The Kompetenzzentrum für Ernährung (KErn) [Competence Center for Nutrition] was created in 2011 as a sub-department of the Bavarian State Ministry of Food, Agriculture and Forestry. KErn’s task is accelerating exchange between research, food industry/production, and nutrition education. The aims are easing the flow of information between all participating groups and the expeditious transfer of current knowledge into practice.
KErn comprises three fields – science, knowledge transfer, and food economics – and has offices in Kulmbach and Freising. Themes relevant to society define KErn’s target groups.
KErn commenced work on the 1st of September 2011.
More about KErn
A great multitude and diversity of information about nutrition is available. This topic is influenced by a very broad spectrum of opinions, trends, and new insights.
Scandals in the food industry result in the following: an uncertain consumer faces a gigantic product choice and a continuous stream of new media reports.
The Kompetenzzentrum für Ernährung [Competence Center for Nutrition] addresses all its partners in nutrition: state institutions such as officials; education, health, and social institutions; doctors and midwives; nutrition advice; industry; and, not least, the media.
KErn’s interdisciplinary focus is supported by a team with different academic backgrounds comprising nutritionists and food scientists; agricultural- economists and scientists; sociologists; and qualified pedagogues.
The Kompetenzzentrum für Ernährung (KErn) [Competence Center for Nutrition] is linked to the Bayerische Landesanstalt für Landwirtschaft (LfL) [Bavarian State Research Center for Agriculture].
The Kompetenzzentrum für Ernährung [Competence Center for Nutrition] KErn is based in two locations: Freising and Kulmbach.
The Advisory Council is involved with developing the Kompetenzzentrum für Ernährung’s [Competence Center for Nutrition] (KErn) profile. It is reflected in KErn’s structure: high-profile representatives from science, food industry, and production as well as nutrition advice and education working together.