The red value chain

Scientific innovations for animal derived food.

In the red area we focus on topics from innovative animal nutrition to healthy preparation techniques.

We seek innovative approaches for feeding, health monitoring and management of livestock, we deal with aspects of raw milk quality, with detection and prevention of microbes that potentially cause food spoilage during processing of milk and meat and we explore healthy ways of food processing, preparation and heating to retain valuable ingredients and improve the nutritional value of foods.


Univ.-Prof. Dr. Martin Wagner
Scientific Director, Director Red Area