Submitted by Fleischportal.de am , Published in Science
It's still about the sausage: however, alternative products based on vegetable proteins are increasingly playing the leading role in what was once the subject of "meat technology", which is now called "food material science". But why is it that certain vegan sausage types come closer to the animal original than others? Young researchers and students on the Bachelor's degree in Food Science and Biotechnology at the University of Hohenheim in Stuttgart are getting to the bottom of this question and are looking for innovative solutions...
Submitted by Fleischportal.de am , Published in Science
At the German Biotechnology Days 2018 in Berlin yesterday, April 18, the award ceremony for the 8th GO-Bio funding competition of the Federal Ministry of Education and Research (BMBF) took place. The eight winners also include a research team led by Professor Hans-Jürgen Danneel from the Ostwestfalen-Lippe University of Applied Sciences. This was the first time a team of founders from a university of applied sciences prevailed in this nationwide competition ...
Submitted by Fleischportal.de am , Published in Science
Berlin, 19.05.2017. Felix Prinz zu Löwenstein, Chairman of the Organic Federation of the German Federation of Organic Food (BÖLW), explains the failure of the negotiations between the SPD and the Union on a new genetic engineering law: ...
Submitted by Fleischportal.de am , Published in Science
The greatest nutritional professional association in the world, the Academy of Nutrition and Diatetics in the US, has just been published in a wide current opinion its view that a vegan diet for pregnant women, nursing mothers, infants, children, adolescents and seniors, and be healed. This contradicts the world's leading association of nutritionists believe the German Society for Nutrition (DGE) ...
Submitted by Thomas on Pröller , Published in Science
Boar meat in this country is not very popular, because the meat may have an unpleasant smell. By smoking or seasoning to the boar taint can overlap, however. So why not take advantage of the "masking effect" of sage and Co. to marinate odor striking boar meat? In fact, experiments show of food technologists and nutritionists Anhalt University that the boar taint can almost fully enclose marination. At the University marinade recipes have been specifically tested for boar ...
Submitted by Thomas on Pröller , Published in Science
Three out of four tourists who returned from India to Switzerland, were infected in a study with multi-resistant germs. Microbiologists at the University of Bern were also able to isolate a bacterial strain which has a gene that allows these dangerous pathogens, even against the currently only remaining effective antibiotic therapy to be resistant ...
Submitted by Thomas Pröller, meat-n-more on , Published in Science
bring together researchers and companies from NRW and the funds Landen
The Gelderland and the adjacent North Rhine-Westphalia region are not only important agriculture areas, but also logistical hub for the German market and neighboring European markets. The province of Gelderland and the Development Company Oost NV will together with the Fraunhofer Institute for Material Flow and Logistics (IML) encourage cooperation between companies and applied research in these regions and establish this network "Agro Logistics Support Center" (ASC).
Submitted by Thomas Pröller, meat-n-more on , Published in Science
Stock Meyer Wissenschaftspreis 2013 - Two first prizes with a total 20.000 euros for works to improve food safety
The meat from uncastrated boars may begin to stink in the pan - really bad, like a mixture of sweat, urine and feces. CAUSE include sex hormones in some male animals for slaughter. So far there is no rapid analytical method to weed out those carcasses - except the human nose. For developing a new reference method, the two food chemist Dr. Jochen Fischer received (University of Bonn) and Dr. Paul Elsinghorst (University of Bonn, Medical Service of the Armed Forces) a doped 10.000 euros Science Award of the Heinrich Stock Meyer Foundation.
Another first prize receives the vet Dr. Henrike Hunter (Ludwig Maximilian University of Munich, Faculty of Veterinary Medicine). In her doctoral thesis she investigated systematically different risk factors for pleural infections in pigs. They took in their case-control study, the extensive information database for carcase pathology and could demonstrate that postural causes can be detected early using this information. Thus, preventive measures can be implemented quickly and purposefully on the operating level - and this is in keeping with the animal welfare aspect and the efforts to improve hygiene in the stocks, and finally the safety of food.
Submitted by Thomas Pröller, meat-n-more on , Published in Science
Platform for open innovation and networking in the food industry promotes SME competitiveness
After four years of hard work and the collection of extensive data, the Food Tech Innovation Portal was activated for the public on May 01st, 2013. The online portal www.foodtech-portal.eu offers descriptions of food processing technologies and explains, for example, their working principle, process parameters and possible applications. The technology descriptions are linked to publicly usable or rentable infrastructure, which makes it possible to test technologies instead of having to buy them. Furthermore, both technology and infrastructure descriptions are linked to the contact details of experts, which enables uncomplicated contact. As a further function, the portal offers general information and assistance in the development of innovations - from preliminary tests to market launch, including technical, legal and financial aspects as well as questions relating to management and marketing.
Submitted by Thomas Pröller, meat-n-more on , Published in Science
Niedersächsische scientists found Förderverein - DIL coordinates all activities and the composite
In addition to customer-specific research for the food industry has DIL institute director Dr. Volker Heinz the share of basic research at the Institute's projects increased significantly in recent years. Now Heinz marks a further step towards science and research.
Submitted by Thomas Pröller, meat-n-more on , Published in Science
German Institute of Food Technologies (DIL) and All-Russian Research Institute of Meat Industry (VNIIMP) take on joint activities
The Russian food market is in growth and offers especially in the areas of product development and food technology has great potential. In particular, the many small and medium-sized companies in the German food industry can benefit from this positive development. The DIL is increasing its activities in Russia and will therefore propose also a bridge to the German economy.
