High-quality food is made from high-quality ingredients. We identify and improve the origin, nutritional value and functional properties of raw ingredients. We analyse, extract and stabilise bioactive substances from by-products. From this, we create new formulations for food supplements and plant fortifiers. The most important question: Have we used every part?
We research how raw materials and ingredients can be gently preserved and effectively processed. We are interested in processes that activate the organoleptic and health-promoting properties of food. At NOI, the focus is on fermentation. This age-old preservation method is the future of the food industry – improving taste, consistency and nutritional value.
Molecular biology is our strong suit. We analyse and improve molecular mechanisms, organoleptic properties and the nutritional value of food. Genetics, lifestyle, environment – every person absorbs nutrients differently. With biomedical know-how, we develop demonstrably healthy foods. This opens up opportunities for modern precision medicine.