DFA

Research Overview

The Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) is aiming to promote the science of Food Chemistry, ensuring public welfare and the maintenance and improvement of the quality of food. As processing methods as well as the composition of the raw materials during food production are continously developing, the statutes of the the DFA state:

"The task of the institute created by the foundation, is to carry out research on the chemical composition of foodstuffs, their evaluation with regard to the microbiology, toxicology, dietary properties and other aspects. In addition, the foodstuffs are analyzed to ensure that they meet the legal regulations."

At its conference on May 23, 1996 the foundation resolved to follow the research program outlined below:

Based on the state-of-the-art of the scientific knowledge, on the quick advances in the handling and processing of food, the development of new raw materials for food production and new food products (novel foods), two major areas of research activities of the DFA have been identified, taking into consideration the interests of both, food industry and the consumer:
 
I.

Characterisation of food constituents - especially odor and taste active compounds - contributing to the quality parameter "hedonic value" of foods. The major aim, is to determine relationships between perceived sensory differences and the quality of the raw materials, as well as of the effects of processing technology.

  1. Development of methods for the classification and identification of quality related food constituents as well as the measurement of their quantitative contribution to the hedonic value.
     
  2. Aquiring data about key impoact substances, which can be used to determine the influence of
    • the raw materials (breeding, growing , feeding)
    • the processing conditions
    • storage
    on the sensory quality of foods from animal and plant sources.
     
  3. Clarification of biochemical and chemical pathways generating aroma compounds during treatment and storage. Typically, these studies also involve the characterisation of precursors.
II.

Determination of structure/function relationship of biopolymers, aiming to improve qualtity by suitable chemical, enzymatic, physical and technological processes.

  1. Development of methods to characterise plant biopolymers, using chemica, analytical,l and biological methods for their quantification.
     
  2. Studies on the determination of the influence of
    • chemical and
    • enzymatic modification of low molecular weight food constituents
    • additives
    • variety and growing conditions as well as
    • processing techniques
    on the textural properties of polymeric food constituents.
     
  3. Development of physical methods to determine the influence of macromolecules on the texture of food.
     
  4. Characterisation of toxic substructures in biopolymers, especially plant proteins with respect to the promotion of public health.

Another task of the DFA is to aquire data on food constituents based on scientific publications, to evaluate these data and to publish them in regularly updated nutrition tables.

Finally, the German Government should be advised with respect to new bills and legislation. The DFA should act as a consultant rgarding international legal applications (EU, Codex Alimentarius, ISO, IWO, FAO/WHO).
 

Homepage Publications Coworkers Miscellaneous