The crEATiv study project deals with topics relating to catering for people in communal catering facilities. Depending on the students' wishes, the focus is placed on the topics of product and service development, quality assurance, commercial kitchen production and sustainable development.
Through involvement in ongoing research projects and cooperation with companies from the communal catering, food trade and commercial kitchen technology sectors, creative, specific products and processes can be developed and their implementation tested together with practice partners.

Start summer semester 2025:  Malnutrition - catering for at-risk groups in different settings

Development of a brochure for professionals in communal catering with product evaluations, recipes and menu suggestions (consistency-adapted and enriched) for catering for people in inpatient facilities or in hospital who are malnourished or at risk of malnutrition. Alternatively, the development of a teaching kitchen for the outpatient sector (for those affected). The exact objectives and methodological approach depend on the wishes of the project participants.

Responsible for the project
Project support: Prof Dr Stephanie Hagspihl
Contact:

Project support: Prof Dr Sigrid Hahn
Contact: sigrid.hahn
 

Digitalisation has an impact on many areas of society, including nutrition and nutrition communication. In this study project, students look at communication about nutrition in and through digital media. For example, it is of interest to find out who communicates about nutrition in various social media and how, as well as the quality of the information found there. In the project, the students collect and compare information and communications about nutrition that they encounter on various social media platforms (e.g. Instagram, YouTube, TikTok).
It is up to the students to decide and further develop the further procedure and focus of the project. For example, students can compare which players (e.g. influencers, food industry, chefs, scientists, AI bots) can be found there and which ones achieve particularly high reach with their content. Furthermore, the quality of the information found could be assessed using selected examples. To do this, students should, for example, conduct research on a scientific basis, review the literature on digital nutrition communication or interview scientific experts about the content they find.
In addition, students should learn to use common digital tools to design and produce their own contributions in and for digital media (e.g. podcasts or short videos) in which they present their findings on the quality of nutrition communication in digital media to the public.

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Responsible for the project
Project supervisor: Prof Dr Joachim Allgaier
Contact:

The Food Sensory Science project works on issues with a food sensory background in the areas of quality management, product development, market research and food quality. The projects are often carried out in collaboration with external partners.
Our aim is

• Acquisitions of sensory skills
• the application of sensory testing methods.

Examples include Shelf life testing of frozen baked goods in collaboration with a regional baked goods manufacturer, low-salt breads, sensory testing of innovative goat meat products and orchard apples. The foods to be analysed are determined by the tasks set by the external project partners.

Responsible for the project
Project supervision: Prof. Dr Jörg Hampshire
Contact:

Start SoSe 2024: Sensory tests with newly developed legume patties

As part of a research project, newly developed pattis made from beans and peas (organic cultivation) will be sensory tested. Consumer tests and tests with trained test persons are being carried out for this purpose.

The basics of these tests are taught in the Food Sensory Science lecture in semester 2. The tests take place in the food sensory analysis laboratory. The student project members should be interested in testing patties made from beans and peas.

Responsible for the project
Project supervisor: Prof Dr Jörg Hampshire
Contact:

In close cooperation with the practice partner, food retailer tegut, concrete, measurable recommendations for action and measures are being developed and tested for effectiveness in practice as part of the project.

Examples of these measures include

• Development of tools for the practical analysis of waste streams
• Recording the waste streams
• Development of communication measures for different stakeholders
• Development and establishment of meaningful key figures for monitoring waste streams and measuring the success of implemented measures
• Sustainability assessment of implemented measures
• Analysis of current political and legal requirements

Responsible for the project
Project management: Prof. Dr Linda Chalupová
Contact:

The RalF course project focusses on indoor air quality and its effect on the comfort and health of people who spend time in these rooms. Due to the corona pandemic and the associated awareness of possible germ contamination in the air, this topic has become increasingly important again in recent years.
The project is currently focussing on the air filter effect of indoor plants in comparison to commercially available air filters.

Responsible for the project
Project supervision:Prof Dr Sascha Skorupka
Contact