Staff – University of Copenhagen

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Bernhard Johannes Kahl

Bernhard Johannes Kahl

Associate Professor

Researcher ID: D-5997-2017

Education

1993: Dipl. Chem. in Chemistry at University of Dortmund.

1997: Ph.D. in Analytical Chemistry.

2007: Habilitation in Organic Food Quality and Food Culture, University of Kassel.

Activities/Employments

1992-1993     Diploma student at Institut für Umweltforschung (http://www.infu.tu-dortmund.de/)

1994-1997     Ph.D. at Leibniz-Institut für Analytische Wissenschaften – ISAS (http://www.isas.de)

1997-1999     PostDoc at Max Planck Institute for Chemical Ecology (https://www.ice.mpg.de/ext/)

2001-2015     Group leader University of Kassel (http://www.uni-kassel.de/fb11agrar/en.html)

2014-   Lecturer University of Barcelona

2015    Lecturer University of Kassel

2015-   Permanent visiting professor University of Life Sciences Warsaw (http://www.sggw.pl/en/)

2015-   Coordinator Organic Food System Program (www.organicfoodsystem.net)

Primary research fields

  • Sustainable food systems, sustainable diets.
  • Impact of food processing on nutrition & health.
  • Organic food and food systems as model. 

Selected publications

C. Strassner, I. Cavoski, R. Di Cagno, J. Kahl, E. Kesse-Guyot, D. Lairon, N. Lampkin, A.-K. Løes, D. Matt, U. Niggli, F. Paoletti, S. Pehme, E. Rembiałkowska, C. Schader, M. Stolze (2015). How the organic food system supports sustainable diets and translates these into practice. Front. Nutr. 2:19.

J. Kahl, N. Busscher, G. Mergardt, P. Mäder, T. Torp, A. Ploeger (2015): Crystallization with additives applied to winter wheat cultivars from a controlled field trial. J Sci Food Agric, 95, 53-58.

A. Zalecka, S. Bügel, F. Paoletti, J. Kahl, A. Bonanno, A. Dostalova, G. Rahmann (2014): The influence of organic food production on food quality – research findings, gaps and future challenges. J Sci Food Agric, 94, 2600-2604.

J. Kahl, F. Alborzi, A. Beck , S. Bügel, N. Busscher, U. Geier, D. Matt, T. Meischner, F. Paoletti, S. Pehme, A. Ploeger, E. Rembiałkowska, O. Schmid, C. Strassner, B. Taupier-Letage, A. Załecka (2014): Organic food processing: a framework for concept, starting definitions and evaluation. J Sci Food Agric, 94, 2582-2594.

J. Kahl, N. Busscher, W. Hoffmann, G. Mergardt, I. Clawin-Raedecker, A. Ploeger (2014): Differentiation of milk fractions and polyvinlypyrrolidone with different molecular weight by patterns derived from cupric chloride crystallization with additives. Anal Methods, 6, 3173-3176.

J. Kahl, M. Bodroza-Solarov, N. Busscher, J. Hajsolva, W. Kneifel, M. Kokornaczyk, S. van Ruth, V. Schulzova, P. Stolz (2014): Status quo and future research challenges on organic food quality determination with focus on laboratory methods. J Sci Food Agric, 94, 2595-2599.

J. Kahl, N. Busscher, W. Hoffmann, G. Mergardt, I. Clawin-Raedecker, C. Kiesner, A. Ploeger (2014): Development and performance of crystallization with additives applied on different milk samples. Food Anal Methods. 7, 1373-1380.

R. Seljasen, H. Kristensen, C. Lauridsen, G. S. Wyss, U. Kretzschmar, I. Birlouez-Aragon, J. Kahl (2013): Quality of carrots as affected by pre- and postharvest factors and processing. J Sci Food Agric, 93, 2611-2626.

K. Seidel, J. Kahl, F. Paoletti, I. Birlouez, N. Busscher, U. Kretzschmar, M. Särkkä-Tirkkonen, R. Seljasen, F. Sinesio, T. Torp, I. Baiamonte (2015): Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions. J Food Sci Technol, 52(2), 803-812.

A. Achrid, J. Rizkallah, L. Ait-Ameur, B. Neugnot, K. Seidel, M. Särkkä-Tirkkonen, J. Kahl, I. Birlouez-Aragon (2012): Potential of front face fluorescence as a monitoring tool of neoformed compounds in industrially processed carrot baby food. LWT-Food Sci Techn, 49, 305-311.

E. Palupi, A. Jayanegara, A. Ploeger, J. Kahl (2012): Comparison of nutritional quality between conventional and organic dairy products: A meta-analysis. J Sci Food Agric, 92, 2774-2781.

J. Kahl, T. Baars, S. Bügel, N. Busscher, M. Huber, D. Kusche, E. Rembialkowska, O. Schmid, K. Seidel, B. Taupier-Letage, A. Velimirov, A. Zalecka (2012): Organic food quality: a framework for concept, definition and evaluation from the European perspective. J Sci Food Agric, 92, 2760-2765.

ID: 169399714