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Institute of Food Technology and Food Chemistry
Institution
Section overview
Activities
- Research
Parent institution
Coordinated projects
- Biofunctional shell layers microcapsules
- 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 04
- Collaborative project: Application of plasma technology for gentle preservation of perishables in the post-harvest chain – Subproject 6
- Effects of reduced temperatures in evaporation and crystallization on sugar quality and energy demand in sugar production
- Encapsulation of plant extracts using the high pressure process PGSS (Particles from Gas Saturated Solutions) and CPF (Concentrated Powder Form)
- IBÖM07: BroHoKo+- Broccoli - free of hollow trunks, ready for consumption and rich in valuable health ingredients
- Increasing the potential for exploitation of the byproduct shell peas by extraction of pectins and simultaneous recovery optimized fiber products
- Specification of information and information layers with relevance for food safety and quality
- Use of pulsed electric fields for the production of apple juice in relation to cell disruption, preservation, recovery and compliance of the pomace juice
Work package leader of collaborative projects
Involved in research projects
- Development of a high voltage pulse-assisted extraction procedure for the displacement of oils and functional proteins from oilseed using the example of rape
- Development of an innovative process for the production of sliceable raw sausages by pickling method
- Development of efficient quality assessment of raw cacao and cacao products
- E-Mensa E-Platform Technologies for the European Agro-Food Supply Chain
- 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
- European tracking and tracing backbone solution requirement analysis
- Identification and assessment of potential risks in the course of production or manufacturing processes for food that can lead to a potential accumulation of residues of contaminants or undesirable substances in co- or by-products
- Improved fatty acid profiles of food by non-triacylglycerol based structuring of rapeseed oil
- Improvement of plant raw materials drying processes by process-induced reduction of mass transfer resistances
- Influence of custom harvesting factors on flavonoid and Hydroxyzimtsäureglycoside and their antioxidant properties of green cabbage
- Influence of different extraction procedures on the recovery of pesticide residues analysed by liquid chromatographic methods
- Mechanistic studies concerning the influence of okadaic acid on the intestinal barrier, the lipidperoxidation and the phosphoproteome
- SFB 852 Nutrition and intestinal microbiota - host interaction in the pig, Individual Project A2: Influence of nutritional factors on the prevalence of viruses, including viruses with zoonotic potential, in faeces of clinically healthy pigs
- Species-dependent formation of okadaic acid metabolites in the liver and identification of involved xenobiotic-metabolizing enzymes
Contact
Institute of Food Technology and Food Chemistry
Königin-Luise-Straße 22
14195 Berlin
Berlin
Germany
Phone: (030) 314 71250
Fax: (030) 83 27663
Email: dietrich.knorr(@)tu-berlin.de
