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MRI - Department of Safety and Quality of Cereals (MRI-GE)
Institution
Section overview
Description
The scientific interests of the department aim at providing the population with high-quality and safe food based on cereals, potatoes, oilseeds and other oil plants, pseudocereals and legumes taking into consideration the multiplicity of safety and quality aspects which are the final result of raw characteristics, production, harvest, storage, processing and marketing.
Activities
- Research
Parent institution
Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI)
Coordinated 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
- 3-MCPD-Ester and related compounds in bread
- Analysis of unwanted substances in and on cereals, potatoes, fats and oils and processing products
- 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
- BackProg: Nitrogen fertilizer reduction in winter wheat by improved prognosis of baking quality - subproject 2
- 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
- Breeding of Varieties of Mono- und Diccocum-Wheat (Einkorn und Emmer)
- Characterisation of cereal grain from organic and conventional farming – application of protein profiling techniques and analysis of individual compounds
- Characterization of new Czech and German barley varieties with respect to their dietary fiber
- 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
- 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: 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
- Comprehensive classification of the lipidomic profile of seed oils and extension of a lipidomic database
- Deep-frying with oleogels
- 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
- Determination of contaminants and residues in cereals and cereal products (pesticides and environmental contaminants)
- Determination of mycotoxin contents in cereals. BEE (Special harvest and quality survey) and similar surveys
- Determination of undesired compounds in by-products of the milling industry
- 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 evaluation of modern test and analytical methods for the quality assessment of cereals and cereal products.
- Development and optimization of analytical methods for table potatoes, potato products and starch potatoes
- Development and use recommendations of selected methods for distinguishing between organic and conventional products
- 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 an enviromentally friendly semitechnical process for the isolation of arabinoxylans dietary fiber) from wheat bran
- 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 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 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 to identify the quality and authenticity of edible oils
- Development of novel screening tools to identifiy potato genotypes with low acrylamide potential
- Effect of climate change and different farming systems on the baking quality of cereals and cereal products
- Enzymatic activity in cereal based food
- EU-Project Health Grain Module 3: Technology and Processing Supply of Cereals and Cereal fractions and Collection of standard bran preparations
- Evaluation of Technological Changes of stored Organic Corn with Relevance to the Quality of Organic Food
- Evaluation of the processing quality of bread and non-bread cereals in official responsibility
- Examination of content changes during the baking process
- Identification and evaluation of ingredients and minor components in cereal and cereal products
- Identification of main and minor components of fats and oils for the preparation of a lipidomic profile of all constituents
- 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
- Improved fatty acid profiles of food by non-triacylglycerol based structuring of rapeseed oil
- Influence of microbial infestation of rapeseed on the sensorial quality of cold-pressed rapeseed oil
- Influence of post harvest methods on the quality of unprocessed grain
- 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
- Interlaboratory Comparison for Evaluation of Bread Wheat Quality under intensified Conditions of early Diagnostics
- Investigation and valuation of the changes of edible fats and oils by thermal degradation during cooking, roasting, baking and deep-frying
- Investigation of quality promotion of cereal products
- Investigations for the detection of soft deodorized olive oils
- 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
- 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.
- Minimization of mineral oil compounds in edible oils and fats
- National survey of the sodium chloride content in bakery products
- Networking on aflatoxin reduction in the food value chain
- New analytical methods and optimized baking techniques for baking quality description of flours from modern wheat varieties
- Occurrence and cell toxic examinations of collective appearing mycotoxins
- 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
- Protein composition of old and new wheat varieties
- Reformulation – fat reduction in deep-fat fried bakery products
- Reformulation: reduction of sugar in fine bakery products
- Regional value added chain of spelt wheat
- RESET-II: Network project 'ESBL and Fluorchinolon-Resistence in Enterobacteriaceae'. Subproject IP7
- 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
- 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.
- 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 material composition of rye flours for predicting baking suitability
- Studies on the material composition of rye flours for predicting baking suitability.
- Study of the health-promoting potential of pentosans of wheat bran for the development of a new value-added use
- 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
- 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 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
- Water and Climate Protection oriented Production and Processing of Winter Wheat
Coordinated collaborative projects
Involved in research projects
- Antibiotic resistance bacteria in the food chain.
- Antibiotics resistance of bacteria with food products
- BackProg: Nitrogen fertilizer reduction in winter wheat by improved prognosis of baking quality - subproject 1
- BackProg: Nitrogen fertilizer reduction in winter wheat by improved prognosis of baking quality - subproject 3
- Collaborative Project RESET II: Epidemiological and statistical analysis, as well as environmental contamination and resistance development
- Collaborative project: Functionalization of insect-based flours by extrusion processing for the applications in bakery products - subproject 1
- Determination of Alternaria toxins in food and feed
- Developing a guideline for cultivation and processing of organic spelt
- 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 of mass spectrometry-based methods for the analysis of vegan and vegetarian products for the presence of animal components
- Effect of processing on iodine content in foods containing iodized salt
- Food and gut microbiota
- Food and Gut Microbiota
- German Nutrient Database
- Identification of odor-active compounds in sensory proper and incorrect (off-flavor) rapeseed oils and development of an Analysis method for improving the quality control
- Influence various whole grain fractions on obesity
- Literature review on the “use-by date
- Minimization of aflatoxin contamination in the value chain
- Novel evaluation methods and optimized baking tests to describe the baking quality of flour from modern wheat varieties
- Overview and evaluation of relevant sugar, fat and salt substitutes
- Principles for large-scale application of methods for manufacturing of edible fats and oils with reduced levels of 3-MCPD fatty acid esters and related compounds
- Screening of antibiotic transfer from soil into cereals in areas with high livestock concentration in Northrhine Westphalia (Germany)
- Use of the high resolution Exactive mass spectrometer for the residue analysis of pharmacologically active substances (Transfer of pharmacologically active substances into food of plant origin)
- Water and climate oriented production and processing of winter wheat
- Water and climate oriented production and processing of winter wheat
Contact
MRI - Department of Safety and Quality of Cereals
(MRI-GE)
Schützenberg 12
32756 Detmold
North Rhine-Westphalia
Germany
Phone: +49 (0)5231 - 741-0
Fax: +49 (0)5231 - 741-100
Email: norbert.haase(@)mri.bund.de