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, the 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.
Network with KErn: KErn comprises the three fields of 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 is faced with 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 ecotrophologists; 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: in Freising and Kulmbach.
The Advisory Council is involved with developing the Kompetenzzentrum für Ernährung’s [Competence Center for Nutrition] (KErn) profile. The Advisory Council is reflected in KErn’s structure: high-profile representatives from science, food industry and production as well as nutrition advice and education working together.