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Projects on "Reduction of salt, fats and sugars in food"
Collaborative project: Research on basic principles for the production of breakfast cereals with reduced energy density enriched in dietary fibre and polyphenols - subproject 1 (Zerealien)
Project code:
2819107316, MRI-LBV-08-1005-686 31 Zerealien
Excutive institution:
MRI - Department of Food and Bio Process Engineering
Contract period:
2016
- 2019
Collaborative project: Research on basic principles for the production of breakfast cereals with reduced energy density enriched in dietary fibre and polyphenols - subproject 2 (Zerealien)
Project code:
2819107416
Excutive institution:
Institute of Process Engineering in Life Sciences Section I: Chair of Food Process Engineering
Contract period:
2016
- 2019
Collaborative Project: Sensory optimization of sodium-reduced semi-hard cheese - subproject A (Senopt-Kaese)
Project code:
281A601A19
Excutive institution:
MRI - Department of Safety and Quality of Milk and Fish Products
Contract period:
2021
- 2023
Collaborative Project: Sensory optimization of sodium-reduced semi-hard cheese - subproject B (Senopt-Kaese)
Project code:
281A601BNZ
Excutive institution:
Jungbunzlauer Suisse AG
Contract period:
2021
- 2023
Collaborative Project: Sensory optimization of sodium-reduced semi-hard cheese - subproject C (Senopt-Kaese)
Project code:
281A601CNZ
Excutive institution:
Deutsches Milchkontor GmbH
Contract period:
2021
- 2023
Collaborative project: Use of oleogels based on rapeseed oil for improvement of the fatty acid profile of deep-fried food (Oleofry) - subproject B (Oleofry)
Project code:
281A602BNZ
Excutive institution:
The Lorenz Bahlsen Snack-World GmbH & Co KG Germany
Contract period:
2020
- 2023
Collaborative project: Use of oleogels based on rapeseed oil for improvement of the fatty acid profile of deep-fried food (Oleofry) - subprojekt A (Oleofry)
Project code:
281A602A19
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2020
- 2023
Collaborative project: Use of oleogels based on rapeseed oil for improvement of the fatty acid profile of deep-fried food. Subproject A (Oleofry)
Project code:
281A602A19, MRI-GE-08-628-1080 Oleofry
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2020
- 2023
Collaborative project: Use of oleogels based on rapeseed oil for improvement of the fatty acid profile of deep-fried food. Subproject B (Oleofry)
Project code:
281A602BNZ
Excutive institution:
The Lorenz Bahlsen Snack-World GmbH & Co KG Germany
Contract period:
2020
- 2023
Strategies for salt reduction in meat products (LOSS)
Project code:
MRI-FL-08-621-1070 LOSS, 2819108216
Excutive institution:
MRI - Department of Safety and Quality of Meat
Contract period:
2016
- 2019
