Can innovative products made of plant-based proteins and fibre be combined with physical activity to help prevent undernutrition in elderly people who suffer from poor appetite? This is what the project ‘Innovative plant protein fibre and physical activity solutions to address poor appetite and prevent undernutrition in older adults (APPETITE)’ hopes to find out. Nutritionist Prof. Dr. Dorothee Volkert from the Institute for Biomedicine of Aging (IBA) at Friedrich-Alexander Universität Erlangen-Nürnberg is the project coordinator responsible for leading the multidisciplinary consortium of eight institutions from six European countries.
Biennial report of the Leibniz Institute for Food Systems Biology at the Technical University of Munich
With this bilingual report (German/English) we not only provide exciting insights into our science and research, but also report on important events in 2018 and 2019.
RCI and UKR scientists identified the transcription factor EGR2 as a major orchestrator of DNA methylation landscapes in human blood monocytes.
Will there soon be packaging in the supermarket made with biowaste from local cideries or agricultural film with coffee grounds? At the Institute for Biopolymers and Sustainability at Hof University (ibp) a junior research group wants to explore the influence of natural radiation and biogenic residues on the properties and structure of biopolymers. This could make these bioplastics interesting for a sustainable product economy in the future. Among other things, biowaste from the food industry and forestry is to be used in bioplastic blends and thus fed into a natural reuse.
Extra virgin olive oil is extracted from cold-pressed, high-quality olives and is one of the most popular foods in Europe. However, inferior counterfeits are coming onto the market in increasing number. A research team led by Prof. Dr. Stephan Schwarzinger at the University of Bayreuth has now developed a highly effective rapid test against this food fraud. Within one hour, the quality and authenticity of olive oils on the market can be clearly determined and counterfeits detected. Information on origin can also be checked for plausibility.
Sustainable food production in aquacultures entirely without microplastics - that is the long-term goal of a new research project at Hof University of Applied Sciences that will run for two years. The scientists led by project manager Prof. Dr. Manuela Wimmer have now received funding of EUR 220,000 for "BioBioCarrier" from the German Federal Ministry of Economic Affairs and as part of the Central Innovation Program for SMEs (ZIM).
The effects of microplastics on soil quality and the growth of agricultural crops are the focus of a new interdisciplinary research project at the University of Bayreuth. The project is funded by the German Research Foundation (DFG) and is part of the "Microplastics" Collaborative Research Centre (CRC 1537) established at the University of Bayreuth in 2019.
Atherosclerosis, a lipid-triggered chronic inflammatory disease of our arteries, is the main cause of strokes and heart attacks. An international team of researchers led by the Technical University of Munich (TUM) and the LMU University Hospital has developed novel synthetic peptides that can help to prevent atherosclerosis in vitro, that is in the test tube, as well as in animal models.
An unusual project in northern Chad started in January 2021 under the leadership of Dr Tilman Musch, social anthropologist at the University of Bayreuth: In the Tibesti Mountains, an old tradition of horticulture is to be revived and optimised with the instruments of modern sustainable agriculture. In cooperation with gardeners from other oasis cultures in the Sahara, 20 multi-level model gardens will be built in which high-quality food is to be cultivated. Here, date palms, fruit trees, and vegetables and herbs will grow on three levels in the future. The Gerda Henkel Foundation is supporting the initiative for the next two years.
To evaluate the chemical composition of food from a physiological point of view, it is important to know the functions of the receptors that interact with food ingredients. These include receptors for bitter compounds, which first evolved during evolution in bony fishes such as the coelacanth. What 400 million years of evolutionary history reveal about the function of both fish and human bitter receptors was recently published in the journal Genome Biology and Evolution by a team of researchers led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich and the University of Cologne.