Current trends in nutrition research

Speakers at the symposium included: f.l.t.r. Prof. Somoza, Prof. Rohn, Prof. Erbersdobler, Prof. Schwarz.
Photo: Christian Urban, Kiel University

On Tuesday, 12 May and Wednesday, 13 May, the Institute for Human Nutrition and Food Science hosted the international symposium "Food-Nutrition-Health" within the framework of the 350th anniversary of Kiel University (CAU). Around 120 experts from nutrition research, food sciences and medicine from around 20 institutions took part. They exchanged information on current developments in areas such as biofunctionality, technological characteristics and preventive health measures in food and nutrition. "Since 2004 the symposium has proved itself as a format for scientific exchange and dialogue with representatives of commerce," said Professor Karin Schwarz, CAU vice-president and director of the Department of Food Technology, emphasizing the significance of the event.

The broad spectrum in terms of content and the interdisciplinary approach of the congress were reflected in particular in the plenary presentations. These looked at the role of flavors in food technology, the development of functional foods on the basis of legumes or the legal background in the advertising of health-promoting foods. Medical and preventive aspects played a major role, which was expressed in a serious of presentations.

This included, for example the presentation by the Kiel platform for nutrition and food intervention studies, which was developed in close collaboration between the agriculture and food science faculty and the medical faculty at the CAU. This means that nutrition and food researchers in Kiel are in the special position of being able to test their developments clinically on site and investigate them in series of studies with human subjects. "Due to the close collaboration between nutrition research and medicine, the University of Kiel occupies a special place in Germany. We use the synergies arising from this collaboration in our excellent research and they are also made visible to the outside in individual events such as this congress," continued Professor Schwarz.

Parallel to the scientific program, the organizers also give companies the opportunity to present themselves and their products and services. The "Food-Nutrition-Health" Symposium at the CAU takes place every two years in alternation with the "Kiel Food Science Symposium" organized by the Max Rubner Institute for Nutrition and Food at the location in Kiel.

Media representatives who want to report on the international "Food-Nutrition-Health Symposium" were warmly welcomed. The event takes place within the framework of the research area "Kiel Life Science" (KLS) at Kiel University which links up research in the agricultural and nutrition sciences, natural science and medicine.


Prof. Karin Schwarz

Institute for Human Nutrition and Food Science, University of Kiel

Tel: 0431-880-2411


Further information:

Event website "Food-Nutrition-Health" Symposium:

Institute for Human Nutrition and Food Science,

Department of Food Technology:

Research focus "Kiel Life Science"(KLS)