The Leibniz Institute for Food Systems Biology (LSB) was founded in Munich in 1918. Research at the DFA is aiming to promote the science of food chemistry, ensuring public welfare and the maintenance and improvement of the quality of food.
Based on the state-of-the-art of food chemistry and related disciplines, the rapid progress in food processing, the development of new food resources, new additives and new products (Novel Foods), four main research tasks of the DFA have been identified, taking into consideration the interests of both, food industry and the consumer.
Working group I focuses on the characterisation of endogenous food ingredients, especially odour- and taste-active compounds, which contribute to the quality of food by entering into interactions with corresponding chemoreceptors of the human body (Sensomics), with the aim to define quality parameters, and to objectify quality changes depending on the raw material and on technological processes.
Working group II focuses on the clarification of structure-function relationships of biopolymers with the aim of improving quality and preventive healthcare by specific chemical, enzymatic, physico-chemical, and technological processes.
Working group III focuses on the characterisation of structure-activity relationships of food ingredients as well as their metabolites in terms of their interaction with chemosensory receptors in the human body.
Working Group IV focuses on updating the international standard Food Composition and Nutrition Tables “Souci Fachmann Kraut”, which were founded at the DFA in 1962, by evaluation of the current scientific literature and internal analytical studies.