The appropriate method and design selection is crucial to make substantiated statements on effects at food product studies. Therefore, we established various recognized methods for these subject areas. In addition, we continuously expand our portfolio.
Established test procedures for recording cognitive performance (computer-based or paper-pencil tests)
Functional parameters of the musculoskeletal system (strength diagnostics, eccentric or concentric maximum strength, range of motion, muscle or joint load tests, etc.)
Functional parameters of the gastrointestinal tract (stool frequency, stool consistency, stool weight, gastric emptying, transit time, etc.)
Thermography
Measurement of advanced glycation end products (AGEs) in the skin
Measurement of microcirculation
Bone density measurement (ultrasound)
Respiratory gas analysis (sugar tolerance test)
Subjective methods / questionnaire technique
Evaluation and interpretation of validated questionnaires and scales for the respective indication areas
Nutritional surveys (consumption protocol, Food Frequency Questionnaire (FFQ) etc.)