Organisation

The Nutritional Knowledge & Innovation section analyses national and international research work regarding nutrition and food science for relevant projects and results. These results are evaluated and edited according to the needs of the target group. In cooperation with project partners the Nutritional Knowledge & Innovation section launches new research projects.

To the Nutritional knowledge & innovation section (in German only)

The section Nutrition Education & Public Catering bundles scientific results and prepares them for the needs of food industry, authorities, and consumers, and develops education services for specific target groups. KErn guarantees the successful transfer of knowledge by the means of practice-oriented workshops, conferences and symposia, dialogue-capable software for specific target groups, and implementation concepts for different age groups and people in different life phases (i.e. young parents/families, senior citizens, students).

To the section Nutrition Education & Public Catering (in German only)

The section Food Industry and Enjoyment supports producers, processors, and service providers in developing innovative food products and fostering (regional) networks. The diverse situations of consumers, societal developments, as well as aspects of sustainability (ecology, economy, social) are taken into consideration.

To the section: Food Industry and Enjoyment (in German only)