Research

In the course of the project, selected fermented vegetable foods (vegetables fermented with lactic acid) are to be microbiologically characterized. The samples are provided by the client including the relevant documentation. A number of microbiologically relevant parameters are then recorded using modern methods and important key microorganisms are specifically isolated and identified. Particular focus should be placed on the detection of yeasts. The aim of the project is to understand the micro-ecological conditions in the fermented products. Final measures to stabilize and optimize product quality can then be derived from this.

While dysphagia (oropharyngeal dysphagia, OD) is primarily studied from a medical point of view, many issues remain unclear in the interplay between food properties, culinary processes and oral processing. In particular, the interplay between physical variables such as oral surface adhesion ("stickiness") , internal structural cohesion ("binding strength"), fracture behavior, and oral motor behavior as a function of gender and age are poorly understood. As a result, many approaches to improving the quality of life of people suffering from OD through food texture modifications are often subjective and not based on scientific principles. This increases the risk of unsafe and inefficient food intake, leading to medical and economic consequences such as increased pneumonia rates, malnutrition, and prolonged hospital stays. In addition, this has a significant impact on the quality of life for affected patients. The main objective of the project is to identify essential physical aspects that control surface adhesion, structural cohesion and fracture behavior in food products. Based on these parameters, applicable guidelines for targeted product creation in consistency-modified food forms will be generated. These guidelines will be tested on healthy individuals based on model foods and kitchen-engineered prototypes in order to obtain systematic feedback for further investigations and applications in patients with dysphagia.

Wihtin this project, selected vegetable raw materials from local and sustainable production, as well as the foodstuffs produced and preserved from them through lactic acid fermentation, are to be microbiologically characterized. Several of the research partner's products are being examined in detail at various stages of production, right through to retained samples. Both, modern microbiological and molecular biological methods are used. The aim of the work is to record the micro-ecological conditions in the entire product cycle and to derive knowledge to stabilize and optimize product quality.