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Finished Projects on the subject "Food Processing"
Ways to avoid excessive alcohol content of wine (alcohol management)
Project code:
2808HS038
Excutive institution:
Viticulture Institute of the State Baden-Württemberg
Contract period:
2010
- 2013
Ways to avoid excessive alcohol content of wine (alcohol management)
Project code:
2808HS039
Excutive institution:
State Research Institute for Viticulture & Pomiculture
Contract period:
2010
- 2013
Ways to avoid excessive alcohol content of wine (alcohol management)
Project code:
2810HS018
Excutive institution:
Hochschule Geisenheim University
Contract period:
2010
- 2013
Ways to avoid excessive alcohol content of wine (alcohol management)
Project code:
2810HS019
Excutive institution:
Hochschule Geisenheim University
Contract period:
2010
- 2013
Ways to reduce sodium and phosphate content in the production of block processed cheese
Project code:
MRI-MF-02-20
Excutive institution:
MRI - Department of Safety and Quality of Milk and Fish Products
Contract period:
2007
- 2011
Whey processing to exploit the synergies of stabilizing and prebiotic properties of carbohydrate mixtures by lactose conversion
Project code:
AiF 14448 N
Excutive institution:
German Institute of Food Technology
Contract period:
2005
- 2007
Wild Einkorn with optimized quality characteristics for baking and pasta made from organically grown
Project code:
2803OE614
Excutive institution:
Cultivari Getreidezüchtungsforschung Darzau gGmbH
Contract period:
2004
- 2007
Working out sensory attributes for cheese with increased whey protein content to develope descriptive analytical methods - also with help of the electronic nose
Project code:
MRI-MF-08-137
Excutive institution:
MRI - Department of Safety and Quality of Milk and Fish Products
Contract period:
2015
- 2016
Working out sensory attributes of dairy products and other foodstuffs to develope descriptive analytical methods - also with help of the electronic nose
Project code:
MRI-MF-02-31
Excutive institution:
MRI - Department of Safety and Quality of Milk and Fish Products
Contract period:
2008
- 2010
Yolk fractionation main fractions: fractionation and separate use of the technological and functional potential of the main yolk granules and plasma fractions
Project code:
AiF 16009 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2009
- 2011
