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Coordinated projects of "Department of technical Microbiology"
High pressure inactivation of microorganisms in fatty food
Project code:
AiF 17463 N
Contract period:
2013
- 2016
Funding institution:
Ministry of Economics and Energy
(BMWI)
Influence of hydrophobins and other surface active fungal proteins to the gushing of sparkling wines
Project code:
AiF 18125 N
Contract period:
2014
- 2017
Funding institution:
Ministry of Economics and Energy
(BMWI)
Improvement of gluten-free baked goods' structure by fermentations with acetic acid bacteria
Project code:
AiF 18071 N
Contract period:
2014
- 2016
Funding institution:
Ministry of Economics and Energy
(BMWI)
KONSTABLE Collaborative project: Use of biological diversity for establishment of stable sourdough consortia. Subproject 1
Project code:
281A103916
Contract period:
2018
- 2021
Funding institution:
Federal Ministry of Food and Agriculture
(BMEL)
FLAVORLOOP Collaborative project: Development of regional lupine-based bio-flavoring-sauces as salt reduced, glutenfree alternative to soy-products - subproject 1
Project code:
281A400117
Contract period:
2019
- 2022
Funding institution:
Federal Ministry of Food and Agriculture
(BMEL)
MEATME Collaborative project: Use of Lactococcus piscium for the regulation of meat spoilage and maturation packaged under modified atmosphere and skin packaging - subproject 1
Project code:
281A105116
Contract period:
2018
- 2022
Funding institution:
Federal Ministry of Food and Agriculture
(BMEL)
