Health and Environment – Nutrition / Food technology

Nutrition is essential to human health. Fraunhofer scientists evaluate the physiological effectiveness of special foods and food supplements. They also develop new processing methods, for instance for low-fat meat products, and research new sources of nutrition, such as lupin seeds.

Gesundheit und Umwelt


One more step towards a real food scanner

Food lab inside your mobile phone

“Food scanner” is becoming a topic of common interest. The European Commission has recognized its relevance and provides funding for the development of the technologies required. As the leading partner for applied research in Europe, the Fraunhofer society is performing research and development in the field of food science. For 10 years, the Fraunhofer alliance Food Chain Management has been active in the field of spectroscopy technologies for food analysis. One of its partners, Fraunhofer IPMS filed a patent for a novel device that enables not only food analysis but as well access to quantity and nutrition facts.

Low cost gas chromatography using sensor array for food screening tests

Modern food production involves many complex processes that need to be controlled to ensure food safety and food quality.

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Innovative monitoring and sterilization methods for ensuring microbiological safety in the production chain for fresh plant-based foods – SAFEFRESH

© Photo Fraunhofer IVV

The collaborative SAFEFRESH project has set out to develop innovative methods for the rapid detection and deactivation of pathogenic microorganisms on the surface of fresh and minimally processed plant-based foods (salads, melons, shoots) in industrial production processes. In combination these methods should allow customized treatment and they should increase the microbiological safety of the products.

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Integrated Multi-Trophic Aquaculture (IMTA) for sustainable nutrition

Conventional aquaculture has the disadvantage of generating large amounts of sewage that must be purified at great expense. Such problems are reduced in the IMTA because several organisms from various trophic levels are used to decrease the load of nutrients and waste. The particulate nutrients of the fishes are taken up by filtering organisms and the dissolved nutrients are utilized by macroalgae. This technique improves water quality and generates additional products.

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Multimodal sensory integration processes with regards to food and their packaging and presentation – MultiSense

The sensory analysis of staple and luxury foods is currently only performed in a relatively one-dimensional way with the focus on analysis of odor, taste, or texture. In daily life we seldom encounter unisensory sensations in isolation, rather we experience multisensory stimulation. For example, the smell of brewing coffee is usually accompanied by the sound of a coffee machine or the sight of the coffee packaging. It is therefore necessary to consider the various combinations of sensory stimuli associated with foods and their packaging and presentation form.

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Preservation of wine – PreserveWine

For the preservation of liquid foodstuffs such as fruit juices or wine we are implementing pressure change technology in a continuous process and investigating the impact of the process parameters on various products. In the EU-funded project PreserveWine, pressure change technology is being investigated as an alternative to adding the preservative sulfur dioxide in various process steps of wine production and is being further developed in cooperation with the firm Edecto GmbH and other European partners.

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Fraunhofer Food Chain Management Alliance

Consumers are increasingly focused on there being a guaranteed supply of safe and high-quality foods. For manufacturers in the food industry, it is the absolute question of survival in the marketplace.