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German Institute of Food Technology (DIL)
Institution
Section overview
Description
Since the foundation 1985, DIL realises industrial oriented research. The business of DIL with over 80 employees is the connection of science and the realisation of the know-how to the industry. DIL provides assistance in product and/or process development to interested enterprises.
Activities
- Research
Coordinated projects
- AlgoWert - Development of a prototype for converting agricultural residues into animal feed using heterotrophic microalgae
- Analysis of influence of a sustainable and ecological husbandry of hens on egg quality by 1H NMR spectroscopy
- Automatic high-pressure preservation: Model based optimization strategies for automated high-pressure preservation of foods using the example of meat products
- Collaborative project: Application of high pressure processing (HPP) in combination with novel Aproduction of safer, quality-optimized fresh food products with extended shelf life – Subproject 01
- Collaborative project: Development of a mobile and modular prototype for visual quality recognition by artificial intelligence in the food industry - subproject A
- Collaborative project: Novel approaches to handle flax´s beneficial and detrimental nutrients focusing on hydrogen cyanide and its value chain products. Coordination
- Collaborative project: Rapeseed as a domestic protein source of excellent quality for human consumption - subproject F
- Collaborative project: Reducing microbial contamination of poultry meat before and after butchering by combined approach with laser surface decontamination and bacteriophages. Subproject 1
- Collaborative project: Unlocking the potential of narrow-leaved bitter lupin (Lupinus angustifolius L.) as a new protein source for human nutrition. Coordination
- Cooperative Hemp - Development of a hemp-based dairy product involving the value chain
- Development and application of new procedures in production facilities for potato and cereal products with reduced levels of acrylamide and its derivatives
- Directed crystallization of fat-based systems for coatings and barrier layers to minimize the mass transfer
- Electrohydraulic shock wave application in meat products: application of electrohydraulic shock waves to the disintegration of biological tissue using the example of beef tenderisers
- Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and future food supply - subproject 1
- European network for integrating novel technologies for food processing (HIGHTECH EUROPE)
- Extraction of proteins from alfalfa for human nutrition
- Foaming properties of milk and derived fractional and enzymatically modified milk proteins
- Formation and modification of fatty structures to improve the long-term stability in whipped O / W emulsions
- Functionalisation of grain milling: functionalisation of grain from wheat milling by applying high pressure
- High pressure treatment marinated poultry products to improve shelf life and product safety and marketing
- iAlgaePro - Innovative Algae Processing for Nutraceuticals in Food and Feed
- Improve the shelf life of chocolate products with aqueous, non-alcoholic fillings on the basis of O / W emulsions
- Inactivation of bacterial endospores by combined application of pulsed electric fields and thermal energy
- Inclusion of probiotic microorganisms in emulsion systems
- Innovative Management Systems for a Sustainable Food Industry (IMSFood)
- Investigation and optimization of gloss on surfaces of molded chocolate
- Joint project: Innovative barley as a renewable raw material, sub-projects 5: Analysis and assessment of the functional properties of the constituents of the waxy barley for recycling
- Multifunctional microgel networks and ice structuring proteins to increase and maintain the quality of ice cream
- Multifunctional, sprayable and biodegradable films based on renewable resources in agricultural and horticultural crop culture; subproject 4
- Optimization of egg products for use in baked goods
- Packaging Material for High Pressure Treatment (HiPP)
- Partially ferment dough with tributaries of the food industry to improve the flavor of the dough
- PEF used for blood sterilization: reappraisal of ante-mortem blood using pulsed electric fields (PEF) for germ reduction and sustainable use in food of animal origin
- Photocatalytic effects for surface disinfection: Improving hygiene in the meat by exploiting effects on photocatalytic disinfection of surfaces
- Positive Influence of the fatty acid composition in the product before frying with canola oil
- Product on the basis of bioactive food ingredients
- Production of stable multiple emulsions of the type W / O / W
- Rapeseed: Production, characterization and application of antioxidants of the type of vitamin E for healthy eating and food quality Lower Saxony - Antioxidants: Resources, Production and redox mechanisms
- Setting the functional properties of dried whole egg by additives and production conditions
- Storage time-related changes in whey-immobilization in fresh cheese and cream cheese and possible ways of influencing
- Structuring of low-fat food emulsions
- Studies on the effect of surfactants in concentrated, lipophilic suspensions, using the example of chocolate confectionery mass
- Studies on the interactions of composition and structure of egg yolk with regard to the technological properties
- Studies on the targeted influencing the structure of spray milk powder for the manufacture of milk chocolate
- Sustainable harvesting for a healthy added value - food innovations from broccoli cultivation side streams - DIL
- Thermally induced influencing the secondary and aggregate structure of unfractionated whey proteins and their impact on techno-features
- Use of infrared light and pulsed systems for surface decontamination of portions of pork
- Use of pulsed electric fields to improve mass transport processes within fixed biological products on the example of the treatment of raw cured
- Whey processing to exploit the synergies of stabilizing and prebiotic properties of carbohydrate mixtures by lactose conversion
Coordinated collaborative projects
Work package leader of collaborative projects
Involved in research projects
- 3-MCPD Formation / Prevention: Investigations on the formation of 3-monochloropropane-1 ,2-diol-fatty acid esters (3-MCPD-FE) in vegetable oils, and developing strategies to minimize those
- Bioeconomy 2.0: innovation potential of secondary flow of food processing
- Educate the texturing mechanisms during wet extrusion of soybean and pea protein with special consideration biothermofluid dynamic and protein chemical aspects based on experimental and numerical investigations
- Effect of the interactions of rye hemicelluloses with rye proteins on bread quality
- Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and future food supply
- GLUeLESS - The role of different ingredients in quality determination of gluten free bread
- Improving technological functionality of amaranth, buckwheat and quinoa by using the endogenous substrate characteristics and physiological properties of the fermentation organisms
- Influence of the ingredients of wheat sacrament-products on the extrusion behavior directly expanded products
- Investigation of material causes of quality defects in traditional rye breads and deduction of solution strategies
- Investigations and modeling of a novel extrusion process for food processing
- Joint project: Extraction and characterization of oligogalacturonic acids as well as research on the inhibition of attachment of pathogenic germs and cytotoxins to intestinal cells by means of in vitro test systems
- Litigation pasta drying: Novel process for drying of pasta products to increase process efficiency and product quality
- Minimal processing in automated secondary cutting of pork
- Minimising the content of mineral oil in edible oils
- Minimization of mineral oil compounds in edible oils and fats
- Optimised use of alternative emulsifiers in confectionery suspensions with high solids concentration aiming to save cocoa butter
- Optimization of water binding properties of caseins and the heat stability of whey proteins by physicochemical enzymatic process
- Principles for large-scale application of methods for manufacturing of edible fats and oils with reduced levels of 3-MCPD fatty acid esters and related compounds
- Process-induced changes in physical properties of packaging material as a marker for high-pressure or temperature treatment of packaged food
- Recycling of spent grains by hydrothermal digestion with the aim of developing enjoyable beverage bases
- Strategies for delaying the fat spoilage in extruded whole grain products
- Sustainability Transitions in food production: Alternative protein sources in socio-technical perspective
- Sustainable upcycling of agricultural residues by means of a modular and cascading conversion system
- Use of native casein micelles as bio-carriers for lipophilic natural food ingredients
Contact
German Institute of Food Technology
(DIL)
Professor-von-Klitzing-Str. 7
D-49610 Quakenbrück
Lower Saxony
Germany
Phone: +49 (0) 5431-1830
Fax: +49 (0) 5431-183114
Email: info(@)dil-ev.de