We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
MRI - Department of Safety and Quality of Fruit and Vegetables (MRI-OG)
Institution
Section overview
Description
Main tasks of the Department of Safety and Quality of Fruit and Vegetables are Determination of healthwise relevant ingredients in food from fruit and vegetables, Investigation of careful resource-preserving procedures during the treatment of fruit and vegetables, Quality assurance of food from fruit and vegetables as well as chemical and microbiological risks along the production chain.
Activities
- Research
Parent institution
Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI)
Coordinated projects
- Analysis of fatty acids: method establishment and validation
- Analysis of the interaction between plants and fungi during colonization
- Application of untargeted metabolome analyses for assessment and safety and quality of plant-derived foods
- Biodiversity of mycotoxin producing fungi from fruits and vegetables
- Characterization of the composition of plant-based Foods (macronutrients, vitamines, phytochemicals)
- Characterization of the microbiome of plant products (morphological and molecular typing)
- Collaborative project: Application of high pressure processing (HPP) in combination with novel Aproduction of safer, quality-optimized fresh food products with extended shelf life – Subproject 03
- Collaborative project: Framework to provide information to consumers at the point of sale concerning shelflife and product properties for fruit an vegetable using the example kiwifruit - subproject 3
- Control and prevention of emerging and future pathogens at cellular and molecular level throughout the food chain (Pathogen Combat). Subproject A: Microarray development for the investigation of multifunctional protective bacterial cultures
- Determination of metabolite profiles of fruit and vegetable products and their correlation with quality parameters
- 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, testing and application of rapid diagnostic methods for the detection of food-associated microorganisms
- Diversifying food systems – learning and innovation in horticultural value chains to improve the livelihood situation of 9 rural and urban poor in Kenya, Ethiopia and Tanzania. Subproject 4: Postharvest, Subproject 5: Human health
- Establishment and application of the next generation sequencing (NGS) and proteomics technology to analyse mycotoxin biosynthesis on the genome-, transcriptome and proteome level
- Establishment sensory evaluation standard of some fresh cut vegetables during shelf-life
- EU-Researchproject FP7, FUNENTECH: Study of functionality, nutritional and safety aspects of liquid foods, liquid food preparations and cosmetics processed by ultra-high pressure homogenisation (UHPH)
- Exploration of the potential of old onion landraces for organic farming
- Filamentous fungi as origin for horseradish decay
- Food Metabolome: Development of methods and characterisation of plant derived foods
- Food phytochemicals matter for cardiometabolic health
- GC-MS spectral library META-MRI for untargeted metabolome analysis
- Genetic resources: Collection and preservation of food related microorganisms focussing on Listeria, Enterobacteria and Lactobacilli)
- Heterocyclic aromatic amines: Microbial metabolism and interaction with fruit and vegetable dietary fiber
- High-energy monochromatic radiation (laser, high performance LED) in the area of UV/VIS/NIR: Effect on (bio-) chemical systems and reactions in the living tissue of fruit and vegetables. (e.g. suppression of browning and decay; influence on synthesis of phytochemicals)
- Human pathogens in plant production: status quo, decontamination, entry ways and influence on storage conditions
- Implementation of next generation sequencing technology (NGS) for Identification and characterisation of ochratoxin- and citrinin biosynthesis genes in Penicillium verrucosum
- Importance and Bioactivity of the Microbial trans-Resveratrol Metabolites Dihydroresveratrol and Lunularin
- Influence of cultivation and different storage conditions on the quality of the new apple cultivar ‘Kizuri’ (trade name ‘Morgana’) during short and long time storage
- Influence of high pressure treatment on the infectivity of prion proteins
- Influence of Nano-particles of various substance classes on the physiology of food relevant filamentous fungi
- Influence of temperature on the quality of fruit and vegetables
- Innovation area: NewFoodSystems – Coordination and Management – Implementation phase
- Investigation of health-promoting effects of pectins on food allergies
- Investigation of the formation of mycotoxins by Alternaria alternata on various plant-based foods
- Investigation of the formation of mycotoxins by Alternaria alternata on various plant-based foods.
- Investigation of the impact of cultivation conditions on quality and safety of fruit and vegetables
- Investigation on the influence of treatment and processing procedures on the quality and safety of plant-based food products
- Laser labeling of fruit and vegetables: Evaluation of the effect on apples
- Metabolism and biological activity of components of fruit and vegetables
- Minimization of aflatoxin contamination in the value chain
- Minimum durability date of fruit and vegetable products
- Mycotoxins and mycotoxin metabolites in fruits and vegetables; influence of type, storage, cultivation
- OODBALL-GER: Food Biomarker Alliance. Identification and validation of biomarkers of food intake and nutritional status
- Optimisation of storage conditions for preserving quality and safety of fruits and vegetables and for reducing post-harvest losses
- Reproductive and Developmental Impact of Dietary Phytoestrogens
- Safety of L-Carnitin as a dietary supplement using a multi-platform metabolomics approach
- Study on the preservation of positive ingredients in the budgetary preparation
- Sugars and sugar profiling in foods and biofluids: Markers for evaluation, consumption and health
- The regulation of citrinin biosynthesis in Penicillium
- Understanding the regulation of mycotoxin biosynthesis of mycotoxin producing fungi on plant derived products with the aim to develop prevention strategies
- Vegetable cucurbits for nutrition-sensitive home and school gardens in Southeast Asia
Involved in research projects
- Antibiotic resistance bacteria in the food chain.
- Antibiotics resistance of bacteria with food products
- Characterization of silver protein complexes relating to particle size and surface charge
- Collaborative project: Functionalization of insect-based flours by extrusion processing for the applications in bakery products - subproject 1
- Effect of processing on iodine content in foods containing iodized salt
- Food and gut microbiota
- Food and Gut Microbiota
- Functional characterization of the human metabolome
- Functional characterization of the human metabolome – Nutritional behaviour
- German Nutrient Database
- Health effects of increased legume consumption in humans
- Human pathogens in plant production: status quo, decontamination, entry ways and influence on storage conditions
- Implementation and Standardization of Microbiota Analyses
- Implementation of next generation sequencing technology (NGS) for Identification and characterisation of ochratoxin- and citrinin biosynthesis genes in Penicillium verrucosum
- Importance and Bioactivity of the Microbial trans-Resveratrol Metabolites Dihydroresveratrol and Lunularin
- Influence of phage infection on the metabolome of milk products after fermentation with a Leuconostoc flavor-producing starter culture
- Influence various whole grain fractions on obesity
- Investigation of the feasibility of high pressure processing towards quality parameters preservation in reduced sodium chloride vegetable juices and purées.
- Literature review on the “use-by date
- Nutrition and intestinal microbiota
- Nutritional evaluation of alternative protein sources
- Optimization and operation of a plant for hot water treatment of fruit and vegetables
- Overview and evaluation of relevant sugar, fat and salt substitutes
Contact
MRI - Department of Safety and Quality of Fruit and Vegetables
(MRI-OG)
Haid-und-Neu-Str. 9
76131 Karlsruhe
Baden-Württemberg
Germany
Phone: +49 (0)721 6625 271
Fax: +49 (0)721 6625 111
Email: sabine.kulling(@)mri.bund.de
