Food Quality and Processing

This division is involved in projects along the entire food production chain (from farm to fork). These projects focus on the aspects of product quality, food safety, food processing, and risk assessment.

Various research methods are used to assess qualitative differences of organic foods and foods from other agricultural production systems and their effects on animal and human health. Organic products must be protected from undesired inputs along the entire goods flow chain. We also strive to develop and integrate the "organic idea" in processing. To this end, strategies for environmentally friendly processing are being elaborated and new technologies are being evaluated in terms of their risks.