PD Dr. Carsten Krischek
Research Associate Head of Food Technology and Chemistry
phone +49 511 856-7617
fax +49 511 856-7694
Carsten.Krischek@tiho-hannover.de
Various technologies for the treatment and processing of meat and meat products from different animal species as well as dairy products are carried out in this working group. Physical, chemical and microbiological measurement methods are used to investigate the influence of the various methods on the sample material.
Projects in the following areas
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Preservation methods to ensure and improve the microbial and chemical stability of meat (e.g. UV-C treatment, plasma technology, use of organic acids and starter cultures...)
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Shelf life (e.g. in modified atmospheres, with different temperature management and with simulated inoculation of relevant spoilage organisms) and
- Sensory analysis (e.g. in the form of difference tests/triangle tests and descriptive tests)
are the subject of research.
