We are engaged in research and utilisation of aquatic resources in the field of food technology and nutrition. We identify substances from marine sources (such as algae, mussels, fishery by-products, fish cells) and develop processes for the production of novel food products and ingredients. These products represent high-quality and safe end products that also take into account aspects such as health and sustainability.
Attention to macroalgae as an innovative resource is increasing in Europe. They are a renewable resource that does not require arable land or fresh water and binds CO2 in the process. Besides the sustainability aspects, their ingredients also have an enormous potential for healthy human nutrition. Macroalgae have a high protein and fibre content, as well as many vitamins and minerals. These ingredients have antioxidant, anti-inflammatory and antimicrobial effects and their use in food can lead to health-promoting effects. In order to exploit this potential, we are working on both the direct use of macroalgae in food and the development of novel and functional ingredients from this raw material.
Due to ecological and economic points, the food industry is pursuing aspects of a holistic utilisation of raw materials. We have specifically targeted the holistic use of aquatic resources such as fishery by-products and mussels. For example, mussels are not recycled due to their size and are discarded under normal circumstances. With the help of special machines, these products are processed so that they can be used in food and are available for the development of new types of products.
A completely new and unique field in the food industry is the cultivation of animal cells in the bioreactor, which are intended for human consumption. It is not only possible to cultivate meat cells but also fish cells. They offer the advantages of being cultivable at room temperature, more robust and structurally simpler. Before a whole fish fillet can be offered on the market, we are working on the development of innovative hybrid products consisting of fish cells as well as vegan raw materials.
The sea and its organisms still hold many untapped resources whose potential we want to use to develop innovative, healthy and sustainable products and make them available to humans.
Our department has an extensively equipped technical centre for applied food research and corresponding laboratory capacities for the necessary experiments and analyses.