One Two
You are here: Home Organization Focus Groups

Focus Groups

The FNC established three Focus Groups in the thematically fields:

  • One Health
  • Food Waste
  • Responsible System Innovation


Focus Groups


Focus Group One Health

The One Health concept is a worldwide strategy for expanding inter-disciplinary collaborations and communications in all aspects of health care for humans, animals and the environment.

Interdisciplinary team:
 Prof. Dr. Brigitte Petersen, Preventive Health Management (coordinator)
 Dr. Ricarda Schmithausen, Clinical Microbiology
 Prof. Dr. Gabriele Bierbaum, Microbiology
 Prof. Dr. Martin Exner, Public Health
 PD Dr. Isabelle Bekeredjian-Ding, Clinical Microbiology
 Dr. Martin Hamer, Public Private Partnership Management
 Dr. Julia Steinhoff-Wagner, Preventive Health Management
 Dr. Susanne Lehnert, Preventive Health Management
 Prof. Dr. Reinhard Klein, Informatics

Focus group Food Waste

World-wide, there are various definitions of food waste. A consensus does not exist. Great importance has the definition of the Food and Agriculture Organization of 1981. This basic definition of food waste includes all the agri-food products allocated for human 3.2 Focus group Food Waste consumption that are instead discarded, lost, degraded or consumed by pests at any stage of the food chain (FAO, 1981). The causes of wasted food are numerous and are not yet sufficiently investigated.

Interdisciplinary team:
 PD Dr. Judith Kreyenschmidt, (Cold Chain Management Group, coordinator)
 Dr. Ulrike Herbert, Postdoc Cold Chain Management Group
 Dr. Nina Langen, Postdoc, Institute for Food and Resource Economics (ILR)
 Prof. Dr. Rainer Stamminger, Institute of Agriculture Engineering (ILT)
 Dr. Jasmin Geppert, Postdoc, Household and Appliance Technology Section

Focus Group Responsible System Innovation

Innovations – the commercial applications of new knowledge/inventions – build the basis for economic growth and the competitiveness of companies. In food chains, responsible system innovations lead to systemic changes in both social (values, regulations, attitudes etc) and technical (infrastructure, technology, tools, production etc.) dimensions and, most importantly, in the relation between them. Responsible system innovation may include elements or combinations of all types of innovations and are developed and implemented by many actors.

Inter-disciplinary team:
 Prof. Dr. Monika Hartmann, Agricultural and Food Market Research (coordinator)
 Prof. Dr. Stefanie Bröring, Agribusiness Management
 Prof. Dr. Ute Nöthlings, Nutritional Epidemiology
 Prof. Dr. Peter Stehle, Dean of the Faculty of Agriculture
 Prof. Dr. Georg Noga, Institute of Crop Science and Resource Conservation
 Prof. Dr. Karl Schellander, Animal Breeding and Husbandry
 Prof. Dr. Ralf Pude, Renewable Primary Products
 PD Dr. Michaela Schmitz, Bonn-Rhein-Sieg University of Applied Sciences
 Prof. Dr. Gerhard Schiefer, Food Chain Management

Document Actions