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German Research Institute for Food Chemistry (DFA)
Institution
Section overview
Description
The task of the institute created by the foundation, is to carry out research on the chemical composition of foodstuffs, their evaluation with regard to the microbiology, toxicology, dietary properties and other aspects. In addition, the foodstuffs are analyzed to ensure that they meet the legal regulations.
Activities
- Funding
Networks
Coordinated projects
- Achieving the compatibility of beer with celiac disease using malt with high peptidase activity while maintaining relevant quality characteristics
- Aroma-value index as a criterion for assessing the impact of rearomatization and non-volatile flavor substances on the quality of apple juices from concentrate
- BioChancePLUS-2: Collaborative project: 'OLeRa - Omega-3 fatty acids in rape and flax - new breeding and transgenic approaches' (Project E)
- Clarification of flavor changes in the production of pineapple juice
- Clarification of the cause of off-flavors in poppy and development of parameters for the raw material control
- Collaborative project: Analytical Tools for the Experimental Investigation of Food. Subproject 2
- 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 06
- Evaluation of analytical and molecular methods for the differentiation of high quality Arriba cocoa and bulk cocoa (CCN51)
- Folic acid quantification in food commodities and food recipes with constant
- Identification of satiating compounds in dietary fats and optimization of low-fat foods by adding satiating lipoid compounds
- Influence of processing on value-adding aroma and flavor in tomato products
- Influence of variety and manufacturing processes to changes in value-adding flavors of apple juices
- Key flavouring agents of the new German varieties Hallertau Blanc, Hüll Melon, Mandarina Bavaria, and Polaris and their influence on the aroma hop accented beers depending on the technology of adding hop
- Studies on the formation of benzene from benzaldehyde with the aim of minimizing the flavors in production and the processing and storage of flavored products
Involved in research projects
- 3-MCPD Formation / Prevention: Investigations on the formation of 3-monochloropropane-1 ,2-diol-fatty acid esters (3-MCPD-FE) in vegetable oils, and developing strategies to minimize those
- Aroma substances in hops-containing beverages: optimization of formulation and manufacturing process to prevent quality-reducing substances in hops aroma-containing beverages
- Availability of bread flavors: Influence of texture, production conditions and age of bread on the availability of important flavoring under conditions bread consumption
- Characterization of 'Emmental' hard cheese based on new physical, biochemical and molecular sensory criteria
- Characterization of chemical indicators in raw cocoa from different stages of fermentation
- Characterization of stimulants of gastric acid secretion and stomach-protective of coffee compounds and their influence of roasting parameters and the pretreatment of raw coffee
- Influence of cold hopping on the aroma profile and important aroma substances top and bottom fermenting beers and their aromatic stability during storage
- Influence of foam composition and structure on flavor release and flavor perception of gas impinged food systems
- Influence of texture and molecular composition of foam on the flavor release from beer
- Interaction of flavor and milk product matrix
- Optimization of technological parameters to minimize the formation of 4-vinyl benzene (styrene) in the brewing process with preservation of the typical aroma of wheat beer
- Optimization of the nutritional value and enjoyment of bread by the addition of germinated wheat in the light of the dough and baking quality
- Optimization of the reconstitution of orange juice from concentrate based on aroma and flavor-active compounds
- Principles for large-scale application of methods for manufacturing of edible fats and oils with reduced levels of 3-MCPD fatty acid esters and related compounds
- Protein foams in food production
- Quality assurance for arabica coffee from progressive green coffee production: improving the quality of coffee flavor by controlled modification of treatment
- Security and education aromarelevanter metabolites by starter organisms in the raw sausage maturation
- Studies on flavor development during roasting of cocoa with particular reference to the control of the temperature-time profile
Contact
German Research Institute for Food Chemistry
(DFA)
Lichtenbergstr. 4
D-85748 Garching
Bavaria
Germany
Fax: +49 (0)89 289 14183
Email: lebensmittelchemie(@)lrz.tum.de