Research

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The collective term food quality covers numerous aspects related to the role of food in our lives and in society.

This refers to intrinsic characteristics of products such as their sensory and nutritional properties and the wider impact on the environment and the social well-being of the people involved in their production.

In short, food should taste good and be healthy while giving us the feeling that we have done something good for the planet and society.

Ecological and sustainable products are subject to increased requirements, some of which are prescribed by law and some of which are not articulated, and they are often associated with certain characteristics.

In this field of tension between clear rules, sometimes diffuse expectations and unprovable benefits, it is difficult to make evidence-based statements.

The aim of the work in this section is therefore to characterize the quality of sustainable food and thus make it tangible. The focus here is particularly on sensory properties and value-adding ingredients.

Foods contain a wide range of compounds that shape the various properties of the food through their properties and in particular through synergistic or antagonistic interactions.

These include not only sensory and nutritional properties, but also technofunctional, health-promoting and, where applicable, toxicological properties.

Research in this section therefore focuses on the elucidation of such structure-activity relationships, in particular biofunctional and sensory-relevant compounds such as secondary plant compounds and polysaccharides.

Complementary to this, food sensory analysis is used to evaluate the organoleptic properties and ultimately explain them by combining them with chemical-physical analysis.

Publications

by Prof. Dr. Fabian Weber

by Dr. Doreen Schober

by Dr. Lilliana Stefanovic

Strategic research papers
Co-author EU-TP Organics "Research and Innovation for our future food systems" (2016).

G. Rahmann et al. (2016): Organic Agriculture 3.0 is innovation with research. Organic Agric. Printed online, DOI 10.1007/s13165-016-0171-5.

Co-author EU-TP Organics "Strategic Research and Innovation Agenda" (2014).

Peer-reviewed publications organic food quality and food culture
A. Mie, H. Raun Andersen, S. Gunnarsson, J. Kahl, E. Kesse-Guyot, E. Rembiałkowska, G. Quaglio, P. Grandjean (2017): Human health implications of organic food and organic agriculture: a comprehensive review. Environmental Health, in print DOI 10.1186/s12940-017-0315-4.

R. Seljasen, H. Kristensen, U. Kretzschmar, I. Birlouez-Aragon, F. Paoletti, C. Lauridsen, G. Wyss, N. Busscher, E. Mengheri, F. Sinesio, R. Zanoli, D. Vairo, A. Beck, J. Kahl (2016): How to understand the complexity of product quality and the challenges in differentiation between organic and conventional farming systems - exemplified by fresh and heat processed carrots (Daucus carota L.). Organic Agric, 6, 31-47.

C. Strassner, I. Cavoski, R. Di Cagno, J. Kahl, E. Kesse-Guyot, D. Lairon, N. Lampkin, A.-K. Løes, D. Matt, U. Niggli, F. Paoletti, S. Pehme, E. Rembiałkowska, C. Schader, M. Stolze (2015): How the organic food system supports sustainable diets and translates these into practice. Front. Nutr. 2:19.

A. Zalecka, S. Bügel, F. Paoletti, J. Kahl, A. Bonanno, A. Dostalova, G. Rahmann (2014): The influence of organic food production on food quality - research findings, gaps and future challenges. J Sci Food Agric, 94, 2600-2604.

J. Kahl, E. Rembialkowska (2014): Research on organic food quality needs a system approach. J Sci Food Agric, 94, 2577.

J. Kahl, F. Alborzi, A. Beck , S. Bügel, N. Busscher, U. Geier, D. Matt, T. Meischner, F. Paoletti, S. Pehme, A. Ploeger, E. Rembiałkowska, O. Schmid, C. Strassner, B. Taupier-Letage, A. Załecka (2014): Organic food processing: a framework for concept, starting definitions and evaluation. J Sci Food Agric, 94, 2582-2594.

J. Kahl, M. Bodroza-Solarov, N. Busscher, J. Hajsolva, W. Kneifel, M. Kokornaczyk, S. van Ruth, V. Schulzova, P. Stolz (2014): Status quo and future research challenges on organic food quality determination with focus on laboratory methods. J Sci Food Agric, 94, 2595-2599.

R. Seljasen, H. Kristensen, C. Lauridsen, G. S. Wyss, U. Kretzschmar, I. Birlouez-Aragon, J. Kahl (2013): Quality of carrots as affected by pre- and postharvest factors and processing. J Sci Food Agric, 93, 2611-2626.

K. Seidel, J. Kahl, F. Paoletti, I. Birlouez, N. Busscher, U. Kretzschmar, M. Särkkä-Tirkkonen, R. Seljasen, F. Sinesio, T. Torp, I. Baiamonte (2015): Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions. J Food Sci Technol, 52(2), 803-812.

A. Achrid, J. Rizkallah, L. Ait-Ameur, B. Neugnot, K. Seidel, M. Särkkä-Tirkkonen, J. Kahl, I. Birlouez-Aragon (2012): Potential of front face fluorescence as a monitoring tool of neoformed compounds in industrially processed carrot baby food. LWT-Food Sci Techn, 49, 305-311.

E. Palupi, A. Jayanegara, A. Ploeger, J. Kahl (2012): Comparison of nutritional quality between conventional and organic dairy products: A meta-analysis. J Sci Food Agric, 92, 2774-2781.

F. Paoletti, A. Raffo, H. L Kristensen, K. Thorup-Kristensen, R. Seljåsen, T. Torp, N. Busscher, A. Ploeger, J. Kahl (2012): Multi-method comparison of carrot quality from a conventional and three organic cropping systems with increasing levels of nutrient recycling. J Sci Food Agric, 92, 2855-2869.

J. Kahl (2012): Organic food quality: from field to fork. J Sci Food Agric, 92, 2751-2752.

J. Kahl, A. Załęcka, A. Ploeger, S. Bügel, M. Huber (2012): Functional Food and Organic Food are Competing Rather than Supporting Concepts in Europe. Agriculture, 2, 316-324.

J. Kahl, T. Baars, S. Bügel, N. Busscher, M. Huber, D. Kusche, E. Rembialkowska, O. Schmid, K. Seidel, B. Taupier-Letage, A. Velimirov, A. Zalecka (2012): Organic food quality: a framework for concept, definition and evaluation from the European perspective. J Sci Food Agric, 92, 2760-2765.

Peer-reviewed publications complex, nonlinear inorganic system
J. Kahl, N. Busscher, P. Doesburg, G. Mergardt, F. Will, V. Schulzova, J. Hajslova, A. Ploeger (2016): Crystallization with additives applied to cloudy and clear apple juice samples. Food Anal Methods, 10, 1, 247-255.

J. Kahl, N. Busscher, G. Mergardt, P. Mäder, T. Torp, A. Ploeger (2015): Crystallization with additives applied to winter wheat cultivars from a controlled field trial. J Sci Food Agric, 95, 53-58.

J. Kahl, N. Busscher, G. Mergardt, J.-O. Andersen, P. Doesburg, A. Meelursarn, A. Ploeger (2015): Standardization and performance test of crystallization with additives on wheat samples. Food Anal Methods, 8, 10, 2533-2540.

J. Kahl, N. Busscher, W. Hoffmann, G. Mergardt, I. Clawin-Raedecker, A. Ploeger (2014): Differentiation of milk fractions and polyvinlypyrrolidone with different molecular weight by patterns derived from cupric chloride crystallization with additives. Anal Methods, 6, 3173-3176.

N. Busscher, J. Kahl, A. Ploeger (2014): From needles to pattern in food quality determination. J Sci Food Agric, 94, 2578-2581.

J. Kahl, N. Busscher, W. Hoffmann, G. Mergardt, I. Clawin-Raedecker, C. Kiesner, A. Ploeger (2014): Development and performance of crystallization with additives applied on different milk samples. Food Anal Methods. 7, 1373-1380.

Other publications since 2016
J. Kahl, N. Busscher, A. Ploeger (2016): Food quality. In: Organic farming, B. Freyer (ed.). UTB volume no. 4639, Haupt Verlag Bern, p. 640-650.

S. Bügel, J. Hertwig, J. Kahl, D. Lairon, F. Paoletti, C. Strassner (2016): The New Nordic Diet as a prototype for regional sustainable diets, In: Sustainable Value Chains for Sustainable Food Systems: A Workshop of the FAO/UNEP Programme on Sustainable Food Systems. Rome, June 8-9, 2016. ed. / Alexandre Meybeck; Suzanne Redfern. Rome : Food and Agriculture Organization of the United Nations, FAO, 2016. p. 109-116.

J. Kahl, C. Strassner, J. Hertwig, D. Gould, S. Bügel, F. Paoletti, D. Lairon (2016): Learning from the organic food system as a model for sustainable food systems - the Organic Food System Program. In: Sustainable Value Chains for Sustainable Food Systems: A Workshop of the FAO/UNEP Program on Sustainable Food Systems. Rome, June 8-9, 2016. ed. / Alexandre Meybeck; Suzanne Redfern. Rome : Food and Agriculture Organization of the United Nations, FAO, 2016. p. 295-302.

C. Strassner, S. Bügel, J. Hertwig, J. Kahl, J. Nuutila, F. Paoletti (2016): The role of sustainable HORECA for sustainable lifestyles - identification of challenges and future work. In: Sustainable Value Chains for Sustainable Food Systems: A Workshop of the FAO/UNEP Program on Sustainable Food Systems. Rome, June 8-9, 2016. ed. / Alexandre Meybeck; Suzanne Redfern. Rome : Food and Agriculture Organization of the United Nations, FAO, 2016. p. 245-262.