Landesinnungsverband für das Württembergische Bäckerhandwerk e.V.

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Involved in research projects

Processing properties and bio- and techno-functional ingredients of the old wheat varieties Mono- und Diccocum-Wheat (Einkorn und Emmer) and spelt - Application-oriented basics for more intensive use of these cereals

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Contact

Landesinnungsverband für das Württembergische Bäckerhandwerk e.V.
Wilhelmstr. 7 Telefon: Fax: E-Mail:
70182 Stuttgart
Baden-Württemberg
Germany

Phone: 0711 164110
Fax: 0711 1641180
Email: liv(@)baecker-bw.de

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Project (16967) Institution (5686) Funding programme (391) Collaborative Project (246) Network (25)

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Animal production (3493)
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Fisheries and Aquaculture (489)
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Food technology (1907)
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Forestry (1489)
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Interdisciplinary Subjects (6790)
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Plant production (6612)
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Climate change (1366)
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- Plant diseases, animal diseases and zoonoses (14)
Environment and ressource management (2121)
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- Basic research (174)
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- Dynamics of the game (104)
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- Soil Protection (294)
- Stress caused by agriculture and agro-relevant substances (379)
Food and consumer protection (2459)
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Production processes (8082)
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Rural areas (436)
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regional (2992) national (1952) international (562) EU (176)

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Applied research (10239) Basic research (2272) Experimental development (2252) Inventory & Assessment (1285) Networks and research co-ordination (331) Public relations (255) Demonstration (225) Project preparation activity (61) Conferences and Meetings (40)

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