Can functional food fulfil the expectations we associate with it? Are fish and meat more contaminated than they used to be, or less? And how can we improve and secure the quality of meat, fish, milk, fats and oils, cereals, potatoes, fruit and vegetables in the long term?
Currently, about 200 scientists are investigating these and many other issues relating to nutrition and food at four locations belonging to the Max Rubner-Institut. Their research focuses on consumer health protection in the nutrition sector.