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All Projects on the sub-field of research "Resource efficient food production"
Collaborative project: Development of an innovative washing process for fresh cut lettuce based on the non-thermal Plasma technology to increase product safety, -quality and sustainability - subproject 2 (SPLASH)
Project code:
2816IP006
Excutive institution:
KRONEN GmbH
Contract period:
2019
- 2022
Collaborative project: Development of an innovative washing process for fresh cut lettuce based on the non-thermal Plasma technology to increase product safety, -quality and sustainability - subproject 3 (SPLASH)
Project code:
2816IP007
Excutive institution:
Leibniz Institute for Agricultural Engineering and Bioeconomy
Contract period:
2019
- 2022
Collaborative project: Development of an innovative washing process for fresh cut lettuce based on the non-thermal Plasma technology to increase product safety, -quality and sustainability - subproject 4 (SPLASH)
Project code:
2816IP008
Excutive institution:
GARTENFRISCH Jung GmbH
Contract period:
2019
- 2022
Collaborative project: Development of an intelligent packaging for quality monitoring of meat and fish. Subproject 1 (FRESH)
Project code:
281A100116
Excutive institution:
Fraunhofer Research Institution for Microsystems and Solid State Techologies
Contract period:
2017
- 2021
Collaborative project: Development of an intelligent packaging for quality monitoring of meat and fish. Subproject 2 (FRESH)
Project code:
281A100216
Excutive institution:
Evonik Nutrition & Care GmbH
Contract period:
2017
- 2021
Collaborative project: Development of an intelligent packaging for quality monitoring of meat and fish. Subproject 3
Project code:
281A100316
Excutive institution:
Wipak Walsrode GmbH & Co. KG
Contract period:
2017
- 2021
Collaborative project: Development of innovative analytical methods for the detection of whey proteins and establishment of biomarkers as quality parameters of whey protein-enriched semi-hard cheese - subproject 1 (Molkkaese)
Project code:
281A107816, MRI-MF-08-175 - 924 1050 Molkkaese
Excutive institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period:
2018
- 2021
Collaborative project: Development of innovative analytical methods for the detection of whey proteins and establishment of biomarkers as quality parameters of whey protein-enriched semi-hard cheese - subproject 2 (Molkkaese)
Project code:
281A107916
Excutive institution:
University of Hamburg
Contract period:
2018
- 2021
Collaborative project: Development of innovative analytical technologies as a prerequisite for the production of safe and high-quality crustacean products and a sustainable stock management - subproject 1 (KrustInUVa)
Project code:
281A104416, MRI-MF-08-174 - 923 1050 KrustInUVa
Excutive institution:
MRI - Department of Safety and Quality of Milk and Fish Products
Contract period:
2018
- 2021
Collaborative project: Development of innovative analytical technologies as a prerequisite for the production of safe and high-quality crustacean products and a sustainable stock management - subproject 3 (KrustInUVa)
Project code:
281A104616
Excutive institution:
Intertek Food Services GmbH
Contract period:
2018
- 2021
