This page contains automatically translated content.
Welcome to the section Organic Food Quality! (LMQ)
The central theme in teaching, research and knowledge transfer is to examine the contextual relationship between healthy diets and sustainable food systems. This interrelationship is central to
- the 17 goals of the United Nations 2030 Agenda (UN Resolution: Transforming the world: the 2030 Agenda for Sustainable Development)
- at the same time it is also a key part of the EU Food Research Agenda 2030
- and it is anchored within the German Federal Government Action Plan for sustainable development.
Research
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.