To the research profile
To the research profile
The Department of Nutritional, Food and Consumer Sciences sees itself as a research-based department that realises a close link between application-oriented research and teaching. An important concern for us is the funding of junior researchers. To this end, we work with students in our research projects and specifically initiate doctoral degrees, which we support in a structured manner. Our (inter)nationally orientated research activities address current academic and practical issues as well as social and forward-looking problems. Our strength is our interdisciplinary orientation, which enables us to define and work on new fields of research and development. We cultivate a research culture characterised by transparent and responsible communication with the public.
Our research projects
in the fields of nutrition, health, food science, society, business, sustainability, catering and supply
Diet Quality Screener I Development and testing
GeGeSSEn | Enjoyment and health for senior citizens in residential facilities
GEVIA-PANEL I Health, nutrition and care in old age
HEROISM I Budget, Nutritional, Food and Consumer Sciences in social media
NachhaltigSPS I Analysis and assessment of common food production systems in communal catering with regard to sustainable production methods
PQHD I Competence centre for professionalisation and quality assurance of household-related services
SaFe I Subproject "Community forms and the future of nutrition"
StrahL I Target group-orientated strategies for more domestic legume consumption
CHANCE - Community Health Management to Enhance Behaviour (GRUNDTVIG-EU-Lifelong Learning Program)
CulinaryandHealth@Home - Pleasure, health, work and markets in the culture of ageing (GGAMA)
Early determinants of cancer risk
EU project Sciview: Reviews of Scientific Evidence and Policies on Nutrition and Physical Activity
Health-promoting university of Applied Sciences Fulda - 2nd follow-up project
HQuiK | Home economics qualification in day-care centres
IMPECD (Improvement of Education and Competences in Dietetics)
KoModE - Development of a concept for monitoring nutrition in daycare centres and schools
Perinatal imprinting as a cause and consequence of health and social inequality
ProSeni: Influence of proteins on seniors
Cleaning and disinfection management
RIGL-Fulda | BeSt: Advice centre for workplace health promotion and social responsibility
RIGL-Fulda | LeZgo: Food of the future - nutrition 2030 in the Fulda region
RIGL-Fulda | MoDiVe: Model project for dietetics care in the Fulda region
RIGL-Fulda | VeWoLA: Supply, living and catering concepts for independent living in old age
Refining rapeseed press cake through fermentation
Further development of early help - long-term monitoring and integration of the social environment
- Control of bacterial biofilms in food production. Studies on the effect of antimicrobial peptides on the biofilm formation of Bacillus cereus (Prof. Dr Rohtraud Pichner)
- Optimisation of hygiene measures to combat Listeria monocytogenes in meat-producing companies (Prof. Dr. Rohtraud Pichner)
- Microbial safety of novel functional fermentation drinks (Prof. Dr Rohtraud Pichner, Prof. Dr Stefan Schildbach)
ACADEMIC RESEARCH CENTRE
Centre 'ELVe'
The research centre for nutrition, food and sustainable supply systems (ELVe for short) is one of the central academic research institutions at Fulda University of Applied Sciences. The centre combines research activities, teaching and active participation from the departments of Nutritional, Food and Consumer Sciences, Business, Food Technology and Computer Science.
HEALTH-PROMOTING
university
The aim is to support healthy working, university studies and living conditions for students and employees at Fulda University of Applied Sciences. The Nutritional, Food and Consumer Sciences department played a key role in the project, which was implemented from 2010 to 2019.
The professors at the Department of Nutritional, Food and Consumer Sciences supervise, in cooperation with colleagues at universities, so-called cooperative doctoral projects from the entire spectrum of Nutritional, Food and Consumer Sciences.
In addition, since the award of the independent right to award doctoral degrees to the doctoral research centre Public Health at Fulda University of Applied Sciences, which also includes professors from the Department of Nutritional, Food and Consumer Sciences, there is now the opportunity to complete a Doctor of Public Health degree.
In the interdisciplinary and interdisciplinary orientated doctoral research centre Public Health the departments of Nutritional, Food and Consumer Sciences work closely together. The doctoral research centre is part of the Public Health Centre Fulda and sees itself as a networking centre for bundling research strengths in this discipline. It offers doctoral candidates a suitable academic environment as well as further education and training programmes to support the doctoral phase.
The doctoral degree options available to doctoral candidates must be clarified with the supervising professors. Doctoral projects usually result from research projects that have already passed or are being started. In addition, self-developed research projects are also possible as the starting point for a doctoral degree.
DOCTORAL RESEARCH GROUP
Health and Nutrition
The doctoral research group "Health and Nutrition" is a sub-project of the ProGEPP project and is supported by funds from the federal-state programme FH-Personal. The overarching aim of the interdisciplinary doctoral research group is to provide funding and support for doctoral projects in health and nutrition-related disciplines, in particular newly-academised and UAS-specific disciplines.
research funding
research funding
Academic career
Academic career
knowledge transfer
knowledge transfer