TUM strengthens research on the authenticity and safety of food
Posted date: 23 Feb 2022
Consumers in Bavaria are to be better protected against food-related health risks in the future. To this end, the Technical University of Munich (TUM) and the State Office for Health and Food Safety (LGL) are setting up a joint professorship to develop new food chemical analysis methods and their application in official control practice. A corresponding agreement was signed on Thursday in Munich.
Ever-increasing expectations of food quality, changing eating habits and the globalized flow of goods result in new areas of responsibility for official food control. Food safety and aspects of the authenticity of food, for example with regard to ecological production methods or geographical origin, will become even more important in the future.
Direct benefit for the citizens
TUM President Prof. Thomas F. Hofmann emphasized: "With this joint appointment with the LGL, we want to bring innovative analysis methods for evaluating the safety and authenticity of food more efficiently into the practice of official food control. Scientific progress benefits from this, as do the citizens of Bavaria.”
LGL President Walter Jonas said: “Modern analytical methods are essential in order to be able to continue to ensure food safety at a high level. The LGL is constantly developing the methods of food monitoring in close cooperation with its scientific partners. The bridging professorship between the TUM and the LGL is a further step in closely linking science and practice in food monitoring in Bavaria.”
There has been good cooperation in various fields between the TUM with its School of Life Sciences and the LGL for years. With this “bridging professorship”, the person to be appointed should now further expand the connection between theory and practice in research and teaching.
More information:
State Office for Health and Food Safety
Reference Link:https://www.tum.de/die-tum/aktuelles/pressemitteilungen/details/37140
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