Quality and Safety of Food and FeedPhoto: ATB
Nutrition for humans and animals - gentle processes from harvest to consumption
The projected growth of the world's population to more than nine billion people by 2050 and other factors will entail changes in food production, global supply chains, the international economy, and the global food culture. With regard to global food security, our research work is particularly focusing on reducing losses and using by-products and alternative bioresources in order to promote the required sustainable intensification of bio-economic food production and to meet the needs of a dynamic consumer culture - without losing sight of the welfare of public health and the environment.
The impact of food production, processing, distribution and disposal accounts for about one third of global CO2 emissions - a large part of these emissions are related to food production, but the share of emissions caused by processing, distribution, disposal and consumption is steadily increasing. In this context, we design sustainable processes that have a targeted effect on the biosystems involved in food (micro-organisms, plants, animals, humans) and enable the realization of partially contrary process objectives in the post-harvest chain.
In line with the concept of circular bioeconomy, we address complex scientific questions relating tasks between primary production and processing of food and feedstuffs (e.g. fruit, vegetables, cereals, herbs, spices, milk, insects), thereby considering the potential of the residues produced in the context of the material and energetic use of biomass.
We develop tailor-made physical, physico-chemical and biological processes, taking into account important food ingredients, microbial systems, the properties of the products, as well as production-dependent working conditions and environmental influences. With innovative and interdisciplinary approaches as well as specific control and regulation strategies we contribute to the improvement of quality and safety throughout all areas of future food production.
With a view towards sustainable intensification, we examine the production chain of fresh and largely unprocessed cellular food matrices and, based on batch- and product-specific process design and basic product-process interactions, we develop integrated approaches for loss minimization in the postharvest sector. Gentle preservation methods (e.g. non-thermal decontamination, cooling, drying, packaging) are of key importance during postharvest processing.We characterize microbiological, physiological and biophysical product properties in interaction with the respective process in order to develop sensors, adaptive processes and corresponding control and regulation strategies.
Based on the specific product knowledge, we create conditions for a sustainably intensive production of high-quality food and feed by means of model-supported and quality-optimized process design. Compiling time- and location-resolved information on product status along the entire value chain taking advantage of our expertise in data science enables us to create the tools for the targeted and long-term redesign of production systems.
Considering the increasing demand in protein supply for humans and animals and the resulting research requirements, we are focusing intensively on the exploitation of alternative protein sources for food and feed production. We are investigating novel or hitherto rarely considered bioresources (insects, hemp, algae, etc.) and are developing holistic value-added concepts for future bio-economic production, which also take into account the use of other components such as lipids and polysaccharides during preparation and processing. For this purpose we employ tailor-made process modules and innovative non-thermal processes (high-voltage pulses, ultrasound, isostatic high pressure, cold atmospheric pressure plasma) and optimize conventional processes (drying, fermentation). Our research into product-process interactions and the measurement of structure- and process-related physicochemical and techno-functional properties provide an essential basis for the development of innovative, sustainable and product-friendly processes and new types of combination processes. We strategically combine the key topics of food and feed and interlink the cross-departmental and cross-research programme processing of systemic research issues.
PulpIng – Entwicklung einer Kürbisfruchtmarkzubereitung durch Anwendung eines nachhaltigen und integrierten Technikkonzepts. Teilvorhaben Nicht-thermische Verfahren und Aspekte der Produktsicherheit bzw. -quali… ▶
PulpIng aims stimulating a value chain that goes from the rational valorisation of pumpkin by developing a novel fruit pulp formulation added with a natural-based preservative extracted from pumpkin by-products. The over…
AquaTech4Feed – Neue nachhaltige Aquakulturtechnologien für die Produktion innovativer Futtermittel für verbesserte Fischbestände (Novel sustainable aquaculture technologies for the production of innovative feeds for… ▶
AquaTech4Feed aims to formulate novel fish feeds from alternative protein-containing biomass sources such as algae, duckweed, insects and microbiomes (bioflakes) in order to improve fish production and product quality. P…
The project aims at testing the possibilities of non-thermal plasma treatment as applied for the sterilization (direct plasma treatment) and soaking (use of plasma activated water) of hemp seeds within the hemp seed germ…
The term biospeckle refers to an optical phenomenon caused by the dynamic scattering of radiation in the visible and short-wave near infrared on microscopic and submicroscopic particles in living plant and animal tissues…
SPLASH – Entwicklung eines innovativen Waschverfahrens für frischen Schnittsalat auf Basis der nicht-thermischen Plasmatechnologie zur Erhöhung der Produktsicherheit, -qualität und Nachhaltigkeit (SPLASH) ▶
Cold Plasma processes represent a particularly interesting technical solution for the post-harvest treatment of fresh produce such as cut lettuce, since the variety of mechanisms of action generated on the one hand resul…
Alle Projekte aus dem Forschungsprogramm Qualität und Sicherheit von Lebens- und Futtermitteln
- Patrignani, F.; Del Duca, S.; Vannini, L.; Rosa, M.; Schlüter, O.; Lanciotti, O. (2020): Potential of Yarrowia lipolytica and Debaryomyces hansenii strains to produce high quality food ingredients based on cricket powder. LWT-Food Science and Technology. (Feb): p. 108866. Online: https://doi.org/10.1016/j.lwt.2019.108866 1.0
- Rux, G.; Efe, E.; Ulrichs, C.; Huyskens-Keil, S.; Hassenberg, K.; Herppich, W. (2020): Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup. Foods. (1): p. 78-93. Online: https://doi.org/10.3390/foods9010078 1.0
- Fröhling, A.; Bußler, S.; Durek, J.; Schlüter, O. (2020): Thermal impact on the culturable microbial diversity along the processing chain of flour from crickets (Acheta domesticus). Frontiers in Microbiology. : p. 0. Online: https://doi.org/10.3389/fmicb.2020.00884 1.0
- Ntsoane, L.; Sivakumar, D.; Mahajan, P. (2020): Optimisation of O2 and CO2 concentrations to retain quality and prolong shelf life of ‘shelly’ mango fruit using a simplex lattice mixture design. Biosystems Engineering. (April 2020): p. 14-23. Online: https://doi.org/10.1016/j.biosystemseng.2020.01.009 1.0
- Xue, A.; Li, Z.; Zude-Sasse, M.; Fideline, T.; Yougang, Y. (2020): Characterization of textural failure mechanics of strawberry fruit. Journal of Food Engineering. (Oktober 2020): p. 0. Online: https://doi.org/10.1016/j.jfoodeng.2020.110016 1.0
- Rux, G.; Gelewsky, R.; Schlüter, O.; Herppich, W. (2020): High hydrostatic pressure treatment effects on selected tissue properties of fresh horticultural products. Innovative Food Science and Emerging Technologies. (1/2020): p. 1-9. Online: https://doi.org/10.3390/foods9010078 1.0
- Borremans, A.; Bußler, S.; Sagu, T.; Rawel, H.; Schlüter, O.; van Campenhout, L. (2020): Functional properties of powders produced from either or not fermented mealworm (Tenebrio molitor) paste. bioRxiv (Preprint-Server). : p. 0. Online: https://doi.org/10.1101/2020.04.17.042556 1.0
- Mahajan, P.; Pathak, N.; Grossi Bovi Karatay, G.; Ntsoane, L.; Jalali, A.; Keshri, N.; Rux, G.; Praeger, U.; Geyer, M. (2020): Recent advances on packaging and storage technologies for the preservation of fresh produce. Reference Module in Food Science. : p. 1-21. Online: https://doi.org/10.1016/B978-0-08-100596-5.23040-0 1.0
- Praeger, U.; Neuwald, D.; Sellwig, M.; Jedermann, R.; Truppel, I.; Scaar, H.; Geyer, M. (2020): Luftströmung in Großkistenlagern für Obst und Gemüse. Kälte Klima Aktuell. (Großkälte 2020): p. 28-33. Online: https://www.kka-online.info/artikel/kka_Luftstroemung_in_Grosskisten-_lagern_fuer_Obst_und_Gemuese_3528695.html 1.0
- Ziegler, T. (2020): Primary energy demand and energy costs of fixed-bed drying using the example of chamomile flowers. Drying Technology. (4): p. 434-447. Online: https://doi.org/10.1080/07373937.2019.1580290 1.0