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.
One of the most important challenges the modern world is facing is food insecurity, while little progress has been achieved at introducing non-destructive and reliable food quality assesment methods at both pre- and post…
Global radiation and temperature rise cause huge risks for the fruit production already affecting the fruit quality, storability, and increasingly results in food waste. The varying training systems of woody plants and e…
CIRCUL-A-BILITY – Rethinking Packaging for Circular and Sustainable Food Supply Chains of the Future ▶
Food packaging is designed to protect the food through its supply chain, communicate to customers, and to ensure food quality, safety and optimal shelf life. Progress is now needed to secure its circularity, minimize fo…
Every year, about 2500 tonnes of asparagus covering plastic film are produced, most of which is currently thermally recycled. The high proportion of soil in the lateral film pockets currently precludes sustainable recycl…
A continuous increase in demand for food caused by population growth represents a serious challenge for the humankind. Even in regions where food is plentiful, safety of the food cycle is increasingly important. Improvin…
Alle Projekte aus dem Forschungsprogramm Qualität und Sicherheit von Lebens- und Futtermitteln
- Linke, M.; Praeger, U.; Mahajan, P.; Geyer, M. (2021): Water vapour condensation on the surface of bulky fruit: Some basics and a simple measurement method. Journal of Food Engineering. (October 2021): p. 1-9. Online: https://doi.org/10.1016/j.jfoodeng.2021.110661 1.0
- Jalali, A.; Linke, M.; Mahajan, P. (2021): Model for simulation of gas, moisture and condensation dynamics in packaged fresh produce. Acta Horticulturae. : p. 263-272. Online: 10.17660/ActaHortic.2021.1311.33 1.0
- Luca, A.; Edelenbos, M.; Mahajan, P.; Petersen, K. (2021): Modified humidity packaging of potted roses. Scientia Horticulturae. (3): p. 109697. Online: https://doi.org/10.1016/j.scienta.2020.109697 1.0
- Keshri, N.; Truppel, I.; Herppich, W.; Geyer, M.; Mahajan, P. (2021): Modular sensor-based respirometer for real-time monitoring of respiration rate. Acta Horticulturae. : p. 297-302. Online: 10.17660/ActaHortic.2021.1311.37 1.0
- Hassenberg, K.; Herppich, W.; Praeger, U. (2021): Effect of Chlorine dioxide treatment on human pathogens on iceberg lettuce. Foods. (3): p. 1-8. Online: https://doi.org/10.3390/foods10030574 1.0
- Ziegler, T.; Teodorov, T. (2021): Airflow resistance of two hop varieties. Agronomy Research. : p. 0. Online: https://doi.org/10.15159/AR.21.036 1.0
- Johne, R.; Wolff, A.; Gadicherla, A.; Filter, M.; Schlüter, O. (2021): Stability of hepatitis E virus at high hydrostatic pressure processing. International Journal of Food Microbiology. (2 Februar 2021): p. 1-8. Online: https://doi.org/10.1016/j.ijfoodmicro.2020.109013 1.0
- Raut, S.; Md Saleh, R.; Kirchhofer, P.; Kulig, B.; Hensel, O.; Sturm, B. (2021): Investigating the effect of different drying strategies on the quality parameters of daucus carota L. using dynamic process control and measurement techniques. Food and Bioprocess Technology. : p. 0. Online: https://doi.org/10.1007/s11947-021-02609-y 1.0
- Chikpah, S.; Korese, J.; Hensel, O.; Sturm, B.; Pawelzik, E. (2021): Rheological properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato and baking conditions. LWT-Food Science and Technology. : p. 111515. Online: https://doi.org/10.1016/j.lwt.2021.111515 1.0
- Zhang, L.; Jiang, Z.; Weigler, F.; Herz, F.; Mellmann, J.; Bück, A.; Tsotas, E. (2020): Influence of the number of flights on the dilute phase ratio in flighted rotating drums by PTV measurements and DEM simulations. Particuology. (June 2021): p. 171-182. Online: https://doi.org/10.1016/j.partic.2020.09.010 1.0