Produktqualität tierischer Erzeugnisse
The production of animal products is currently a balancing act between resource economics and sustainability in view of a rapidly increasing world population, as well as increasing consumer expectations, legal requirements, and changing eating habits.
The resulting conflicting objectives require a knowledge-based approach for discussion in order to arrive at viable socially acceptable solutions.
Derived from this, this research group of the professorship aims to expand the scientific basis for the production of animal food, to point out incompatibilities between the various objectives and to establish possibilities for sustainable, consumer- and production-oriented processes.
A comprehensive understanding of endogenous and exogenous influences on quality is just as essential as knowledge on consumer preferences and factors influencing consumer perception.
The professorship thus works at the interface of scientific methods for the objective characterization of product properties and sensory methods for measuring product perception/acceptance.
Areas of Research
- The application of alternative protein sources
- Dual-purpose chicken breeds
- Alternatives to piglet castration without anaesthetization
- Methods for physico-chemical quality assessment
- Quantitative modelling of quality characteristics
- Consumer behaviour and acceptance
- Sensory perception
- Biomarkers for quality assurance