Kusukela zingama-22 kuya zingama-24 ku-Septhemba 2025, i-Martin Luther University i-Halle-Wittenberg izosingatha Izinsuku ezingama-53 ze-German Food Chemistry Days. Ingqungquthela yaminyaka yonke ye-Food Chemistry Society (LChG), okuyiqembu elikhulu kunawo wonke lochwepheshe be-German Chemical Society (GDCh), inikezelwe ezisombululweni ezintsha zezinselelo zamanje zekhwalithi yokudla nokuvikelwa kwabathengi.
Izihloko esikhundleni senyama
Kungani izinto eziningi ezithatha indawo yenyama zinambitheka ngokubaba noma ezinotshani? U-Julia Heidenkampf ovela e-Technical University yaseMunich unempendulo: Yena nethimba lakhe bahlaziya ifomula yamangqamuzana yokunambitha inyama. Esebenzisa umqondo we-sensomics, uhlonze izinhlanganisela ze-flavour eziyisihluthulelo eziyisikhombisa kanye nenhlanganisela yephunga elingukhiye elingu-28 ku-patty yenkomo. Le "mephu yamangqamuzana" iveza lokho okunye okusekelwe ezitshalweni okushodayo. Esethulweni sakhe, u-Heidenkampf uchaza ukuthi ukunambitheka kwemikhiqizo esekwe ezitshalweni kungathuthukiswa kanjani ngokulingisa la ma-molecule.
Isihloko: Ushukela
Wonke umuntu waseJalimane usebenzisa isilinganiso samalitha ayisishiyagalombili ka-ayisikhilimu ngonyaka. Kodwa ushukela, odala ukungaguquguquki okukhilimu, awunampilo. U-Lisa J. Wagner ovela e-Karlsruhe Institute of Technology (KIT) wethula isisombululo: Ifayibha evela emifuleni eseceleni yokukhiqizwa kokudla, njenge-carrot pomace, i-lupine fiber, noma imbewu ye-currant, ingathatha indawo kashukela ngokwengxenye ngaphandle kokuphazamisa ukhilimu. U-Wagner wethula ukuthi le ndlela eqhubekayo yenza kanjani u-ayisikhilimu owehliswe ushukela.
Isihloko sikashizi
UKim Lara Gützkow we-Max Rubner Institute e-Kiel uthole ukungcola okusha: i-methoxy-STC, into engase ibe ne-mugenic, itholwe okokuqala ngqa kushizi oqinile wohlobo lwe-Grana. Imbangela yisikhunta i-Aspergillus versicolor. Iziphuzo ezisekelwe ezitshalweni nazo ziyathinteka: amaphesenti angu-71 eziphuzo ze-oat ezihlolwe ziqukethe ubuthi be-T2/HT2, futhi iziphuzo ze-almond zazivame ukungcoliswa i-aflatoxin B1 ne-sterigmatocystin. UGützkow uchaza ukuthi abakhiqizi bangazithuthukisa kanjani izinqubo zabo ukuze bavikele abathengi.
Isihloko se-AI sokuhlaziya
UDkt. Jürgen Kuballa we-GALAB Laboratories Hamburg ubonisa ukuthi ubuhlakani bokwenziwa buguqula kanjani ukuhlaziywa kokudla. Ukusebenzisa i-chemometrics kanye ne-self-learning algorithms, ikhwalithi yamafutha omnqumo, isibonelo, inganqunywa ngokunembile kusetshenziswa i-fluorescence spectrometry. Kodwa-ke, amamodeli e-AI avame ukuba "ibhokisi elimnyama," okwenza ukuqinisekiswa kube nzima. I-Kuballa ihlola amathuba nezingozi zalobu buchwepheshe futhi yethula imihlahlandlela evela eqenjini elisebenzayo le-GDC "Chemometry & Quality Assurance."
Imiklomelo
I-German Chemical Society (GDCh) ihlonipha ososayensi ababili ngezimpumelelo zabo: UDkt. Konrad Grob uhlonishwa ngempumelelo yakhe yokuphila konke ekuhlaziyeni ukudla. Wabuye wenza i-capillary gas chromatography futhi wathola ukungcoliswa kwamafutha amaminerali, ama-plasticizers, noyinki wokunyathelisa. USolwazi uDkt. Reinhard Matissek uthola indondo yeminyaka engamashumi amane yokusebenza kwezokuphepha kokudla, okuhlanganisa namasu okunciphisa izinto eziyingozi njenge-acrylamide.
Mayelana ne-GDCh
Njengoba inamalungu angaphezu kuka-28.000, i- GDCh ( German Chemical Society) ingenye yezinhlangano ezinkulu kakhulu zamakhemikhali emhlabeni jikelele. I-Food Chemistry Society, enamalungu angaphezu kuka-2.500, iyiqembu elikhulu kunawo wonke lochwepheshe futhi ikhuthaza ukushintshana kanye nentuthuko eyengeziwe ye-food chemistry.
Ulwazi olwengeziwe n
Izinsuku ezingama-53 ze-German Food Chemistry
Funda futhi
Amakristalu amancane athola ukudla okunamaprotheni okonakele | I-Pugnalom
Ama-Chickpeas - ukudla okuzinzile nokuvumelana nesimo sezulu kwakusasa | I-Pugnalom
