Sustainability

Research Group Prof. DI Dr. Agnes Weiß

The Weiß research group is part of the HAMBURG SCHOOL OF FOOD SCIENCE – Institute of Food Chemistry and has three research focuses in the area of sustainability.

We investigate microorganisms applied as starter cultures for the production of fermented foods. Fermentation not only preserves perishable foods such as milk, but also improves the biological value of foods by breaking down anti-nutritional substances and producing desirable substances. In the project "Use of 'omics' technologies for the characterization of fermentation organisms and targeted selection of starter cultures," strains are characterized by molecular methods to identify selection criteria that enable sustainable production while avoiding waste.

The second focus is the evaluation of novel preservation methods within the project "Mechanisms of inactivation of bacterial spoilage organisms and pathogens in food by conventional and non-thermal processes," with a focus on fruit juices. Conventional processes reduce the content of valuable ingredients such as vitamins and polyphenols. We are investigating how consumer safety can be ensured while maintaining the nutritional value.

The third focus is on researching the importance of crops as secondary hosts for human pathogens and plant-based foods as vectors of bacterial infections and intoxications. Since plants such as lettuce are usually eaten raw, sustainable and safe production is essential to ensure food security.