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.
Data Protection Declaration
Imprint
Ongoing Projects on the research sub-aim "Food quality"
Collaborative project: Environmentally friendly thermal insulation system for food transport - Subproject B (UTITRANS)
Project code:
281A702B20
Excutive institution:
Baur Nonwoven GmbH
Contract period:
2022
- 2024
Collaborative project: Environmentally friendly thermal insulation system for food transport - Subproject C (UTITRANS)
Project code:
281A702CNZ
Excutive institution:
Ökotrend Project and Marketing GmbH
Contract period:
2022
- 2024
Collaborative project: Environmentally friendly thermal insulation system for food transport - Subproject D (UTITRANS)
Project code:
281A702DNZ
Excutive institution:
Naturkost Erfurt GmbH
Contract period:
2022
- 2024
Collaborative project: Organic farm-ice cream in recyclable plastic packaging from agricultural residues - Subproject A (BUSINESS)
Project code:
281A704A20
Excutive institution:
University of Hohenheim
Contract period:
2022
- 2025
Collaborative project: Organic farm-ice cream in recyclable plastic packaging from agricultural residues - Subproject B (BUSINESS)
Project code:
281A704B20
Excutive institution:
Hochschule Albstadt-Sigmaringen
Contract period:
2022
- 2025
Collaborative project: Organic farm-ice cream in recyclable plastic packaging from agricultural residues - Subproject C (BUSINESS)
Project code:
281A704C20
Excutive institution:
Biohof Vogel - Direktvermarkter
Contract period:
2022
- 2025
Collaborative project: Organic farm-ice cream in recyclable plastic packaging from agricultural residues - Subproject D (BUSINESS)
Project code:
281A704DNZ
Excutive institution:
AVA Biochem BSL AG
Contract period:
2022
- 2025
Development and production of a vegan fish replacement. As alternative raw material sustainably produced microalgae should be used, which in a traditional fermentation - similar to yoghurt or sour bread dough - are converted into the raw product (Mamy)
Project code:
281A815X21
Excutive institution:
Koralo GmbH
Contract period:
2023
- 2026
