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
All Projects on the sub-field of research "Nutritional physiology"
Reduction of the salt content in selected fish products by the use of salt substitutes
Project code:
2819107516
Excutive institution:
MRI - Department of Safety and Quality of Milk and Fish Products
Contract period:
2016
- 2018
Increase the nutritional quality of faba bean flours and concentrates by reducing anti-nutritional ingredients (QualiFabaBean)
Project code:
2815EPS011
Excutive institution:
Fraunhofer-Institute for Process Engineering & Packaging
Contract period:
2017
- 2020
Collaborative project: Novel low-calorie sugars in food compositions. Subproject 1 (Healthy Sugars)
Project code:
281A200316
Excutive institution:
Pfeifer & Langen GmbH & Co. KG
Contract period:
2018
- 2021
Collaborative project: Novel low-calorie sugars in food compositions. Subproject 2 (Healthy Sugars)
Project code:
281A200416
Excutive institution:
KRÜGER GmbH & Co. KG
Contract period:
2018
- 2021
Collaborative project: Novel low-calorie sugars in food compositions. Subproject 4 (Healthy Sugars)
Project code:
281A200616
Excutive institution:
Institute of Food Technology
Contract period:
2018
- 2021
Collaborative project: Novel low-calorie sugars in food compositions. Subproject 5 (Healthy Sugars)
Project code:
281A201416
Excutive institution:
Savanna Ingredients GmbH
Contract period:
2018
- 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
Knowledge Platform on Food, Diet, Intestinal Microbiomics and Human Health - subproject 2 (KP-INTIMIC)
Project code:
2819ERA09F
Excutive institution:
Helmholtz Zentrum München, GmbH German Research Center for Environmental Health
Contract period:
2019
- 2021
Knowledge Platform on Food, Diet, Intestinal Microbiomics and Human Health (KP-INTIMIC)
Project code:
2819ERA10F
Excutive institution:
Leibniz Institute for Prevention Research and Epidemiology - BIPS GmbH
Contract period:
2019
- 2021
