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RESEARCH PROJECTS

University of Kassel, Department for Organic Food Quality and Food Culture

The Faculty of Organic Agricultural Sciences at the University of Kassel (Witzenhausen) is the leading Agricultural Faculty with a focus on organic agriculture in Germany. Since November 2001 a new Department for `Organic Food Quality and Food Culture' was established. In this interdisciplinary working group food and nutrition scientists, social scientists as well as agronomists, chemists and physicists are working together to develop and validate methods to examine food quality. Beside process orientated quality parameters (focus on environment as well as social conditions) product orientated such as new complementary methods are developed. The influence of processing (additives, technologies) on organic food quality parameters are research topics, as well. Intervention studies to link food quality with human health aspects are planned. The faculty participates in EU-funded projects as well as in projects funded by the German government.

Contact person: Mrs. Prof. Dr. Angelika Ploeger
E-mail: a.ploeger@uni-kassel.de
Internet: http://mars.wiz.uni-kassel.de/nue
Nordbahnhofstrasse 1a
D-37213 Witzenhausen, Germany
Tel.: 0049-5542-981714
Fax: 0049-5542-981713

Description of current research programs

I. Validation of analytical and holistic methods for organic food quality analysis

Development and validation of the biocrystallisation method including computerized laboratory process control and evaluation

Background

There is a growing demand for organic foods driven primarily by consumers' perceptions of the quality and safety of these foods and to the positive environmental impact of organic agriculture practices. This growth in demand is expected to continue in the foreseeable future. A scientifically based quality system which will back consumers' perception of organic foods especially health aspect is essential to sustain this market growth. The concept of food quality which is the underlying principle of the validated biocrystallisation method has to be developed.

Aim

In addition to standard methods of analysis involving measurements of mineral, vitamin and phyto-nutrient contents, new methods are developed for authenticity as well as food safety proof but also to assess food quality as a whole. It is the organic traders (SMEs) common objective to validate methods which can discriminate conventional, organic and biodynamic crops and processed samples for using it on a routine base and for maintaining the market.

Topics of the work

• Development of the biocrystallisation method including computerized laboratory process control
• Validation of analytical and holistic methods
• Comparison of product quality from different standardised farming system product quality analysis for process control

• Biocrystallisation method
• HPLC for secondary plant compounds
• Electrochemical methods
• Steigbild method

II. Development of a sensory training program for handcraft food processing of organic cereal and milk products

Development of a sensory training program for handcraft food processing of organic cereal and milk products

Aim of this research project is to develop and to test a sensory training program for the handcraft processing of organic cereal and milk products.

Target groups of this project are bakers and cheesemakers producing organic bread resp. cheese in small enterprises (such as farms). In this project, sensory methods are regarded as completing methods in the quality management system. The capability to perceive and to characterize sensory properties in self-produced food products is one of the most important skills in order to "measure" with its own senses the variability of sensory quality. Aim of this sensory training is to enable the participants to perceive undesired sensory properties in the end product and to connect the perception with errors in the manufacturing process. The developed training program is published (in German) and part of the education system.

Methodology:

The project is structured in 3 steps. First, an analysis of critical points is conducted in order to identify actual problems and mistakes during the processing concerning the sensory quality of organic bread and cheese. This analysis includes kick-off-work-shops with experts, documentations of food processing in 10 cheese manufactures and 10 bakeries and sensory evaluations of cheese and bread in the sensory laboratory of the Department of Organic Food Quality and Food Culture. Second, on the basis of the analysis, we define strategies to avoid mistakes during the manufacturing of bread and cheese. Third, in exchange with experts and researchers, we develop a practical orientated sensory training program for the target groups.

III. Lifestyles - nutrition regimes - appreciation of nature

This research project illuminates how lifestyles determine nutrition regimes or vice versa. In Germany decreasing money has been spent for food in the last 10 years. Organic food compared to conventional is on average 20 to 30% more expensive. To appreciate the environmental benefits of organic food a closer relation between consumers and farmers and the understanding that food quality is based upon our nature and environment.
To achieve the aim how nutrition regimes can be transformed to be health promoting and sustainable, an interdisciplinary research program was established: city farming in Germany.

Aims:

• Development of a concept for farmers how to design the plots for plant-production
• Transfer of the concept City Farming to different farm- types (rural and city)
• Economic concept for farmers organizing City Farms
• Evaluation if City Farming increases knowledge and competence of food selection in participating households
• Evaluation if City Farming increases the consumption of vegetables in the participating households thus promoting health.

• survey of the nutrition and consumption habits (dietary history, 3 day recall)
• anthropometric data of the participating test-persons
• association tests (in cooperation with Psychologists) to measure the appreciation of nature