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All Projects on the sub-field of research "New technological and biotechnological processes"
Flavoring substances from secondairy streams: Biotechnological production of high quality flavoring substances from secondairy streams of the food industry
Project code:
AiF 299 ZN
Excutive institution:
Institute for Food Chemistry
Contract period:
2008
- 2011
Litigation pasta drying: Novel process for drying of pasta products to increase process efficiency and product quality
Project code:
AiF 284 ZN
Excutive institution:
Chair of Fluid Mechanics
Contract period:
2008
- 2010
System to detect foreign bodies: Novel Multi-contact detection as the basis of an innovative hybrid system for automatic detection of particulate, solid foreign bodies in bottled, flowable, non-pieced food on the example of products of selected rheological constitution
Project code:
AiF 264 ZBG
Excutive institution:
Chair of Fluid Mechanics
Contract period:
2007
- 2009
Photocatalytic effects for surface disinfection: Improving hygiene in the meat by exploiting effects on photocatalytic disinfection of surfaces
Project code:
AiF 249 ZN
Excutive institution:
German Institute of Food Technology
Contract period:
2007
- 2009
Damage detection reusable goods: technical and economic potential utilization in the neuro-damage detection in numerical reusable goods by spatio-temporal vibration analysis on the example of beverage crates
Project code:
AiF 231 ZN
Excutive institution:
Chair of Fluid Mechanics
Contract period:
2007
- 2008
Automatic high-pressure preservation: Model based optimization strategies for automated high-pressure preservation of foods using the example of meat products
Project code:
AiF 16114 N
Excutive institution:
German Institute of Food Technology
Contract period:
2009
- 2011
Minimizing salt in bread: minimize the use of salt in the bread recipe, while maintaining the baking properties and quality of taste
Project code:
AiF 16015 N
Excutive institution:
Institute of Brewing- und Beverage Technology
Contract period:
2009
- 2011
Microencapsulated polyphenol extracts from residues
Project code:
AiF 16014 N
Excutive institution:
Institute of Nutritional and Food Sciences
Contract period:
2009
- 2011
Yolk fractionation main fractions: fractionation and separate use of the technological and functional potential of the main yolk granules and plasma fractions
Project code:
AiF 16009 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2009
- 2011
Functionalisation of grain milling: functionalisation of grain from wheat milling by applying high pressure
Project code:
AiF 16007 N
Excutive institution:
German Institute of Food Technology
Contract period:
2009
- 2011
