Good for bread and good for the climate: MAGIC-KlimaBack collaborative project
A research focus on correlation breakers
Prof. Dr Tanja Schwerdtle is the new President of the Max Rubner-Institut
On 28 August 2024, the Federal Minister of Food and Agriculture, Cem Özdemir, presented Professor Dr Tanja Schwerdtle…
Nature Food publication on the revision of the Nutri-Score algorithm
Improved Coverage with Food-Based Dietary Guidelines
About the MRI
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.
Max Rubner
Max Rubner (1854–1932), a physician and physiologist, was the father of modern nutrition science in Germany. A professor of hygiene at Marburg from 1887, he was appointed professor and director of the Hygiene Institute in Berlin in 1891, succeeding Robert Koch. From 1909 to 1922, he taught physiology there and established the Kaiser-Wilhelm-Institut für Arbeits-physiologie (Institute of Occupational Physiology). With his experimental work on the energy content of nutrients, Max Rubner laid the foundations for today’s caloric tables. He also focused his attention on energy balance, a field of great relevance to this day.