Matrix

The third focus of the department is on selected methods for determining food quality. It examines methods for the quality aspects appearance/taste and nutrition/health.

Sensory analysis (for the aspect appearance/taste) also serves as a methodological bridge between the quality determination of food and food culture. With the aspect nutrition/health the emphasis shall be placed on a matrix-related food analysis and corresponding in-vitro models. In doing so, the matrix surrounding the (nutrient) substances (analytical term for the sample) is not completely destroyed, but included in the analysis and the in-vitro models. Recent studies show that the matrix surrounding the nutrients has a significant and, until now neglected influence on nutrition and health markers. The processing and preparation of food not only changes the amount or composition of substances, but also the matrix; this perspective has only been included marginally in scientific investigations, if at all. Initially, chemical and physical techniques that consider the matrix in the analysis are identified and shall be established in the analytical laboratory. At the same time, complex nonlinear inorganic systems are being investigated for their suitability as in vitro models.