Expert network
The DLG TestService network of experts is a key strength in food and beverage quality assurance. It brings together specialists from science and practice along the entire value chain, including food sensory scientists, food technologists, and laboratory, packaging and certification experts.
The scientific management of the International DLG Quality Tests for Food and Beverages is in the hands of leading experts from the respective product areas. They come from research, food monitoring and the food industry and have in-depth product-specific know-how.
Close networking in DLG technical committees, panels and working groups ensures that the technical work remains up to date, practical and at the cutting edge of science. In this way, DLG TestService guarantees the highest level of competence in the evaluation, certification and promotion of food quality.
Partner institutes in food testing
The DLG works together with leading and renowned institutes and organisations from various food sectors (e.g. in the field of laboratory testing) to carry out quality tests. This serves to ensure the scientific validity and neutrality of the DLG food tests. The scientific partner institutes and organisations carry out microbiological, chemical and physical analyses of the products on behalf of the DLG and provide expert support for the sensory tests.
- AGROLAB Group, LUFA-ITL Kiel
- Eurofins Analytik GmbH, Hamburg, Wirtz - Eggert - Jörissen Weihenstephan Research Centre for Brewing and Food Quality at the Technical University of Munich, Freising-Weihenstephan
- Hochschule Geisenheim University - Wine Analysis and Beverage Research, Geisenheim
- Ostwestfalen-Lippe University of Applied Sciences, in Lemgo
- IGV Institute for Grain Processing, Nuthetal OT Bergholz-Rehbrücke
- Kneißler Laboratory, Burglengenfeld
- Iben Laboratory, Bremerhaven
- Dr Berns Laboratory, Neukirchen-Vluyn
- Hessian State Laboratory, Kassel-Harleshausen
- Agricultural Centre for Cattle Husbandry, Grassland Management, Dairy Farming, Game, Wangen/Allgäu
- Teaching, Research and Technical Centre for Dairy Farming Triesdorf, Weidenbach (Triesdorf) (for sensory workshops)
- LUFA Nord-West, Institute for Food Quality, Oldenburg
- Max Rubner Institute (MRI), Federal Research Institute of Nutrition and Food, Institute for Cereal Safety and Quality, Detmold
- Max Rubner Institute (MRI), Federal Research Institute of Nutrition and Food, Kulmbach
- MLUA Oranienburg e.V., Oranienburg
- MQD Qualitätsprüfungs- und Dienstleistungs-Gesellschaft Mecklenburg-Vorpommern mbH, Güstrow
- MUVA Kempten, Kempten/Allgäu
- Schöller - Wine & Analytics, Bodenheim
- SGS Institut Fresenius, Freiburg
- TZL-MiTec GmbH, Detmold
- Research and Teaching Institute for Brewing (VLB), Berlin
- Central Laboratory Witowski GbR, Alzey
- DiGeFa Detmold
- LADR, Recklinghausen and Geesthacht sites
- Intertek Food Services GmbH
- Wine laboratory Krauß
DLG test representatives
The scientific management of the International DLG Quality Tests for Food and Beverages is carried out by experts from the respective product areas. They come from the fields of science, food monitoring and the food industry and have product-specific expertise and many years of experience.
| Milk and milk-based drinks | Dr. Erwin Kitzelmann, Wangen |
| Cheese and cheese in consumer packages, cream cheese and cream cheese preparations, sheep's and goat's milk products | Dr. Valentin Sauerer, Kempten |
| Long-life milk products and casein | Rebekka Wucher, Kempten |
| Butter, sour milk products, desserts and cream products | Gregor Driemel, Oranienburg |
| Ice cream | Dr. Helmut Steinkamp, Oldenburg |
| Boiled sausages, cooked sausages and ham, cooked meat products and lard, raw meat products and raw ham | Prof. Dr. Monika Gibis, Stuttgart Prof. Dr. Diana Graubaum, Berlin |
| Fisch & Seafood | Dr. Elke Müller-Hohe, Freiburg |
| Frozen food | Prof. Dr. Ingrid Seuß-Baum, Fulda |
| Ready dishes | Prof. dr. Lüppo Ellerbroek, Berlin |
| Delicatessen products | Dr. Barbara Schalch, Oberschleissheim |
| Self-service fresh meat | Prof. Dr. Matthias Upmann, Lemgo |
| Bread, pastries | Prof. Dr. Thomas Becker, Freising |
| Fine baked goods | Michael Hücking, Niederwiesa |
| Cereal foods and confectionery | Prof. Dr. Jean Titze, Köthen |
| Cooking oils/margarine | Dr. Ludger Brühl, Detmold Christoph Sippel, Hamburg |
| Fruit drinks | Dr. Christof Steingaß, Geisenheim |
| Soft drinks | Dr. Diedrich Harms, Bremen |
| Mineral, spring and table water | Dr. Alfons Ahrens, Berlin |
| Hot drinks | Christoph Sippel, Hamburg |
| Beer | Tim Fuchs, Berlin, Dr. Martin Zarnkow, Weihenstephan, Ms. Ludmila Linke, Berlin, |
| spirits | Tim Fuchs, Berlin, Christian Schubert, Berlin |
| Wine and sparkling wine | Prof. Dr. Rainer Jung, Geisenheim |
