We offer solutions on a scientific basis for product development, operational problems, food testing, advice on legal issues and the preparation of marketability certificates. For veterinarians, we offer a variety of advanced training courses.

Our Services

We offer a broad range of services. These include, for instance, various examinations of food products, consulting and training services, and support in product development for food companies.

For veterinarians, for example, we run courses for the specialist veterinary training in food hygiene, dairy hygiene and meat hygiene. There are also selected further training courses for the "Diplomate of the European College of Veterinary Public Health". Of course, we also participate in the Leipzig Veterinary Congress LEIPZIG VETERINARY CONGRESS (Leipziger TierärztekongreSS)

enlarge the image: Foto: eine Frau sitzt im Arztmantel am Mikroskop
Whether determining microbial counts or creating nutritional profiles - we offer a wide range of laboratory tests for food companies. Photo: Swen Reichhold

Services for food companies

Do you wish to have your food analyzed, labeling issues clarified or do you want to have an operational problem solved? We adapt our laboratory and consulting services to your company and are happy to advise you in a personal meeting.

Most of our services are accredited by DAkkS according to DIN EN ISO/IEC 17025:2005.

For specific questions, please get in touch with our contact persons.

Dr. Thiemo Albert

Dr. Thiemo Albert

An den Tierkliniken 1
04103 Leipzig

Phone: +49 341 97 - 38217

Dr. Heike Mitterer-Istyagin

Dr. Heike Mitterer-Istyagin

An den Tierkliniken 1
04103 Leipzig

Phone: +49 341 97 - 38145

Prof. Dr. Ahmad Hamedy

Prof. Dr. Ahmad Hamedy

An den Tierkliniken 1
04103 Leipzig

Phone: +49 341 97 - 38222

enlarge the image: Bebrütete Agarplatte. Foto: Institut für Lebensmittelhygiene
Bebrütete Agarplatte. Foto: Institut für Lebensmittelhygiene

Food microbiology

  •     Microbial count and detection (e.g. total microbial count, Salmonella, Listeria, Enterobacteria)
  •     Rapid diagnostics using PCR/real-time PCR methods (e.g. Salmonella, Listeria, Toxoplasma)
  •     Surface bacterial content of slaughter animal carcasses
  •     Examination of swab samples

Physical-chemical examinations

  •     Nutritional profiles
  •     Gravimetry
  •     aw-value, BEFFE

Sensory as well as histological examination of food
Animal species as well as CNS/SRM detection

If you require special examination methods, please do not hesitate to contact us.

We offer consulting and training for various areas, such as step controls, risk-based sampling plans, hygiene or sensor technology. If you have specific consulting needs or would like a training offer, please feel free to contact us.

As part of research projects or as contract research, we provide support in the development of product innovations and variations. For this purpose, an approved production facility is available for meat products, in which batches can be produced on a small artisanal scale. The basic technological equipment of our sausage factory includes a mincer, cutter and smoker with a friction smoking principle. Other product groups can be developed on a laboratory scale. We accompany the development work microbiologically, sensory as well as by chemical-physical analyses and carry out shelf life evaluations and labeling tests.

enlarge the image: Foto: Dozentin steht vor Zuhörenden.
Because lifelong learning is becoming increasingly important, our institute offers various continuing education courses for veterinarians. Photo: Swen Reichhold

Offers for veterinarians

Lifelong learning is becoming increasingly important - for this reason, we offer various further training courses in the areas listed below.

We strive to always offer you a comprehensive and updated range of further training courses and are happy to receive your suggestions for this. Just get in touch with us.

Our institute is a recognized training center for the training of veterinary specialists in foodstuffs/dairy hygiene/meat hygiene.

In this context, further training courses are also held at the institute for the training of specialist veterinarians. Further information can be obtained from the

Veterinary Chamber of the State of Saxony ("Sächsische Landestierärztekammer")

As the Center for Veterinary Public Health, together with the Institute for Animal Hygiene and Public Veterinary Affairs, we hold speaker afternoons once or twice a year on various topics of Veterinary Public Health.

These events are announced in time on our homepage.

We offer selected continuing education courses as part of the European College of Veterinary Public Health (ECVPH) Diplomate training residency program.

This information is currently available in English only.


We regularly offer a seminar on official testing for Trichinella and Duncker's muscle leeches for official veterinarians and laboratory staff responsible for testing.

These events are announced in time on our homepage.

For knowledge examinations in the two subjects food science including food hygiene as well as dairy science we would like to give the following hints:

From the

course catalog

please deal with the following points for the subject Food Science including Food Hygiene:

  • A3. Food law
  • A5. Basics of official food control

and for the subject dairy science additionally in the milk part with the points:

  • A2. Regulations (as relevant product regulations are to be considered: Consumer Milk Labelling Ordinance (Konsummilch-Kennzeichnungs-VO), Butter, Cheese, Milk Products Ordinance (Milchzeugnis-VO), Guidelines of the German Food Book (Lebensmittelbuch) for Ice Cream).
  • A6. Quality of raw milk; the first two sub-items (Requirements from EU and national legislation; Microbiology).

Please work through the regulations and laws covered in the above points independently so that you can apply the law. If you have any questions, please do not hesitate to contact us.

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