Food Control

2019.09.30.

Food Control group at “Researchers’ Night”

Challenges of public catering and restaurant hospitality: changing consumer’s requirements, food allergies, food safety, vegetable protein-based “meat substitute” products, reducing food wastes Continuously changing nutrition demands, […]
2019.06.12.

Meat substitutes beyond breaded vegetables

The era of vegetables fried in breadcrumbs as meat substitutes is over, since the use of new meat substitutes opens new vistas to vegetarians and vegans, […]
2019.05.05.

Food allergy vs. food intolerance

Side effects – adverse and deleterious to health – of foods are caused by food allergies and food intolerances. Food intolerance is a reproducible side effect […]
2019.04.01.

Using meat substitutes for reducing meat consumption

The key to combat climate change might be the reduction of meat consumption, since meat production implies overstrain of natural resources and thereby significantly contributes to […]