Research projects

Funding: Nds. Ministerium für Wissenschaft und Kultur über Georg-August-Universität Göttingen, 1.811.726 EUR

Project Details:
This initial project within the ZERN research and transfer network is dealing with the future-oriented keeping and use of fattening pigs. There are deficits in current fattening pig husbandry, particularly in the areas of animal welfare, emissions and nutrient efficiency. This project has therefore set the objective of scientifically evaluating relevant aspects of sustainable pork production synergistically and gaining new, practice-relevant knowledge.

Cooperation Partners:

Georg-August-Universität Göttingen

Deutsches Institut für Lebensmitteltechnik (DIL)

Funding: Fritz-Ahrberg-Stiftung, 100.000 EUR

Project Details:
The protozoan parasite Toxoplasma gondii is the causative agent of toxoplasmosis, a zoonosis that can be transmitted to humans by infected cats or through the consumption of contaminated foodstuffs or inadequately heated meat from infected intermediate hosts. Primary infections during the early stages of pregnancy are of particular concern due to the absence of maternal immunity, which allows the pathogen to cause severe foetal damage and abortions. There is currently no comprehensive and systematic monitoring of the pathogen in the food chain in Germany. Moreover, the accessibility of the pertinent testing methodologies is constrained. The project therefore aims to develop a rapid, field-proven detection method based on the loop-mediated isothermal amplification (LAMP) technique and to corroborate its validity for pertinent food matrices. Thereafter, the method will be employed to appraise the impact of diverse manufacturing techniques employed on sample products on the pathogen load, and to extrapolate recommendations for industrial manufacturing processes.

Funding: BMEL, 318.427 EUR

Project Details:
The project is carried out on DIL e.V., Quakenbrück.
The aim of this project is to develop and evaluate a concept for the extraction and processing of proteins from brewer's yeast in the highest possible native and functional form on a pilot scale. The proteins and other valuable substances of the yeast are mostly located within the cells and are therefore not easily accessible for conventional extraction or precipitation. Therefore, cell disruption is necessary, in order to increase access to the proteins. Residues from the brewing process also adhere to the yeast. These include gluten and bitter substances from the hops. Therefore, in the first step the aim is to develop a process for removing the bitter substances and gluten as far as technically possible (AP 1). The yeast cells are then physically disrupted so that the proteins dissolved in the cell plasma can escape. For this purpose, two mechanical methods are used in this research project: (1) electroporation using pulsed electric fields (PEF, WP 3), and (2) ultra-high-pressure homogenization (UHPH, WP 2). After the cell disruption, the cell wall components are separated from the protein-rich suspension/solution using the principle of separation by density or centrifugal forces in a plate separator. The proteins obtained will then be processed and stabilized and examined for their sensory, techno-functional and nutritional properties (WP 4), as well as their suitability to produce selected exemplary food products (WP 5). Once the process has been established for brewer's yeast, it will be validated with yeasts from other sources (WP 6). Finally, a life cycle assessment (LCA, WP 7) will be carried out using the data obtained during the proejct to compare the environmental impact of the proteins obtained to protein of soy and milk. During the LCA, the entire process will be included, i.e. the energy requirements of the new technologies will also be taken into account and compared with the production process of soy and milk proteins. In cooperation with the industrial partners, the feasibility and economic viability of the entire process will be evaluated (AP 8).

Cooperation Partners:

Elea Technology GmbH, Leiber GmbH

Funding: Deutsche Forschungsgemeinschaft (DFG) , 287.753 EUR

Project Details:
Prenatal (in ovo) events have an impact on postnatal life. Prenatal "treatments" may have a positive influence on adaptation to postnatal conditions. The targeted modulation of conditions during in ovo development could be a means for improving productive adaptability relating to growth and thermotolerance. The in ovo development of birds is a valuable model for studying environmental influences on early development and their long-term consequences. This is especially pertinent for myogenesis, where the response mechanisms to environmental influences on cell proliferation and differentiation can be studied. As chicken embryos have no active temperature regulation, a change in incubation temperature directly affects their body temperature. This leads to changes in the kinetics of biochemical processes and, in particular, the kinetics of relevant metabolic enzymes, which are likely associated with activity-dependent muscle and body growth. Our previous study demonstrated the respective effects on energy metabolism of low and high incubation temperatures between ED 7-10 and ED 10-13 immediately after treatment and in adulthood in broilers and identified changes in gene expression underlying the phenotypic responses. We intend to follow up on and answer the questions arising from this earlier study by analysing the effects of increased and decreased incubation temperatures within a specific treatment period (ED 10-13) on various metabolic, biochemical, and histological traits as well as on gene expression and epigenetic changes in day-old broiler and layer chicks. We will consider the one-day-of-age stage as representing the cumulative effect of the in ovo developmental processes. The aim is to uncover functional relationships along the genotype-phenotype map from the genome to the metabolome, via the epigenome and transcriptome, in response to changes in incubation temperature.

Cooperation Partners:

PD Dr. Siriluck Wimmers und Prof. Dr. Klaus Wimmers, Forschungsinstitut für Nutztierbiologie, Dummerstorf

Funding: Fritz-Ahrberg-Stiftung, 70.000 EUR

Project Details:
Consumer behaviour in our society is changing, with vegetarian and vegan diets becoming increasingly popular. This has led to a significant increase in the production of vegetarian and vegan sausage and meat substitutes in Germany. Various products made from plant-based protein sources are now available. With intensified production, however, the importance of food hygiene is also increasing. In terms of consumer health, vegetarian and vegan substitute are required to be of impeccable microbiological quality. Currently, there are no explicit legal specifications for assessing the microbiological parameters of these products. There has also been little scientific research into this topic to date. Only a few studies focus on the microbiological quality of vegan minced meat or other selected vegetarian and vegan meat substitutes. So far, few studies have focused on microbiological growth during the shelf life of these products. A direct comparison with conventional sausage and meat products has not been made.
The initial aim of this project is to obtain an overview of the microbiological composition of commercially available vegetarian and vegan sausage and meat substitutes. In addition, data on the persistence and proliferation of pathogenic germs in these products over the entire shelf life is to be collected. In this way, a foundation can be established for microbiological guidance, warning and critical values as well as for the assessment of the health risk of these products. In particular, differences and similarities in comparison to conventional sausage and meat products will be analysed. Are the plant-based substitutes generally more or less contaminated with germs than conventional products? Which (pathogenic) germs are to be expected in the substitutes? How do survival, persistence and growth rates of selected pathogenic germs in the substitutes compare to conventional sausage and meat products? These key food hygiene aspects will be addressed in this project.

Funding: Volkswagenstiftung, 657.600 EUR

Project Details:
Eine potentiell flächendeckende Wiedervernässung der Moore zwecks Revitalisierung und CO2-Speicherung führt über die extensive Nutzung zum Anfall ligninreicher Primärbiomasse, die nicht effizient für die klassische Tierhaltung nutzbar ist. Diese Biomasse kann bisher maximal energetischen Zwecken dienen, was aber in Zukunft im Sinne einer ehrgeizigen Energiewende und Kreislaufwirtschaft nicht mehr zielführend ist. Im Rahmen diese Projektes soll die Lignozellulosestruktur der organischen Rohstoffe technisch durch Vorbehandlungen aufgebrochen werden und die dann insgesamt besser verdauliche Biomasse anschließend für eine dezentrale Insektenproduktion genutzt werden. Modellhaft sollen Standard-Insektenlarven (schwarze Soldatenfliege) und Spezialitäten (Mehlwurm, Grillen etc.) aufgezogen werden. So sollen skalierbar hochwertige Rohstoffe für die Heimtierernährung oder perspektivisch neuartige Lebensmittel produziert werden.

Cooperation Partners:

Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrück

Dr. Kashif ur Rehman

Project Details:
Salmonella-specific phages are isolated and characterized from bearded dragons. Their spectrum of activity is determined, and their in vitro and in vivo effectiveness is examined.

Cooperation Partners:

Robert-Koch-Institut RKI Wernigerode

Funding: Nds. Ministerium für Wissenschaft und Kultur, 218.996 EUR

Project Details:
Ziel des Projektes "Future-VET B2" ist, neben der praxisnahen Ausbildung der Studierenden der Tiermedizin, Dienstleistung und Forschung der Transfer der Forschungsergebnisse in die Fachwelt und Öffentlichkeit. Die Maßnahme "Future-VET 2B" hat dabei das übergeordnete Ziel die Lebensmittelproduktion im Hinblick auf die Umweltauswirkungen und die Ernährungssicherheit für die wachsende Weltbevölkerung zu optimieren. Insekten können hierbei sowohl im Sinne der Kreislaufwirtschaft zusätzliche, wertvolle Futtermittel und Lebensmittel darstellen. Zudem bieten sie die Möglichkeit bei Vorliegen bestimmter funktioneller Eigenschaften als Futtermittel sowohl die Gesundheit von Tieren im Sinne der Verwendung von Futtermitteln für besondere Ernährungszwecke (VO (EU)2020/354) zu fördern, als auch nach entsprechender Modifikation eine Prüfung als Futtermittelzusatzstoff mit einer funktionellen Wirkung im Sinne der VO (EG) Nr. 1831/2003 nach Vorgabe der VO (EG) Nr. 429/2008 zu durchlaufen. Im Rahmen dieses Teilprojektes soll die bestehende Insektenzucht an der TiHo erweitert werden, um alternative Proteinquellen für Tier und Mensch zu erschließen, die
(1)Zusätzlich eine Sonderfunktion im Hinblick auf bestimmte gesundheitsbezogene Ernährungszwecke für das Tier (ParNuts in Analogie zu VO (EU) 354/2020) haben,
(2)Zusatzstofffunktion gemäß VO (EG) Nr. 1831/2003 erfüllen sollen und natürlichen Ursprungs sind und
(3)Am Ende des Weges sollen die bevorzugten Insektenarten als Novel Food (VO (EU) 2015/2283) auch Funktionen erfüllen können, die der nationalen Ernährungsstrategie der Bundesregierung und der Nationalen Reduktions- und Innovationsstrategie für Zucker, Fette und Salz in Fertigprodukten entsprechen.
Hierfür werden stufenweise, systematisch entsprechende Vorarbeiten durchgeführt, die die Möglichkeit einer Nutzung bzw. Bausteine einer Marktzulassung als alternative Proteinquelle für Tiere, Futtermittel mit bestimmten gesundheitsbezogenen Ernährungszwecken (ParNuts), Futtermittelzusatzstoff oder Novel Food ermöglichen bzw. werden sollen.

Funding: EU, 736.000 EUR

Project Details:
The project is carried out on DIL e.V., Quakenbrück.
The dietary shift has been identified as a major key to reducing the footprint of the food system. The objective of GIANT LEAPS is to deliver strategic innovations, methodologies, and open-access data sets to speed up this dietary shift in line with the Farm-to-Fork strategy and contribute to the Green Deal target of reaching climate neutrality by 2050. DIL is leading the development of the open cloud data platform for the project to facilitate interoperability of data generated within the project and the existing knowledge in the protein food production domain. Development of inventory data collection protocol and facilitating data gathering for sustainability assessments is another sub-task of DIL aligned with the cloud data platform.

Cooperation Partners:

Stichting Wageningen Research,

University Of Surrey,

Unilever U.K. Central Resources Limited

The University Of Manchester

Agt Food And Ingredients

Eidgenoessische Technische Hochschule Zuerich

Danone Global Research & Innovation Center Bv

Rukov Jakob Lewin

Roquette Freres Sa

Deutscher Allergie- Und Asthmabund E.V.

Fc Cv

Capacity Development In Nutrition Research-Capnutra

Napiferyn Biotech Sp Zoo

Mosa Meat Bv

Verhagen Franciscus

Europa Media Szolgaltato Non Profitkozhasznu Kft,

Associacao Oceano Verde Laboratorio Colaborativo Para O

Desenvolvimento De Tecnologias E Produtos Verdes Do Oceano,

Solar Foods Oy

Viva Maris Gmbh

Foodcompanions Bv

Stichting Effost

Iris Technology Solutions, Sociedad Limitada

Fundacion Azti - Azti Fundazioa

Medical University Sofia,

Institut National Des Sciences Et Industries Du Vivant Et De

L'environnement - Agroparistech,

Institut National De Recherche Pour L'agriculture,

L'alimentation Et L'environnement,

Teagasc - Agriculture And Food Development Authority

Wageningen University

Luonnonvarakeskus

Universita Degli Studi Di Napoli Federico Ii

Teknologian Tutkimuskeskus Vtt Oy

University College Cork - National University Of Ireland, Cork

Matis Ohf

Institut De Recerca I Tecnologia Agroalimentaries

Project Details:
The project focuses on the isolation of phages from the feces of bearded dragons. After isolation, phages are examined and classified according to their efficacy and characteristics. Subsequently the influence of phage application on the microbiom and shedding of Salmonella is examined. These examinations are of relevance because of the zoonotic potential of Salmonella shedding in reptiles.

Cooperation Partners:

Robert-Koch-Institut Wernigerode