Quality

The central component of this focus is the Organic Food Lab (see graph below). The Organic Food Lab is located in the department and has a sensory analysis laboratory, an analytical laboratory and a product development laboratory. It offers a platform for students and partners from science and practice (sustainability assessment, nutrition, gastronomy, processing, trade, etc.). Focus of the Organic Food Lab is organic food in public service.

With the partners, the department investigates the impact of processing and preparation of food on the various quality dimensions. Quality dimensions in the Organic Food Lab are responsibility, health, culture and palatability.

Within food systems, the element of processing as part of the food chain from field to fork plays an important role. Especially the impact of "gentle" technologies within food processing shall be examined. The principle of "gentle" processing is anchored in standards and regulations for organic food production. But there are no specific requirements regarding quality dimensions, both in artisanal as well as in industrial food processing. 

In the Organic Food Lab, food preparation is an intrinsic part of food processing. Food preparation is intended to preserve and improve the qualities of the food and to put it in the context of the meal or a dish. The focus is on the culinary view of how food can be (further) developed, especially with regard to the  „terroir“ and the diversity from the field to the fork.