Biotechnology, Marine Resources, Seaweed, Fish, Food Processing, Product Development
3_Exploring synergies across sectors
The working group food technology are focusing on finding and identifying interesting substances from marine resources such as fish, mussels and algae for the development of new foods and food ingredients. Key competencies: extraction and characterization of biologically active substances, identification of functional ingredients, food prototype development along the entire production chain and physical, chemical, and sensory methods for food analyses. The objective is to develop new formulations and application options for example for “clean label” to cover the entire value chain up to the finished product. Key equipment: microbial fermenter, high-pressure homogenizer, Soxhlet extractor, rotary evaporator, freeze dryer, texture analyzer, equipment for molecular and microbiological analysis.
The Fraunhofer Institution for Marine Biotechnology and Cell Technology (EMB) works on research projects that focus on the utilization or analysis of cells. Our core competency include extensive knowledge and experience in the isolation, handling and manipulation of cells and tissue of diverse vertebrates from fish to humans for the development of new applications and technologies in the medical, biotechnological and food technology fields. Moreover, we work on possibilities to exploit aquatic natural resources such as fish, mussels and algae for food engineering and food products along the entire value chain. We are equipped with large-scale technological aquaculture and aquaponics facilities in which marine organisms are cultivated and enable technical testing of new circulation systems and co-cultivation of different species.