Faculty of Food and Nutrition Sciences

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Community catering

Certification concept

The demands placed on the quality of food and beverage services are constantly increasing. The main reasons for this development are the increased demands of guests, stricter regulations under political law, and growing competitive pressure in the out-of-home catering sector. Against this background, certification can make a valuable contribution to sustainable quality assurance and quality improvement in catering establishments and also enable a positive differentiation of one's own range of services from those of competitors.

Details of the research work

Project management

Catering management and labor science

SUN Project

The INTERREG-funded German-Dutch SUN project - SUstainableand NaturalSidestreams, aims at the best possible use of sidestreams and their preservation as sustainable food. To this end, the potential uses of these side streams are being researched. The focus is, among other things, on the development of innovative beverages as well as the fermentation of the side streams as such.

Project status: Active I Processing period: 01.10.2019 - 31.12.2022

Research details


Artificial intelligence for sustainable food quality in supply chains

Project status: Active I Duration 36 months I 01.09.2022 - 31.08.2025


Research details

Our master students can currently conduct research in the following topics:

  • Evaluation of rapid immunological methods for the detection of allergens in food.
  • Rheological investigations on the thermal stability of processed cheese preparations
    Prof. Dr. Klaus Berger
  • Life-world oriented nutrition education and counseling for people with intellectual disabilities
  • Nutrition and consumer education
  • Networking initiatives in the nutrition sector
    Prof. Dr. Stefanie Bödeker
  • Life Cycle Assessment (LCA) studies of food
    Prof. Dr. Uwe Großmann, Prof. Dr. Christof Menzel
  • Strategies to reduce sugar and salt in processed foods - development of reformulated foods
  • Edible insects - development and acceptance of protein-rich foods based on insects
    Prof. Dr. Sabine Kühn
  • Influence of a combined nutrition and sports therapy on depressive patients
    Prof. Dr. Norbert Ludwig
  • Acceptance and barriers of high-calorie sip feeds among clinical personnel, patients in a maximum care hospital
  • Nutritional Therapy in Long-Covid
    Prof. Dr. Michaela Noreik
  • Natural products and inorganic particles: Effect on pathogenic and spoilage microorganisms.
  • Molds in food: Killing by heat, microwaves and others
    Prof. Dr. Dr. Alexander Prange
  • Nutrition recommendations - cost analysis of a healthy diet
  • School breakfast as part of nutrition education
  • Nutrition communication in social media
    Prof. Dr. Christel Rademacher
  • Potential of edible fungal mycelia for the development of innovative and healthy food- influence of light sources
  • Sustainable cultivation of Agaricus bisporus (BMBF-funded project INGRAIN TechEnt)
    Prof. Dr. Miriam Sari
  • Sustainable food supply chains
    a. Reduction of food waste in meat production through intelligent processing of farm data and imagery
    b. Transparency about animal welfare in livestock production through intelligent processing of farm data and image material
    Prof. Dr.-Ing. Maik Schürmeyer
  • Measurement and Automation Engineering, Sensor Development and Process Design
  • Factor analysis to align process technology with specific market segment requirements, such as production scaling or sustainability
  • Interaction of product properties and process design
  • Microstructure design development for the use of process-generated material flows as functional products
    Prof. Dr. Felix Sedlmeyer
  • Designing meals - researching the effect of eating situations
    Prof. Dr. Angelika Sennlaub
  • Biochemical examination of special ingredients from food and their effect in the human body
    Prof.Dr. Kerstin Williger
  • Interaction of processes and ingredients
  • Recovery of functional substances from residues in food processing
  • Optimization and validation of processes
    Prof. Dr. Georg Wittich


Numerous studies indicate that regular cocoa consumption can contribute to the prevention of cardiovascular disease. For example, a meta-analysis of ten epidemiological studies found a 25% reduction in cardiovascular risk in individuals who regularly consumed cocoa products in higher amounts. In meta-analyses of randomized controlled intervention trials, a reduction in blood pressure, total and LDL cholesterol, an increase in vascular elasticity, and a decrease in insulin resistance have been demonstrated after cocoa consumption. Different collectives were studied, including type 2 diabetics. Since the cardioprotective effects are attributed to the flavanols in cocoa, flavanol-rich cocoa products that are processed in a flavanol-sparing manner are of great interest from a preventive point of view. Cocoa products containing at least 200 mg flavanols per daily portion may be advertised with the health claim "cocoa flavanols help maintain the elasticity of blood vessels, which contributes to normal blood flow" approved by the European Food Safety Authority (EFSA).

Results published

Dicks et al. Nutrients 2018
Original paper



In Germany, about 5 million people suffer from the metabolic disease diabetes mellitus, of which about 90 % have type 2 diabetes. This diet-related, chronic disease is associated with an increased risk of cardiovascular disease. A change in diet is an important basis in the treatment of diabetes and can improve metabolic control. Certain food ingredients are believed to have a positive effect, such as secondary plant compounds, especially flavanols, which are found in cocoa and dark chocolate. Some studies suggest that consumption of flavanol-rich cocoa may reduce the rise in blood glucose levels as well as blood lipids after a meal, which is desirable with regard to diabetic metabolic conditions. Of particular interest is ActicoaTM cocoa powder from cocoa and chocolate manufacturer Barry Callebaut, as a daily serving (2.5 g) provides more than 200 mg of flavanols - significantly more than most commercially available cocoas. The European Food Safety Authority (EFSA) considered it proven that this amount of cocoa flavanols helps maintain the elasticity of blood vessels, contributing to normal blood flow.

Results published

Rynarzewski et al. 2019
Original paper



Research EpiProtect, Epichatechin, Prof. Dr. habil. Sabine Ellinger

Regular cocoa consumption can reduce the risk of high blood pressure as well as cardiovascular diseases and thus have a positive effect on health. The effects of cocoa are probably due to its high content of secondary plant compounds and are attributed in particular to flavanols. These include epicatechin, which is better absorbed by the body than other flavanols. Whether epicatechin is responsible for the protective effects of cocoa products is as yet unknown. The EpiProtect research project aims to find out whether the income from epicatechin in nutritive amounts can lower blood pressure, favorably influence fat and carbohydrate metabolism, and protect against LDL oxidation.

Results published

Kirch et al. Am J Clin Nutr 2018
Original paper

Talking openly about money

Talking openly about money - in the family center, research Prof. Dr. Stefanie Bödeker

The competent handling of money has become an important key qualification for a successful lifestyle. Preventive services have so far been aimed primarily at children, young people and people just starting out in their careers. Parents and families are rarely addressed directly and, as previous experience has repeatedly shown, are difficult to reach as a new target group.

Family centers with their new structure create a promising low-threshold access for families in the social area. In addition to childcare, they offer families a variety of counseling and educational services. To this end, they cooperate with external partners. The project uses this access route to explore the possibilities for counseling and education around the topic of financial literacy in family centers.

Details on the research work

Project management

Consulting methodology and consumer services


"SiLKe - Secure Food Chain through the Application of Blockchain Technology" deals with the development of a blockchain solution that can enable full transparency for supply chains across all commodity groups.

Project status: completed
Processing period: 01.06.2019 - 30.08.2022

Research details