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Welcome to the section Organic Food Quality! (LMQ)
Impressions
Foods contain a wide range of compounds that shape the properties of the food through their properties and in particular through synergistic or antagonistic interactions.
These include sensory and nutritionalproperties, but also technofunctional, health-promoting and, where applicable, toxicological properties.
Research in the Organic Food Quality section therefore focuses on the elucidation of such structure-activity relationships, in particular biofunctional and sensory-relevant compounds such as secondary plant substances and polysaccharides.