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Functional Food Research

The overall objective of the project "Functional Foods for Vascular Health" (awarded by the BMBF, budget: 1.74 Mio Euro, coordinator: Professor Gerald Rimbach, Institute of Human Nutrition and Food Science, Faculty of Agricultural and Nutritional Sciences, University of Kiel) is to develop functional foods that may be beneficial in the prevention of coronary heart disease (CHD), especially in high-risk subgroups of the population.

To this end, cell culture experiments, animal trials in transgenic mice and pigs, and intervention studies in humans as well as a consumer perspective study will be conducted. Furthermore, in collaboration with partners from the German food industry, this project will lead to the development of novel food processing techniques and culminate in the development of innovative functional foods with a substantial market potential that may have added health-benefits for persons at high risk for CHD.

The strength of the project lies in the integrated, multidisciplinary approach with experts in molecular nutrition and nutrigenomics, nutrition physiology, biochemistry, medicine, food science, food technology, and consumer science collaborate with each other.

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