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MRI - Department of Safety and Quality of Milk and Fish Products (MRI-MF)
Institution
Section overview
Description
The department does practice-oriented research in the fields milk, fish and the products manufactured hereof. Special emphasis is placed on the maintenance of the nutritive and sensory value of the afore mentioned foods and on the protection against harmful microorganisms, undesired substances and residues. An important objective is the improvement of product safety and food hygiene as well as the quality along the entire processing chain from primary production to the supply to the consumer. These tasks include the assessment of sustainable processes and new technological methods. Process and product quality need the development of analytical and sensory methods for improving the product composition, and for proving the regional origin and authenticity, technological studies for the evaluation of material changes during processing as well as the characterisation of valuable and technologically relevant components.
Activities
- Research
Parent institution
Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI)
Coordinated projects
- 3-MCPD and 3-MCPD esters in fishery products
- 3-MCPD and 3-MCPD-esters in fishery products
- Additives in fish products
- Agreement on the implementation of research and development work for the validation of HACCP concepts and models to determine the safety process (acronym: Process Safety)
- Analysis and minimisation of undesired microorganism and substances (e.g. residues and contaminants, transfer behaviour, bacteria and fungi, micro-/nanoparticular plastic)
- Analysis and molecular biological investigations on the impact of mutagenic biosynthesis percursors of the mycotoxin aflatoxin B1 in food
- Analysis of the resistance behavior of bacteria flora leading to spoilage of fish intended for human consumption from wholesale and retail
- Analyzing and minimizing unsolicited microorganisms and sources (e.g. residues, process and environmental contaminants, carry-over behaviour, bacteria and fungi, micro-/nano sized plastic particles)
- Antibiotic resistance - Farm to Fork (The way of animal husbandry (farm) up to the plate (fork))
- Antibiotic resistance – production chain cheese
- Application of FT-IR spectrometry to evaluate product consistency, and quality: commissioning a new instrument, development and validation of appropriate analytical parameters
- Application of protective cultures in cold-smoked salmon containing salt substitutes (follow-up of fish reformulation project)
- Application of the new vacuum filtration in the production of heat-treated drinking milk gently with a longer shelf life at room temperature, saving energy in the process of cooling and storage
- Application of thermal treatment processes of vapor condensate in order to use this waste water in dairies as water, conservation of resources
- Applications of microfiltration in the dairy processing, optimization of procedures
- Authentication of Pasture Milk
- Authenticity and traceability of fishery products by protein and DNA analysis
- Authenticity, origin, identification and characterization of fishery products by fatty acid analysis
- Basic information for nutrition research and product quality: reliable production of fat and fatty acid data of fish and fishery products as a basis for the German Nutrient Data Base and other databases
- Bioindicators for the evaluation of fish farming, health and product quality in different aquaculture systems. Subproject 5
- Border areas in the quantitative description of the udder health
- Characterization of heat treatment and preservation of milk and milk products by demonstrating heat-induced or technologically induced changes of the ingredients - the development of heating bills in sheep, goat and mare's milk
- Characterization of the structure and loading of natural transport capsules using microstructural analysis (TEM)
- Characterization of the structure of other milk products using rheological measurements and the microstructural analysis (TEM and SEM) - subproject 'Characterization of structure formation at the acid coagulation of milk'
- Characterization of the structure of processed cheese and analog using rheological measurements and the microstructural analysis (TEM)
- Collaborative project: Development of an innovative non-invasive monitoring and evaluation process in the research of fishery - subproject 4
- Collaborative project: Development of innovative analytical technologies as a prerequisite for the production of safe and high-quality crustacean products and a sustainable stock management - subproject 1
- Collaborative project: Energy Cockpit for Dairies – Automatic Energy Data Acquisition and Monitoring for Milk Processing Establishments – Subproject 2
- Collaborative Project: Inactivation of coxiella burnetii during short-term heating of milk - subproject 1
- Collaborative Project: Sensory optimization of sodium-reduced semi-hard cheese - subproject A
- Collaborative project: Studies on the transfer of pyrrolizidine alkaloids in livestock
- Construction and commissioning of a plant for the UV treatment of milk and opaque milk media
- Detection and significance of antibiotic activity inhibitors in milk
- Detection of an addition of protein hydrolysates to fish fillets
- Detection of carbonate additives in fishery products
- Detection of foreign protein in cheese using stable isotope analysis
- Detection of organic production of products made from organic milk
- Detection systems for inhibitors with regard to changes in milk quality regulation of December 2010 (BMELV decree 423-44215/0003 AZ)
- Determination and assessment of the nutritional and sensory quality of pikeperch from a recirculation aquaculture facility
- Determination of bacteriological quality of milk to be delivered employing BactoCount procedure 1 - Design of transfer characteristics for capturing BactoCount colonie values (KbE/ml)
- Determination of cholesterol in fish products
- Determination of metabolic profiles of foodstuffs of animal origin
- Determination of nutritionally valuable substances and their breakdown products in fishery products
- Determination of selenium levels in fish products
- Determine the composition and natural variation of lipids in sheep and goat milk
- Development and establishment of cell-based assays for the identification of bioactive substances from protein hydrolysates, GOS / MOS preparations and functional products (FoCus subproject 5.2 CellForce)
- Development of a rapid method or rapid ashing for the determination of plutonium and americium radionuclides in milk, pasture and meadow vegetation and leafy vegetables
- Development of a uniform and fast method for the separation of the radio strontium from soil, plants, animal feed as well as food of animal and vegetable origin
- Development of membrane technology for the sterilization of whole milk (vacuum filtration)
- Development of new Biofunctionalities at all stages of the process chain
- Development of sensitive analytical methods for determination and differentiation of free and protein-bound mono-, di-and oligosaccharides
- Development of sensory patterns that determine the quality of fishery products and their changes during the process chain
- Development, review and validation of analytical methods, eg within the framework of active cooperation in the §64 LFGB working group
- Differentiation between conventional and organically produced rainbow trout
- Differentiation of cod from North Sea and Baltic Sea fisheries by stable isotope and fatty acid analysis
- Distinguishing features of fresh and re-thawed fish fillets
- Enhancement of the membrane filtration unit MFS-1 (dairy pilot plant)
- Enhancing the sweetening power of lactose by enzymatic hydrolysis and partial isomerization of the glucose moiety
- Enhancing the sweetening power of lactose by enzymatic hydrolysis and partial isomerization of the glucose moiety
- Enrichment and characterization of oligosaccharides from mare milk
- Enzymatic modification of the technological and trophofunktionellen properties of milk constituents
- Evaluation of rapid cultural test systems for mastitis diagnosis
- Evidence of non-enzymatic glycosylation of milk proteins - investigation of species-specific differences of cow, sheep, goat and mare's milk
- Furan Fatty Acids in Aquaculture Products and Feeds
- Furan Fatty Acids in Aquaculture Products and Feeds
- Hard cheese made from raw milk with lubricated surface and listeria contamination
- Health and performance of dairy cows in ecological farming interdisciplinary point of view - an (intervention) study on metabolic disorders and diseases in the udder due to inclusion of forage production, feeding management and husbandry
- Identification and material characterization of transgenic fish
- Identification of allergenic proteins in fishery products
- Identification, evaluation and plausibility check of the data of the official measuring points of the states to monitor the radioactivity in soil, vegetation, animal feed and foods of animal and vegetable origin by means of the Integrated Measurement and Information System for monitoring environmental radioactivity (IMIS)
- Identification, quantification and characterization of bacteria that are relevant to the fish spoilage
- Improvement of the detection of anisakid nematode larvae in fish fillet based on their fluorescence properties
- Improvement of the detection of anisakid nematode larvae in fish fillet based on their fluorescence properties.
- Inactivation of MAP in the duration of heating colostrum
- Incubation of bioactive peptides with digestive enzymes, as well as an analytical characterization by LC-MS
- Influence of feed and feeding strategy on fish production and product quality of organic fishery products (ÖkoFuProQua)
- Inorganic contaminants in fishery products
- Investigation of suitable indicators for the evaluation of hygiene and quality of colostrum as food
- Investigations into the production of suitable proficiency testing samples and for the proficiency testing planning, implementation and evaluation in the area of the analysis of dose-relevant radionuclides in the Federal Republic of Germany
- Investigations on a well-founded proposal for an upper limit for the whey protein content in mature standard cheese varieties
- Investigations on the change in the dispersion state in the production of spreadable processed cheese
- Is the development of the enteric nervous system influenced by TiO2 nanoparticles?
- LABELFISH - Atlantic Network on Genetic Control of Fish and Seafood, Labelling and Traceability
- Localization of lipophilic substances in loaded caseinmicell suspensions
- Localization of milk ingredients by microstructure analysis
- Microbiological quality of an ad libitum milk for calves: Development of bacterial count as a function of storage time, storage temperature and acidification
- Microplastics in seafood
- Minimal shelf life date of dairy products
- Minimization of 2- and 3-MCPD, glycidol and their fatty acid esters in smoked and heat-treated fish products
- Minimize the use of antibiotic products in dry cow treatment
- Modified production and physical analysis of firm and soft cheese and processed cheese from Analog
- Mycobacterium caprae pasteurization
- National Reference Laboratory Anisakis accordance with Article 33 of Regulation (EC) no. 882/2004
- National Reference Laboratory for milk and dairy products in accordance with Article 33 of Regulation (EC) No 882/2004
- National Reference Laboratory for milk and dairy products in accordance with Article 33 of Regulation (EC) No 882/2004 - Determination of alkaline phosphatase activity (ALP)
- National Reference Laboratory for milk and dairy products in accordance with Article 33 of Regulation (EC) No 882/2004 - Parameter germ content in milk
- Nematodes in fish
- New analytical and sensory (rapid) methods and indicators for evaluating the compositional quality
- New fish species in the German market, composition, ingredients, Fischartbestimmung, Microbiology
- Novel feeding strategies (including alternative protein sources) in aquaculture and dairy farming
- Novel feeding strategies (including alternative proteins) in aquaculture and dairy farming
- Novel milk and fish analog products
- Novel milk and fish analogue products
- Optimization of water binding properties of caseins and the heat stability of whey proteins by physicochemical enzymatic process
- Organic pollutants (dioxins, PCBs, etc.) in dairy and fishery products
- Organisation of an in silico-ring trial for the authentication of fish and fish products by means of PCR-sequencing of the gene markers cytb (§64 method and planned DIN/ISO method) and COI (planned DIN/ISO method)
- Parasite risk assessment with integrated tools in EU fish production value chains (PARASITE)
- Performance of a national proficiency test for the determination of nematodes in fish
- Performing a ring trial series with dose-related gamma radionuclides and varying ratios of Sr-89 and Sr-90 in raw milk
- Preliminary experiments on the loading of resuspended casein micelles with lipophilic flavors
- Preparation of a DIN specification for the analysis of microplastics in food (DIN technical committee NA057-08-05-AA)
- Price politacal margins for regional produced organic products: Analysis and implementation of a regional marketing strategy for organic milk products
- Proof of organic production of German beef
- Pulsed Electric Field Processing for the Manufacture of Raw Milk Cheese
- Quantification of selected ingredients of chocolate
- Quantification of selected ingredients of spreadable fats
- Radioactivity in the environment, feed and food
- Radioactivity in the environment, soil, feed and food
- Rapid DNA chip-based test for qualitative fish species differentiation
- Raw milk quality and legislation on dairy products
- Raw milk quality and milk quality law
- Reduction of the salt content in selected fish products by the use of salt substitutes
- Reformulation of fruit yoghurt by reducing the total sugar content and innovative membrane and fermentation processes
- Ribonucleinsäurenmonomere in selected baby foods and their stability in technological treatments: 1) ribonucleosides, 2) ribonucleotides.
- Ribonucleoside and ribonucleotide provisions in yogurt
- RNA expression studies of origin and of fish and fishery products
- Scientific editing and verification of the directive 'measurement, rules, control, and safety equipment for milk heating systems' and DIN 11488 - Dairy machinery and equipment
- Shelf life of fishery products
- Smart Traceability and Labelling ToolBox for a Sustainable Seafood Production
- Statistical processing of the last 15 years in the Integrated Measurement and Information System (IMIS) accumulated data on environmental radioactivity in the area of monitoring station Kiel
- Storage life of fish fillets wrapped up in composite foils containing Ag-nano-particles
- Strategic structure of a tissue database including reprocessing of tissue material and determination of the DNA sequences of important DNA markers as preliminary work for the NRZ-EIL (National Reference Center for the authentic foods)
- Strategies for salt reduction in semi-hard cheese
- Studies on the structural stability of emulsions of milk and milk ingredients
- Suitability of instrumental analysis for the differentiation of organically and conventionally farmed food fish in several species including processed products
- Sustainable minimization of antibiotic drug use due to quarter-selective dry off in dairy cows
- Synthesis and evaluation of molecular imprinted polymers for food-analytical applications (currently CAP, lactose)
- Tests of plants for heat treatment according to cheese regulations
- The effect of TiO2 nanoparticles on the metabolic expression profile of cultured intestinal cells
- Thermophilic bacilli
- Traceability of fish and fishery products by detection of epigenetic changes
- Transfer of Aflatoxin along the food chain using aflatoxins in feed and milk as an example
- Transfer of Aflatoxin from natural contaminated feed into milk and dairy products
- Udder health monitoring as a preventive measure to improve udder health in dairy goats
- Use of native casein micelles as bio-carriers for lipophilic natural food ingredients
- UV-treatment of opaque dairy products for vitamin D3 adjustment
- Value Imaging components of milk proteins - ACE inibitorische peptides
- Vitamin K in rye flour
- Vitamin K in wheat flour
- Ways to reduce sodium and phosphate content in the production of block processed cheese
- Working out sensory attributes for cheese with increased whey protein content to develope descriptive analytical methods - also with help of the electronic nose
- Working out sensory attributes of dairy products and other foodstuffs to develope descriptive analytical methods - also with help of the electronic nose
Involved in research projects
- Analysis of the microflora of german red-smear cheeses with special emphasis on antibiotic-resistant contaminants
- Antibiotic resistance bacteria in the food chain.
- Antibiotics resistance of bacteria with food products
- Collaborative Project: Adaptation of microbiological quality determinations to modern production conditions by development and integration of innovate, rapid detection methods. Subproject 1
- Collaborative project: Quantification of the economic relevance of raw milk marketing on farms in Germany via vending machines, with special relevance to conditions of location and investment cost, as well as successful hygiene management expenses. Subproject 1
- Design and development of an Pikeperch aquaculture (Sander lucioperca, L.) in Mecklenburg-Vorpommern in the years 2012 to 2015
- Detailed electromicroscopic analysis of colonization and alteration of fermented foods by microorganisms and their interactions
- Detailed electromicroscopic analysis of colonization and alteration of fermented foods by microorganisms and their interactions
- Development of characterization and fractionation/purification methods for organic nanoparticles, exemplified by extracellular vesicles from lactic bacteria.
- Development of test patterns and product prototypes with defined bioactive ingredients
- Effect of processing on iodine content in foods containing iodized salt
- Establishment of a lateral flow assays as a quick method to validate snapper species as Lutjanus malabaricus (Red Snapper) and Lutjanus bohar (Two-spot Red Snapper)
- Foaming properties of milk and derived fractional and enzymatically modified milk proteins
- Food and Gut Microbiota
- German Nutrient Database
- Influence of phage infection on the metabolome of milk products after fermentation with a Leuconostoc flavor-producing starter culture
- Literature review on the “use-by date
- Minimization of aflatoxin contamination in the value chain
- Nutritional evaluation of alternative protein sources
- Optimization of dairy products in terms of their content of functional substances
- Overview and evaluation of relevant sugar, fat and salt substitutes
- Release of bioactive peptides from milk protein by proteolytic enzymes of lactis acid bacteria
- Release of bioactive peptides from milk proteins by proteolytic enzymes from lactic acid bacteria and cloning and expression of two cell wall-bound proteases (Subproject LactoMic)
- Roughage based feeding strategy for organic dairy goats to increase wholesome milk components for human nutrition
- Stimulation of natural killer cell functions by L. casei Shirota in healthy individuals with a low killer cell activity
- Studies on the transfer of pyrrolizidine alkaloids into livestock
- The effect of different sea water parameters on the formation of disinfection by-products anddisinfection efficiency
- Udder health monitoring as a preventive measure to improve udder health in dairy goats
- UV-C-Treatment of milk and dairy products
Contact
MRI - Department of Safety and Quality of Milk and Fish Products
(MRI-MF)
Hermann-Weigmann-Straße 1
24103 Kiel
Schleswig-Holstein
Germany
Phone: + 40 389 05 0
Email: jan.fritsche(@)mri.bund.de