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Institute of Human Nutrition and Food Science
Institution
Section overview
Description
The Institute of Human Nutrition and Food Science consists of four departments: Human Nutrition, Food Technology, Food Science, Molecular Prevention. The institute also includes two junior professors: Micro- and nanostructures in food, Molecular Nutrition
Activities
- Research
Parent institution
Coordinated projects
- AgroClustEr: FoCus - Food Chain Plus - Coordination Project
- Collaborative project: Development of an aptamer-based biosensor for the detection and investigation of allergens and their allergenic potential in foodstuffs. Subproject 2
- Competence Network in the Agricultural and Food Research: FoCus (Food Chain Plus)
- Encapsulation by spray of anthocyanins: microencapsulation of anthocyanins by spray utilizing the stabilizing effects of natural cell vacuole and interactions of ingredients
- Health assessment of food ingredients, food and nutrition concepts
- MaNuEL - Knowledge Hub Malnutrition in the Elderly
- Stabilization of spray-dried fish oil emulsions under oxidative and sensory aspects
- Studies on the demand and price formation of functional dairy products along the value chain
- SynApKo - Synergistic effects of apple and kale extracts for the prevention of type 2 diabetes mellitus
Coordinated collaborative projects
Involved in research projects
- Effect of Ginkgo biloba extracts on the gene, as well as various parameters of oxidative stress in the central nervous system
- Fate and behaviour of solid lipid nanoparticles (SLN) in o/w emulsions
- Importance and Bioactivity of the Microbial trans-Resveratrol Metabolites Dihydroresveratrol and Lunularin
- Influence of food processing on insect proteins
- Mass spectrometric analysis of microbiome-dependent metabolite profiles and their influence on diets with a high proportion of phytochemicals
- Personalized efficacy of functional dairy products and food samples by in vivo / in vitro models, and intervention studies
- Polyphenolangereichertes Deodestillat to increase the oxidation stability of edible oil containing foods
Contact
Institute of Human Nutrition and Food Science
Hermann-Rodewald-Str. 4
24118 Kiel
Schleswig-Holstein
Germany
