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Finished Projects on the subject "Physiology of Nutrition"
Characterization of microflora and evaluation of the durability of perishable plant products from organic and conventional production using new methods
Project code:
03OE191
Excutive institution:
Department of Nutritional, Food and Consumer Studies
Contract period:
2004
- 2007
Characterization of new Czech and German barley varieties with respect to their dietary fiber
Project code:
MRI-GE-08-15-05
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2012
- 2017
Chronic high consumption of energy drinks and cardiovascular risk in adolescents
Project code:
BFR-LMS-08-1322-784
Excutive institution:
BfR - Department 5: Food Safety
Contract period:
2021
- 2021
Collaborative project: An innovative method for the manufacture of fat-reduced boiled sausage products for high-temperature applications by development and use of a collagen-containing fat substitute. Subproject 1 (BRIGHT)
Project code:
281A201116
Excutive institution:
Institute of Agricultural and Urban Ecological Projects
Contract period:
2018
- 2020
Collaborative project: An innovative method for the manufacture of fat-reduced boiled sausage products for high-temperature applications by development and use of a collagen-containing fat substitute. Subproject 2 (BRIGHT)
Project code:
281A201216
Excutive institution:
Eberswalder Wurst GmbH
Contract period:
2018
- 2020
Collaborative project: Development and validation of new methods for the qualitative detection and quantification of fish, crustacea and molluscs besides of insects as potential food allergens. Subproject (AQUALLERG-ID)
Project code:
281A103316
Excutive institution:
IMGM Laboratories GmbH
Contract period:
2019
- 2022
Collaborative project: Development and validation of new methods for the qualitative detection and quantification of fish, crustacea and molluscs besides of insects as potential food allergens. Subproject 1 (AQUALLERG-ID)
Project code:
BfR-LMS-08-1337-205, 281A103016
Excutive institution:
BfR - Department 5: Food Safety
Contract period:
2019
- 2022
Collaborative project: Development and validation of new methods for the qualitative detection and quantification of fish, crustacea and molluscs besides of insects as potential food allergens. Subproject 2 (AQUALLERG-ID)
Project code:
281A103116
Excutive institution:
Privates Institut für Produktqualität GmbH
Contract period:
2019
- 2022
Collaborative project: Development of a molecular basis for the physical-chemical principles for reducing sugar in foods using Erythritol. Subproject 1 (Erythritol)
Project code:
281A200116
Excutive institution:
Max Planck Institute for Polymer Research
Contract period:
2018
- 2021
Collaborative Project: Development of an allergen containing test-biscuit for special feeding of babys - the feeding kiss - subproject A (Solids-by-Kiss)
Project code:
281A305A18
Excutive institution:
Universitätsklinikum Frankfurt - Klinik für Kinder- und Jugendmedizin
Contract period:
2021
- 2023
