livestock production systems on carcasse and meat quality
- Influence of microbial infestation of rapeseed on the sensorial quality of cold-pressed rapeseed oil
- Influence of Nano-particles of various substance classes on the physiology of food relevant filamentous fungi
- Influence of nanosilver in different matrices (food and digested food) on microorganisms of the human intestinal flora
- Influence of phage infection on the metabolome of milk products after fermentation with a Leuconostoc flavor-producing starter culture
- Influence of post harvest methods on the quality of unprocessed grain
- Influence of processing technologies on the quality of meat products
- Influence of processing and storage of virgin edible oils on the lipidomic profile considering positive or negative sensory properties, respectively
- Influence of sourdough microflora on the levels of carbohydrates affecting intestinal health in doughs and bakery products
- Influence of sourdough microflora on the levels of carbohydrates affecting intestinal health in doughs and bakery products
- Influence of temperature on the quality of fruit and vegetables
- Influence of the functionalization of nanosilver on the analytical detection of particle size in a complex proteinaceous medium
- Influence of the incubation medium on the growth of microorganisms in the presence of silver nanoparticles
- Influence various whole grain fractions on obesity
- Influencing Factors on the demand on subsidised milk at schools
- Initial characterization of selected plant drinks regarding their quality and microbiological as well as chemical safety
- Innovation area: NewFoodSystems – Coordination and Management – Implementation phase
- Innovative Technologies for reduction of sugar, fat and salt – A review
- Inorganic contaminants in fishery products
- Interface between/recommendation of project partners or of subject specific information concerning food authenticity research resp. method development
- Interface for procurement of reference materials for special issues
- Interface/provide of project partners or technical information related to food authenticity research and method development
- Interlaboratory comparison - assessment of a quantitative nanomaterial definition
- Interlaboratory Comparison for Evaluation of Bread Wheat Quality under intensified Conditions of early Diagnostics
- International report of food irradiation
- Investigation and development to improve hygiene of slaughter, cooling, deboning and pro-cessing technologies
- Investigation and evaluation of alternative food sources
- Investigation and evaluation of the interactions of engineered carrier systems with the food matrix
- Investigation and evaluation of the use of engineered nanomaterials in the food sector
- Investigation and valuation of the changes of edible fats and oils by thermal degradation during cooking, roasting, baking and deep-frying
- Investigation of health-promoting effects of pectins on food allergies
- Investigation of oxidative changes in milk during UV-C treatment
- Investigation of quality promotion of cereal products
- Investigation of suitable indicators for the evaluation of hygiene and quality of colostrum as food
- Investigation of the droplet disruption during the production of particle-loaded emulsions using a model system
- Investigation of the feasibility of high pressure processing towards quality parameters preservation in reduced sodium chloride vegetable juices and purées.
- Investigation of the formation of mycotoxins by Alternaria alternata on various plant-based foods
- Investigation of the formation of mycotoxins by Alternaria alternata on various plant-based foods.
- Investigation of the impact of cultivation conditions on quality and safety of fruit and vegetables
- Investigation of the UV treatment of food
- Investigation of UV-C induced lipid and protein oxidation in milk
- Investigation on the influence of treatment and processing procedures on the quality and safety of plant-based food products
- Investigations for detection of electron treated seeds
- Investigations for the detection of soft deodorized olive oils
- Investigations into the production of suitable proficiency testing samples and for the proficiency testing planning, implementation and evaluation in the area of the analysis of dose-relevant radionuclides in the Federal Republic of Germany
- Investigations on a well-founded proposal for an upper limit for the whey protein content in mature standard cheese varieties
- Investigations on non-aversive gas anesthesia procedures for slaughter pigs
- Investigations on the change in the dispersion state in the production of spreadable processed cheese
- Investigations on the detection limit (concentration) of nanoplastics by means of field flow fractionation/MALS
- Investigations on the influence of cereal ingredients with potential health-related effects on biochemical signaling pathways in cultured human intestinal cell lines
- Investigations on the transfer of antibiotics from animal husbandry via soil into plants/foods
- Investigations on UV-inactivation of microorganism using flow-conducting elements
- Is the development of the enteric nervous system influenced by TiO2 nanoparticles?
- Isolation and characterization of phages from dairies, dairy products and the environment and establishment of a strain collection
- Isolation and characterization of phages from dairies, dairy products and the environment and establishment of a strain collection
- Joint Action on implementation of validated best practices on nutrition
- LABELFISH - Atlantic Network on Genetic Control of Fish and Seafood, Labelling and Traceability
- Laser labeling of fruit and vegetables: Evaluation of the effect on apples
- Literature review on the “use-by date
- Literature Survey on the impact of milk and dairy on human metabolism and health
- Localization of lipophilic substances in loaded caseinmicell suspensions
- Localization of milk ingredients by microstructure analysis
- Management of and participation in national and international committees for standardization of methods for assessment of grain quality parameters and undesirable substances
- Management of and participation in national and international committees working in the area of oilseeds, fats and oils and the specifying of limits, quality grades, regulations and methods of analysis.
- Marketing standards for poultry
- Mass spectrometric analysis of microbiome-dependent metabolite profiles and their influence on diets with a high proportion of phytochemicals
- Measurement of internal egg quality parameters
- Measurement of iodine in beer
- Measurement of iodine in spreadable fats
- Measurement of particle size and particle number concentration of Au nanoparticles using sp-ICP-MS
- Measurement of particle size and particle number concentration of Au, Ag and TiO2 nanoparticles using sp-ICP-MS
- Measurement of particle size and particle number concentration of TiO2 nanoparticles in sun-block lotion and toothpaste using SEM, sp-ICP-MS and DLS
- Meat analytics
- Meat Quality of dual purpose chicken breeds
- Metabolic markers of diet and physical activity in humans
- Metabolism and biological activity of components of fruit and vegetables
- Method development and optimization for mineral analyses with ICP-MS in different foods
- Methods for a comprehensive display of food consumption using the example of buyers and non-buyers of organic food – analysis with data of the German National Nutrition Survey II
- Methylated amines in vivo after dairy consumption
- Microalgae
- Microbiological quality of an ad libitum milk for calves: Development of bacterial count as a function of storage time, storage temperature and acidification
- Microbiological status of meat substitute products
- Microbiological status of meat substitute products
- Microplastics in seafood
- Migration of nanosilver and nanoclay from food packaging materials into food
- Minimal shelf life date of dairy products
- Minimization of 2- and 3-MCPD, glycidol and their fatty acid esters in smoked and heat-treated fish products
- Minimization of aflatoxin contamination in the value chain
- Minimization of mineral oil compounds in edible oils and fats
- Minimization of the PAH levels in meat products by optimization of process control with conventional smoking
- Minimize the use of antibiotic products in dry cow treatment
- Minimum durability date of fruit and vegetable products
- miRNA – their role as modulators of metabolic effects
- Modified production and physical analysis of firm and soft cheese and processed cheese from Analog
- Modulation of the in vivo bioavailability and bioactivity of apple flavonoids by application of submicro-/nano-formulation techniques
- Monitoring of desirable and undesirable substances in foods and biological tissues
- Mycobacterium caprae pasteurization
- Mycotoxins and microomycetes: Characterization and selection of harmless molds for use in the food sector
- Mycotoxins and mycotoxin metabolites in fruits and vegetables; influence of type, storage, cultivation
- Nano-scale Food Contact Materials
- National Nutrition Monitoring
- National Reference Laboratory Anisakis accordance with Article 33 of Regulation (EC) no. 882/2004
- National reference laboratory for determination of extraneous water in poultry meat
- National Reference Laboratory for milk and dairy products in accordance with Article 33 of Regulation (EC) No 882/2004
- National Reference Laboratory for milk and dairy products in accordance with Article 33 of Regulation (EC) No 882/2004 - Determination of alkaline phosphatase activity (ALP)
- National Reference Laboratory for milk and dairy products in accordance with Article 33 of Regulation (EC) No 882/2004 - Parameter germ content in milk
- National strategy for food reformulation: evaluation of international reformulation initiatives
- National survey of the sodium chloride content in bakery products
- Nematodes in fish
- Networking on aflatoxin reduction in the food value chain
- New analytical and sensory (rapid) methods and indicators for evaluating the compositional quality
- New analytical methods and optimized baking techniques for baking quality description of flours from modern wheat varieties
- New fish species in the German market, composition, ingredients, Fischartbestimmung, Microbiology
- New/advanced development of methods for authenticity control
- Novel feeding strategies (including alternative protein sources) in aquaculture and dairy farming
- Novel feeding strategies (including alternative proteins) in aquaculture and dairy farming
- Novel milk and fish analog products
- Novel milk and fish analogue products
- Nutrhi.net - the nutrition network located in the 'medial rhine region'
- Nutrition and intestinal microbiota
- Nutrition and the microbial population of the digestive tract: (a) probiotic bacteria in nutrition and stabilisation of the gastro-intestinal tract; (b) modulation of metabolism by lactic acid bacteria; (c) functionality of probiotic strains
- Nutritional behavior of vulnerable populations
- Nutritional Behaviour of vulnerable population groups
- Nutritional behaviour of vulnerable population groups
- Nutritional competences in everyday life
- Nutritional evaluation of alternative protein sources
- Nutritional evaluation of caloric and non-caloric sweeteners
- Occurrence and behaviour of foodborne pathogens and mycotoxins in salami products ('Minisalami')
- Occurrence and cell toxic examinations of collective appearing mycotoxins
- Occurrence of bovine meat and milk factors (BMMF)and other circular ssDNA in food
- OODBALL-GER: Food Biomarker Alliance. Identification and validation of biomarkers of food intake and nutritional status
- Optimisation of storage conditions for preserving quality and safety of fruits and vegetables and for reducing post-harvest losses
- Optimization and operation of a plant for hot water treatment of fruit and vegetables
- Optimization and validation of a highly sensitive and specific immunoassay for detection of cns-contamination in food (project within the framework of the Bavarian BSE research programme)/Development of a highly sensitive immunoassay for detection of CNS
- Optimization of analytical methods for the determination of dietary fiber in milling fractions of cereals - development of rapid methods
- Optimization of ecological potato growing with respect to processing
- Optimization of hygiene measures for the control of Listeria monocytogenes in meat producing establishments
- Optimization of methods of detection and qualitative and quantitative detection of microorganisms in milk and dairy products
- Optimization of water binding properties of caseins and the heat stability of whey proteins by physicochemical enzymatic process
- Organic pollutants (dioxins, PCBs, etc.) in dairy and fishery products
- Organisation of a collaborative ring trial for plant sample authentication by DNA barcoding
- Organisation of a collaborative ring trial for plant sample authentication by DNA barcoding
- Organisation of an in silico-ring trial for the authentication of fish and fish products by means of PCR-sequencing of the gene markers cytb (§64 method and planned DIN/ISO method) and COI (planned DIN/ISO method)
- Organisation of subject specific events
- Organization of a collaborative ring trial for real-time PCR-based detection of species adulteration in sheep and goat milk products
- Organization of a real-time PCR ring trial to detect animal species adulteration in sheep milk and goat milk products
- Organization of subject-specific events
- Overview and evaluation of relevant sugar, fat and salt substitutes
- Parasite risk assessment with integrated tools in EU fish production value chains (PARASITE)
- Pathways to reduce food waste - Measures, evaluation frameworks and analytical tools as well as future-oriented approaches for the sustainable use of food including socio-ecological innovations
- Performance of a national proficiency test for the determination of nematodes in fish
- Performing a ring trial series with dose-related gamma radionuclides and varying ratios of Sr-89 and Sr-90 in raw milk
- Phages for target specific gut microbiota manipulation
- Phytase production by solid state fermentation and enzyme immobilisation by spray drying
- Pilot project: Design of transformative/transformation research for future-oriented nutritional behaviour
- Pilot Studies "Nutritional Epidemiology” and “Epidemiology of chronic diseases”, implemented within NFDI4Health (National research data infrastructure on personal health data)
- Pilot study: Cost benefit analysis for Campylobacteriosis - concerning interventions along the production chain in Germany to reduce the Campylobacter burden on chicken based on recommendations of the EFSA committee
- Polycyclic aromatic hydrocarbons (PAH) in smoke and ingredients (e.g. spices) in meat products
- Pooling and provision of subject-specific information using an online platform
- Preliminary experiments on the loading of resuspended casein micelles with lipophilic flavors
- Preparation of a DIN specification for the analysis of microplastics in food (DIN technical committee NA057-08-05-AA)
- Preservation and collection of microorganisms with importance to food safety, spoilage and nutrition (genetic resources); molecular typing and characterisation of pathogenic and toxigenic microorganisms
- Price politacal margins for regional produced organic products: Analysis and implementation of a regional marketing strategy for organic milk products
- Process engineering process of milling and mixing process of meat matrices with particular emphasis on blade geometry
- Process-related contaminants when using home appliances for grilling and smoking
- Product monitoring in the scope of the national reduction and innovation strategy for sugar, fats and salt in processed foods
- Production and characterization of biosynthetic silver nanoparticles
- Production and provision of spiked food samples for ring trial based method validations of the § 64 LFGB working groups of the Federal Offfice of Consumer Protection and Food Safety
- PROMISE Study - PRedictors linking Obesity and gut MIcrobiomE
- Proof of organic production of German beef
- Protein composition of old and new wheat varieties
- Providing results of the research accompanying the model project 'School Milk in Focus' on the Internet and in publications
- Provision of foodstuffs for ring tests as part of method validations in § 64 LFGB working groups
- Provision of specialist information from an online platform
- Pulsed Electric Field Processing for the Manufacture of Raw Milk Cheese
- Qualitative and quantitative conditions of meat production with entire male pigs
- Qualitative and quantitative research on the microbiota (starter cultures, spoilage organisms, pathogens) of meat as a perishable food and of meat products over the whole food chain
- Quantification of animal and plant species in meat (products)
- Quantification of dietary fibre contents in milled material from rye, spelt and wheat
- Quantification of selected ingredients of chocolate
- Quantification of selected ingredients of spreadable fats
- Quantification of Vitamin A and E contents in margarine
- Radioactivity in the environment, feed and food
- Radioactivity in the environment, soil, feed and food
- Rapid DNA chip-based test for qualitative fish species differentiation
- Rapid identification of psychrophilic pseudomonads from raw milk using MALDI-TOF MS
- Rapid identification of psychrophilic pseudomonads from raw milk using MALDI-TOF MS
- Raw milk quality and legislation on dairy products
- Raw milk quality and milk quality law
- Recording and testing of recipes for meals with consideration of sensory quality
- Reduction of the salt content in selected fish products by the use of salt substitutes
- Reformulation – fat reduction in deep-fat fried bakery products
- Reformulation of fruit yoghurt by reducing the total sugar content and innovative membrane and fermentation processes
- Reformulation: reduction of sugar in fine bakery products
- Regional value added chain of spelt wheat
- Release of bioactive peptides from milk protein by proteolytic enzymes of lactis acid bacteria
- Release of bioactive peptides from milk proteins by proteolytic enzymes from lactic acid bacteria and cloning and expression of two cell wall-bound proteases (Subproject LactoMic)
- Reporting on the safety of irradiated food
- Reproductive and Developmental Impact of Dietary Phytoestrogens
- Research on antibiotic resistance of meat associated microorganisms
- RESET-II: Network project 'ESBL and Fluorchinolon-Resistence in Enterobacteriaceae'. Subproject IP7
- Rethinking packaging for circular and sustainable food supply chains of the future (CIRCUL-A-BILITY; COST Action CA 19124).
- Ribonucleinsäurenmonomere in selected baby foods and their stability in technological treatments: 1) ribonucleosides, 2) ribonucleotides.
- Ribonucleoside and ribonucleotide provisions in yogurt
- RNA expression studies of origin and of fish and fishery products
- RoBUTCHER – A Robust, Flexible and Scalable Cognitive Robotics Platform
- Safeguarding and improving the product and process quality of foods through novel processing methods
- Safeguarding and improving the product and process quality of foodstuffs through applied processing methods
- Safety and future development of methods for the evaluation of carcasses
- Safety of L-Carnitin as a dietary supplement using a multi-platform metabolomics approach
- Safety, technology and analysis of raw fermented formed meat 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
- Screening for new bacterial phytases and evaluation of their properties as well as their potential biotechnological application
- Selective detection of bacteria in raw milk by flow cytometry
- SEM validation study for the estimation of the uncertainties of size measurement for the characterization of (nano-)particulate materials in food by scanning electron microscopy
- Sensitive determination of mycotoxins with modulated fluorescence polarisation
- Set-up and assessment of new analysis methods for oilseeds, fats and oils for evaluation of quality, identity, origin, and detection of adulteration
- Shelf life of bakery and fine bakery products
- Shelf life of fishery products
- Single nucleotide polymorhisms in nutritional physiology and prevention
- Smart Traceability and Labelling ToolBox for a Sustainable Seafood Production
- Special aspects of nutritional behaviour research
- Special aspects on nutritional behavio research
- Species identification in meat, meat products and meat meals
- Spray drying
- Spray drying of vegetable matrices
- Stability of functional food emulsion under conditions similar to digestion
- Stable isotopes for the differentiation of eggs from barn, free-range and organic farming in the German food retail industry
- Stable isotopes for the differentiation of eggs from barn, free-range and organic farming in the German food retail industry
- Standardization of analytical methods for mycotoxins; provision of evaluated analytical methods for the official collection of analytical methods according to §64 LFGB and food controlling
- Standardization of methods of analysis for oilseeds and oilseed meals, and for animal and vegetable fats and oils. Provision of evaluated methods of analysis for the official analytical methods according to § 64 of the German food act.
- Statistical processing of the last 15 years in the Integrated Measurement and Information System (IMIS) accumulated data on environmental radioactivity in the area of monitoring station Kiel
- Stimulation of natural killer cell functions by L. casei Shirota in healthy individuals with a low killer cell activity
- Storage life of fish fillets wrapped up in composite foils containing Ag-nano-particles
- Strategic structure of a tissue database including reprocessing of tissue material and determination of the DNA sequences of important DNA markers as preliminary work for the NRZ-EIL (National Reference Center for the authentic foods)
- Strategies for salt reduction in meat products
- Strategies for salt reduction in semi-hard cheese
- Studies on prebiotic properties and chemopreventive potential of dietary fiber enriched bakery products and bakery products
- Studies on the degradation or conversion of FODMAP and fructans in wheat and rye doughs and pastries made from them
- Studies on the detection limit (concentration) of nanoplastics using field flow fractionation/MALS
- Studies on the material composition of rye flours for predicting baking suitability
- Studies on the material composition of rye flours for predicting baking suitability.
- Studies on the microbiological efficacy of sodium nitrite at Rohwursterzeugnissen
- Studies on the structural stability of emulsions of milk and milk ingredients
- Study of the health-promoting potential of pentosans of wheat bran for the development of a new value-added use
- Study on the preservation of positive ingredients in the budgetary preparation
- Study on the situation of catering services for employees in Germany
- Studying and evaluating the relationships between composition, structure, and functional properties of foods
- Substitution of bacon in fermented raw sausages
- Sugars and sugar profiling in foods and biofluids: Markers for evaluation, consumption and health
- Suitability of instrumental analysis for the differentiation of organically and conventionally farmed food fish in several species including processed products
- Support of official monitoring in method validation, where applicable for adoption into the ASU according to § 64 LGFB
- Support of the official food control authorities with the validation of analytical methods for food authenticity control for a final use as official analytical method according to § 64 LFGB
- Sustainable minimization of antibiotic drug use due to quarter-selective dry off in dairy cows
- Sustainable Nutrition
- Synthesis and evaluation of molecular imprinted polymers for food-analytical applications (currently CAP, lactose)
- Testing and development of rheological methods for the characterization of bread grain and derived bakery products
- Testing and further development of methods for the characterization of durum wheat and pasta products
- Testing new and conventional systems of potato processing
- Tests of plants for heat treatment according to cheese regulations
- The effect of TiO2 nanoparticles on the metabolic expression profile of cultured intestinal cells
- The impact of bullet fragments on lead contamination of game meat
- The nutritional physiological and health significance/relevance of functional food.
- The potentialities of the process-accompanying characterisation of meat based on dielectric time domain reflectometry
- The regulation of citrinin biosynthesis in Penicillium
- The situation of elderly people at risk of poverty
- Thermophilic bacilli
- Thermotolerant bacterial phytases
- Traceability of fish and fishery products by detection of epigenetic changes
- Training concept for standardised assessment of the ante-mortem and post-mortem inspection of pigs, cattle and broilers
- Transfer of Aflatoxin along the food chain using aflatoxins in feed and milk as an example
- Transfer of Aflatoxin from natural contaminated feed into milk and dairy products
- Translational Evolutionary Research: Tandem Project 5: Characterizing trade-offs of the human FUT2 gene for the improvement of gut health, subproject: Relationship between Lactobacillus diversity and host FUT2 genotype
- Transnational Knowledge Platform on Food, Diet, Intestinal Microbiomics and Human Health - subproject 1
- Udder health monitoring as a preventive measure to improve udder health in dairy goats
- Understanding the regulation of mycotoxin biosynthesis of mycotoxin producing fungi on plant derived products with the aim to develop prevention strategies
- Unlabelled addition of non-meat proteins and protein hydrolysates to processed meat products Sup-projekt I: Development of suitable analytical detection methods to identify non-meat protein. Sub-project II: Protein hydrolysates
- Use of meal worm exuviae as flocculating agents
- Use of native casein micelles as bio-carriers for lipophilic natural food ingredients
- Use of oleogels for the production of high-fat and dry bakery products to reduce and avoid saturated and trans fats (oleogel backery products)
- Use of phages for biocontrol of antibiotic-resistant and/or pathogenic bacteria and spoilage agents in food
- Use of phages for biocontrol of antibiotic-resistant and/or pathogenic bacteria and spoilage agents in food
- Use of Pisum sativum as a foodstuff: Establishment / review of a criteria catalogue for quality
- Use of Pisum sativum as a foodstuff: Establishment / review of a criteria catalogue for quality
- Use of UV-C technology for the stabilization of wine
- Utilization of elder sheep
- UV-C-Treatment of liquid food
- UV-C-Treatment of milk and dairy products
- UV-treatment of opaque dairy products for vitamin D3 adjustment
- Valorisation of pomace from industrial fruit and vegetable juices
- Value Imaging components of milk proteins - ACE inibitorische peptides
- Vegetable cucurbits for nutrition-sensitive home and school gardens in Southeast Asia
- Viruses in food - A double-edged sword with regard to food microbiological safety
- Vitamin K in rye flour
- Vitamin K in wheat flour
- Water and Climate Protection oriented Production and Processing of Winter Wheat
- Ways to reduce sodium and phosphate content in the production of block processed cheese
- Working out sensory attributes for cheese with increased whey protein content to develope descriptive analytical methods - also with help of the electronic nose
- Working out sensory attributes of dairy products and other foodstuffs to develope descriptive analytical methods - also with help of the electronic nose
Coordinated collaborative projects of subordinate institutions
Subordinate institutions as work package leader of collaborative projects
Involved in research projects
- Collaborative project: Development of an aptamer-based biosensor for the detection and investigation of allergens and their allergenic potential in foodstuffs. Subproject 1
- Determinants of Diet and Physical Activity Knowledge Hub. Subproject: contribution of Populations-Germany
- Development and use recommendations of selected methods for distinguishing between organic and conventional products
- Differentiation of herring, cod and flounder populations from different fishing grounds of the Baltic Sea and the North Atlantic by DNA-analysis
- ECHAIN - Developing a stakeholders' guide on the vulnerability of food and feed chains to dangerous agents and substances
- EuropeaN energy balance research to prevent excessive weight gain among youth
- Facts and myths of milk and milk products
- Front-of-Pack Nutrition Labelling/Nutri-Score – nutritional evaluation and consulting for the Federal Ministry of Food and Agriculture
- Implementation and Standardization of Microbiota Analyses
- Influence of Camelina sativa oilcake in organic broiler feeding on performance, carcass and meat quality
- Investigation of quality during processing and storage of selected products from Bio-trout and conventionally produced trout as a precondition for the preparation of a code of practice for handicraft trout-culture.
- Levels of dioxin and dioxin-like PCBs in cod liver and the corresponding cod muscle meat from different fishing areas of the Baltic Sea and North Atlantic
- Novel integrated strategies for worldwide mycotoxin reduction in the food and feed chains (MYCORED)
- PATHOGENCOMBAT - Control and prevention of emerging and future pathogens at cellular and molecular level throughout the food chain
- Preventing pest attack in long-term grain storage (Pest-proof long-term grain storage)
- Price politacal margins for regional produced organic products: Analysis and implementation of a regional marketing strategy for organic milk products
- Securing the food and feed supply chain from potential bio- and agro-terroristic attempts (SiLeBAT)
- Value for Cultivation and Use (VCU) testing under organic conditions
- Water and climate protection oriented production and processing of winter wheat. Subproject 1: Conducting field trials at 3 locations with 6 quality wheat varieties
- Water and climate protection oriented production and processing of winter wheat. Subproject 2: Effects of different nitrogen regimes on the baking quality of wheat
Contact
Max Rubner-Institut - Federal Research Institute of Nutrition and Food
(MRI)
Haid-und-Neu-Str. 9
76131 Karlsruhe
Baden-Württemberg
Germany
Phone: +49 721 6625 - 0/ - 201
Fax: 49 721 6625 - 111
Email: praesident(@)mri.bund.de