Donnerstag, 05.12.2013 - 18:15 Uhr
Kleiner Anteil – grosser Impakt: Qualität von Nahrungsmittelzusatzstoffen
Vortragsreihe Winter 2013/2014
Vortrag von Prof. Dr. Manfred Eggersdorfer, DSM Nutrition Products, Basel, Schweiz
Veranstaltungsort
Hörsaal ESA1 West (Raum 221)
Universität Hamburg
Edmund-Siemers-Allee 1
20146 Hamburg
Abstract
Quality is high on the agenda across the food production chain. In today’s world, raw material producers, consumer goods manufacturers, regulatory authorities and end consumers all care about quality. Breakdowns in quality can make media headlines across the world and recent scandals have undermined consumer confidence in the food, beverage and dietary supplement industry. To manage the complex interconnections in the global food production process, a holistic approach to quality management is essential: combining regulatory requirements and traditional quality standards in materials, production and packaging with consumer sensitivities and religious and ethical factors. With increased focus on safety, people are paying increased attention to social, ethical, environmental and sustainability considerations. Greater emphasis is being placed on traceability and transparency, as consumers become more and more educated and sensitive about the origin of food and how it has been produced. Quality plays a key role in differentiating foods, beverages and dietary supplements, providing choices for consumers and encouraging those making purchasing decisions to choose a certain brand over competitors.
For food, beverage and dietary supplement manufacturers looking to improve the nutritional value of products, selecting the right ingredients is essential if exposure to risk is to be reduced. Pressure to deliver cost savings can create an incentive to cut corners on quality and sustainability, but the use of cheap ingredients puts consumers and brand reputation at risk if it results in undesirable substances entering a product. This is particularly important when dealing with micro-ingredients such as vitamins, carotenoids and minerals, where the impact of quality on the value chain can be especially pronounced. For example, one kilogram of vitamin A could be used in the production of 400,000 – 1,000,000 cereal bars or eight metric tons of infant formula, reaching a minimum of 9,000 infants. To earn consumers’ trust, transparency throughout the supply chain is key.
The presentation will give insight in the complexity of quality management in nutrition.
Dr. Manfred Eggersdorfer, Professor for Healthy Ageing University Medical Center Groningen (UMCG)
Senior Vice President at DSM Nutritional Products and Head of Nutrition Science & Advocacy.
Manfred Eggersdorfer studied chemistry at the Technical University Munich and did his PhD in organic chemistry in the field of synthesis and characterization of unusual amino acid. He was post-doc at the Stanford-University, California working with Carl Djerassi on the isolation and characterization of sterols from marine origin. He joined Roche in 1999 as Head of R+D Vitamins and Fine Chemicals which was acquired by DSM. Prior to Roche, Manfred Eggersdorfer was working for BASF, Ludwigshafen in different positions including Head of Research and Development Fine Chemicals.
Manfred Eggersdorfer holds the chair for Healthy Nutrition at the University Medical Center Groningen (NL) and is responsible for Nutrition Science & Advocacy at DSM Nutrition Products. Further he is active as member of the Advisory Board of the Johns Hopkins Bloomberg School of Public Health, of the Strategy Board of the Hamburg School of Food Science (University of Hamburg), of the International Committee for Excellence in Food and Nutrition of the University Campus Bio-Medico Di Roma, of the Fraunhofer-Gesellschaft Curatorial for Innovation, and affiliate of various other organizations. He is author of numerous publications in the fields of vitamins, innovation in nutritional ingredients, reviewer for a variety of journals and associate editor of the “International Journal of Vitamin and Nutrition Research”.
Weitere Informationen: Quality in the Food Production Chain
Email: manfred.eggersdorfer@dsm.com
