Max Rubner-Institut - Bundesforschungsinstitut für Ernährung und Lebensmittel - Institut für Sicherheit und Qualität bei Fleisch

Institution

    • Organisation type:
      • Research & Development
    • Year founded:
    • 1938
    • Employees (at the site):
    • 120
    • Turnover range:
    • 5m - <10m EUR
    • Products/services:
    • Research projects on food, especially meat, meat products and eggs

    • Core competencies:
    • Research in the area of food safety and food quality (especially meat and eggs); meat grading, slaughter technology, technology of processing of meat products, microbiology of meat and meat products; analysis of desired and undesired organic and inorganic subtances in food; authentifcation of animal and plant species; GMO and allergens; development of fast and none invasive analytical methods

    • Language skills:
    • English
      German
      Spanish
    • Key Tech / section:
      • Biotechnology
    • Certification:
    • not available

    • Sales markets - target countries:
    • Institution des öffentlichen Dienstes (Landesforschungsanstalten, Lebensmittelüberwachung)Unternehmen des Food-Sektors, Schlachtbetriebe, Fleischzentren, Lebensmittel verarbeitende Betriebe
    • Cooperation offers:
    • not available
    • Contact person:
    • Dr. Fredi Schwägele (Mr.)
      - Management
      - Research & development

      Prof. Dr. Klaus Troeger (Mr.)
      - Research & development