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Department of Nutrition (OET)
Institution
Section overview
Activities
- Research
Parent institution
Coordinated projects
- Analytical and consumption-oriented sensory studies and perceptions on matrices and foods with varying fat contents
- Characterization and optimization of low trans fatty acid simmering fats based techno-functional sensory parameters
- Collaborative project: Development of automated analysis techniques for the identification and assessment of non-compliant products of the virtual food market place '
- Evaluation of the proportion of pregnancies in slaughtered livestock and the reasons for slaughter of pregnant animals
- Sensory acceptance of organic food for young children aged 2-7 years - test ways of influencing factors and future prospects
Involved in research projects
- Determination of analytical and sensory quality criteria of selected fresh and frozen vegetables
- Influence of feeding on the flavor and the sensory characteristics of salmon in different preparations
- Minimization of 2- and 3-MCPD, glycidol and their fatty acid esters in smoked and heat-treated fish products
Contact
Department of Nutrition
(OET)
Lohbrügger Kirchstr. 65
21033 Hamburg
Hamburg
Germany
Phone: +49 (0)40 428 75-6122
Fax: +49 (0)40 428 75-6194
Email: department-oet(@)ls.haw-hamburg.de