We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
All Projects on the sub-field of research "Food safety: Harmful Ingredients"
Development and application of methods for collecting Pyrrolizidinalkaloides in honey and pollen
Project code:
keine Angaben
Excutive institution:
Institute of Pharmacy and Food Chemistry
Contract period:
2004
- 2006
Examination of the comparability of pre-harvest of cereals findings with the results of the crop
Project code:
keine Angaben
Excutive institution:
Landwirtschaftskammer Niedersachsen
Contract period:
2010
- 2010
Development of a screening method for the assessment of pyrrolizidine alkaloids in honey held by melissopalynological analysis
Project code:
AiF 16223 BG
Excutive institution:
Institute for innovation in food and environmental sectors eV
Contract period:
2009
- 2012
Production, characterization and use of chitinase from cold-adapted bacteria for preservation of liquid, semi-solid and solid foods - especially bakery products
Project code:
AiF 380 ZN
Excutive institution:
Bremerhaven Institute for Food Technology and Bioprocess Engineering / European Institute of Baking Technology
Contract period:
2011
- 2013
Effects of Fusarium contaminations on quality characteristics of brewer's grain
Project code:
AiF 17221 N
Excutive institution:
Institute of Brewing- und Beverage Technology
Contract period:
2012
- 2015
Principles for large-scale application of methods for manufacturing of edible fats and oils with reduced levels of 3-MCPD fatty acid esters and related compounds
Project code:
AiF 17059 BG
Excutive institution:
Research Association of the German Food Industry
Contract period:
2012
- 2014
Development of criteria for the control of raw material selection and processing for the production of tea and tea-like products to minimize nicotine content
Project code:
AiF 16720 N
Excutive institution:
keine Angabe
Contract period:
2012
- 2015
Development of a cultural rapid method for detecting osmotolerant yeasts taking into account gas formation
Project code:
AiF 16650 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2012
- 2014
Clarification of the cause of off-flavors in poppy and development of parameters for the raw material control
Project code:
AiF 16297 N
Excutive institution:
German Research Institute for Food Chemistry
Contract period:
2011
- 2013
Microbiological status of meat substitute products (MBT Fleischersatz)
Project code:
MRI-MBT-08-2021-3
Excutive institution:
MRI - Department of Microbiology and Biotechnology
Contract period:
2021
- 2021