You can read it on the traffic signs at almost every entrance to kulmbach – the max rubner institute (MRI). But hardly any kulmbacher female, what really behind it is. Among those who wanted to change this are the junior economists, who have now taken a look around the institute and the city slaughterhouse.
Max rubner (1854-1932), the man who gave his name to the federal research institute for food and nutrition, is considered the founder of modern nutrition research. Today, around 200 scientists at four locations are conducting research into healthy nutrition. In kulmbach, the focus is on meat safety and quality.
The MRI team investigates a wide variety of influences on food and plays a key role in the development of quality standards and testing methods to ensure compliance with these standards. This includes u.A. The process quality in meat production as well as the handling and processing of the products, but also the topics of safety and hygiene. In addition to the research projects, the establishment of the national reference center for authentic foods (NRZ) is currently underway. "The NRZ is an important step in the fight against fraud and falsification in the food sector", says the deputy director of the institute fredi schwagele. This not only created new jobs, but also increased the importance of kulmbach as a business location.
In close cooperation with the MRI is the state technical school for food technology, founded in 1977, and the city slaughterhouse, which since 1975 has not only been responsible for slaughtering in the district of kulmbach, but is also available for scientific purposes. The trained master farmer dirk gruhn has been running the farm for ten years now.
As he made clear during the tour, the processing of meat is repeatedly criticized. Especially in the case of meat, it is therefore important to develop a greater awareness of quality and sustainability. And that only works through the transfer of knowledge. "Knowledge about the origin, production and processing of meat creates a stronger awareness and ultimately also greater enjoyment", according to gruhn. The abattoir has been certified organic since 2011. "In addition to the major producers, we are also enabling smaller, local farmers and organic farmers to produce high-quality foods."