MRI employs 200 scientists with a research focus on investigating the quality rating of foodstuffs in terms of nutrition, physiology and health, food safety and bioprocess engineering. MRI’s research relates to the entire production chain and targets the safety, quality and sustainability of food production. Investigations cover the whole process from the moment of harvesting through to the consumer. In addition to its headquarters in Karlsruhe, MRI also conducts research at its centres in Kiel, Detmold and Kulmbach.
The Institute of Safety and Quality of Meat (MRI, Kulmbach) is a department of the MRI, which has been a world-wide reference in the field of Meat Science and Technology since its foundation in 1938. It has around 75 employees including 25-30 scientist that conduct research dealing with the entire vertical process chain of meat, from harvest to consumer. The ultimate goal is to ensure the quality and safety of meat and meat products as well as eggs for consumers. In this respect, different viewpoints of process quality during meat production such as the effect of treatments and processing, nutrient and indulgence value, processing quality of the raw product as well as microbiological safety and hygiene are considered.