Deutsche Forschungsanstalt für Lebensmittelchemie

The aim of the DFA is to promote the science of Food Chemistry, ensuring public welfare and the maintenance and improvement of the quality of foodstuffs. Processing methods are continually developing, as are the composition of the raw materials during food production. The statutes laid down when the DFA was created stated:

"The task of the institute created by the foundation, was to carry out research on the chemical composition of foodstuffs and evaluate them, with regard to their microbiology, toxicology, dietary properties and other aspects. In addition the foodstuffs are analyzed to ensure that they conform to legally requirements.
At its conference on the 23rd of May, 1996 the foundation resolved to follow the research program outlined below:

There have been substantial advances in the scientific expertise available for the analysis of the chemistry of food, equal to the rapid progress in food technology. In addition there has been the development of new raw food materials, food additives as well as new products (Novel Foods). Consequently there are two main areas for our research activities - taking into consideration the interests of both industry and the consumer.

I. Characterisation of ingredients - especially of compounds responsible for flavor - which contribute to the quality parameter, the "hedonic value" of foodstuffs. The main aim, is to determine the relationship between perceived sensory differences and the quality of raw materials, as well as the effects of processing technology.

• Development of methods for the classification and identification of ingredients which contribute to the quality of foodstuffs, as well as their quantitative contribution to the hedonic value.
  
  
• Aquire data about key indicator substances which are used to determine the influence of
  
  
  • raw materials (breeding, growing, feeding)
    
  • process treatment
    
  • storage
  
  on the flavor quality.
  
  
• Clarification of biochemical and chemical reactions to generate aroma compounds during treatment and storage. Typically such studies also involve the characterisation of precursors.

Determination of the structure / function relationship of biopolymers, with the aim to improve the qualtity with suitable chemical, enzymic, physical and technological processes.

• Develop methods to characterise vegetable biopolymers, using chemical and biological methods for their quantification.
  
  
• Determine the influence of
  
  
  • chemical and enzymic modification of low molecular weight components
    
  • additives
    
  • variety and growing conditions
    
  • processing techniques
  
  on the structural properties of the polymer components of foodstuffs.
  
  
• Development of physical measuring technique to determine the influence of macromolecules on the texture.
  
  
• Characterisation of toxic substructures in biopolymers, especially vegetable proteins in the interests of public health.

Another task of the DFA is to aquire data on components of foodstuff from scientific publications, to assess this data and to record it in regular updated nutrition tables.

A further task is to advise the Government in new bills and legislation and act in a consultative capacity on international matters (EU, Codex Alimentarius, ISO, IWO, FAO/WHO).

Deutsche Forschungsanstalt für Lebensmittelchemie
Lichtenbergstraße 4
85748 Garching
Tel: +49 (0)89 / 289 - 13264
Fax: +49 (0)9 / 289 - 14183
E-Mail: Lebensmittelchemie@lrz.tum.de

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Further Information: dfa.leb.chemie.tu-muenchen.de