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All Projects on the sub-field of research "Processing"

Building an evaluation sytem for supplies, additives and auxiliary supplies for the production and manufacture of organic products

Project code: 2803OE444
Excutive institution: Research Institute of Organic Agriculture Germany
Contract period: 2004 - 2007

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Development of a concept for the evaluation of flavours for the use in organic food (EvA)

Project code: 2818OE054
Excutive institution: Research Institute of Organic Agriculture Germany
Contract period: 2019 - 2021

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Development of alternative ingredients for the improvement of organic pastry, pasta flour as well as dairy supplements an dairy additives based on Chinese yam 'dioscorea batatas'

Project code: 2808OE027
Excutive institution: Department of Agricultural Engineering in the Tropics and Subtropics
Contract period: 2008 - 2011

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Environmental-friendly management of hygiene in food processing units

Project code: 2812NA122
Excutive institution: Research Institute of Organic Agriculture Germany
Contract period: 2014 - 2017

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Environmental-friendly management of hygiene in food processing units

Project code: 2812NA124
Excutive institution: Department of Nutritional, Food and Consumer Studies
Contract period: 2014 - 2017

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Extraction of sensory neutral dietary fibers from legumes (field beans, pea, soy) and their use as food ingredient

Project code: 2821EPS022
Excutive institution: Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V.
Contract period: 2021 - 2024

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Fermentation-induced valorization of side stream blends from oilseed and dairy industry

Project code: 2819OE149
Excutive institution: Technical University of Dresden
Contract period: 2020 - 2023

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Guide to the adapted production of organic meat and meat products without or with reduced use of curing agents

Project code: 2806OE007
Excutive institution: Research Institute of Organic Agriculture Germany
Contract period: 2007 - 2008

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Influence of passage milling and air classification on the quality, safety and functionality of protein-enriched flour fractions of native grain legumes (field bean, pea, lentil) for use in bakery and pasta products

Project code: 2822EPS018
Excutive institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period: 2023 - 2026

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Investigation of quality during processing and storage of selected products from Bio-trout and conventionally produced trout as a precondition for the preparation of a code of practice for handicraft trout-culture.

Project code: 02OE007/F2
Excutive institution: Institute of Fishery Ecology
Contract period: 2004 - 2007

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