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Fraunhofer-Institute for Process Engineering & Packaging (Fh-IVV)
Institution
Section overview
Description
The Fraunhofer IVV is a competent and professional organization which carries out contract research and development work for industry. The activities are partly supported by publicly-funded exploratory applied research projects as well as by the participation in scientific, standardization and industrial bodies. In addition to the research work, the Fraunhofer IVV provides a range of services - also for small and medium-sized companies.
Activities
- Research
Parent institution
Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. (FhG)
Coordinated projects
- Bioeconomy International 2020: ENTOMO-Value - Valorization of agricultural by-streams as biomass for rearing insects for their use in sustainable food applications
- Collaborative project: Autonomous situation-based cleaning: Self-learning, real-time optimized tank cleaning in the food industry - subproject A
- Collaborative project: Development of aged vegan cheese alternatives made of peas. Subproject 1
- Collaborative project: Development of an intelligent (packaging) system for a sensor-based prediction of the actual expiration date of food. Subproject 2
- Collaborative project: Development of fat-reduced foods using microparticulated plant proteins (MiPro) - subproject A
- Collaborative project: Innovative breeding strategies for improving the growing nature of the yellow Lupine (Lupinus luteus) in German. Subproject 3: Grain and protein qualities
- Collaborative project: Press residues - a by-production from oil production - a sustainable ingredient for the production of high-quality feed for aquaculture – Subproject 1
- Collaborative project: Structuring of fat in chocolate fillings - optimization of the fatty acid profile for improved nutritional composition. Subproject 1
- Exploration and optimization of innovative disinfection processes for use in fresh plant foods
- Increase the nutritional quality of faba bean flours and concentrates by reducing anti-nutritional ingredients
- Innovation in the food sector: Collaborative Project HealthyLupin: Lupin protein as bioactive food ingredient: mechanisms of lipid-lowering and efficacy trials in humans, Project A
- Innovationsraum: NewFoodSystems - Proteinschichten - Entwicklung proteinbasierter Schichtsysteme für essbare Verpackungskonzepte in der Lebensmittelindustrie (TP 2) - Umsetzungsphase
- Microbiological stabilization of fresh produce with natural hop extracts
- Production of sunflower protein preparations with reduced polyphenol extraction from oil residues for use in food
- Quality improvement and more efficient utilization of products derived from the baobab tree (Adasonia digitata L.) to enhance food security and nutrition in Sub-Saharan Africa - Teilprojekt 2
- Sensorisch verbesserte, technofunktionelle Proteinpräparate aus Leguminosenmehlen durch Fermentation mit Milchsäurebakterien
- Studies on the extraction and use of protein concentrates and fiber flours as food ingredients produced from linseed shred
- SunPro - Sustainable cultivation and novel processing of sunflower seeds for simultaneous production of sunflower oil, solid fuel and protein-rich food ingredients, sub-project Extraction and application of sunflower seed flours and protein concentrates
Coordinated collaborative projects
Involved in research projects
- Analysis of genepools of grain legumes as a basis of new cultivar development programmes
- Clarify the causes of the bitter-astringent faulty taste of vegetable protein isolates and development of technological parameters for an improvement in quality
- CO-EXTRA - GM and non-GM supply chains : their CO-EXistence and TRAceability
- Collaborative project: Press residues - a by-production from oil production - a sustainable ingredient for the production of high-quality feed of from trout - optimization to market maturity
- Fabricationn and storability of filled chocolates in the one-shot method
- Flavours, additives and food contact material exposure task (FACET)
- GRAIN LEGUMES - New strategies to improve grain legumes for food and feed
- Improve the shelf life of chocolate products with aqueous, non-alcoholic fillings on the basis of O / W emulsions
- Innovation area: NewFoodSystems – Coordination and Management – Implementation phase
- PERFluorinated Organics in Our Diet (PERFOOD)
- Performance improvement of CIP (Cleaning in Place) processes in Spray drying towers based on the detection of fouling formation by ultrasound
Contact
Fraunhofer-Institute for Process Engineering & Packaging
(Fh-IVV)
Giggenhauser Straße 35
D-85354 Freising
Bavaria
Germany
Phone: +49 8161 491-0
Fax: +49 8161 491-491