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Projects on "Resource efficient food production"
Collaborative project: Integration of bio-efficient physical detection and processing modules for sustainable cleaning and desinfection in the food production chain - subproject 5 (PROMONA)
Project code:
281A108916
Excutive institution:
Silicann Systems GmbH
Contract period:
2020
- 2021
Collaborative project: Lactoferrin recovery from acid whey by innovative magnetic separation - subproject 1 (LactoMag)
Project code:
281A104116
Excutive institution:
Accociate Professorship of Bioseparation Engineering
Contract period:
2018
- 2021
Collaborative project: Lactoferrin recovery from acid whey by innovative magnetic separation - subproject 2 (LactoMag)
Project code:
281A104216
Excutive institution:
Department of Soft Matter Science and Dairy Technology
Contract period:
2018
- 2021
Collaborative project: Lactoferrin recovery from acid whey by innovative magnetic separation - subproject 3 (LactoMag)
Project code:
281A104316
Excutive institution:
Schwarzwaldmilch GmbH Freiburg
Contract period:
2018
- 2021
Collaborative project: Optimization and validation of a fermented egg-white-product. Subproject (OvoFerm)
Project code:
281DL01B20
Excutive institution:
OVOBEST Eiprodukte GmbH & Co. KG
Contract period:
2020
- 2023
Collaborative project: Optimization and validation of a fermented egg-white-product. Subproject 1: Coordination (OvoFerm)
Project code:
281DL01A20
Excutive institution:
University of Applied Sciences Bremerhaven
Contract period:
2020
- 2023
Collaborative project: Optimization and validation of a fermented egg-white-product. Subproject 3 (OvoFerm)
Project code:
281DL01C20
Excutive institution:
hebold systems gmbh
Contract period:
2020
- 2023
Collaborative project: Optimization and validation of a fermented egg-white-product. Subproject 4 (OvoFerm)
Project code:
281DL01DNZ
Excutive institution:
DSM Germany GmbH
Contract period:
2020
- 2023
Collaborative project: Pasteurisation and drying of food material by novel microwave technology with high energy efficiency and minimal processing impact on valuable food components. Subproject 1 (NEWWAVE)
Project code:
281A105316
Excutive institution:
Chair for Food Process Engineering and Dairy Technology
Contract period:
2018
- 2021
Collaborative project: Pasteurisation and drying of food material by novel microwave technology with high energy efficiency and minimal processing impact on valuable food components. Subproject 2 (NEWWAVE)
Project code:
281A105416
Excutive institution:
Fricke und Mallah Microwave Technology GmbH
Contract period:
2018
- 2021
