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Research Center for Nutrition and Food Sciences (ZIEL)
Institution
Section overview
Description
United research competence at the interface of Food Science, Nutrition and Health (Z I E L) is an in 2003 founded Research center in Nutrition and Food science established at the Technische Universität München. It is science-driven and provides a unique spectrum of knowledge, technologies and infrastructure for conducting research on food and nutrition targeted at assessing the safety and for improvement in the quality of food products for the sake of disease prevention and the improvement of consumer health. Z I E L is located at the Campus of the Center of Life and Food Sciences Weihenstephan in Freising-Weihenstephan.
Activities
- Research
Parent institution
Networks
Coordinated projects
- Accurate and simplified identification of microbial FTIR spectra for quality assurance in food processing plants
- Continuous recovery of glycomacropeptide by membrane processes and leveraging its technological functionality in dairy and dietary products
- Development of a low-temperature vacuum drying process for the production of starter cultures
- Development of a process for the fractionation of milk fat globule membrane
- Development of an anti-listerial, early ripening culture surface for lubricated cheese
- Emetic toxin producing Bacillus cereus in selected foods: mechanisms and prevention options
- Fractionation of proteins from whey with Adsorptive Membranes
- Highly porous airgel particles consisting of protein as a carrier matrix for sensitive and sensory disturbing substances in food
- Increase in the emulsifying properties of egg yolk by heat and enzymatic-thermal treatment
- Microwave-assisted vacuum and freeze-drying for rapid preservation of sensitive biomolecules in a foam matrix
- Mikroverkapselung probiotischer Keime mittels enzymatisch induzierter Gelbildung von Milchproteinen
- Optimization of protein cross by Transglutaminase in stirred yoghurt
- Optimization of the gel and foaming properties of defined mixtures of native and modified egg white and milk proteins
- Physiologically and technologically efficient production of milk protein components using membrane fractionation of novel concepts and optimized process technology
- Process for the production of more durable fresh milk (ESL), using thermal and membrane processes
- Production, function and process stability of individual fractions of Caseinomakropeptid
- Properties of micro-sawn whey protein fractions: Production and functional properties of individual micro-sawn whey protein fractions
- Psychrotolerante spore-generators in raw and ESL milk - prevalence, Spoilage potential and elimination by microfiltration and bactofugation
- Use of polymeric spiral wound membranes for milk protein fractionation
Involved in research projects
- Characterization of the structure and dynamics of protein-stabilized foams
- Collaborative Project: Adaptation of microbiological quality determinations to modern production conditions by development and integration of innovate, rapid detection methods. Subproject 1
- Determination of the prevalence and thermal inactivation data of heat-resistant spore-generators in dairy products for increased process safety
- Development of a microwave-assisted vacuum drying method for gentle and efficient production of microbial cultures
- Development of a routine suitable quantification method of cereulide in Bacillus cereus and studies on the formation and stability of the toxin in food
- Effect of nitrite in meat products: effect of nitrite on Gram positive infection pathogens in raw sausage products
- Effects of Fusarium contaminations on quality characteristics of brewer's grain
- Egg albumen protein fractionation to improve the foaming properties and pasteurizability of the resulting fractions
- Energy efficient and gentle homogenization of milk and effects on the texture of dairy products
- Enteric pathogens Bacillus cereus in food: identification and risk assessment
- Evaluation of farming practices on Pseudomonas counts in raw milk
- Extraction ß-lactoglobulin-free whey products by selective thermal aggregation and fractionation of the resulting components
- Factors affecting the inactivation of microorganisms on surfaces of packaging material by means of gaseous H2O2
- Heat-stable microbial enzymes in raw materials for milk processing - quality assurance, development of a test system and technological options
- Integrated cascade connection of dynamic and cross-flow membrane process to mass skim milk and whey
- Microbiological safety of raw sausage products - Effect of nitrite and plant extracts on enterohemorrhagic Escherichia coli and Salmonella spp.
- Microparticulation of whey proteins by means hot extrusion
- Protein foams in food production
- Reduction and optimization of the detection of Listeria and L. monocytogenes in milk products
- Separate functionalization of the main fractions of egg yolks Granula and Plasma to increase their emulsifying
- Technological potential for fractionation of milk protein hydrolyzates
- Thermophilic sporulating bacteria in milk and whey powder - quantification method and technological strategies to reduce
- Yeast populations / wine quality: investigation of site-specific natural yeast populations and their importance for the quality of spontaneously fermented wines
- Yolk fractionation main fractions: fractionation and separate use of the technological and functional potential of the main yolk granules and plasma fractions
Contact
Research Center for Nutrition and Food Sciences
(ZIEL)
Weihenstephaner Berg 1
85350 Freising
Bavaria
Germany
Phone: +49 - (0)8161 / 71 - 5490
Fax: +49 - (0)8161 / 71 - 5029
Email: Luttermann(@)wzw.tum.de
