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Competence/Capability Map for FOODforce Page 1 of 5

Competence / Capability Map

Partner Organisation:

KU Leuven, Belgium

Specific Skill Area Key Person

Surface catalysis [incl. oils, sugars, hydrogenation, isomerisation, valorisation of (protein-rich/polysaccharide-rich) by-streams, ...] Yeast genetics, genomics, systems biology and fermentation technology (wrt e.g. beer, wine, cacoa, bread, bio-ethanol, cider, ...) Cereal science and technology Oils, fats and oil/fat-rich products, algae Food microbiology, food processing and microbial safety (kinetics and mechanisms of microbial inactivation and resuscitation, natural preservatives, hurdle technology, tress response and adaptation) Microbial process ecology Fruit and vegetable processing (structure engineering, nutritional and organoleptic quality, nutrient bioaccessibility) Meat and meat processing Malting and brewing, beer research Molecular (off-)flavour chemistry Algae-based ingredients/food/feed

Prof. Johan Martens, Prof. Dirk De Vos, Prof. Bert Sels, Prof. Ivo Vankelecom, Prof. Christine Kirschhock Prof. Kevin Verstrepen Prof. Jan Delcour, Prof. Christophe Courtin, Dr. Kristof Brijs Prof. Imogen Foubert Prof. Chris Michiels, Prof. Abram Aertsen Prof. Bart Lievens, Prof. Kris Willems Prof. Marc Hendrickx, Prof. Ann Van Loey Prof. Ilse Fraeye, Prof. Hubert Paelinck Prof. Guido Aerts, Prof. Luc De Cooman, Prof. Guy Derdelinckx, Prof. Kevin Verstrepen, Prof. Jan Delcour Prof. Jim Van Durme, Prof. Bart Nicolai, Dr. Maarten Hertog Prof. Imogen Foubert

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Insect-based ingredients/food/feed Physiology of domestic animals Genetics of domestic animals Animal nutrition and health Animal health and well-being Precision livestock farming Tropical crop improvement Plant production Fruit breeding and biotechnology Plant-fungi interactions Plant growth promoting rhizobacteria and biodegradation Symbiotic and pathogenic interactions in plants Post-harvest technology, preservation technologies for fresh agricultural produce, biofluidics, computer-based cell biology and mechanics Sensor technology (for e.g. life science, agro-food process control, precision agriculture), biophotonics Nutrition, sports and physiology Obesity, diabetes (type I and II), metabolism and nutrition Bone metabolism Nutrition for the elderly

Prof. Johan Claes, Prof. Leen Van Campenhout, Dr. Mik Van Der Borght Prof. Johan Buyse Prof. Nadine Buys Prof. Theo Niewold Prof. Bert Driessen Prof. Daniel Berckmans, Prof. Jean-Marie Aerts Prof. Rony Swennen, Prof. Sebastien Carpentier Prof. Maurice De Proft Prof. Wannes Keulemans Prof. Bruno Cammue Prof. René De Mot Prof. Jan Michiels Prof. Bart Nicolai, Prof. Annemie Geeraerd, Dr. Pieter Verboven Prof. Jeroen Lammertyn, Prof. Wouter Saeys, Dr. Bart De Ketelaere Prof. Peter Hespel, Prof. Katrien De Bock Prof. Chantal Mathieu, Prof. Bart Van der Schueren, Prof. Christophe Matthys Prof. Geert Carmeliet Prof. Christophe Matthys, Prof. Johan Claes

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Gastro-intestinal disorders, pathophysiology and therapies (e.g. IBD, ulcerative colitis) Digestion and absorption, colon bacterial metabolism in health and disease (e.g. IBS, IBD, kidney patients) Gut peptides (GI hormones), nutrient sensing, gastrointestinal motility/sensitivity, regulation of food intake Human microbiomics in health and disease

Prof. Séverine Vermeire Prof. Kristin Verbeke Prof. Inge Depoortere, Prof. Jan Tack Prof. Jeroen Raes

Experimental Technique Key Person

NMR, FTIR and Raman spectroscopy, ESR, XRD, SAXS, TGA, DSC, ... Fermentors and online monitoring Molecular biology techniques, Singer RoToR HDA robot, Bioscreen C automated analysers, Anton Paar alcolyzer, FACS, GC-MS, ... DSC, RVA, amylograph, farinograph, texture analyser, rheofermentometer, laser-based volume analyser, Dumas, chromatography (GC, HPLC, FPLC, Dionex, ...), H-NMR, electrophoresis (1D and 2D), molecular biology, ... Pilot-scale algae production Process technologies (thermal processing, high hydrostatic pressure, high pressure homogenization, pulsed electric field, UV, ...) and incubators for shelf life studies (SPME) GC MS, HPLC with different detection techniques (UV, DAD, DAD-ELSD, PAD, DAD-RI-MALLS and DAD-MS-TOF) Fluorescence microscopy Rheometer, texturometer and colorimeter

Prof. Johan Martens, Prof. Dirk De Vos, Prof. Bert Sels, Prof. Ivo Vankelecom, Prof. Christine Kirschhock Prof. Kevin Verstrepen, Prof. Guido Aerts Prof. Kevin Verstrepen Prof. Jan Delcour, Prof. Christophe Courtin, Dr. Kristof Brijs Prof. Imogen Foubert Prof. Marc Hendrickx, Prof. Ann Van Loey, Prof. Chris Michiels, Prof. Abram Aertsen Prof. Marc Hendrickx, Prof. Ann Van Loey, Prof. Bart Nicolai, Prof. Kevin Verstrepen, Prof. Jim Van Durme Prof. Marc Hendrickx, Prof. Ann Van Loey, Prof. Jan Delcour, Prof. Christophe Courtin Prof. Marc Hendrickx, Prof. Ann Van Loey

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Particle size analysis (light scattering) Low pressure liquid chromatography for protein and poly-/oligosaccharide purification Egg incubators, facilities for the production of broilers and laying hens, plasma analysis, O2 and CO2 concentration measurement, respiration chamber for small animals, ... Radio immune assay, 1D and 2D PAGE, RNA/DNA nanospectrophotometer, PCR, real time PCR, gradient PCR, ... DNA/RNA, physiology, bacteriology and serology lab infrastructure Sensor technologies (bio-based, optical, NIR/VIS, acoustic, lab-on-chip, microbalance, hyperspectral imaging, ...) O2 and CO2 concentration measurement, ethylene measurement, (chlorophyll) fluorescence, refractometry, gas diffusion, ATR-FTIR spectroscopy (Synchrotron) X-ray diffraction (SAXS, WAXD), light scattering, DSC, TGA, DMA, thermal processing (mini-extruders) High-throughput automated sample processing and ‘next generation’ sequencing, sequence data management and analysis Texture analysis, rheometer, viscosimeter, water activity, in package gas analysis, ICP, FT-IR, Karl-Fisher titrator, ... Gastroenterology [e.g. broad array of in vitro techniques, stable isotope analysis, microscopy and imaging, animal models, human (pre)clinical studies]

Prof. Marc Hendrickx, Prof. Ann Van Loey Prof. Marc Hendrickx, Prof. Ann Van Loey, Prof. Jan Delcour, Prof Christophe Courtin Prof. Johan Buyse Prof. Johan Buyse Prof. Nadine Buys Prof. Wouter Saeys, Prof. Jeroen Lammertyn, Prof. Bart Nicolai, Dr. Bart De Ketelaere Prof. Bart Nicolai Prof. Bart Goderis Prof. Jeroen Raes Prof. Johan Claes Prof. Séverine Vermeire, Prof. Kristin Verbeke, Prof. Inge Depoortere, Prof. Jan Tack

Equipment or Infrastructure Organisation owning it

Zootechnical Centre Genomics core (genomics technologies) Animal facility (state-of-the-art housing and services for

KU Leuven KU Leuven KU Leuven

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research purposes) Systems Biology based Mass Spectrometry Centre Interfacultary Centre for Biomacromolecular Structure Pilot Brewery Pilot Bakery Meat processing equipment Fruit and vegetable processing equipment (thermal processing, high hydrostatic pressure, high pressure homogenization, pulsed electric field, UV, freezing, ...) Post harvest preservation infrastructure

KU Leuven KU Leuven KU Leuven KU Leuven KU Leuven KU Leuven KU Leuven

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Competence/Capability Map


Belgium

Ghent University Specific Skill Area Key Person

Technology Transfer and public relations Prof. Benedikt Sas Dr. Margriet Drouillon

Microbiological aspects of food preservation Food spoilage mechanisms, inclusive mould spoilage Predictive microbiology, inclusive predictive mycology Food Packaging Fish microbiology Behaviour of microbial spores in food processing and storage

Prof. Frank Devlieghere

Rapid methods and microbial analysis of foods Food borne pathogens including food borne viruses Safety of fresh produce Impact of climate change on food safety Microbial & Chemical risk assessment Quality Assurance & Food safety management Bacterial toxins

Prof. Mieke Uyttendaele

Public Health Nutrition Prof. Stefaan De Henauw

Behavioral epidemiology; prevention of obesity; development and evaluation of nutrition interventions

Prof. Lea Maes

Toxins and drug residues analysis; (holistic) mycotoxin research (MYTOX)

Prof. Sarah De Saeger

Chemical analysis of residues and contaminants Prof. Lynn Vanhaecke

Supply chain management, feasibility analysis, business strategy

Prof. Xavier Gellynck

Consumer behaviour Prof. Wim Verbeke

Process contaminants, Food allergens, Mycotoxins, Protein chemistry, Lipid oxidation, Migration from food contact materials

Prof. Bruno De Meulenaer

Food composition, Bioavailability and bioactivity of functional foods

Prof. John Van Camp

Nutrition epidemiology, food intervention studies, malnutrition, dietary intake

Prof. Patrick Kolsteren

Pathology, microbial pathogenesis intestinal health and the role of the intestinal microbiota

Prof. Richard Ducatelle Prof. Filip Van Immerseel

Food Technology Prof. Koen Dewettinck

Studying the interphase between nutrition – microbiota – host Prof. Tom Vandewiele

Quality of dairy and meat products Prof. Stefaan Desmet

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Physiology of digestion Prof. Veerle Fievez

Industrial Biotechnology, fermentation, enzyme technology Prof. Wim Soetaert

Epidemiology of food-borne pathogens throughout the food chain, genetic typing of food-borne pathogens

Prof. Lieven De Zutter

Environmental chemistry, pollution Prof. Herman Van Langenhove

Protein chemistry and molecular engineering Prof. Bart Devreese

Psychological mechanisms of eating behavior and evaluation of treatment ingredients for disturbed eating

Prof. Caroline Braet

Microbial taxonomy, identification and typing Prof. Paul De Vos

Intestinal microbiology Prof. Geert Huys

Animal gastro-enterology Prof. Myriam Hesta

Animal reproduction Prof. Geert Opsomer

Gastro-enterology, inflammatory bowel disease Prof. Martine De Vos

Horticulture and plant reproduction Prof. Danny Geelen

Food science and technology Prof. Mia Eeckhout

Brewing and fermentation technology, enzymology Prof. Anita Van Landschoot

Fermentation, Chemical and microbiological quality Nutritional improvements in foods by fermentation Valorization of waste streams of the food industry Food related microorganisms (starter cultures) Food safety microbiology Enzymatic testing of food systems Food and water hygiene, risk assessment

Oxidation processes in food (protein and lipid oxidation)

Prof. Katleen Raes

Food fermentations and gut health Prof. Luc De Vuyst

Artemia culturing biology and strain characterisation

Husbandry and nutrition of fish and crustacean broodstock Live food production and nutritional manipulation for fish and shellfish larvae

Analysis of microbial communities; quorum sensing (focusing on Vibrio); microbial bioflocs as feed in aquaculture

Gnotobiotic culture of Artemia, Brachionus and sea bass larvae

Prof. Patrick Sorgeloos

Development of alternative technique for disease prevention (probiotics, prebiotics, immunostimulants, environmental stress)

Epigenomics

Prof. Peter Bossier

Environmental monitoring & ecotoxicology Prof. Colin Janssen

Gastrointestinal development in larvae Prof. Wim van den Broeck

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Morphological development of larvae Prof. Dominique Adriaens

Transcriptome analysis in Artemia and fish larvae Prof. Marnik Vuylsteke

Pathology of virological infections in Penaeid shrimp Prof. Hans Nauwynck

Vaccine development Prof. Annemie Decostere

Structure elucidation of secondary plant metabolites Structure-activity relationship studies of natural products Pharmaceutical analysis Method development and validation on food supplements/ herbal medicinal products in vitro and in vivo research of the metabolisation by the intestinal flora and absorption of natural products and food constituents. in vitro and in vivo research of the anti-oxidative and hepatoprotective properties of natural products and food constituents.

Prof. Mart Theunis

Food processing, development and optimization Food analysis, food safety, food quality and authenticity In vitro gastro-intestinal fermentation studies Dairy, meat, fish & fisheries products

Dr. Lieve Herman


Sensory consumer and expert panels Business Process Excellence methods

Prof. Xavier Gellynck

Nutrition epidemiology, food intervention studies Prof. Patrick Kolsteren

Histopathology and immunohistochemistry Prof. Richard Ducatelle

Gastrointestinal in vitro technology, microbial ecological analysis Prof. Tom Van de Wiele

Enzyme engineering, metabolic engineering of microorganisms Prof. Wim Soetaert

Chemical and forward genetics Prof. Danny Geelen

Surveys, Randomized Control Trials, quasi-experimental designs, community trials

Prof. Lea Maes

Observational analyses, experimental research designs, model testing


Anaerobic culturing, DNA fingerprinting, DNA sequencing, community profiling, clone libraries, quantitative PCR Maldi-Tof profiling (mass spectrometry)

Prof. Paul De Vos, Prof. Geert Huys

- Fermentation and bioprocess technology - Microbiological analysis on food and water - Oxidation (lipid – protein) measurements and

antioxidants in food - Fatty acid analysis in food - Risk assessment - Prediction of food parameters by infrared spectroscopy

Prof. Katleen Raes

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Immunoassay, biosensors, chromatography, mass spectrometry, antibody development, molecularly imprinted polymer development


Transport of food compounds through intestinal cell monolayers ACE-inhibition assay Cell toxicity, apoptosis, necrosis assays CCK receptor assays (CHO-cells) CCK receptor activity in mice

Prof. John Van Camp

All techniques and analysis methods for brewing and fermentation from raw materials to finished products, study of enzymes in glycomics

Prof. Anita Van Landschoot

Fermentation, bioconversion, ecosystem analysis (species diversity, community dynamics, metabolite kinetics)

Prof. Luc De Vuyst

Gnotobiotic, axenic and non-axenic challenge model systems (Rotifers, Artemia, Sea bass, tilapia) DGGE, Western blotting Artemia Strain collection

Prof. Peter Bossier, Prof. Hans Nauwynck, Prof. Decostere

AFLP mapping, high throughput sequencing Prof. Marnik Vuylsteke - Chromatographic methods - Spectroscopic methods - Metabolomics - Extraction and purification - In vitro anti-oxidant assays - In vivo anti-oxidant and hepatoprotective test system

Prof. Mart Theunis

Liquid & gas chromatography, mass spectrometry, screening techniques, ELISA, DNA and PCR techniques, fermentation techniques and microbiological analyses

Dr. Lieve Herman


SHIME (Simulator of Human Intestinal Microbial Ecosystem) HMI (host microbe interaction) module, flow cytometry, DGGE, Q-PCR, F-microscopy, GC-FID, GC-ECD, HPLC-F, IC

Prodigest (spin-off UGent) Prof. Tom Van de Wiele

Automated transepithelial resistance measurement system (TEER, REMS) Western Blot equipment Flow cytometer with autosampler for microbial, eukaryotic cell and cytokine analysis Light, fluorescent and confocal microscopy

LABMET (Prof. Tom Van de Wiele)

BCCM/LMG Bacterial Collection BCCM, Prof. Paul De Vos

BodPod® for body composition assessment Prof. Stefaan De Henauw

Sensolab – Standard sensory booths Prof. Xavier Gellynck Tissue embedding, sectioning and staining Prof. Richard Ducatelle

Fermenters from 1 - 150 litre scale Prof. Wim Soetaert

Plant growth rooms Prof. Danny Geelen

Observation labs & database of psychological determinants of eating behavior


Anaerobic cabinet, automated colony picker, lyophilization equipment, capillary sequencing unit, DNA fingerprinting

Prof. Geert Huys

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equipment (rep-PCR, PFGE, AFLP), identification databases, MALDI-TOF MS

Fermentation lab (Batch and Semi-batch fully autamated bioreactors – up to 30l workload), can be coupled in a sterile way to semicontinous micro/ultrafiltration unit Bacteriological lab (e.g. Vidas, Fluorescence microscope, …) Biochemical lab (2D-electrophoresis, …) Analytical lab (ICP, GC, LC-DAD/Fluorescence, AAS, FR(M)IR, spectrophotometer, …)

Prof. Katleen Raes

Colorimeter, ELISA reader, LC-MS/MS, GC-MS, infrastructure for antibody development, infrastructure for molecularly imprinted polymer development


Cell culture facilities, colorimeter, freeze drying apparatus, gas chromatographs coupled to FID detector, HPLC detectors, spectrophotometer ELISA equipment

Prof. Bruno De Meulenaer Prof. Patrick Kolsteren

Checkmate 9900, Ecodis-system for the generation of electrolysed oxidising water, gaschromatograph, headspace GC-MS, HPLC, intensive light pulser, OxySense 210T, Packaging machine, Spectramax Gemini XS, VERSAmax Microplate reader

Prof. Frank Devlieghere, Prof. Mieke Uyttendaele

Analysis equipment: rheometers, texture analysers, pulsed-field gradient NMR, DSC, GC, 2 HPLC’s with ELSD detector, colorimeter, light and fluorescence microscope Production equipment: apparatus for small- scale production of chocolate and fillings, spray dryer, freeze dryer, high pressure homogenizer, laboratory mixer (Unimix LM 3)

Prof. Koen Dewettinck

-Modified atmosphere packaging (MAP) units -Clostridium botulinum lab -Anaerobic chambers -SYFT-MS to determine volatile organic metabolites -OXY-SENSE: to determine non-destructive O2 in a closed package/container - Microtiter readers - PCR equipment

Prof. Frank Devlieghere

Pilot brewery, extraction and fermentation equipment from 1 up to 120 liter, specialized equipment for measurements (turbidity, oxygen, carbon dioxide, density, viscosity, an alcoholyzer, HPLC, HPAEC-PAD, amino acid analyzer, versatile biosensor, sequencer, ...)

Prof. Anita Van Landschoot

Fermentors, analysis platform (chromatography, mass spectrometry), deep sequencing platform

Prof. Luc De Vuyst

Shrimp, mollusc, oyster and fish growing facilities

Facilities for life food production

Broodstock of Penaeus ssp, Macrobrachium

Prof. Patrick Sorgeloos, Prof. Peter Bossier, Prof. Annemie Decostere

Facilities for challenging shrimp one-by-one Prof. Hans Nauwynck

3D visualization techniques, tomographic equipment for Prof. Wim Van den Broeck,

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studying up to 30 cm by 10 cm objects Prof. Dominique Adriaens

- Purification platform (flash chromatography, prep-LC- MS, semiprep-SFC)

- Identification platform (LC-SPE-NMR, LC-MS) - Analytical equipment (LC-UV, GC-FID, GC-MS, TLC

densitometry,…) - In vitro continuous flow dialysis model (simulation

gastric/small intestinal conditions) - In vitro continuous flow dialysis model with colonic

phase (simulation entire gastro-intestinal tract)

Prof. Mart Theunis

Pilot technological apparatus in Food Pilot for dairy processing, meat processing, vegetables and fruit, whole meal production, packaging, freezing and cooling

Dr. K. Coudijzer

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Partner Organisation: Czech Republic:

Food Research Institute Prague, (FRIP)


Predictive modelling, statistical analysis

Quantitative microbial risk analysis

Health benefits of plants and vegetables

Vitamins (incl. folates, folic acid) and health

Food for special nutrition (diabetics, celiatics, phenylketonurics, obesity) + allergens

Nutritional improvements in foods by fermentation

Organic foods

Physical properties of foods, food engineering Carbohydrate biochemistry

Improving of food technologies, nanoparticles

Sustainability of the food chain, IPPC, prevention by healthy foods

Bakery traditional and advanced technologies

New and advanced technologies

High hydrostatic pressure treatment

Technological transfer

Eng. Aleš Landfeld

Dr. Vladimír Erban

Dr. Milan Houška

Eng. Marie Holasová

Dr. Dana Gabrovská

Eng. Marián Urban

Dr. Slavomíra Vavreinová

Dr. Milan Houška

Dr. Ivan Bohačenko

Eng. Miloš Beran

Dr. Ctibor Perlín

Eng. Jarmila Ouhrabková

Karel Kýhos

Jan Strohalm

Dr. Josef Drahorád


ELISA kits for allergens

ELISA methods for proteins

Microbiological analysis

Food authenticity by PCR

Dr. Dana Gabrovská

Eng. Alexandra Prošková

Dr. Vladimír Erban

Dr. Petr Hanák

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Sensorial analysis

HPLC technics

Gas chromatography

Eng. Iva Laknerová

Eng. Marie Holasová

Dr. Petr Molík

Eng. Renata Winterová


Food databases

Database of food allergens (interactive)

Database of physical properties of foods

Fluorescent microscope for microbiological analysis, spectrofotometr for microbiological cultivation

Equipment for washing vegetables by ozonised water

High pressure equipment of 1,5liter capacity

Pilot plant spray dryer, thermocamera

Differential scanning calorimeter Perkin-Elmer

Texture analyser TA-XT2i + different rheometers

Fermentors of 5 – 150liter capacity

Colorimeter Minolta

FRIP/Euro Fir consorcium

FRIP/Food Chamber

FRIP

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The Danish Centre for Advanced Food Studies - LMC Specific Skill Area Key Person

Food safety, food fermentation, probiotics, value added food processing in Africa and global perspectives Food safety microbiology (food borne pathogens and antibiotic resistance bacteria) Food-related microorganisms – either as starter cultures, as cell factories in biological production or as potential pathogens Microbiology ecology and antimicrobial resistance,. Microbiology in food. Health and safety issues, quality preservations; core competences in Listeria research Molecular effect of various antimicrobial agents and food decontamination strategies on food surfaces and bacterial pathogens, global gene expression in bacterial pathogens Cutting edge technologies used to gain insight into the molecular mechanisms governing complex pathways relevant in industrial fermentation processes, human disease development and in food processes Fungal systems biology and fungal biodiversity (including taxonomy); Competences include fungal biodiversity, molecular biology and metabolomics Food production systems, their impact on food quality, and their potential for improvements in the production of food and food components, including advanced food structures Enzyme technology, enzymatic design of bioactive carbohydrates and upgrading of biomass, including algae and by-product streams. Plant biochemistry and food, relating raw materials, functional quality and nutrition. Expertise in protein biochemistry, protein/protein and protein/carbohydrate interactions, protein engineering and proteomics. Aquatic biochemistry, protein changes and aquatic bio-resources, including by-product utilization. Lipids and oxidation of lipids and proteins in food and feed with particular emphasis on food and feed products rich in marine omega-3 polyunsaturated fatty acids (PUFA). Food Chemistry – oxidation, antioxidants, high pressure, molecular gastronomy Food chemistry; national reference laboratory; mapping, monitor and control investigations into chemical compounds in food. Assessment of chemical contaminants

Prof. Susanne Knöchel (UCPH)1 Prof. Hanne Ingmer (UCPH) Prof. Peter R. Jensen (DTU)2 Prof. Lone Gram (DTU) Head of division, Dorte Lau Baggesen (DTU) Ass.Prof. Birgitte Kallipolitis (SDU)3 Prof. Morten Kielland-Brandt (DTU) Ass. Prof. Ulf Thrane (DTU) Prof. Jens Adler-Nissen (DTU) Prof. Anne Meyer (DTU) Prof. Birte Svensson (DTU) Senior Research Scientist Henrik H. Nielsen (DTU) Prof. Charlotte Jacobsen (DTU) Ass. Prof. Vibeke Orlien (UCPH) Head of division, Jørn Smedsgaard (DTU)

1 University of Copenhagen 2 Danish Technical University 3 South Danish University

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http://www.foodforce.org/

Sustainable production (conventional and organic) of vegetables with focus on bio-enhancement, nitrogen management (fertility building crops and reduction of fertilizer use) and low-input systems by use of ecosystem services Sustainable use of nutrients and water in vegetable production (green manures and alternative fertilizers) for high yields and quality. Organic and conventional systems. Productivity and plant growth analysis for decision support to ensure optimized time of harvest related to quality, yields and storage capacity of vegetable products Securing food supply via protected production systems of fruit. Abiotic stress responses and pre / postharvest interactions on quality attributes of plant based foods Production of fruit (organic and conventional) with focus on yield and limited pesticide strategies. Evaluation of pre- and post-harvest factors on quality of food products Optimization of bioactive compounds to improve raw material quality for use in humans and animals. Focus on fruit production in relationship to yield and quality with a focus on health attributes Protected and future production systems for plant based foods with focus on sustainability (conventional and organic), genetic resources, productivity and post-harvest quality Reduction of energy use and dynamic climate in protected production systems to increase the efficiency and sustainability of production. Protected production of plant based foods with a focus on nutrient and water management to ensure efficient production, quality and extended seasonality Sensory science and consumer preferences of foods, changing preferences, chemistry and texture, sensometrics Post-harvest storage conditions of plant based foods to improve quality and freshness and reducing waste Focus on optimization of storage conditions, packaging materials and volatile profiling Sensory and consumer science in relation to raw material quality, storage and processing, health attributes, chemistry and texture Plant food chemistry, secondary metabolites, antioxidants, health effect, plant medicine, anti-inflammatory components Sustainable and differentiated milk production, biobased packaging, edible coatings and films and effects of processing on food quality and health attributes Differentiating milk composition and health attributes through different feeding regimes (conventional and organic) Production strategies (organic and conventional) to improve the eating quality of meat and compensatory growth strategies for both pigs and cattle to optimize tenderness development and profitability.

Research Leader Hanne Lakkenborg Kristensen (AU) Senior Research Scientist Jørn N. Sørensen (AU) Senior Research Scientist Kai Grevsen (AU) Head of Department Michelle Williams (AU) Senior Research Scientist Marianne Bertelsen (AU) Senior Research Scientist Martin Jensen (AU) Research Leader Lillie Andersen (AU) Assoc. Prof. Carl Otto-Ottosen (AU) Senior Research Scientist Karen Koefoed Petersen (AU) Research Leader Anette Kistrup Thybo (AU) Assoc. Prof. Merete Edelenbos (AU) Assoc. Prof. Ulla Kidmose (AU) Senior Research Scientist Erik Larsen (AU) Research Leader Grith Mortensen (AU) Assoc. Prof. Mette Krogh Larsen (AU) Assoc. Prof. Margrethe Therkildsen (AU)

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Genetics on quality, functionality and health aspects of dairy products in relation to proteolytic enzymes, milk protein stability and degradation. Focus on storage and processing effects on quality of raw material and food products Modern milking technology on milk quality and food technology with a focus on crystallization, functionality and microstructure of milk fat and how ultrasound treatment affects food quality Free radical chemistry and oxidative changes in foods. Analysis of modification of lipids and proteins after processing, technological treatment and storage of foods. Egg quality related to sustainable feeding and well-being of chickens. Focus on heat treatment, reduction of salt in cheeses and ultrasound treatment in dairy processing Metabonomic studies on biofluids tissue and cell cultures, investigating metabolism and linkages to gut microflora, risk of life-style related diseases, biomarker discovery, personalized nutrition, human health and well-being Muscle biology, metabolism, development, and growth including invitro meat. Foetal programming and primary muscle cell models Meat quality related to oxidative changes eg antioxidants and pre-slaughter stress. Focus on cellular responses to specific food compounds or effects of food extracts on specific cellular pathways Effective screening methods for identification of bioactive components in food, sustainable use of waste streams and novel food ingredients Dairy products, milk-based ingredients and production processes to achieve basic knowledge of physical, chemical, biochemical and microbiological processes, food structure, molecular functionality Muscle and meat biochemistry, muscle physiology, muscle functionality and ultrastructure, meat quality, systems biology and meat science Health promoting and bioactive plant food compounds, sensory and flavour science, explorative analysis of foods and bio fluids for potential biomarkers for quality and health. Plant biology and biotechnology, molecular plant biology, plant biochemistry, plant glucobiology and transport biology Food and feed biochemistry, including characterization, quality assessment, and metabolic fate of food components. Interactions between gut micro biota and host immune cells Bioactive Foods and Health - Bioavailability and health effects of diet, specific foods, food components, and bio fortified foods Prevention and Treatment of Obesity – Basic research and clinical research on the regulation of appetite and energy metabolism, nutritional aspects of nordic food Nutrition. Research and research-based advisory and risk assessment services on preventive nutrition and health

Assoc. Prof. Lotte Bach Larsen (AU) Assoc. Prof. Lars Wiking (AU) Assoc. Prof. Trine Dalsgaard (AU) Assoc. Prof. Marianne Hammershøj Senior Research Scientist Hanne C. Bertram (AU) Senior Research Scientist Niels Oksbjerg (AU) Research Leader Jette Feveile Young (AU) Senior Research Scientist Jan Stagsted (AU) Prof. Richard Ipsen (UCPH) Prof. Anders Karlsson (UCPH) Senior Scientist Annette K. Thybo (AU) Head of Department Svend Christensen (UCPH) Prof. Hanne Frøkiær (UCPH) Ass. Prof. Susanne G. Bügel (UCPH) Prof. Anne Raben (UCPH) Prof. Inge Tetens (DTU)

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promotion in the general population. Maintenance of food composition databases and measurement of the impact of dietary intervention measures Paediatic and International Nutrition – early nutrition in developing and industrialized countries Clinical and Experimental Nutrition – nutrition for patients Consumption, Health and Bioethics - consumer behaviour and policies from an economic, sociological, ethical and legal perspective Cell metabolism, brown fat, human gut micro biome Nutritional immunology, metagenomics and comparative microbial genomics. Core competences include general nutrition, lipid metabolism and dendritic cell Addresses the interface between food companies, markets and consumer/consumer behaviour, including perception and understanding of e.g. health claims and scepticism towards functional foods Sensory aspects of foods and consumer behaviour. Sensory food quality, sensory physiology, food preferences and acceptance/choice behaviour and sensory methods and sensometrics Food service systems in public institutions, related to health, design and innovative policies Social and material networks of food production and consumption. A holistic approach to food systems; from agriculture and food production to kitchens and consumption Food supply chain management and advanced planning and scheduling systems. Operations management. Food Design, business oriented research and knowledge transfer within product innovation for SMBs, i.e. packaging development, communication etc. Food at Hospitals, food-related research, meal experience at future super hospitals, development projects focused on core areas such as experience and health. Design/Modelling, verification, and test of embedded software systems. Scheduling and planning of controlled systems and control strategy synthesis from models. Food-related microorganisms; starter cultures, cell factories, sugar platforms for sustainable production, biochemical and biofuel. Organisation and dynamics of microbial communities related to human health and industrial biotechnology; focus is on antibiotic resistance, the human microbiome and its host Bacterial eco-physiology and biotechnology focusing on aquatic bacteria, pathogenic and beneficial ones. Also studies on compounds for control of pathogens. Fungal systems biology and fungal biodiversity (including

Prof. Kim F. Michaelsen (UCPH) Prof. Per Sangild (UCPH) Prof. Lotte Holm (UCPH) Prof. Karsten Kristiansen (UCPH) Ass. Prof. Lars Hellgren (DTU) Prof. Klaus Grunert (AU) Prof. Wender Bredie (UCPH) Prof. Bent Egberg Mikkelsen (AAU)4 Prof. Niels Heine Kristensen (AAU) Ass. Prof. Renzo Akkermann (DTU) Anna Marie Fisker (AAU) Anna Marie Fisker (AAU) CISS – Centre for Embedded Software Systems (AAU) Prof. Peter Ruhdal Jensen (DTU) Prof. Morten Sommer (DTU) Prof. Lone Gram (DTU) Ass. Prof. Ulf Thrane (DTU)

4 Aalborg University

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taxonomy); Competences also include molecular biology and metabolomics. Quantitative fermentation physiology and metabolic engi-neering of industrial microorganisms. Process analytical technology and online analysis of fermentation processes. Plant biochemistry and food relating raw materials, functional quality and nutrition. Expertise in protein biochemistry, protein/protein and protein/carbohydrate interactions, protein engineering and proteomics. Nutritional immunology, effects of dietary lipids on adipose- and hepatic-inflammation and interaction between dietary lipids and the intestinal microbiota. Enzyme technology, enzymatic design of bioactive carbohydrates and biomass conversion Food supply chain management and advanced planning and scheduling systems. Operations management. Consumption of food and place in different space/time contexts. Development of food and place experience offers through cross-sectoral networks.

Ass. Prof. Anna Eliasson Lantz (DTU) Prof. Birte Svensson (DTU) Ass. Prof. Lars Hellgren (DTU) Prof. Anne Meyer (DTU) Ass. Prof. Renzo Akkerman (DTU) Anette Therkelsen (AAU)


Animal cell and tissue studies, piglet model studies Chemical and physical aspects, employing spectroscopy, ESR spectroscopy, kinetics and thermodynamics Process analytical technology, chemometric and metabonomics (NMR, FT-IR, Raman, MS and Ex-Em and spectroflourimeters) Development of high-sensitivity proteomics technologies Advanced mass spectrometry technics to elucidate functional and structural features of protein assemblies and proteomes. Imaging food quality, a new data driven design methodology that will result in a series of in-line and in process active illumination and computer vision based measurement systems Sensory Science facilities Dairy Pilot Plant Pilot Plant for testing and demonstration of different production methods and production elements. Brewery pilot plant unit operations including fermentation technology. Respiratory chambers Imaging food quality, a new data driven design methodology that will result in a series of in-line and in process active illumination and computer vision based measurement systems.

Prof. Per Sangild (UCPH) Prof. Leif Skibsted (UCPH) Prof. Søren B. Engelsen (UCPH) Prof. Ole N. Jensen (SDU) Prof. Rasmus Larsen (DTU) Prof. Wender Bredie (UCPH) Prof. Richard Ipsen Prof. Jens Adler-Nissen (DTU) Ass. Prof. Timothy Hobley Ass. Professor, Thomas Meinert Larsen (UCPH) Prof. Rasmus Larsen (DTU)


DTU Multi-Assay Core (DMAC) facility for high-throughput analysis of genomic-level events. DMAC provides advice on the optimal assays, experimental design and subsequent data

Prof. Søren Brunak (DTU)

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analysis. Fermentation platform equipped with fermenters, off gas analysis, high-throughput screening and protein purification

Ass. Prof. Jette Thykær (DTU)

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Partner Organisation: European Commission:

Joint Research Centre


Food analysis (general) Interlaboratory comparisons Food/feed additives Residues and contaminants Food authenticity Reference materials Nano(bio)technology Systems toxicology Food allergy Food contact materials GMO and bioinformatics Human nutrition

F. Ulberth/E. Anklam B. de la Calle C. von Holst J. Stroka/T. Wenzl A. Maquet/C. Guillou H. Emons H. Stamm M. Wheelan F. Ulberth C. Simoneau G. van den Eede J. Wollgast


Inorganic and organic mass spectrometry Hyphenated separation techniques NMR Infrared/Raman spectroscopy Electron microscopy High throughput screening

A. Breidbach T. Wenzl C. Guillou A. Boix H. Stamm M. Wheelan


Reference material production Indoortron Ultra-clean room facility

H. Emons D. Kotzias C. Quetel

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Partner Organisation: Germany :

Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food – Department of Safety and Quality of Meat


Bioactive and functional compounds in meat (fatty acids, amino acids, peptides) Meat Quality (red meat) Proteomics Poultry meat quality Poultry carcass grading Biometrics and statistical modelling Sustainability of the Meat Chain Carcass Grading Systems (red meat)

Dr. S. Andrée Dr. A. Bauer Dr. A. Bauer, Dr. Messlik Dr. G. Hahn Dr. G. Hahn Dr. M. Judas M. Sönnichsen M. Sönnichsen


Chromatografic methods 2-D-Electrophoresis Proteomics Rapid methods (meat composition, quality) Histological methods (including enzyme histochemistry, immunohistochemistry) Spectroscopic methods Methods for extraneous water in poultry Computed Tomography, Image Analysis Dissection trials on carcass grading and assessment of carcass value (pork, poultry, beef)

Dr. S. Andrée Dr. A. Bauer, Dr. Messlik Dr. A. Bauer " " " " Dr. G. Hahn Dr. M. Judas M. Sönnichsen


2-D-Electrophoresis, Imaging system GC, Amino Acid-Analyzer VIS/NIR-Spectrometer, NMR Soxhlet, Kjeldahl, Instron Cryotom and fluorescence microscope Leica Invasive (Light-Reflection) and non-invasive (Ultrasound) instruments for pig carcass grading and value assessment Siemens Somatom plus 4 X-ray Computer Tomograph for small animal radiography (including pig) Sensory panel lab National reference lab for extraneous water detection

MRI, Department of safety and quality of meat

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Partner Organisation: Germany:

Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food – Department of Safety and Quality of Cereals Specific Skill Area Key Person

Standardization of analytical methods for fats and oils (ISO/CEN) Analysis of animal and vegetable fats and oils incl. minor components Heat induced contaminants Sensory assessment of virgin edible fats and oils Dietary fibre analysis according to AOAC Official Methods HPLC-based carbohydrate analysis Static batch culture to study intestinal bacteria-related metabolism of cereal dietary fibres and bioactive compounds Cell culture Analytical determination of pesticides and environmental contaminants Occurrence and distribution of mycotoxins in cereals Minimisation of mycotoxins in the cereal food chain Strategy development for decontamination of cereals with undesirable substances Development of fast and reliable detection methods Potato food – safety and quality Proteins and metabolites in wheat, emphasis on comparison of conventional and organic wheat Up-take of veterinary antibiotics by plants Production of baked goods Pasta and Bakery Technology, Sensory Testing Process quality: preservation, storage, milling of grains, seeds and their (by-) products. Product quality: grains and their (by-) products.

Dr. Hans-Jochen Fiebig Dr. Hans-Jochen Fiebig Dr. Hans-Jochen Fiebig Dr. Hans-Jochen Fiebig Dr. Juergen Hollmann, Dr. Berthold Wiege, Heinz Themeier Dr. Juergen Hollmann Dr. Juergen Hollmann, Dr. Berthold Wiege Dr. Juergen Hollmann Dr. Johannes Kersting Dr. Christine Schwake-Anduschus Dr. Christine Schwake-Anduschus Dr. Christine Schwake-Anduschus Dr. Christine Schwake-Anduschus Dr. Norbert Haase Dr. Georg Langenkämper Dr. Georg Langenkämper , Dr. Christine Schwake-Anduschus Günter Unbehend Dr. G. Brack Dr. Klaus Münzing Dr. Klaus Münzing


Gas chromatography High performance liquid chromatography Gas chromatography/Mass-Spectrometry Photometry

Dr. Ludger Brühl Dr. Bertrand Matthäus Dr. Klaus Vosmann Dr. Hans-Jochen Fiebig

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Size exclusion chromatography Photmetry HPAEC-PAD- based carbohydrate analysis RP-HPLC with UV-, Diode array- and refractive index detector Cell culture of colon-derived cell lines Mass spectroscopy (GC-MS and LC-MS-MS) High performance liquid chromatography Mass Spectrometry Fluorescence polarisation Metabolomics Enzyme-linked Immunosorbent Assay HPLC, NIRS, Photometry 2D gel electrophoresis, including DIGE imaging facility Biochemistry and molecular biology laboratory Standard baking tests for milled products of wheat and rye Baking tests for milled products ground from other types of cereals Rheological tests Pasta Extrusion and Cooking, Sensory Testing

Dr. Eberhard Fehling Dr. Juergen Hollmann Dr. Juergen Hollmann Dr. Juergen Hollmann Dr. Juergen Hollmann Dr. Johannes Kersting Dr. Christine Schwake-Anduschus Dr. Christine Schwake-Anduschus Dr. Christine. Schwake-Anduschus Dr. Christine Schwake-Anduschus Dr. Christine. Schwake-Anduschus Dr. Norbert Haase Dr. Georg Langenkämper Dr. Georg Langenkämper Günter Unbehend Günter Unbehend Günter Unbehend Dr. Günter Brack


GC (10) HPLC (10) GC-MS (2) UV-VIS (1) GPC (1) DIONEX BioLC with ED50 electrochemical and AD25 absorbance detector Merck LiChroGraph with L4500 Diode array detector DIONEX Refractive index detector RI101 GC-MS systems LC-MS-MS (API3000) Triple quadrupole mass spectrometer with ion trap function Polarimeter Microtiterplate analysator Semi-technical processing lines for Dehydrated potatoes, potato flakes, French fries, and Potato crisps Plant growth chamber Test bakeries for bread and rolls Rheological laboratory with Farinograph, Extensograph Amylograph, Rapid-Visko-Analyzer Pasta Extruder and Cooking

Milling department and connected laboratories: laboratory

and pilot mills for grains and seeds

MRI Detmold (all listed entries)

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Germany: Max Rubner-Institut (MRI), Federal Research Institute of

Nutrition and Food – Analysis Division Specific Skill Area Key Person

Animal and plant species identification GMO authentication Analysis of food allergens Food metabolomics Meat and egg quality Iodine pathways in food Radiotracer studies Dioxins, PCBs and other POPs in Feed, Food and Environment 134-Cs and 137-Cs-Radionuclide analysis in venison and mushrooms Analysis of veterinary drug residues Metabolites of veterinary drugs in food

Dr. Fredi Schwägele Dr. Hubertus Wagner Dr. Hubertus Wagner Dr. Karl-Heinz Schwind Dr. Karl-Heinz Schwind Dr. Rainer Scheuer Dr. Rainer Scheuer


RT and conventional Polymerase Chain Reaction (PCR) techniques Immunological techniques LC-MS (TOF) LC-MS (Triple Quad) Inorganic analysis with ICP-MS, AAS Radionuclide analysis (Liquid scintillation counting, Gamma-spectrometry) Quantitative analysis by GC/MS and GC/HRMS Cs-Radionuclide analysis by Gamma-Spectrometry Mass spectrometry (QTRAP 5500, LC-MS/MS)

Dr. Fredi Schwägele Dr. Fredi Schwägele Dr. Jira / C. Borchers C. Borchers / D. Trapper Dr. Hubertus Wagner Dr. Hubertus Wagner Dr. Karl-Heinz Schwind Dr. Karl-Heinz Schwind Dr. Rainer Scheuer


PCR and immunological laboratory Radioisotope laboratory Mass spectrometry Meat processing technical centre Computer Tomography

MRI, Analysis Division MRI, Analysis Division MRI, Analysis Division MRI, Institute of safety and quality of meat

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Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food – Department of Safety and Quality of Meat


Slaughter technology and meat quality Slaughtering and animal welfare Meat suspensions High pressure processing Canning and preservation Meat technology Meat microbiology

Prof. Dr. Klaus Troeger Matthias Moje Dr.Günther Hammer Dr. Irina Dederer Dr.Peter Nitsch Dr. Ralf Lautenschläger Dr. Lothar Kröckel


Experimental retort High pressure food processor Instron Fluorescence microscope High speed IR camera NIR Sensory panel Electronic nose Classic and molecular microbiology Stunning equipment

Dr. Peter Nitsch Dr. Irina Dederer Dr. Irina Dederer Dr. Lothar Kröckel Dr. Günther Hammer Dr. Günther Hammer Dr. Ralf Lautenschläger Dr. Irina Dederer Dr. Lothar Kröckel Matthias Moje


Pilot plant, including experimental slaughtering, deboning,

chopping, grinding, filling, heat treatment, smoking, packaging,

cooling and freezing

Institute FL

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Germany: Max Rubner-Institut (MRI), Federal Research Institute

of Nutrition and Food Department of Food Technology and Bioprocess Engineering


Food Nanotechnology Non-thermal Processing Technologies for Food Thermal Processing Technologies for Food Fruit and Vegetable Processing myo-Inositolphosphate Biochemistry Enzyme Technology PCR in Food Control Sustainability Indicators for the Food Supply Chain

Dr. Ralf Greiner Dr.-Ing. Mario Stahl Dr. Diana Behsnilian Dr. Esther Mayer-Miebach Dr. Ralf Greiner Dr. Ralf Greiner Dr. Ralf Greiner Dipl.-Ing. Axel Rathjen


Electron Microscopy (Nano)Encapsulation (Nano)Particle Measurement and Characterization In Vitro Digestion (to study food ingredient behaviour)

Dr. Diana Behsnilian Dr. Kathleen Oehlke Dipl.-Ing. Volker Gräf Dipl.-Ing. Elke Walz


Ball Mill Particle Characterization Unit (FFF, DLS, SLS, SEM/ESEM/cryo-SEM/EDX, electroacoustic spectroscopy, flow particle image analyser)

MRI, Karlsruhe MRI, Karlsruhe

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Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food – Department of Microbiology and Biotechnology


Microbiota and Cultures for Surface-Ripened Cheeses Conservation (Freeze-drying) of Moulds, Yeasts, Bacteria Probiotics Nutritional and Health Effects of Lactose Fermentation Genotoxicity of Nanoparticles in Eukaryotic Cell Cultures Food Fermentation Microbiology Molecular Biology of Bacteriophages Psychrophilic Yeasts Meat Fermentation (incl. Pathogenic/Spoilage Organisms) Molecular Biology of Lactic Acid Bacteria Bacteriophages of Lactic Acid Bacteria Food Safety (incl. Foodborne and Zoonosis Agents) Physiology and Systematics of Lactic Acid Bacteria

Dr. Wilhelm Bockelmann Dr. Wilhelm Bockelmann Dr. Michael deVrese Dr. Michael deVrese Dr. Claudia Guigas Prof. Knut Heller Prof. Knut Heller Jan Kabisch Jan Kabisch Dr. Diana Meske Dr. Horst Neve Dr. Rohtraud Pichner Dr. Ulrich Schillinger


Freeze-Drying Strain identification by Pulsed-Field Gel Electrophoresis Application of Novel Food Cultures (Lab and Pilot Scale) Cell-Culture Challenge studies Transmission- and Scanning Electron Microscopy Challenge Trials in Meat and Meat Products Monitoring of Pathogens in Meat Processing Plants

Dr. Wilhelm Bockelmann Dr. Wilhelm Bockelmann Dr. Wilhelm Bockelmann Dr. Claudia Guigas Jan Kabisch Dr. Horst Neve Dr. Rohtraud Pichner Dr. Rohtraud Pichner


- Transmission (LaB6) - and (Environmental) Scanning Electron

(W) – Microscopes with Electron Beam Evaporator, Sputter Coater and Critical Point Dryer

- Flourescence Microscope - Laboratory Fermentor (1,5L, 5L, 10L) - Continuous Centrifigation Equipment - Lab-Standard and Industry-Standard Freeze Dryer - Analytical HPLC - Spectrometer and Fluorimeter - Pulsed Field Gel Electrophoresis - Ultracentrifuge

MBT Kiel MBT Kiel MBT Kiel MBT Kiel MBT Kiel MBT Kiel MBT Kiel MBT Kiel MBT Kiel MBT Kiel MBT Kiel

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- Flow Cytometry - Isotope Lab for Radioactive Labelling (H3, C14, S35, P32) - Real Time PCR - Category 3** Facility for EHEC Studies - Equipment for Meat Processing (incl. Ripening Chambers) for Challenge Studies up to Category 3** - Strain Collections: Microorganisms from Food and Food Processing Plants

MBT Kiel MBT Kiel MBT Kiel/Kulmbach MBT Kulmbach MBT Kulmbach MBT Kiel/Kulmbach

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University of Hohenheim, Germany


Food Microbiology Biotechnology Food Process Engineering Plant Foodstuff Technology Dairy Science and Technology Fermentation Technology Food Structure and Functionality Laboratories Food Sensory Science Process Analysis and Cereal Technology Bioprocess Engineering Distillery for Research and Training Dairy for Research and Training Biological Chemistry and Nutrition Biofunctionality and Safety of Food Biochemistry and Nutrition Nutricional Medicine/Prevention Immunolgy Dietetics Molecular and applied diet psychology Food Chemistry and Analytical Chemistry Food Chemistry Agricultural Engineering in the Tropics and Subtropics Center for Bioenergy and Biobased Products Agricultural Markets and Marketing Agricultural and Food Policy Consumer Policy

Prof. Dr. Herbert Schmidt Prof. Dr. Fischer Prof. Dr. R. Kohlus Prof. Dr. Reinhold Carle Prof. Dr.-Ing. habil. Jörg Hinrichs Prof. Dr. Ralf Kölling-Paternoga Prof. Dr. Jochen Weiss Dr. Michael Czerny Prof. Dr. Bernd Hitzmann Prof. Dr.-Ing. Rudolf Hausmann Priv. Doz. Dr. Thomas Senn Prof. Dr. -Ing. habil. Jörg Hinrichs Prof. Dr. med. Hans Konrad Biesalski Prof. Dr. Jan Frank Prof. Dr. Lutz Graeve Prof. Dr. med. Stephan C. Bischoff Priv. Doz. Dr. rer. nat. Axel Lorentz Prof. Dr. oec. troph. Anja Bosy-Westphal Prof. Dr. Nanette Ströbele-Benschop Prof. Dr. Walter Vetter Prof. Dr. Wolfgang Schwack Prof. Dr. Joachim Müller Prof. Dr. Iris Lewandowski Prof. Dr. Tilmann Becker Prof. Dr. Harald Grethe Prof. Dr. Michael Ahlheim Prof. Dr. Alfonso Sousa-

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Household and Consumer Economics International Agricultural Trade and Food Security Social and Institutional Change in Agricultural Development Animal Nutrition Animal Feeding and Inputs

Competence Center Gender and Food/Nutrition Food Security Center

Poza Prof. Dr. Martina Brockmeier Prof. Dr. Regina Birner Prof. Dr. Markus Rodehutscord Prof. Dr. Dr. h.c. Rainer Mosenthin

Dr. Stefanie Lemke Prof. Dr. Manfred Zeller

Equipment or Infrastructure Key Person

Core Facility Technikum

Prof. Dr. Armin Huber Peter Lang

Further Information

University of Hohenheim has many different institutes, the above covers the most relevant research areas and people for FOODforce. Further information can be found at:

https://www.uni-hohenheim.de/institution/institut-fuer-lebensmittelwissenschaft-und-biotechnologie

http://www.ilc.uni-hohenheim.de/joomla/en/lm-chemie-mainmenu-63

https://lsc.uni-hohenheim.de/84183?L=1

https://www.uni-hohenheim.de/institution/institut-fuer-biologische-chemie-und-ernaehrungswissenschaft

https://ernaehrungsmed.uni-hohenheim.de/ More general information is at:

https://www.uni-hohenheim.de/faculties0

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https://lsc.uni-hohenheim.de/84183?L=1




https://ernaehrungsmed.uni-hohenheim.de/

https://www.uni-hohenheim.de/faculties0




Matís: Division of Analysis and Consulting


Microbiological analysis of food, water and environmental samples

o Shelf life analysis of fish o Food Safety o Microbiology tests of medicine o Microbiology tests of cosmetics o Food poisoning outbreaks o Efficacy testing of pharmaceuticals and cosmetics o Risk analysis and assessment o Food laws and regulation o Genetically modified organism detection o Antibiotic resistance o Development of analytical methods o Training and Consulting o Cleaning and Hygiene

Chemical Analyses of food and feed:

o Composition analysis of food/feed/oils/additives o Quality assurance of food/feed o Rapid analytical methods (NIR/IR) in food/feed o Enzymatic bioanalysis of food/beverages o Amine and fatty acids in seafood and oil

Consulting

o HACCP o Quality Control o Quality Management o Cleaning and Hygiene o Canning o Semi-preserves o Dissemination

Franklín Georgsson Director, Division of Analysis and Consulting

Heiða Pálmadóttir Chemical Analysis Group Leader

Margeir Gissurarson


Kjeldahl/DUMAS

Kjeltec (Soxtech)

Heiða Pálmadóttir

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High Performance Liquid Chromatography (HPLC)

Gas Chromatography (GC)

Division of Analysis and Consulting

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Matís: Division of Biotechnology and Biomolecules


Bioactive compound and biomolecule extraction, isolation and analysis

o Fish proteins o Fish proteins, isolates and hydrolysates o Enzyme hydrolysis o Peptide bioactivity o Cell culture

o Seaweed o Antioxidants o Lipid oxidation o Flavour chemistry o Bioactivity o Sensory and consumer studies

Dr. Hordur G. Kristinsson Director, Division of Biotechnology and Biomolecules

Rósa Jónsdóttir, MSc. Biomolecules Research Group Leader


Proteomics Chemical and cell based anti-oxidant, anti-hypertensive and anti-diabetic assays In-vitro simulated digestion Oxidation measurements and antioxidants Sugar quantification and analysis Degree of hydrolysis by pH stat and OPA methods Surimi production and quality analysis

Dr. Hordur G. Kristinsson Rósa Jónsdóttir, MSc.


Chromatographic methods such as Solid Phase Micro Extraction – Gas Chromatography – Mass Spectrometry (SPME-GC-MS), Gas Chromatography – Flame Ionisation Detector/Olfactometry(GC-FID/O), High Performance Liquid Chromatograpy (HPLC), Fast Protein Liquid Chromatography (FPLC), GC-FID (for fatty acid analysis)

Capillary electrophoresis (CE-DAD)

Ettan IPGphor 3 Isoelectric Focusing Unit

X-Cell SureLockTM Mini-Cell Electrophoresis System

Herasafe KS Biological Safety Cabinet

POLARstar OPTIMA, microplate reader

Division of Biotechnology and Biomolecules

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Cell lines: HepG2, HepG2-C3A, HT1080, Detroit 551, TF-1

TAX-T2 Texture analyser

Biotechnology and biomolecule pilot facilities for scale-up, including but not limited to:

Thermally regulated reaction/extraction tanks (up to 2000 liter capacity)

Reactors

Industrial decanter

Separators

Filtration units

GEA micro- and ultrafiltration fractionation unit

Vacuum concentrator

Spray drier

Freeze driers

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Matís: Division of Food Safety, Environment and

Genetics


Food and environmental chemical research, including trace element analysis, processing and food safety

o Trace element analysis o Chemical analysis of residues and contaminants o Chemical risks and food safety o Food process contaminants o Speciation analysis of trace elements

Environmental Chemistry

o Environmental chemistry and pollution o Environmental monitoring o Analysis of organic environmental pollutants o Pesticide analysis

Microbiological genetic research into food and the environment

o Marine metagenomics o Phylogenetic analyses

Genetic research, including population, individual and marker-based analyses. Particularly with regard to fisheries, aquaculture and breeding

o Parental assignment o Genetic identification of animal and plant species o Authenticity and traceability of animal, fish and

food products o Optimal breeding programs for aquaculture and

agriculture o Population/stock structure in marine and

freshwater species o Development of species specific marker panels

(microsatellite and SNPs) o Identification of genes of interest o Marine metagenomics o Population and phylogenetic analyses o Bioinformatics

Dr. Helga Gunnlaugsdóttir Leader of the Chemistry and Risk Assessment Research Groups

Dr. Hrönn Jörundsdóttir Project Leader

Dr. Viggó Marteinsson Microbiology Research Group Leader

Dr. Sarah Helyar Genetics Research Group Leader

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Multilateral fisheries research, management and policy development

Risk assessment

o Benefit-risk assessment of foods o Total diet study methods to estimate exposure o Can provide data for contaminants and nutrients in

Icelandic food products

Dr. Anna Kristín Daníelsdóttir Director, Division of Food Safety, Environment and Genetics Dr. Helga Gunnlaugsdóttir Leader of the Chemistry and Risk Assessment Research Groups


Speciation analysis of trace elements Liquid & gas chromatography Mass spectrometry Screening techniques Conventional and quantitative PCR Microsatellite genotyping SNP library development and genotyping Conventional and quantitative PCR Sanger sequencing Next generation sequencing Risk ranking Risk assessment Quantitative assessment that integrate the risks and benefits of dietary change to estimate net health impact Total diet study methodology

Dr. Helga Gunnlaugsdóttir Dr. Hrönn Jörundsdóttir Dr. Eyjólfur Reynisson Dr. Sarah Helyar Dr. Helga Gunnlaugsdóttir


ICP-MS

GC-MS

GC-ECD/FID

LC-DAD/Fluorescence

Real Time PCR (Stratagene Mx3005P & Mx3000P)

Flow sorting cytometrer (BD, FACS Aria II)

Probiotics aquaculture facilities

Extremophile genome library

384 well PCR blocks

Division of Food Safety, Environment and Genetics

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ABI 3730 DNA analyser

Roche 454 GS FLX+ next-generation sequencer

Laboratory automation robot

Bioinformatics computing facilities

QALIBRA software (www.qalibra.eu)

Database regarding contaminants in seafood

Food composition data (ISGEM database for nutrients and heavy metals)

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Matís: Division of Value Chain, Processing and

Aquaculture


Value chain services to SME´s, co-operatives and associations. Industry-level factors, legislation and research into:

o Fisheries, management and sustainability o Fishing gear and on-board handling o Stakeholder interaction o Data banks o Simulation modelling o Life Cycle Assessment o Traceability

Developments in seafood processing and handling

o Salting o Texture o Enzymatic treatment o Thawing o NIR spectroscopy o Nuclear magnetic resonance (NMR) o Freezing o Reducing o Transport o Filleting o Chilling o Water holding capacity (WHC) o Colour o Oxidation o Image Analysis o Drying o Packaging

Aquaculture and utilization of natural resources

o Improved larval quality and growth (probiotics, immune stimulation)

o Marine microalgae and zooplankton production o Immunology o Gene expression (Real Time quantitative PCR) o Microbial community analysis (DNA studies,

cultivation & characterization)

Jónas Viðarsson Value Cain Research Group Leader

Magnea Karlsdóttir Processing Research group Leader & Arnljótur Bjarki Bergsson Director, Division of Value Chain, Processing and Aquaculture

Dr. Rannveig Björnsdóttir Aquaculture Research Group Leader

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o Image analysis o Bioprospecting, bioactivity analysis o Enzyme activity analysis o Enzyme hydrolysis o Chemical analysis o Elemental analysis

o Alternative raw materials in feed and feed formulation

o Effects of diets on fish growth and performance

Dr. Jón Árnason Project Manager


SimaPro

ANSYS Fluent

HOBOware

CAMO Unscrambler

Machine vision

Texture

Water activity

Low field NMR (bench top and portable)

NIR spectrophotometer (MPA)

Differential scanning calorimetry (DSC)

Experimental freshwater facilities

Experimental feed extruder

ELISA plate readers, Immunoblotting equipment, Bioscreen

Cryosectioning and analysis (Leica CM 1800, microscopes and camera)

Real Time PCR equipment

Ion selective electrodes

Experimental microalgae cultivation and harvesting technology

Metagenomics analysis (programs, software)

XRD and XRF (X-ray fluorescence and X-ray crystallography)

Division of Value Chain, Processing and Aquaculture

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Italy: University of Bologna

Alma Food Integrated Research Team collects and coordinates the expertise in the whole agro-food field at the University of Bologna, and acts as unique contact point for the University Researchers, facilitating internal and external networking activities, as well as prompting the partnership creation with EU researchers, institutions and stakeholders. Alma Food IRT contact is [email protected].

Specific Skill Areas and Experimental Techniques Food Safety • Genomics, ecology and physiology of pathogenic micro-organisms contaminating foods

and feed; intervention strategies to reduce animal carriers and food contamination • Enhancement/validation of detection and typing methods for foodborne pathogens • Intervention strategies to reduce the antibiotic resistance in bacteria isolated from animals

and foods • Dietary strategies and use of probiotics to prevent the colonization and/or to reduce

excretion of food-borne pathogens in farmed animals • Development of biosensors to detect biological and chemical contaminants in foods and

cellular models for hazard identification and risk assessment • Intervention strategies to prevent/limit mycotoxin contamination of feed • Probiotics and prebiotics, techniques to protect plants from pests and reduce levels of

pesticides • Post-harvest removal of pesticide residues by physical and chemical methods • Development of detection methods for drug residues and chemical contaminants in animal

and plant tissues • Optimization of fermentation processes and study of enzymatic activities and their

applications for production Food and Health: Biochemistry, Physiology and Nutrition • Identification of functional foods and nutraceuticals in the prevention/counteraction of

chronic degenerative diseases • Analysis of food characteristics, related to agricultural and technological processes,

influencing health and risk factors of diseases • Nutritional improvement of animal foods by feeding techniques • Study of the effects of processing and storage on food quality and health: fried food, meat,

bakery and bee products • Protein modifications related to allergy • Bioavailability and impact of probiotics and prebiotics on the human intestinal ecology • Screening of old and new crop genotypes for the content of functional compounds and

prebiotic fibres • Prevention of fungal growth and mycotoxin contamination in foods • Evaluation of the risk posed by the presence of toxic contaminants and additives in food

Food and Health: Clinical Aspects

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mailto:[email protected]

• Biomarkers of genetic damage and oxidative stress predictive of disease risk influenced by the diet • Biomarkers of genetic susceptibility of candidate genes linked to the development of

different diseases related to diet habits • Age-related modifications of the intestinal microbiota that could increase the susceptibility

to gastrointestinal infections of the host and the influence of the diet • Polymorphisms of genes related to antioxidant capacity or coding for enzymes involved in

DNA methylation, synthesis and repair in elderly people and the influence of the diet • Evaluation of the effectiveness of food components in the counteraction of cognitive

decline • Neurorecovery and new food based strategies in vegetative state and minimally conscious

state patients • Nutrigenomic approach for the identification of genes regulated by nutrient/nutraceutical

compounds related to chronic/degenerative diseases • Metabonomic and metabolomic approach for diagnosis and prevention of diseases • Analysis of sleep, metabolism and autonomic dysfunctions underlying obesity • Dietary recommendations and specialised food products and dietary supplements for

specific population groups Plant Food Production • Germplasm characterization of crops and identification of varieties and clonal mutants • Analysis of physiological, biochemical and molecular factors related to plant functional

compound biosynthesis and identification of proper agronomic practices for constant and high yield metabolite production • New usage destinations for arable, vegetable and fruit crops both for food consumption

and for nutraceutical production • Application of new biotechnologies in ectomycorrhizal mushroom • Post-harvest protection of fruit by tuning chemical, physical and biological means for the

prevention of rots and physiological disorders • Management of agrosystem productivity and yield efficiency to optimize the synthesis and

accumulation of high value dietary and nutritional compounds • Carbon balance in the soil-plant-atmosphere continuum for the development of a Life

Cycle Analysis (LCA) outlining differences among conventional, integrated and organic cropping systems • Molecular screening of biodiversity in major characterizing dispersed genetic resources.

We provide information on traits for breeders and on the use of biodiversity resources in crop development Quality and Processing of Plant - Derived Food • Development and optimization of plant-derived-foods through sensory and chemical

fingerprint analysis • Yeast and bacteria extracts and their effects on safe processing of plant food • Detection and control of disease-producing microorganisms (foodborne pathogens), and

post-harvest treatments for the removal/mitigation of pesticides and other contaminants (mycotoxins) • Identification, characterization and control of food allergens, operational traceability

(molecular genomics) and safety of fresh products • Determination of the effects of processing and storage on food quality and safety • Economic-environmental evaluation of new products and technologies, food sensory

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properties and their nutritional and health properties in relation to several diseases, bioavailability of dietary bioactive (intestinal and gut absorption) • Flavours from plant sources by means of microorganism-mediated processes • Evaluation of the needs and expectations of food market and consumers • Development of special and tailored food for the prevention of specific diseases

Animal Food Production • Improvement of animal production through genetics and biotechnology • Feeding strategies able to improve nutrient retention, the well-being of livestock and the

quality of animal food products • Innovative rearing and handling techniques (including transports and slaughtering) in

livestock husbandry leading to a higher level of animal welfare, sustainable and able to meet the ethical requests of consumers • Organic farming • Use of molecular genetics for authentication and traceability of animal and food products • Production systems able to guarantee a high standard for raw materials intended for PDOs’

products (e.g. Prosciutto di Parma, Parmigiano Reggiano) • Evaluation of the technological properties of raw meat and further processed products by

using innovative analytical techniques • Pathogenic microorganisms in the food chain

Quality and Processing of Animal - Derived Food and Feed • Qualitative analyses of feed and animal-derived foodstuffs • Development, validation and harmonization of technologies and methodologies to ensure

complete traceability throughout the food chain, authenticity and validity of labelling • Nutritional improvement of animal foods by feeding techniques that can be used to

increase the content of nutrients, such as vitamins, fatty acids (n-3, CLA), trace minerals, and antioxidants • The effect of higher animal welfare levels on the quality of animal derived foods • Curing aptitude of raw swine meat • Characterization of poultry and rabbit meat quality for further processing and its use for

the preparation of value-added products • Evaluation of the influence of different vegetable natural extracts and essential oils (i.e.

rosemary, sage, oregano, grape seed, etc…) used in feed and/or meat on final product quality • Influence of raw materials (including waste and by-products of different origins, processing

methods, additives and veterinary drugs used in animal feed), on animal and human health • Improved waste management to ensure exclusion of specified high risk and condemned

materials from the feed chain By-Products Valorization • Fundamental research on anaerobic digestion: methane, hydrogen and volatile organic

acid production from agro-industrial byproducts and wastewaters • Reduction of CO2 emissions by replacing fossil fuels with energy crops • Identification, extraction and bioactivity assessment of phytocomponents, such as

essential oils, alkaloids, flavonoids, tocopherols, thiocyanates, biophenols and isothiocyanates • Wastewater recovery, recycle and phyto-component extraction • Production of flavours from agro-industrial wastes and by-products, via microorganism-

based processes • Identification and exploitation of bio-active components in animal by-products for human

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and animal health • Evaluation of the chemical and nutritional quality of by-products added to feeds • Biotechnological production of microbial polymers, such as polyhydroxyalkanoates, from

agro-industrial wastes and wastewaters • Analytical characterisation of vegetable- and condiment-plant byproducts, as influenced by

germplasm, growth conditions and post harvest treatments • Plant material analysis and bioactive retention factors in relation to processing operations

Consumer Science • Food demand analysis, modelling and market predictions • Advanced methodologies for the analysis of consumer needs and wants, quality

perception, purchase intentions and behaviour, and for market segmentation and positioning • Evaluation of consumer perception of sensory characteristics • Food quality evaluation and development of sensory profiles for traditional, local,

functional and new food • Consumer response to quality, safety and health information and communication on food • Use and design of food and nutrition labels • Food consumption surveys and opinion polls on label use, new products acceptance and

quality perception, integrated socioeconomic and sensory consumer surveys • Integrated consumer and epidemiological or clinical research • Consumer dietary habits, overweight and obesity: economic and policy implications • Social marketing techniques and approaches to social change in eating habits

Food Chain Economics and Management • Networks and agro-food districts, horizontal and vertical relationships, relations and

organisation of agro-food system • Management strategies, organisation of agro-food firms, integration of the food chain,

value creation and distribution • Food chain actors competition and market power concentration • Value chain analysis in food markets, market access and international trade • Food and rural policy and food chain competitiveness • Socio-economic trends and labour issues • Environmental issues and sustainable production • Food safety certifications, regulation and standards, traceability and chain organisation • Quality management systems and quality certification in the agrofood industry

Food firms efficiency, innovation and technological changes Food Language, Culture and Communication • History of food • Food and cultural-national identity • Food translation and localisation • Food and cinema • Food and literature • Food language for different audiences • Food and gender • Food terminology across text genres • Advertising food • Food communication and on-line shopping • Food communication and multimedia: TV, newspapers, the web, food and restaurant

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guides, cookery books • Food as an intangible heritage: food and wine museums, theme restaurants, eno-

gastronomic tourism Equipment or Infrastructure

GENOMICS PLATFORM • Flow citometry FACScalibur (Becton Dickinson, Ca, USA) • Affymetrix platform (USA) for gene expression or tiling microarrays • Sequenom MassARRAY (Sequenom, San Diego, CA, USA) for genotyping and DNA

methylation analysis • ABI Prism 3730 (Applied Biosystem, Ca, USA) for mitochondria DNA analysis • Robot MicroLab Star platform with 16 channels (Hamilton) for DNA automatic extraction • Robot Tecan FreedomEvo with two channels for fluid-filled automated liquid handlers • Crioconservation platform (liquid nitrogen) CryoPlus200, TermoFischer for biobank

METABOLOMICS PLATFORM • Bruker NMR ‘Metabolic Profiler’ 600 MHz (state-of-art Avance III) equipped with high

resolution probe for liquids and hrMAS 4 mm probe for semi-solid samples and tissues. • Gaschromatography-Mass Spectrometry Solid Phase Micro Extraction Agilent Technologies

7890A/5975C • Gas Chromatographs (FID, TCD, μECD, HWD and sulphur/nitrogen detectors, capillary and

packed columns) • Mass Spectrometers (mass ionization-MS, MALDI-TOF-MS, Q-TOF-MS, NMR, FT-NIR) • Liquid chromatography-mass spectrometry (LC-MS) Hewlet Packard • Capillary electrophoresis (UV-Vis, diode array and fluorescence detectors) • High Pressure Liquid Chromatography coupled to RI and UV Diode Array Detector and an

autosampler Jasco • Electronic nose Air sense analytics ten 2.0

PROTEOMICS PLATFORM • GE Ettan IPGphor 3 • BioRad Protean Plus Dodeca Cell (Bio-Rad) • GS-800 Densitometer (Bio-Rad) • Software PDQuest (Bio-Rad) • ProteomeWorks Spot Cutter (Bio-Rad) • Voyager-DE Pro Biospectrometry Workstation (Applied Biosystems) • LC-MS/MS, CapLC capillary HPLC (Waters Corporation) and Q-TOF micro (Micromass,

Waters) • Mass Spectrometer 4000QTRAP (Applied Biosystem) • Proteomelab PF2D equipped with HPCF and HPRP (Beckman)

TRANSCRIPTOMICS PLATFORM • RNA extraction systems • Real Time PCR (Roche) • Microarray (Agilent; Affymetrix)

BIOINFORMATICS PLATFORM • Genome annotation (external and in house developed software) • Proteome annotation (external and in house developed software) • Deep sequencing data analysis (external and in house developed software)

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• Microarray data analysis (external software) • SNP search and annotation (external and in house developed software) • Protein modeling (external and in house developed software) • Protein-protein interaction (in house developed software) • Gene and protein networks (external and in house developed software) • Ligand binding interaction (external software) • Prediction of protein structure and functions (external and in house developed software) • Web servers and database for computational biology services • Custom-designed procedures for problem solving in computational biology • Data base implementation and curation • Web server and Distributed Annotation Systems (DAS) of proprietary database. • A cluster for high performance computing that consists of servers dual Xeon core2

rackmounted, for a total of 28 processors. • A cluster for high-speed sequence alignment and search that consists of 2 servers dual

Opteron dual core and 6 server dual xeon CPU.

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Partner Organisation: The Netherlands:

Netherlands Organisation for Applied Scientific Research (TNO)


Functional Ingredients Food physics and protein structure and function Protein (bio)chemistry Food physics and carbohydrate structure and health Carbohydrate (bio) chemistry Barrier technology and water migration Food model systems Cell wall biochemistry Food processing and separation technology Food applications Materials Technology Rapid Manufacturing Food Safety general Toxicological and Analytical Assessment of Food & Feed Toxicological Risk Assessment Food & Feed Regulatory Affairs Food & Feed Allergenicity Assessment of Food (Proteins) Risk Assessment in Food Allergy Crisis Prevention and Risk Management Strategies Emergency Risk Assessment Detection of Chemical Hazards Food Microbiology Microbiology and Systems Biology Micro array applications Molecular diagnostics Systems Biology Systems Toxicology Human microbiota Health aspects of plants and vegetables Bioinformatics and Statistical Analysis Pharmacokinetics & Human Studies

Dr. A. Martin Dr. A de Jong Dr. L. Oudhuis Drs. M. Essers Dr. S. Renzetti Drs. A. Jurgens Dr. J. Diaz Dr P. Bussmann Ing. M. Noort/ Ing. T.J. Verkleij Prof. A. Dortmans Ir. F.K. Feenstra Dr. G. Houben Drs. M. Rennen Drs. M. Rennen Dr. C. van.den Berg Dr. J. H.M. van Bilsen Dr. G.F. Houben Drs. N.L. Luijckx Ing. W. R. Leeman Drs. J.J.F. van Veen Dr. J.M.B.M. v.d. Vossen Prof.dr.ir. R. Kort Dr. F. H.J. Schuren Prof. J. van der Greef / Dr. ir. B. van Ommen Dr. R. H. Stierum Dr. B. J.F. Keijser /Dr. K. Venema Dr. S Wopereis / Dr. G. Roeselers Dr. Ir. A.A. de Graaf / Dr. J. Bouwman

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Human Studies Biomedical Innovations Nutrient sensing and challenge models Food Brain Recognition Metabolic Health Research 3R animal research Innovation in behaviour

Dr. Ir. A.F.M. Kardinaal Dr. P. van Dijken Dr. H.F.J. Hendriks Dr. H.F.J. Hendriks Prof. dr. A.J. van Gool Dr. C. A.M. Krul Dr. T.G.W.M. Paulissen


-Protein characterization techniques (Circulair dichroisme, Acta’s, Bio- pilots, GPC (UV) and Malls etc.) -Carbohydrate characterization techniques (Dionex, GPC UV Malls, HPLC and reactors 150l/300l) -Superheated steam technology -Imaging XRT technology: X-ray microtomografie -SPS (sorption-migration) SPSx-1108 -Food model systems development -Simulated Moving Bed facilities incl. process modelling -Sorption drying -Dynamic gastric and intestinal model technology -Microarray technology Specific analytical techniques -Mass spectroscopy (AMS, ICPMS, FTMS, Waters-Xevo) -Biacore (GLP) -Meso Skill Discovery/ Electroluminiscense -GC x GC TOF

Dr. A de Jong Dr. J. Timmermans Dr. H. van Deventer Dr. S. Renzetti Dr. K. Vallons Ir. J. Voogt Dr.ir.F. Boon/ ir. R.Vroon Dr.ir P. Bussmann Dr. K. Venema Prof. dr.ir. R. Kort Dr. W.H.J. Vaes


- Food and carbohydrate databases - Human Nutrition Unit (for human intervention trials) - Gastrointestinal models (TIM) - Separation technology toolbox incl. simulated moving bed - Carbohydrate, protein analytical and food physics / rheology laboratories - Research ovens and facilities for climate and temperature control - Super heated steam pilot plant - Imaging XRT equipment - Bakery research facilities -AMS, CPMS, FTMS, Waters-Xevo -Biacore (GLP) -MSD / Electro luminescence -GC x GC TOF

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The Netherlands: NUTRIM School for Nutrition, Toxicology and Metabolism,

Maastricht


-Human Toxicology -Clinical Chemistry - Hepato biliary Surgery -Metabolism and Immunity (hon.) -Internal Medicine, in particular Digestive Diseases -Cell Biology and Histology (hon.) -Nutrition and Metabolism in Chronic Diseases -Respiratory Medicine -Complex Genetics -Peadiatrics in particular Neonatology -Physiology of Obesity -Physiology of Fat Metabolism -Health Food Innovation -Human Movement Sciences -Exercise physiology and nutrition -Functional Genetics -Molecular Nutrition with emphasis on Lipid Metabolism -Human Nutrition -Genetic Toxicology -Metabolic Aspects of Type 2 Diabetes Mellitus -Health Education -Regulation of Food Intake -Human Energetics (hon.)

Prof. Dr. A. Bast Prof. Dr. M. van Dieijen Prof. Dr. Dejong Prof. Dr. W. Buurman Prof. Dr. A. Masclee Prof. Dr. E. Wisse Prof. Dr. A. Schols Prof. Dr. E. Wouters Prof. Dr. M. Zeegers Prof. Dr. L. Zimmerman Prof. Dr. M. van Baak Prof. Dr. E. Blaak Prof. Dr F. Brouns Prof. Dr. M. Hesselink Prof. Dr. L. van Loon Prof. Dr. E. Mariman Prof. Dr. R. Mensink Prof. Dr. W. Saris Prof. Dr. F van Schooten Prof. Dr. P. Schrauwen Prof. Dr. N. de Vries Prof. Dr. M. Westerterp Prof. Dr. K. Westerterp



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Partner Organisation: The Netherlands:

Wageningen UR Food & Biobased Research


Food design & structuring Novel food processing technology Consumer science Knowledge management Intelligent consumer systems Supply chain management Post-harvest technology Food quality & analysis Satiety & satisfaction Customised protein nutrition Metropolitan food clusters Food reformulation Fresh & convenient foods Food for the elderly Sustainable protein foods Vision technology Sensing and diagnostics Biorefinery

Miriam Quataert Ariette Matser René de Wijk Prof. Jan Top Nicole Koenderink Joost Snels Henry Boerrigter Jurriaan Mes Charon Zondervan Marchel Gorselink Willie van der Broek Marian Geluk Marian Geluk Herman Peppelenbos Jeroen Knol Rick van der Zedde Aart van Amerongen René van Ree


Immunology & allergy test systems Sensory consumer panels fMRI Food microbiology (all food pathogens)

Prof. Harry Wichers Stefanie Kremer René de Wijk Roy Moezelaar


Restaurant of the Future SenTo and other consumer panels Food technology pilot facility Fermentation pilots (up to 1 m3 food and non-food) Qualitron (storage and quality modelling of fresh foods & flowers, logistic simulators) Pilot facility microalgae (AlgaePARC) Microbiology labs (ML-II, all food pathogens)

FBR FBR FBR FBR FBR FBR, Wageningen University FBR, Wageningen university

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Partner Organisation: Norway:

Nofima AS – Division Aquaculture


BioLab Lipid separation technology Microbiology and by-products utilisation Breeding and Genetics Optimal breeding programs Genomic/Marker assisted selection Genetic interactions Fish health Viral fish diseases Bacterial fish diseases, microbiology, immunology Immunology, Molecular biology and genetics Clinical fish nutrition Aquaculture production optimization specialized on salmon smolt production, molecular biology. Bone development and mineralization Fish challenge models Production Biology Fish welfare Cod breeding Culture of shell fish Reproduction and early life physiology Capture based aquaculture Smolt production Marine fish production Feed management Production and nutrition optimalisation Molecular biology and genetics

Associate Professor Svein Are Mjøs Senior Scientist Halvor Nygaard Prof. Bjarne Gjerde Dr. Anna Sonesson Dr. Celeste Jacq MSc. Lill-Heidi Johansen MSc. Helene Mikkelsen Dr. Marit Seppola Dr. Sven Martin Jørgensen Dr. Harald Takle Dr. Elisabeth Ytteborg MSc. Heidi Mikalsen Dr. Børge Damsgård Dr. Atle Mortensen Dr. Sten Siikavuopio Dr. Helge Tveiten Dr. Bjørn Steinar Sæther Dr. Hilde Toften Dr. Velmurugu Puvandrenan Dr. Chris Noble Dr./Prof. Kjell-Arne Rørvik Dr. Øivind Andersen


BioLab Chromatography Chemical and thermal microbial inactivation Fermentation Fish Health Microarray, bioinformatics, cDNA-array Advanced microscopy and In situ hybridization

MSc Bjørn Ole Haugsgjerd Senior Scientist Halvor Nygaard Dr. Aleksei Krasnov Dr. Jacob Torgersen

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Production Biology Fish welfare tests, video observation Sterilisation, IVF, hormonal analysis Feeding systems Molecular techniques Smolt quality assessment tests SmartTag, cannulation techniques, brain MRI Water quality manipulation and assessment Blood analysis

Dr. Børge Damsgård Dr. Helge Tveiten Dr. Chris Noble Dr. Øivind Andersen Dr. Hilde Toften Dr. Øyvind Aas-Hansen Dr. Hilde Toften Dr. Bjørn Steinar Sæther


BioLab GC-MS GC-FID Preparative HPLC/ELSD HPLC-CAD/ELSD GC-MS-CI-HRS Fish Health Fish health laboratory for challenge tests Two advanced microscopes: Zeiss Axio Observer Z1 with Apotome system. Zeiss Axio Observer Z1 with TIRF system. Production Biology Aquaculture station in Tromsø Aquaculture station at Sunndalsøra Sea cage station in Tromsø Sea cage station at Averøya Cod breeding station in Tromsø Behaviour experimental unit Swim tunnel Water Quality Laboratory

Nofima Nofima Nofima Nofima University of Bergen Nofima and the University Tromsø Nofima Nofima Nofima and UiT Nofima Nofima and UiT Nofima Nofima Nofima Nofima Nofima

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Partner Organisation: Norway:

Nofima – Division of Fisheries-, Industry- and Marketing research


Fishery economics and Strategic management Economics Strategic management Industrial organisation Resource management Socioeconomics Innovation Tourism Costal Zone Management Marketing research and buying behaviour Consumer behaviour research Organisations buying behaviour research Decision making processes Market based New product development Food quality measurement and evaluation International marketing, channels and access Information and logistics Traceability Life cycle analysis Supply chain management Fish handling and food/seafood processing Catching gear and catch handling Fish welfare and quality Raw material characteristics Industrial processing (fillets, stockfish, salted, etc.) Seafood quality assessment Instrumental quality assessment (optics, spectroscopy) Thermal Processing High pressure processing Minimal processing and hygiene Packaging technology NPD and industrial gastronomy Marine biotechnology and bioprocessing Marine by-products Refining of biotechnological products Marine bioprospecting – enzymes and drugs

J. R. Isaksen, PhD B. Dreyer, PhD B. I. Bendiksen, MSc B. Dreyer, PhD P. Holm, Professor A. Iversen, MSc T. Borch, MSc R. Robertsen, MSc P. Honkanen, PhD F. Nilssen, PhD P. Honkanen, PhD & I. Kvalvik, PhD M. Heide, MSc M. Esaiassen, PhD G. Voldnes, MSc & F. Nilssen, PhD P. Olsen, MSc & K. Karlsen, PhD P. Olsen, MSc & K. Donnelly, PhD J. R. Isaksen, PhD T. Tobiassen, MSc & K. Midling, MSc B. Roth, PhD H. Herland, PhD & T. Mørkøre PhD; L. Akse, MSc & S. Joensen, MSc L. Akse, MSc K. Heia, PhD, A. Sivertsen, PhD & G. Lorentzen, PhD D. Skipnes, PhD T. M. Rode, PhD J. T. Rosnes, PhD M. Sivertsvik, PhD A. Vorre Skuland I. W. Nilsen, MSc Å. Oterhals, PhD

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I. W. Nilsen, MSc

Experimental Technique

Key Person

Econometrics Consumer behaviour studies design / Experiment Quality measurement techniques Organisational decision making processes Survey and quantitative research techniques Survey and qualitative research techniques Hyperspectral imaging VIS/NIR spectroscopy Pilot/industry scale processing/production HPLC, UPLC Sensory quality assessment Texture analyser Microarray Real Time PCR PCR-DGGE Salting and smoking Surface pasteurization MAP and related technologies Extraction, chromatography and biochem.l analyses Pilot-scale bioprocessing technologies

T. A. Larsen, PhD P. Honkanen, PhD M. Esaiassen, PhD F. Nilssen, PhD P. Honkanen, PhD F. Nilssen, PhD K. Heia, PhD A. Sivertsen, PhD S. Joensen, MSc & L. Akse, MSc S. Stormo, PhD L. Akse, MSc; S. Joensen, MSc T. Mørkøre, PhD T. Larsson, MSc T. Løvdal, PhD M. Befring Hovda, PhD S. Birkeland, PhD T. Skåra B. T. Rotabakk, PhD B. Myrnes, PhD Å. Oterhals, PhD


Pilot processing plant, seafood Equipment for industrial seafood processing (Fomaco injection system; smoke cabinet, product packaging systems; dry cabinet, climate cabinets) Hyperspectral imaging system Pilotplant High pressure processing Pilotplant Shaka-thermal processing Static and rotary retort Smoking kiln Packaging equipment Temperature logging and surveillance Microbial, sensorial, chemical lab Analytical equipment – Biochem. & Molecular biology Pilot processing plant, Biotechnology Pilot-scale processing facilities

Nofima Nofima Nofima Nofima Nofima Nofima Nofima Nofima Nofima Nofima Nofima Nofima Nofima

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Norway: Nofima – Division of Food


Bioinformatics and Statistical Analysis Consumer and Sensory Sciences Consumer driven innovation processes Lipid Biochemistry Lipid and Health Carbohydrate Biochemistry Carbohydrates and Health Secondary Plant Metabolites, Biochemisrty and Health Gut microbiota Lactic acid bacteria – food quality and health Food Safety – pathogens Shelf life and food waste Packaging

Prof. T Næs Dr. M Hersleth Dr. N V Olsen Dr. G Vogt Dr. B Kirkhus Dr. S H. Knutsen Dr. S Sahlstrøm Dr. G I Borge Dr. B Moen Dr. L Axelsson Dr. S Langsrud Dr. O Sørheim Dr. M K Pettersen


Sensory methods Quantitative and qualitative consumer tests DNA technology platform (Pyrosequening system, real time PCR, cloning, etc) Flow cytometer Cell Lab Fermentor system – Artificial gut Omics platforms

Dr. M Hersleth Dr. M Hersleth & Dr. N V Olsen Dr. Solveig Langsrud Dr. I Rud/ Dr. S Sahlstrøm Dr. K Hollung, Dr. J-E Haugen Dr. G I Borge


Accredited sensory laboratory

Pilot Plant for Food production: Bakery, Meat, Fish, Fruit and

Vegetables, Packaging,

Pathogen Pilot plant biosafety level 3 for food production

Pathogen laboratory

Nofima AS

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Partner Organisation: Poland:

Institute of Animal Reproduction and Food Research, (IAR&FR)


Food Allergy Gut immunology Gut physiology and health Intestinal microbiota functions Obesity and thermogenesis Diabetes type 2 Phytochemicals bioavailability and health Maillard reactions Starch thermodynamic and functional properties Metabolomics Nutrition physiology Biosensors for food and medical diagnostics Sensory analysis of food Phytochemistry Food rheology and microstructure

Dr. Barbara Wroblewska Dr. Dagmara Zlotkowska Prof. Jerzy Juskiewicz Dr. Lidia Markiewicz Prof. Leslie Kozak Prof. Marek Strączkowski Prof. Mariusz Piskula Prof. Henryk Zielinski Dr. Wioletta Błaszczak. Dr. Wieslaw Wiczkowski Prof. Zenon Zdunczyk Prof. Hanna Radecka Prof. Agnieszka Troszyńska Prof. Ryszard Amarowicz Prof. Jozef Fornal


Flow cytometry In vitro single and multi-stage colonic model Immunodetection methods in food analysis Mass spectroscopy Gut immunity in mice model Atomic Force Microscopy (AFM) High pressure treatment if food technology Digital Image Analysis (DIA) In vivo models in food evaluation Digital Scanning Calorimetry (DSC)

Dr. Dagmara Zlotkowska Dr. Dominika Swiatecka Dr. Agata Szymkiewicz Dr. Wiesław Wiczkowski Dr. Dagmara Złotkowska Dr. Katarzyna Kurzatkowska Prof. Jozef Fornal Dr. Tomasz Jelinski Prof. Jerzy Juskiewicz Dr. Wioletta Błaszczak


Gut model; Anaerobic workstation; GC and LC mass spectrometers; Bruker's Whole Body Composition Analyzer based on Time Domain NMR technology; High Hydrostatic Pressure device; Animal facility with INC system for mice maintenance and thermo-regulated chambers; Sensory Lab on FIZZ system.

IAR&FR

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Partner Organisation: Romania:

National Institute of Research & Development for Food Bioresources IBA Bucharest


Ageing &Obesity Nutrition. Sensorial properties Food for: Diabetics, Celiac diseases & Phenylketonuria disease, CVD diseases & Osteoporosis Structure of food Bakery traditional and (bio) technologies Bacteriocines Prevention by healthy food Increasing food self life (bioactive package, lactic bacteria, enzymes, etc.) Improving of food technologies (using lactic bacteria, yeast extracts, enzymes) Nutritional improvements in food (fermentation, mycoproteins, others) Organic food Food (bio)technologies Bioactive compounds Food Technological Development Engineering Food Consumption Behavior Research Market Research Technological Transfer Meat Products Technology

Dr. Eng. Denisa E. Duta Ass. prof. Nastasia Belc

Dr. Eng. Alina Culetu Dr.Eng. Viorel Simac

Dr. Catalin Iancu Dr.Biol. Lavinia Rusu Dr. Biol. Valeria Gagiu

Dr.Bioch. Enuta Iorga

Eng.Florin Soptica, PhD student

Dr.Ecologist Claudia Mosoiu Dr. Mioara Negoita Dr. Eng. Gabriela Mohan Psih. Ana Ghenea, Msc Ec. Cristina Stanciu Eng. Bogdan Dragancea Eng. Tamara Mihociu, PhD student, Eng. Paul Apostu Eng. Adriana Macri


Micotoxins by ELISA Heavy metals from food and packages Migration tests (packaging) Nitrates Dioxins – GC-MS-MS Acrylamide – GC-MS Food microbiology Food authenticity by Electronic Nose Food authenticity by NMR Food authenticity by PCRs GMOs detection by ELISA GMOs detection by Real Time - PCR Nutrients: carbohydrates, fibres, lipids, proteins, aminoacids

Eng. Irina Smeu, PhD student Dr. Eng. Valentin Ionescu Eng. Mariana Ionescu Dr. Eng. Monica Catana Dr. Eng. Luminita Catana Dr. Eng. Mioara Negoita Eng. Alina Dobre, PhD student Eng. Fulvia Manolache, PhD student

Biol. Marian Adascalului, PhD student Dr. Biol. Valeria Gagiu Dr.Biol. Lavinia Rusu Chem. Marta Zachia

Interdisciplinary Research (socio economics)

Page 56 of 83 04/03/2015


• HPLC-HRMS • Graphite furnace regulator and lamp -

Spectrophotometer AS600 • Real Time PCR System • Sensor Array System - Fingerprint Mass Spectrometer

Alpha M.O.S • Gas cromatograph coupled with mass spectrometer with

ionic trap • System of two high-resolution gas chromatographs coupled

with high resolution mass spectrometry for the analysis and confirmation of dioxins

• Quadrupole mass spectrometry with high performance liquid chromatograph

• Rapid microbiology testing system • Liquid chromatography system with ion exchange

column for amino acid analysis • Real Time-PCR system with five channels of

simultaneous fluorescence • Gas chromatograph coupled with triple quadrupole

mass spectrometer • High-resolution liquid chromatograph coupled with ion

trap mass spectrometer • Automatic system for rapidly identification of

microorganisms • System for determining nitrogen / protein with

mineralization system and unit of analysis • 3 pilot plants: meat processing, cereal processing and fruits

and vegetables processing

INCDBA IBA Bucharest

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Partner Organisation: Serbia:

Institute of Food Technology, Serbia (FINS)

Specific Skill Area Key Person Wheat and flour quality; Baking - science&technology Design of functional bakery and confectionary foods Dough rheology Antioxidant properties and chemical characterization of plant materials and final products Plant polyphenols Lipid oxidation and products’ shelf-life Sensory analyses Protein structure in food matrices Gluten-free food Organic production and processing Sugar beet technology and kinetics study of crystallization process Bioethanol from intermediate products of sugar beet processing Dietary fibres Postharvest technology (grain and fresh produce) Micro and macro elements and toxic metals in food matrices Procesing of agricultural and food byproducts Feed technology proceses and evaluation of working accuracy Feed processing: extrusion, pelleting, milling, vacuum coating Nutrients and antinutrients in feed Digestibility of organic matter in feed

Bojana Filipčev Marijana Sakač Milica Pojić Aleksandra Mišan Anamarija Mandić Ivana Sedej Mladenka Pestorić Aleksandra Torbica Aleksandra Torbica Dr Marija Bodroža-Solarov Jasna Grbić Rada Jevtić-Mučibabić Jelena Filipović Jasna Mastilović Žarko Kevrešan Slavica Sredanović Jovanka Lević Radmilo Čolović, Đuro Vukmirović Dušica Ivanov Bojana Kokić


Gas Chromatography Liquid Chromatography Atomic absorption spectrometry In vitro antioxidant activity assays Texture analysis and colour determination Detection of Alternaria mycotoxins Determination of insects and mycobiota Empirical dough rheology Near-infrared spectroscopy in food and feed analysis Method of Microtracer Feed Semindustrial trials Mixolab measurements Fundamental rheology protein electrophoresis Application of chemometric techniques (PCA, PLS, MPLS, experimental design)

Aleksandra Mišan Anamarija Mandić Žarko Kevrešan Aleksandra Mišan Bojana Filipčev Dr Marija Bodroža-Solarov Dr Marija Bodroža-Solarov Milica Pojić Milica Pojić Jovanka Lević Olivera Đuragić Miroslav Hadnađev Tamara Dapčević Hadnađev Aleksandra Torbica Milica Pojić


Laboratories for:

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Chemical analysis Microbiological analysis Sensory analysis Technical analysis Instrumental analysis Trade quality Rheological tests Equipment: Gas Chromatographs (GC-MSD and SHS-GC-FID/ECD) Liquid Chromatographs (LC-QQQ; HPLC-DAD/FLD/ ELSD; HPLC-DAD RI) Bioanalyzer 2100 (Lab-on-a-Chip electrophoresis) Atomic absorption spectrometer Elemental analyzer (C, H, N and S) Fat analyzer (supercritical CO2) Thermogravimetric analyzer Microwave digestor Calorimeter Automatic mercury analyser ELISA reader Coulter Counter instrument Brabender instruments (farinograph, exstensograph, amylograph) Chopin instruments-alveograph, Mixolab, rheofermentometer Rheometers (MARS, CABER) TA.XTPLus Texture Analyzer NIR spectrometer (in transmittance mode (850-1050 nm), in reflectance mode (400-2500 nm)) WinISI software Mills (semiindustrial scale) Pilot plants: Pilot plant for feed processing Equipment for processing sugar beet to sugar beet brei Bakery and confectionary pilot plants

FINS

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Partner Organisation: Spain: CSIC

SPANISH NATIONAL RESEARCH COUNCIL

DESCRIPTION The Spanish National Research Council (CSIC) is the largest public institution dedicated to research in Spain and the third largest in Europe. Belonging to the Spanish Ministry of Economy and Competitiveness through the Secretary of State for Research, Development and Innovation, its main objective is to develop and promote research that will help bring about scientific and technological progress, and it is prepared to collaborate with Spanish and foreign entities in order to achieve this aim. According to its Statute, its mission is to foster, coordinate, develop and promote scientific and technological research, of a multidisciplinary nature, in order to contribute to advancing knowledge and economic, social and cultural development, as well as to train staff and advise public and private entities on this matter. CSIC plays an important role in scientific and technological policy, since it encompasses an area that takes in everything from basic research to the transfer of knowledge to the productive sector. Its research is driven by its centres and institutes, which are spread across all the autonomous regions, and its more than 15,000 staff, of whom more than 3,000 are staff researchers and the same number again are doctors and scientists who are still training. CSIC has 6% of all the staff dedicated to Research and Development in Spain, and they generate approximately 20% of all scientific production in the country. It also manages a range of important facilities; the most complete and extensive network of specialist libraries, and also has joint research units. The main functions of CSIC are: Multidisciplinary scientific and technical research; Scientific and technical advice; Transfer of results to the business sector; Contribution to creation of technologically-based companies; Training of specialist staff; Management of infrastructures and large facilities; Promotion of the culture of Science; Scientific representation of Spain at international level. Its multidisciplinary and multisectorial nature means CSIC covers all fields of knowledge. Its activity, which covers everything from basic research to technological development, is organised around eight scientific-technical areas: Area 1. Humanities and Social Sciences; Area 2. Biology and Biomedicine; Area 3. Natural Resources; Area 4. Agricultural Sciences; Area 5. Physical Science and Technologies; Area 6. Materials Science and Technology; Area 7. Food Science and Technology; Area 8. Chemical Science and Technology. Each area has its own identity, but the currently complexity of scientific processes is slowly erasing the barriers between these areas in favour of cross-disciplinary research in which the niches of knowledge are in constant development. The Area of Food Science and Technology

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The Area of Food Science and Technology comprises six institutes, two of which are run in joint collaboration with universities autonomous regional agencies, and two departments of Institutes belonging to other CSIC Areas such Agriculture or Natural Resources. At the Food Science and Technology centres, about 260 people are permanent scientific researchers, with total more than 735 staff members. The research lines at the institutes are grouped into five broad thematic areas such as Food Quality and Safety, Food Biotechnology, Functionality of Foods and Nutrition, Characterization of Food and Food Components, Modelling and Process Control. In terms of the number of researchers per thematic area, the Functionality and Nutrition (32%), Food Quality and Safety (29%) and Food Biotechnology (21%) lines dominate, with the Food Characterisation (9%) and Modelling and Process Control (9%) lines having the smallest numbers of researchers.

INSTITUTE ACRONIM LOCATION PERMANENT RESEARCH STAFF

IN FOOD SCIENCE

Applied Biology Centre CEBAS Murcia 11 Institute of Food Science Research CIAL Madrid 42

Institute of Agrochemistry and Food Technology

IATA Valencia 51

Institute of Food Science, Technology and Nutrition

ICTAN Madrid 62

Research Centre of Vine-and- Wine-related Science

ICVV Logroño 10

Research Centre of Fats, Oils and Lipid Foods Science

IG Sevilla 55

Institute of Marine Research

IIM Vigo 14

The Dairy Institute of Asturias

IPLA Villaviciosa 14

FOOD SCIENCE AND TECHNOGOGY AREA Coordinator:

Prof. Mercedes Careche Deputy coordinator:

Prof. Isidra Recio

Contact persons FOODFORCE:

Prof. Isidra Recio/Prof. F.A. Tomas-Barberan/Prof. Javier Hidalgo

Page 61 of 83 04/03/2015

Partner Organisation: Spain:

CEBAS (CSIC) Centro de Edafología y Biología Aplicada del Segura

www.cebas.csic.es

Director- Francisco A. Tomas-Barberan Location: Murcia

Institute belonging to the Areas of Agriculture and Food Science Permanent research staff in food science: 11


– Analysis of phytochemicals – Bioavailability and metabolism of polyphenols – Quality and safety of food produce – Polyphenols and human health

– Agriculture/processing and food bioactives

– Glucosinolates and human health

Prof. Federico Ferreres Prof. F.A. Tomas-Barberan Prof. Maria Isabel Gil Prof. Juan Carlos Espin/Dr. María T. García-Conesa Prof. C. García-Viguera/Dr. Diego Moreno Dr. Diego Moreno


Metabolomics Transcriptomics Mass spectrometry Flow Cytometry Human cell culture Isolation and purification of metabolites Animal models/ preclinical studies Clinical studies Postharvest storage and minimal processing Food microbiology/safety Gut microbiology/microbiomics

Dr. Angel Gil Izquierdo Dr. María T. García-Conesa Prof. Federico Ferreres Dr. Mar Larrosa Dr. Mar Larrosa Dr. Fernando Vallejo Dr. Mar Larrosa Prof. Juan C. Espín Dr. Juan A. Tudela Dr. Ana Allende Dr. David Beltrán


HPLC-Ion Trap MS-MS UPLC TQ UPLC QTOF HPLC-Q-TOF-NMR GC-MS Preparative LC Category 2 microbiology facility

CEBAS-CSIC CEBAS-CSIC CEBAS-CSIC CEBAS-CSIC CEBAS-CSIC CEBAS-CSIC CEBAS-CSIC

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http://www.cebas.csic.es/

Pilot plant for fresh-cut produce Human cell culture facility Animal model facility Veterinary farm and hospital Human nutrition unit Experimental field and greenhouses

CEBAS-CSIC University of Murcia University of Murcia University of Murcia UCAM-Murcia CEBAS-CSIC

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Spain: CIAL (CSIC-UAM)

Instituto de Ciencias de la Alimentación (Institute of Food Science Research)

www.cial.uam-csic.es

Director- M. Victoria Moreno-Arribas Location: Madrid

Joint Institute with Universidad Autónoma de Madrid (UAM) Permanent research staff: 42


– Healthy lipids. Quality and traceability – Bioactivity and allergenicity of proteins and

peptides

– Chemistry and functionality of carbohydrates and their interaction products with other food components

– Functionality, quality and bioactivity of plant foods – Design and validation of food grade functional

ingredients – Microorganisms, their control and their

metabolites and enzymes to improve food quality and safety

– Biotechnology applied to improve the sensory quality, safety and functionality of wine

– Applications of lactic acid bacteria and bifidobacteria metabolism in the improvement of food quality and functionality

– Advanced analytical methods and nutrigenomics in food science

– Modification of constituents of foods and agri-food industry by-products during storage and technological processes

Dr. Javier Fontecha Prof. Rosina López-Fandiño/Prof. Isidra Recio Prof. Agustín Olano Prof. Pilar Cano Prof. Guillermo Reglero Dr. Adolfo J. Martínez-Rodríguez Dr. Mª Victoria Moreno-Arribas Dr. Teresa Requena Prof. Alejandro Cifuentes Prof. Francisco J. López-Andreu


Accelerated Solvent Extraction (ASE) Flow Cytometry NanoLC-MALDI-TOF/TOF-MS HPAEC-PAD UPLC-TOF-PAD-ESI-QqQ

Prof. E. Ibañez Mr. T. Paarup/Dr. M. Miguel Dr. B. Miralles Prof. N. Corzo Dr. B. Bartolomé

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http://www.cial.uam-csic.es/

UPLC-QTOF-MS GC-MS/GC-O Immunological techniques Metabolomics Transcriptomic Life Cycle Analysis (LCA) Convective drying Real-time PCR In vitro microbiota models (oral and colon) Supercritical CO2 extraction plants for liquid and solid matrices (semi-pilot and industrial scale)

Prof. A. Cifuentes/Dr. B. Miralles Dr. J.Fontecha/Dr.M.A.Pozo-Bayón Dr. E. Molina Dr. C. Simó Dr. V. García-Cañas Dr. M. Herrero Dr. Mar Villamiel Dr. T. Requena Dr. M.V.Moreno-Arribas/Dr.T Requena Prof. G. Reglero


SIMGI Dynamic Gastrointestinal Simulator Food Pilot Plant Metabolomic Platform Category P2 (P3) facilities for microbiology and cell lines studies

CIAL (CSIC-UAM) CIAL (CSIC-UAM) CIAL (CSIC-UAM) CIAL (CSIC-UAM)

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http://www.cial.uam-csic.es/pagperso/foodomics/equipos2.htm#QTOF


IATA (CSIC) Instituto de Agroquímica y Tecnología de Alimentos

(Institute of Agrochemistry and Food Technology) www.iata.csic.es

Director- Amparo Querol Location: Valencia

Permanent research staff: 51 Specific Skill Area Key Person

– Biotechnology of lactic acid bacteria and probiotics – Enzyme biotechnology – Use of yeasts and filamentous fungi in food production

and processes – Postharvest fruit biotechnology – Functional foods and ingredients. Biological activity of

food components – Physical and sensory properties – Quality of cereals and cereal based products – Quality and properties of meat and meat products – Processing and quality of fruit juices and fruit based

products – Packaging technologies and the development of food

packaging materials and nanotechnologies with food applications

– Assessment, control and detection of pollutants and chemical residues

– Control, assessment and detection of microorganisms and enzymes in foods

Dr. Gaspar Pérez Dr. Julio Polaina Prof. Amparo Querol Prof. Lorenzo Zacarias Dr. Yolanda Sanz Prof. Susana Fiszman Prof. Concha Collar Prof. Fidel Toldrá Dr. José Sendra Prof. Rafael Gavara Dr. Dinoraz Velez Prof. Antonio Martínez

Experimental Technique Key Person Mass spectrometry (GC, LC) Food Rheology Fluorescence spectroscopy Genomics & Proteomics Calorimetry Cell culture

Dr. Mónica Flores Prof. Susana Fiszman Dr. Manuel Zuñiga Dr. Ana Cristina Adam Prof. Rafael Gavara Dr. José Gimeno

Equipment or Infrastructure Organisation owning it Pilot plant facilities for food processing (including breadmaking, meat products, fruit post-harvest, microbial fermentations) Animal in vivo facilities Genomics & Proteomics Microscopy unit DNA sequencing (SOLID Applied BioSystem, 454 Roche) VG AUTOSPEC (Micromass Instruments)

IATA-CSIC Univ Valencia Univ Valencia Univ Valencia Univ Valencia Univ Valencia

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http://www.iata.csic.es/


Spain: ICTAN (CSIC)

Instituto de Ciencia y Tecnología de Alimentos y Nutrición (Institute of Food Science, Technology and Nutrition)

www.ictan.csic.es

Director- Laura Bravo Location: Madrid

Permanent research staff: 62


– Development and application of technological processes – Bacterial biotechnology – Bioactive compounds from foods, agri-food surplus and by-

products – Impact of the modifications and interactions of food

constituents on the quality, safety and bioactivity of foods – Optimization of technological processes to enhance the

formation of health-promoting compounds – Safe, healthy and tailor-made seafood products. By-

product valorization – Safe, healthy and functional meat products – Physiological and molecular quality markers in fruit and

vegetables – Nutrition in the prevention and treatment of diet-related

diseases – Bioavailability and biological activity of phytochemicals

and nutrients – Animal nutrition: mechanisms of action and biological

effects of foods and bioactive compounds

Dr. Marta M. Calvo Prof. Rosario Muñoz Dr. Tomás Herraiz Dr. Gloria Marquez Dr. Juana Frias Prof. Javier Borderias Prof. Francisco Jimenez-Colmenero Dr. Carmen Merodio Prof. Ascension Marcos Dr. Begoña Olmedilla Dr. Agustin Brenes


– High hydrostatic pressure – Controlled/modified atmospheres – Supercritical fluids – Rheology and texture analyses – Multidimensional chromatography – Metabolomics – Genomics – Sensory analyses – ChemSensor (MS E-nose)

Dr. Pedro Sanz Dr. Jesús Alonso Dr. Guillermo Santamaría Prof. Wenceslao Canet Dr. Guillermo Santamaría Dr. Laura Bravo Dr. Pilar Vaquero Prof. Javier Borderías Dr. Miriam Pérez-Mateos

Page 67 of 83 04/03/2015

http://www.ictan.csic.es/

– Differential scanning calorimetry

Dr. Antonio Molina

Equipment or Infrastructure

- Pilot plant (food processing and packaging) - Refrigeration/Freezing plant - Controlled Atmospheres infraestructure - Simulated mobile bed chromatography - Mass spectrometry - Human Nutrition Unit - Radioactive unit - Cell culture and category 2 microbiology facilities - Animal facilities - Food Databases

Organisation owning it

ICTAN ICTAN ICTAN ICTAN ICTAN ICTAN ICTAN ICTAN

CIB-ICTAN BEDCA (ICTAN, UGR, UM, UCO)

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Spain: ICVV (CSIC-UR-CAR)

Instituto de Ciencias de la Vid y el Vino (Research Centre of Vine-and- Wine-related Science)

www.icvv.es

Director: Jose Miguel Martínez-Zapater Location: Logroño (La Rioja)

Joint Centre with the University of La Rioja (UR) and the Autonomous Community of La Rioja (CAR)

Institute belonging to the Areas of Food Science and Agriculture Permanent research staff in food science: 10


Enology Dr. Pilar Morales


Metabolic Flux Analysis (modeling of wine microorganisms) Genome-wide studies on gene-function of wine yeast Chromatographic analysis coupled to mass spectrometry (LC-MS; GC-MS) Pilot scale experimental winemaking Modelling of sensory responses to wine compounds

Prof. R González Prof. R. González Dr. Miguel A. Fernández Dr. Rosa López Dr. Purificación Fernández


LC-MS

University of La Rioja/ICVV

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http://www.icvv.es/


Spain: IG (CSIC)

Instituto de la Grasa (Research Centre of Fats, Oils and Lipid Foods Science)

www.ig.csic.es

Director- Francisco Millán Location: Sevilla (Andalucía) Permanent research staff: 55


- Bioactive compounds in plant foods and products - Molecular nutrition and lipid metabolism - Plant lipid metabolism - Advanced analytical strategies for quality, authenticity and

traceability of fats, oils and lipid foods - Modifications and interactions of lipids in foods - Fermented vegetable foods - Technology of industrial processes and reuse of agri food by-

products

Dr. J. Fernández-Bolaños Dr. F. J. Garcia-Muriana Prof. Carlos Sanz Prof. Ramon Aparicio/Dr. M. C. Perez-Camino Prof. Carmen Dobarganes/Prof. Francisco J. Hidalgo Prof. Antonio Garrido Dr. M. Victoria Ruiz/Dr. Rafael Borja


UPLC-QTOF-MS Nano HPLC-ion trap GC-MS/MS Flow Cytometry NIR spectroscopy IR spectroscopy Atomic Absorption Spectroscopy Differential calorimetry Elemental analysis NMR spectroscopy Fluorescence microscopy Flow cytometry Texturometry Lipid analysis

Mr. J. J. Rios Mr. J. J. Rios Mr. J. J. Rios Dr. F. J. Garcia-Muriana Dr. J. A. Cayuela Prof. R. Aparicio Dr. M. C. Perez-Camino Dr. A. Guinda Dr. J. J. Pedroche Prof. F. J. Hidalgo Dr. F. J. Garcia-Muriana Dr. F. J. Garcia-Muriana Dr. M. Brenes Dr. M. C. Pérez-Camino

Page 70 of 83 04/03/2015

http://www.ig.csic.es/

Lipid oxidation Human cell culture Food microbiology/safety Spray-drying Fluorescence spectroscopy Genomics & Proteomics Cell culture Controlled/modified atmospheres Multidimensional chromatography Sensory analyses Pilot scale mill for olive oil Pilot scale plant for oil processing Real time PCR Protein isolation and hydrolysis Fermentation

Prof. C. Dobarganes Dr. R. Abia Dr. A. de Castro Prof. F. Millán Prof. R. Zamora Dr. J. M. Martinez-Rivas Dr. R. Abia Dr. J. M. Garcia Prof. R. Zamora Dr. W. Moreda Mr. F. Martinez/Mr. M. J. Moyano Dr. M. V. Ruiz Dr. J. L. Ruiz-Barba Prof. F. Millán Dr. A. H. Sánchez


UPLC-QTOF-MS

Nano HPLC-ion trap

GC-MS/MS

NMR

IR/NIR

Pilot plant for olive oil

Pilot plant for oil processing

Pilot plant for olive fermentation

Pilot plant for protein hydrolysates

Flow cytometers

Experimental field and greenhouses

Human cell culture facility

IG

IG

IG

IG

IG

IG

IG

IG

IG

IG

IG

IG

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Spain: IIM (CSIC)

Instituto de Investigaciones Marinas (Institute of Marine Research)

www.iim.csic.es

Director- Carmen González-Sotelo Location: Vigo (Galicia)

Permanent research staff in food science: 14


– Characterisation and quality of wild and farmed

marine products – Mathematical modelling, simulation, optimization and

control of bioprocesses – Microbial Food Safety – Valorization of waste materials and empirical

modelling applied to bioprocesses and environmental technologies

Prof. Jose Manuel Gallardo Prof. Julio Rodríguez Banga Dr. Marta López Cabo Dr. José Antonio Vázquez


- DNA sequencing and Real time PCR, PCR-ELISA - Protein isolation and hydrolysis - Lipid analysis and oxidation - Seafood Proteomics - Microbial Proteomics - Fluorescence microscopy - Biofilm formation in discontinuous and continuous

culture - Bacterial identification - Fermentation, Biorreactors (submerged, solid, scale-

up) - Membranes technologies - Biorremediation and associated techniques - Advanced processing for quality retention of marine

foods

Dr. Carmen G. Sotelo Prof. Ricardo Pérez Prof. Isabel Medina Prof. Jose Manuel Gallardo Dr. Marta López Cabo Dr. Juan R. Herrera Dr. Marta López Cabo Dr. Juan R. Herrera Dr. José Antonio Vázquez Dr. Jesús Mirón Dr. Pilar González Prof. Santiago P. Aubourg


Page 72 of 83 04/03/2015

http://www.iim.csic.es/

- Automatic DNA sequencer - Real time PCR - Computing cluster (Linux, 96 cores) - Biosafety level 2 laboratory - Fluorescence microscopy - Proteomic facilities - Biorreactors of different modalities and work

conditions (solid, submerged, batch, fed-batch, continuous) and sizes (lab, pilot plant and industrial production).

- Ultrafiltration technologies at different scales (lab, pilot plant and industrial processing)

- Analytical equipment (HPLC-UV/DAD, GC-FID, GC-MS, HPLC-MS)

IIM-CSIC IIM-CSIC IIM-CSIC IIM-CSIC IIM-CSIC IIM-CSIC IIM-CSIC IIM-CSIC IIM-CSIC

Page 73 of 83 04/03/2015


IPLA (CSIC) The Dairy Institute of Asturias

www.ipla.csic.es

Director: Clara González de los Reyes Location: Villaviciosa (Asturias)

Permanent research staff in food science: 14


- Functional dairy products, probiotics and health - Technology and biotechnology of dairy products - Quality and safety of dairy products. Biopreservation

Dr. Clara G. de los Reyes-Gavilán Dr. Miguel A. Álvarez Dr. Ana Rodríguez


Chromatography (HPLC, GC, FPLC, UPLC) Eukaryotic Cell Lines Culture and Handling Proteomics (Conventional 2-D and 2-D DIGE electrophoresis) Quantitative PCR Fluorescence Microscopy Microbial Fermentation

Dr. Juan Carlos Bada-Gancedo Dr. Patricia Ruas-Madiedo Dr. Abelardo Margolles Dr. Miguel A. Álvarez / Dr. Miguel Gueimonde Dr. Baltasar Mayo Dr. Ana Rodríguez / Dr. María Fernández


Dairy Pilot Plant Biosafety Facilities level 2 Radioactivity Laboratory (3rd category)

) ) IPLA-CSIC )

Page 74 of 83 04/03/2015

http://www.ipla.csic.es/




Institute of Agrifood Reserach and Technology (IRTA)


• Food technology:

o Food Engineering (drying engineering, process simulation and control, automated processes, raw material control systems)

o Food Processing: improvement of food industry processes (food drying studies, nutrition and healthy foods, ready to eat foods, food packaging, sensory analysis)

o New process technologies (High pressure prossessing, Microwaves, radiofrequency, high intensity light pulses, pulsed electric fields, x-ray computed tomography, NIR, NMR)

• Product Quality:

o Carcass Quality (determining the effect of gender, genetics and nutrition in the quality of carcasses and cuts. Calibration of the classification equipment of carcasses and cuts. Certification of automatic devices for beef carcasses. Evaluation and characterization of carcass composition).

o Quality of food of animal origin: evaluation of meat quality from a technological, nutritional, sensory and social perspective in relation to genetics, castration, pre and post-mortem treatment of meat (pigs, cattle, sheep, rabbits, poultry) and fish. Sustainability of pork chain.

• Food safety (biotic and abiotic):

o Studies on the microbial ecology in food. o Development of starter cultures,

bioprotectors and/or probiotics. o Challenge-test and shelf life studies o Predictive modelling

Dr. Jacint Arnau Head of Food technology program [email protected] Dr. Angels Oliver Head of Product quality program [email protected] Dr. Margarita Garriga Head of Food safety program [email protected]

Page 75 of 83 04/03/2015

http://www.foodforce.org/default.html





o Quick detection and quantification of food pathogens.

o Estimation Neo Formed Contaminants (NFC) during food processing].

o Evaluation of endocrine disruptors in shellfish (PCBs, pesticides)

• Ingredients and functional molecules

o Function and use of polyphenols, isoflavones, lipids and phytosterols in food.

o Extraction, purification and characterisation of bioactive compounds in food and by-products.

o Use of bioactive compounds to improve food quality and stability.

• Postharvest of fruits and vegetables

o Post-harvest physiology and pathology (biochemical physiology of fruit under stress and/or during conservation

o Post-harvest technology (cold storage systems and technologies for fruits and vegetables)

o Processed fruits and vegetables (quality and safety of processed fruits and vegs, packaging technologies, storage technologies)

• Aquaculture

o Aquatic cultures: new aquatic species or processes to improve the quality and productivity of commercial species

o Marine environment Monitoring: food safety of fish and seafood products (marine toxins, heavy metals, harmful microalgae).

• Animal production o Animal genetics and breeding (poultry,

rabbit and swine genetics and breeding o Animal nutrition, health and welfare (effect

of diet on nutrition and quality of the animal meat, functional food, intestinal health, animal welfare in farms, during transport, abattoir and slaughterhouse)

• Plant production o Fruit production (Pome and stone fruits, nut

trees, olive production and technology) o Plant pathology and entomology

Dr. Jose Antonio Garcia Head of Nutrition and functionality program [email protected] Dr. Josep Usall Head of Postharvest program [email protected] Dr. Dolors Furones Head of Aquaculture program [email protected] Dr. Joaquim Brufau Head of Animal nutrition, health and welfare program [email protected] Dr. Simo Alegre Head of Fruit production program [email protected]

Page 76 of 83 04/03/2015








o Field crops o Genomics and biotechnology

• Environmental and global change o Efficient use of water o Integral organic water management

Dr. Joan Girona Head of Efficient use of water program [email protected] Dr. Francesc Prenafeta Head of Integral organic waste management program [email protected]


IRTA laboratories are equipped with the latest

technologies for determination and analysis of different

parameters that apply to the different scientific

programs.


• High Pressure Processing: industrial equipment

of high isostatic pressure with a capacity of 120

l and a working pressure of 600 MPa; pilot

equipment of high isostatic pressure with a

capacity of 2 l and a working pressure up to

900 MPa.

• High Frequency: industrial microwave tunnel at

2.45 GHZ frequency with a fitable power from 1

to 24 kW; pilot microwave ovens, one lab scale

microwave at 2.45 GHZ (0.9 kW), one lab scale

microwave at 5.80 Ghz (1 kW) and a mixed

oven (microwave infrared heating and hot air)

at 2.45 GHZ (0.5 kW), which allows

temperature control and analysis by optical

fibers, dataloguer for microwaves and

thermographic camera; an industrial

radiofrequency tunnel at 27.12 MHZ frequency

with and adjustable power from 0 to 15 kW, and

with an air temperature control system.

• Non-destructive control methodologies: X-ray

computed tomography with a field of view of 45-

48 cm, and gantry of 60-65 cm; a Modular UV-

visible spectrometer; two reflexion Near

Infrared spectrometers for on-line processing

IRTA Monells

Page 77 of 83 04/03/2015





application; Dielectric spectrometry, Low-Field-

RMN, Meat quality scanner and Ham

Categorizator.

• Pilot luminic pulse with four lamps at maximum

voltage of 3000 V and 300 J/lamp energy.

• Cold chain: refrigerated rooms, freezing tunnels

and a kriogenic box (minibatch Krio CM85 - Air

products).

• Drying: the pilot equipment of the Quick Dry

Slice process® technology (IRTA patent)

equipped with the convective and vacuum

drying for the dry-cured meat product slices; a

pilot dynamic dryer for dry-cured meat products

(IRTA patent); a drier for industrial scale up.

• Packaging: a clean room with air control up to

100.000 particulates/cm3; different packaging

techniques like vacuum (bags (Tecnotrip), skin

(skin ULMA-tray, Cryovac-Darfresh,

Movepack)…) and MAP (bags (Tecnotrip),

trays (ULMA, Compac, Ilpra)…) with gas mixer

and a Soluble Gas Stabilization system. Two

refrigerated retail cabins to simulate comercial

retail display conditions.

• Concentration and spray drying pilot plant for

dairy and other liquid foods. This new pilot plant

allows for pasteurization and concentration with

the use of one evaporator or by a membrane

system (microfiltration, ultrafiltration,

nanofiltration and reverse osmosis) of any liquid

product. It allows also, the reformulation of

liquid food, the high pasteurization or UHT

sterilization with aseptic sample capture, and

finally a spray-drying system of semi-industrial

size. The pilot plant has a double function: as a

tool for internal R&D for the company

Laboratorios Ordesa (preparation of new

formulas and products in liquid and powder

form), and as an IRTA facility for R&D, which is

open to third companies renting of these

facilities.

• Pilot plant: Part of the pilot plant holds an

industrial pig abattoir and cutting room. Another

part holds the equipment for the elaboration of

all types of meat products (fresh, cooked,

fermented, and dry-cured): grinder, mixer,

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smoker, cooking, pasteurization, drying

rooms… Another part of the pilot plant is fully

equipped for the elaboration of ready-to-eat

food: kitchen, refrigerators and fast freezers …

•

• Auditorium: The auditorium allows for teaching

and training with 90 seats, and also to follow

the demonstrations in the adjacent pilot plant

through the panoramic glass window. The

auditorium and the pilot plant are connected by

an audio system for interactive practical

courses. Sensory analysis at the ISO facilities

is developed and trials carried out by trained

personnel. Laboratories are fully equipped for

the study of food composition, microbial

analysis and detection of toxic compounds.

FruitCenter: 4000m2. Divided in different blocks.

• Research Labs, researchers and technical

personnel office. New technologies in fruit

preservation pilot plant

• Cold engineering laboratory

• Minimally preserved fruit and vegetables pilot

plant

• Biocontrol agent pilot plant (microbiology

reactors)

• Ready to cook /ready to eat dishes pilot plant

• Available labs for private companies that wish

to establish their research programs in

public/private partnership with IRTA

IRTA Fruit Centre (Lleida)

Aquaculture research centre

• equipped with state-of-the-art facilities for fish,

crustacean, shellfish, live prey and microalgae

culture

• Research laboratories (analytical chemistry,

biochemistry, pathology, histology, cell culture,

molecular biology and microscopy)

• off shore equpment

IRTA Sant Carles de la Rápita (Tarragona)

• Experimental field station for olives and nut

trees

• Experimental farms for swine and poultry

production

IRTA Mas de Bover (Tarragona)

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• Feed factory with three production lines for

ruminants, monogastric aquaculture feed and

liquid feed equipment for monogastrics.

• Nutrition laboratories

Experimental field station for cultivation of field crops,

horticulture and fruit trees. All over Catalonia

Page 80 of 83 04/03/2015


Partner Organisation: UK:

Campden BRI

Specific Skill Area Key Person Raw material and ingredient processing functionality Process technology and process engineering Process validation Packaging selection and characterisation Sensory quality, consumer acceptability and benchmarking Product development Microbiology of food spoilage and pathogenic organisms Predictive microbiology Food and drink chemistry and contaminant testing Food and drink flavours and taints Specialist barley, malt, beer, wine & spirits analysis Safety controls in food production/manufacture Factory design, operation and auditing Quality systems, traceability and HACCP Laboratory design, operation and auditing Experimental design and data interpretation Sectoral expertise in cereals and baking Sectoral expertise in brewing and malting Sectoral expertise in wine and alcoholic drinks Information science and database design Sustainability audits, consulting and benchmarking Legislative and labelling information

Simon Penson Philip Richardson Nick May / Joy Gaze Lynneric Potter Peter Burgess/Debbie Parker Emma Hanby/Paola Leather Roy Betts Gail Betts Julian South/Ian Slaiding Nick Byrd/Debbie Parker Paola Leather Anton Alldrick John Holah Robert Gaze/Gordon Jackson Christina Oscroft Keith Jewell Sam Millar Caroline Walker Geoff Taylor David Fordyce/John Hammond Gordon Jackson John Hammond/Ian Ormrod

Experimental Technique Key Person LC and GC Mass spectrometry ICP OES for elemental analysis Scanning electron microscopy Immunochemical and DNA based analysis Microbiological molecular identification/characterisation Novel processes, e.g. HPP, dry material pasteurisation Retorting/thermal processing Roller, hammer, ball milling, wheat and flour analysis Imaging of food colour, structure and composition Pilot scale bakeries, maltings, brewery, champagne riddling Small/large deformation rheometry, surface properties Fermentation optimisation and yeast characterisation Filtration optimisation , particle sizing

Nick Byrd/Ian Slaiding Ken Grey Mike Edwards Stephen Garrett Suzanne Jordan Craig Leadley Nick May Simon Penson Martin Whitworth Gary Tucker/Paola Leather Sarab Sahi Karin Pawlowsky Gary Freeman

Page 81 of 83 04/03/2015

Equipment or Infrastructure Organisation owning it Operational support to industry Pilot scale processing, NPD, consultancy, validation Analytical and testing services Chemical and biochemical laboratory facilities Food microbiology including Cat 3 facilities Sensory facilities and consumer research suite Research and innovation support (subscription funded & customised) Knowledge management/ training & conference facilities) Easter European presence (Hungary)

All Campden BRI across two sites. Campden BRI Hungary

Page 82 of 83 04/03/2015


Institute of Food Research, UK (IFR)


Gut Immunology and Microbiology Foodborne pathogens including Clostridium botulinum Predictive Modelling Quantitative Microbial Risk Analysis (QMRA) Health benefits of plants and vegetables Plant Polyphenols and health Folates, folic acid and health Food Biophysics and protein structure Emulsions and Foam Stability Carbohydrate Biochemistry Cell wall biochemistry Sustainability of the Food Chain Bioinformatics and Statistical Analysis

Prof Simon Carding Prof. Mike Peck Dr Jozef Baranyi Dr Gary Barker Prof Richard Mithen Dr Paul Kroon Dr. Paul Finglas Prof. Peter Wilde Prof. Peter Wilde Dr Norihito Kawasaki Prof. Keith Waldron Prof. Keith Waldron Dr. Kate Kemsley


Model colon Dynamic Gastric Model Microarray for Clostridium, Campylobacter, E. coli and Salmonella Mass spectroscopy Proteomics Metabolomics- High Field NMR Atomic Force Microscopy Magnetic Resonance Imaging (MRI) Life Cycle Analysis (LCA) I.R. Imaging Flow Cytometry

Dr. Arjan Narbad Dr. Peter Wilde Prof. Mike Peck Mr. Mark Philo Dr. Fran Mullholland Dr. Gwenaelle Le Gall Dr Pat Gunning Dr Gwenaelle Le Gall Mr. Graham Moates Dr. Nikolaus Wellner Dr. Kate Kemsley


2- Photon microscope Category 3 facility for Clostridium botulinum and E. coli O157 studies Human Nutrition Unit (for human intervention trials) Food Databases

University of East Anglia/IFR IFR IFR IFR/EuroFir consortium

Page 83 of 83 04/03/2015


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