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All Projects on the sub-field of research "Food manufacturing"
Collaborative project: A process for spore removal in raw milk in artisanal cheese dairies in order to sustainably increase product quality - subproject 1 (sporoCLEAR)
Project code:
281A402017
Excutive institution:
Leibniz University of Hannover
Contract period:
2019
- 2022
Collaborative project: Competitiveness of craft based bakeries. Subproject 1 (InnoBaecker)
Project code:
281A401217
Excutive institution:
Gesellschaft zur Förderung des Instituts für ländliches Genossenschaftswesen an der Justus-Liebig-Universität Gießen e.V.
Contract period:
2019
- 2021
Collaborative project: Conception and development of an information system for a qualified indication of origin for the German food craft - subprojekt 1 (Herkunftstool)
Project code:
281A401417
Excutive institution:
Center of Life and Food Sciences Weihenstephan
Contract period:
2019
- 2022
Collaborative project: Conception and development of an information system for a qualified indication of origin for the German food craft (Herkunftstool) - subproject 2 (Herkunftstool)
Project code:
281A401517
Excutive institution:
agromind
Contract period:
2019
- 2022
Collaborative project: Creation of an ordering and information service for the development and sustainment of sales markets of the regional food trade in Germany - subproject 1 (RegioBite)
Project code:
281A400917
Excutive institution:
Ascora GmbH
Contract period:
2019
- 2021
Collaborative project: Creation of an ordering and information service for the development and sustainment of sales markets of the regional food trade in Germany - subproject 2 (RegioBite)
Project code:
281A401017
Excutive institution:
snoopmedia GmbH
Contract period:
2019
- 2021
Collaborative project: Development of aged vegan cheese alternatives made of peas. Subproject 1 (KERBSE)
Project code:
281A402717
Excutive institution:
Fraunhofer-Institute for Process Engineering & Packaging
Contract period:
2020
- 2023
Collaborative project: Development of aged vegan cheese alternatives made of peas. Subproject 2 (KERBSE)
Project code:
281A402817
Excutive institution:
Axel Brinkhaus GmbH & Co. KG
Contract period:
2020
- 2023
Collaborative project: Development of regional lupine-based bio-flavoring-sauces as salt reduced, glutenfree alternative to soy-products - subproject 2 (FLAVORLOOP)
Project code:
281A400217
Excutive institution:
purvegan GmbH
Contract period:
2019
- 2022
Collaborative project: Development of regional lupine-based bio-flavoring-sauces as salt reduced, glutenfree alternative to soy-products - subproject 1 (FLAVORLOOP)
Project code:
281A400117
Excutive institution:
Department of technical Microbiology
Contract period:
2019
- 2022
