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Coordinated projects of "Research Association of the German Food Industry"
Continuous production of energy efficient cooked sausages by means of extended sausage grinder technology
Project code:
AiF 17878 N
Contract period:
2013
- 2014
Funding institution:
Ministry of Economics and Energy
(BMWI)
Optimizing the particle size distribution of grain-based foams for producing fine pastries
Project code:
AiF 18238 N
Contract period:
2015
- 2017
Funding institution:
Ministry of Economics and Energy
(BMWI)
Combination of conventional drying methods for increasing the energy efficiency and to improve the quality of dried fruit and vegetables
Project code:
AiF 18250 N
Contract period:
2015
- 2018
Funding institution:
Ministry of Economics and Energy
(BMWI)
Detection and control of Mycobacterium avium subsp. paratuberculosis to ensure product quality in milk processing establishments
Project code:
AiF 18388 N
Contract period:
2015
- 2017
Funding institution:
Ministry of Economics and Energy
(BMWI)
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
Project code:
AiF 18727 N
Contract period:
2015
- 2018
Funding institution:
Ministry of Economics and Energy
(BMWI)
Variety determination of hazelnuts by next-generation sequencing technologies and bioinformatics analysis
Project code:
AiF 18751 N
Contract period:
2015
- 2018
Funding institution:
Ministry of Economics and Energy
(BMWI)
Strategies for delaying the fat spoilage in extruded whole grain products
Project code:
AiF 18753 BG
Contract period:
2015
- 2017
Funding institution:
Ministry of Economics and Energy
(BMWI)
Performance improvement of CIP (Cleaning in Place) processes in Spray drying towers based on the detection of fouling formation by ultrasound
Project code:
AiF 18754 N
Contract period:
2015
- 2017
Funding institution:
Ministry of Economics and Energy
(BMWI)
Clarify the causes of the bitter-astringent faulty taste of vegetable protein isolates and development of technological parameters for an improvement in quality
Project code:
AiF 18814 N
Contract period:
2015
- 2018
Funding institution:
Ministry of Economics and Energy
(BMWI)
Milk protein fractionation by microfiltration: Influence of diafiltration medium to cover layer formation, transmission and functionality of the protein fractions
Project code:
AiF 18818 N
Contract period:
2015
- 2018
Funding institution:
Ministry of Economics and Energy
(BMWI)
