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Projects of "IGF - Collective Research for SMEs- Normal procedure "

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'Emerging Spores' - Determination of the prevalence and thermal inactivation data of heat-resistant spore-generators in dairy products for increased process safety - Details of 'Emerging Spores' - Determination of the prevalence and thermal inactivation data of heat-resistant spore-generators in dairy products for increased process safety

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

3-MCPD Formation / Prevention: Investigations on the formation of 3-monochloropropane-1 ,2-diol-fatty acid esters (3-MCPD-FE) in vegetable oils, and developing strategies to minimize those - Details of 3-MCPD Formation / Prevention: Investigations on the formation of 3-monochloropropane-1 ,2-diol-fatty acid esters (3-MCPD-FE) in vegetable oils, and developing strategies to minimize those

Executive Institute: MRI - Department of Safety and Quality of Cereals (MRI-GE) Details of (North Rhine-Westphalia)

Parent institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of MRI

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

A molecular-biological analysis of the European race spectrum of the Downy mildew of peas (Peronospora viciae f. sp. pisi) - Details of A molecular-biological analysis of the European race spectrum of the Downy mildew of peas (Peronospora viciae f. sp. pisi)

Executive Institute: Institute for Epidemiology and Pathogen Diagnostics (JKI-EP) Details of (Saxony-Anhalt)

Parent institution: Federal Research Centre for Cultivated Plants – Julius Kühn-Institut (JKI) Details of JKI

Contract period: 2007 - 2010

Funding Institutions:

Project Management Agency:

  • Federal Ministry of Food, Agriculture and Consumer Protection (BMELV) Details of (BMELV)
  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Accurate and simplified identification of microbial FTIR spectra for quality assurance in food processing plants - Details of Accurate and simplified identification of microbial FTIR spectra for quality assurance in food processing plants

Executive Institute: Research Center for Nutrition and Food Sciences (ZIEL) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Analyses of genetics of resistance to Turnip yellows virus and development of molecular markers - Details of Analyses of genetics of resistance to Turnip yellows virus and development of molecular markers

Executive Institute: Institute of Resistance Research and Stress Tolerance (JKI-RS) Details of (Saxony-Anhalt)

Parent institution: Federal Research Centre for Cultivated Plants – Julius Kühn-Institut (JKI) Details of JKI

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Analytical and consumption-oriented sensory studies and perceptions on matrices and foods with varying fat contents - Details of Analytical and consumption-oriented sensory studies and perceptions on matrices and foods with varying fat contents

Executive Institute: Department of Nutrition (OET) Details of (Hamburg)

Parent institution: Hamburg University of Applied Sciences (HAW) Details of HAW

Contract period: 2009 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Anthocyanin stability: improving the anthocyanin stability in liquid, paste and pieces fruit products - Details of Anthocyanin stability: improving the anthocyanin stability in liquid, paste and pieces fruit products

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Aroma substances in hops-containing beverages: optimization of formulation and manufacturing process to prevent quality-reducing substances in hops aroma-containing beverages - Details of Aroma substances in hops-containing beverages: optimization of formulation and manufacturing process to prevent quality-reducing substances in hops aroma-containing beverages

Executive Institute: Institute of Brewing- und Beverage Technology (TUM-BGT) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Assessment of the allergenic potency of food seasonings, which are produced by acid hydrolysis of soybean and wheat - Details of Assessment of the allergenic potency of food seasonings, which are produced by acid hydrolysis of soybean and wheat

Executive Institute: PEI - Division of Allergology Details of PEI - Division of Allergology (Hesse)

Parent institution: Paul-Ehrlich Institute (PEI) Details of PEI

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Automatic high-pressure preservation: Model based optimization strategies for automated high-pressure preservation of foods using the example of meat products - Details of Automatic high-pressure preservation: Model based optimization strategies for automated high-pressure preservation of foods using the example of meat products

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Automatic selection of reusable goods from the food and beverage industry by neuronumerik - Details of Automatic selection of reusable goods from the food and beverage industry by neuronumerik

Executive Institute: Center of Life and Food Sciences Weihenstephan (WZW) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2004 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Availability of bread flavors: Influence of texture, production conditions and age of bread on the availability of important flavoring under conditions bread consumption - Details of Availability of bread flavors: Influence of texture, production conditions and age of bread on the availability of important flavoring under conditions bread consumption

Executive Institute: Institute of Brewing- und Beverage Technology (TUM-BGT) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Baked goods made with sourdoughs from amaranth, buckwheat and sorghum, using general purpose and microbiologically stable sourdough starter - Details of Baked goods made with sourdoughs from amaranth, buckwheat and sorghum, using general purpose and microbiologically stable sourdough starter

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Bakery fermentation with enriched hydrocolloids - Details of Bakery fermentation with enriched hydrocolloids

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2004 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Bioactive compounds with health promoting potential of by-products of juice production and extraction of apple pectin: in vitro characterization of the action profile and enrichment value-adding components - Details of Bioactive compounds with health promoting potential of by-products of juice production and extraction of apple pectin: in vitro characterization of the action profile and enrichment value-adding components

Executive Institute: Institut für Angewandte Biowissenschaften Details of Institut für Angewandte Biowissenschaften (Baden-Württemberg)

Parent institution: Karlsruhe Institute of Technology (KIT) Details of KIT

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Biogas from residues in food and beverage industry - A novel approach for the economical prevention of emissions and to produce renewable energy from residues - Details of Biogas from residues in food and beverage industry - A novel approach for the economical prevention of emissions and to produce renewable energy from residues

Executive Institute: Chair of Process Engineering of Disperse Systems Details of Chair of Process Engineering of Disperse Systems (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2006 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Biological and chemical investigations on avoidance of discolorations in Black Cher-ry (Prunus serotina Borkh.) - Details of Biological and chemical investigations on avoidance of discolorations in Black Cher-ry (Prunus serotina Borkh.)

Executive Institute: Institute of Wood Research (TI-HF) Details of (Hamburg)

Parent institution: Johann Heinrich von Thünen-Institut - Federal Research Institute for Rural Areas, Forestry and Fisheries (TI) Details of TI

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

Biological efficacy of Blueberry anthocyanins: Biological efficacy of Blueberry anthocyanins compared to mikro-/nano encapsulated anthocyanin preparations: Modulation of intestinal availability, digestion, antioxidant efficacy and effects on DNA integrity - Details of Biological efficacy of Blueberry anthocyanins: Biological efficacy of Blueberry anthocyanins compared to mikro-/nano encapsulated anthocyanin preparations: Modulation of intestinal availability, digestion, antioxidant efficacy and effects on DNA integrity

Executive Institute: Department of Food Chemistry and Toxicology Details of Department of Food Chemistry and Toxicology (Rhineland-Palatinate)

Parent institution: University of Kaiserslautern Details of University of Kaiserslautern

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Causes the reduction of the medullary content of sugar beet and effect on quantity and quality of pulp production - Details of Causes the reduction of the medullary content of sugar beet and effect on quantity and quality of pulp production

Executive Institute: Institute of Sugar Beet Research (IfZ) Details of (Lower Saxony)

Parent institution: University of Goettingen Details of University of Goettingen

Contract period: 2006 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Characterization of chemical indicators in raw cocoa from different stages of fermentation - Details of Characterization of chemical indicators in raw cocoa from different stages of fermentation

Executive Institute: Biocenter Klein Flottbek Details of Biocenter Klein Flottbek (Hamburg)

Parent institution: University of Hamburg Details of University of Hamburg

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Characterization of stimulants of gastric acid secretion and stomach-protective of coffee compounds and their influence of roasting parameters and the pretreatment of raw coffee - Details of Characterization of stimulants of gastric acid secretion and stomach-protective of coffee compounds and their influence of roasting parameters and the pretreatment of raw coffee

Executive Institute: Institute of Food Chemistry Details of Institute of Food Chemistry (North Rhine-Westphalia)

Parent institution: University of Muenster (WWU) Details of WWU

Contract period: 2004 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Characterization of varietal honeys: identification of markers for the characterization of varietal honeys - Details of Characterization of varietal honeys: identification of markers for the characterization of varietal honeys

Executive Institute: Institute for innovation in food and environmental sectors eV (IILU) Details of (Bremen)

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Clarification of flavor changes in the production of pineapple juice - Details of Clarification of flavor changes in the production of pineapple juice

Executive Institute: German Research Institute for Food Chemistry (DFA) Details of (Bavaria)

Contract period: 2006 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Collection and management of inadvertent entry of allergenic foods on such fine bakery - Details of Collection and management of inadvertent entry of allergenic foods on such fine bakery

Executive Institute: PEI - Division of Allergology Details of PEI - Division of Allergology (Hesse)

Parent institution: Paul-Ehrlich Institute (PEI) Details of PEI

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Combination method for germ reduction and the improvement of film packed raw shelf products - Details of Combination method for germ reduction and the improvement of film packed raw shelf products

Executive Institute: Plant Foodstuff Technology (150d) Details of Plant Foodstuff Technology (150d) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2004 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Comparative studies on the effectiveness of glycolipids in bakery products - Details of Comparative studies on the effectiveness of glycolipids in bakery products

Executive Institute: Hans-Dieter-Belitz-Institute for Cereal Grain Research (hdbi) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Continuous recovery of glycomacropeptide by membrane processes and leveraging its technological functionality in dairy and dietary products - Details of Continuous recovery of glycomacropeptide by membrane processes and leveraging its technological functionality in dairy and dietary products

Executive Institute: Research Center for Nutrition and Food Sciences (ZIEL) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Contribution of the peptide and amino acid metabolism of starter cultures for the formation quality determining constituents in the raw sausage maturation - Details of Contribution of the peptide and amino acid metabolism of starter cultures for the formation quality determining constituents in the raw sausage maturation

Executive Institute: Department of technical Microbiology Details of Department of technical Microbiology (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Damage detection reusable goods: technical and economic potential utilization in the neuro-damage detection in numerical reusable goods by spatio-temporal vibration analysis on the example of beverage crates - Details of Damage detection reusable goods: technical and economic potential utilization in the neuro-damage detection in numerical reusable goods by spatio-temporal vibration analysis on the example of beverage crates

Executive Institute: Chair of Fluid Mechanics (LSTM) Details of (Bavaria)

Parent institution: University of Erlangen-Nürnberg Details of University of Erlangen-Nürnberg

Contract period: 2007 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Denitrification of whey and whey products - a combination of chromatography and organic nitrate reduction - Details of Denitrification of whey and whey products - a combination of chromatography and organic nitrate reduction

Executive Institute: Institute of Technical Chemistry (TCI) Details of (Lower Saxony)

Parent institution: Leibniz University of Hannover Details of Leibniz University of Hannover

Contract period: 2004 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Determination of analytical and sensory quality criteria of selected fresh and frozen vegetables - Details of Determination of analytical and sensory quality criteria of selected fresh and frozen vegetables

Executive Institute: Institute of Food Chemistry Details of Institute of Food Chemistry (Hamburg)

Parent institution: University of Hamburg Details of University of Hamburg

Contract period: 2002 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Determination of sulfur dioxide in fruits and fruit products by HPLC Bio sensor coupling - Details of Determination of sulfur dioxide in fruits and fruit products by HPLC Bio sensor coupling

Executive Institute: Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research Details of Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research (Hesse)

Parent institution: Hochschule Geisenheim University Details of Hochschule Geisenheim University

Contract period: 2005 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Determining the fruit content of fruit-products - Details of Determining the fruit content of fruit-products

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Develop a procedure for the isolation of phospholipids from whey cream and proof of the health potential of phospholipids - Details of Develop a procedure for the isolation of phospholipids from whey cream and proof of the health potential of phospholipids

Executive Institute: Department of Applied Biosciences and Process Details of Department of Applied Biosciences and Process (Saxony-Anhalt)

Parent institution: Anhalt University of Applied Sciences Details of Anhalt University of Applied Sciences

Contract period: 2009 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Developing a method for selective extraction of alpha-lactalbumin from whey or whey protein concentrate - Details of Developing a method for selective extraction of alpha-lactalbumin from whey or whey protein concentrate

Executive Institute: Department of Applied Biosciences and Process Details of Department of Applied Biosciences and Process (Saxony-Anhalt)

Parent institution: Anhalt University of Applied Sciences Details of Anhalt University of Applied Sciences

Contract period: 2004 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Development of a high voltage pulse-assisted extraction procedure for the displacement of oils and functional proteins from oilseed using the example of rape - Details of Development of a high voltage pulse-assisted extraction procedure for the displacement of oils and functional proteins from oilseed using the example of rape

Executive Institute: keine Angabe Details of keine Angabe (Saxony-Anhalt)

Contract period: 2007 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Development of a low-temperature vacuum drying process for the production of starter cultures - Details of Development of a low-temperature vacuum drying process for the production of starter cultures

Executive Institute: Research Center for Nutrition and Food Sciences (ZIEL) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Development of a method of obtaining freeze-dried egg yolk products with substantial preservation of the native functionality of the yolk ingredients as the basis for innovative products of egg yolk - Details of Development of a method of obtaining freeze-dried egg yolk products with substantial preservation of the native functionality of the yolk ingredients as the basis for innovative products of egg yolk

Executive Institute: Institute for Food Toxicology and Chemical Analysis Details of Institute for Food Toxicology and Chemical Analysis (Lower Saxony)

Parent institution: University of Veterinary Medicine Hannover (TiHo) Details of TiHo

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Development of a new method for cost recovery of technologically and physiologically valuable fractions of egg yolk - Details of Development of a new method for cost recovery of technologically and physiologically valuable fractions of egg yolk

Executive Institute: Institute for Food Toxicology and Chemical Analysis Details of Institute for Food Toxicology and Chemical Analysis (Lower Saxony)

Parent institution: University of Veterinary Medicine Hannover (TiHo) Details of TiHo

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Development of a rapid biose sorarray for online determination of antimicrobial compounds in raw milk - Details of Development of a rapid biose sorarray for online determination of antimicrobial compounds in raw milk

Executive Institute: Faculty of Veterinary Medicine - Department for Hygiene and Technology of milk Details of Faculty of Veterinary Medicine - Department for Hygiene and Technology of milk (Bavaria)

Parent institution: Ludwig-Maximilians-University of Munich (LMU) Details of LMU

Contract period: 2006 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)
  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Development of a screening method for the assessment of pyrrolizidine alkaloids in honey held by melissopalynological analysis - Details of Development of a screening method for the assessment of pyrrolizidine alkaloids in honey held by melissopalynological analysis

Executive Institute: Institute for innovation in food and environmental sectors eV (IILU) Details of (Bremen)

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Development of an anti-listerial, early ripening culture surface for lubricated cheese - Details of Development of an anti-listerial, early ripening culture surface for lubricated cheese

Executive Institute: Research Center for Nutrition and Food Sciences (ZIEL) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2006 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Development of an intelligent oven (IBO) for the optimized industrial baking ovens with digital image analysis and experience-fuzzy scheme - Details of Development of an intelligent oven (IBO) for the optimized industrial baking ovens with digital image analysis and experience-fuzzy scheme

Executive Institute: Chair of Process Engineering of Disperse Systems Details of Chair of Process Engineering of Disperse Systems (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Development of improved methods for assessing gluten quality of wheat flours - Details of Development of improved methods for assessing gluten quality of wheat flours

Executive Institute: Hans-Dieter-Belitz-Institute for Cereal Grain Research (hdbi) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Development of methods for direct detection of Mycobacterium avium subspecies paratuberc. from raw milk - Details of Development of methods for direct detection of Mycobacterium avium subspecies paratuberc. from raw milk

Executive Institute: Institute for Microbiology Details of Institute for Microbiology (Lower Saxony)

Parent institution: University of Veterinary Medicine Hannover (TiHo) Details of TiHo

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Development of methods for the determination of wheat fractions in Spelt products - Details of Development of methods for the determination of wheat fractions in Spelt products

Executive Institute: Hans-Dieter-Belitz-Institute for Cereal Grain Research (hdbi) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Development of molecular biological methods to identify quality-parameters in cocoa and chocolate based on PCR - Details of Development of molecular biological methods to identify quality-parameters in cocoa and chocolate based on PCR

Executive Institute: Department of Organic Chemistry and Biochemistry Details of Department of Organic Chemistry and Biochemistry (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Development of molecular markers for resistance against strowbraker foot rot (Pseudocercosporella herpotrichoides) and marker supported combination of the resistance genes Pch1, Pch2 and the resistance from Aegilops kotschyi. - Details of Development of molecular markers for resistance against strowbraker foot rot (Pseudocercosporella herpotrichoides) and marker supported combination of the resistance genes Pch1, Pch2 and the resistance from Aegilops kotschyi.

Executive Institute: Institute of Resistance Research and Stress Tolerance (JKI-RS) Details of (Saxony-Anhalt)

Parent institution: Federal Research Centre for Cultivated Plants – Julius Kühn-Institut (JKI) Details of JKI

Contract period: 2005 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Dry weight increase of liquid coffee before the spray treatment by inert gas viscosity-reducing - Details of Dry weight increase of liquid coffee before the spray treatment by inert gas viscosity-reducing

Executive Institute: Institute for Thermal Process Details of Institute for Thermal Process (Hamburg)

Parent institution: Hamburg University of Technology (TUHH) Details of TUHH

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Effect of nitrite in meat products: effect of nitrite on Gram positive infection pathogens in raw sausage products - Details of Effect of nitrite in meat products: effect of nitrite on Gram positive infection pathogens in raw sausage products

Executive Institute: MRI - Department of Safety and Quality of Meat (MRI-FL) Details of (Bavaria)

Parent institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of MRI

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Effect of quenching process on the grinding behavior of coffee - Details of Effect of quenching process on the grinding behavior of coffee

Executive Institute: Institute for Thermal Process Details of Institute for Thermal Process (Hamburg)

Parent institution: Hamburg University of Technology (TUHH) Details of TUHH

Contract period: 2002 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Effects of reduced temperatures in evaporation and crystallization on sugar quality and energy demand in sugar production - Details of Effects of reduced temperatures in evaporation and crystallization on sugar quality and energy demand in sugar production

Executive Institute: Institute of Food Technology and Food Chemistry Details of Institute of Food Technology and Food Chemistry (Berlin)

Parent institution: Berlin Institute of Technology (TUB) Details of TUB

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Electrohydraulic shock wave application in meat products: application of electrohydraulic shock waves to the disintegration of biological tissue using the example of beef tenderisers - Details of Electrohydraulic shock wave application in meat products: application of electrohydraulic shock waves to the disintegration of biological tissue using the example of beef tenderisers

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Elucidation of the basic operations of the manufacturing processes of cooked sausage (finely fry) with the cutter - Details of Elucidation of the basic operations of the manufacturing processes of cooked sausage (finely fry) with the cutter

Executive Institute: MRI - Department of Safety and Quality of Meat (MRI-FL) Details of (Bavaria)

Parent institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of MRI

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Emetic toxin producing Bacillus cereus in selected foods: mechanisms and prevention options - Details of Emetic toxin producing Bacillus cereus in selected foods: mechanisms and prevention options

Executive Institute: Research Center for Nutrition and Food Sciences (ZIEL) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Encapsulation by spray of anthocyanins: microencapsulation of anthocyanins by spray utilizing the stabilizing effects of natural cell vacuole and interactions of ingredients - Details of Encapsulation by spray of anthocyanins: microencapsulation of anthocyanins by spray utilizing the stabilizing effects of natural cell vacuole and interactions of ingredients

Executive Institute: Institute of Human Nutrition and Food Science Details of Institute of Human Nutrition and Food Science (Schleswig-Holstein)

Parent institution: Christian-Albrechts-University of Kiel (CAU) Details of CAU

Contract period: 2008 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Energy efficient and gentle homogenization of milk and effects on the texture of dairy products - Details of Energy efficient and gentle homogenization of milk and effects on the texture of dairy products

Executive Institute: Institute of Process Engineering in Life Sciences Section I: Food Process Engineering (LVT) Details of (Baden-Württemberg)

Parent institution: Karlsruhe Institute of Technology (KIT) Details of KIT

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Ensure product quality food produced by fermentation with a new method for the early detection of incipient fermentation disorders and triggering factors - Details of Ensure product quality food produced by fermentation with a new method for the early detection of incipient fermentation disorders and triggering factors

Executive Institute: Center for Analytical Chemistry and Microbiology - Institute of Microbiology and Biochemistry Details of Center for Analytical Chemistry and Microbiology - Institute of Microbiology and Biochemistry (Hesse)

Parent institution: Hochschule Geisenheim University Details of Hochschule Geisenheim University

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Enzymatic production of lactulose in milk containing lactose ¬ products and technical lactose - Details of Enzymatic production of lactulose in milk containing lactose ¬ products and technical lactose

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2006 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Evaluierung technologischer Maßnahmen zur Reduzierung des Hydrophobin-verursachten Gushing - Details of Evaluierung technologischer Maßnahmen zur Reduzierung des Hydrophobin-verursachten Gushing

Executive Institute: Department of technical Microbiology Details of Department of technical Microbiology (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2010 - 2013

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Extraction of grape pomace extracts and testing for the presence of their functional properties - Details of Extraction of grape pomace extracts and testing for the presence of their functional properties

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2004 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Fabricationn and storability of filled chocolates in the one-shot method - Details of Fabricationn and storability of filled chocolates in the one-shot method

Executive Institute: Institute of Food Technology and Bioprocess Engineering (ILB) Details of (Saxony)

Parent institution: Technical University of Dresden (TU Dresden) Details of TU Dresden

Contract period: 2002 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Faulty taste in white wine: sensory molecular characterization and technological defect avoidance of the bitter taste in white wine - Details of Faulty taste in white wine: sensory molecular characterization and technological defect avoidance of the bitter taste in white wine

Executive Institute: Dienstleistungszentrum Ländlicher Raum Mosel (DLR-Mosel) Details of (Rhineland-Palatinate)

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Flavonoids in selected herbal teas - provision Nutrikinetik, changes in extraction and storage - Details of Flavonoids in selected herbal teas - provision Nutrikinetik, changes in extraction and storage

Executive Institute: Institute of Food Chemistry (ILC) Details of (Lower Saxony)

Parent institution: Technical University of Brunswick (TU-BS) Details of TU-BS

Contract period: 2007 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Flavor optimization in dough to control the aroma of baked goods - Details of Flavor optimization in dough to control the aroma of baked goods

Executive Institute: Hans-Dieter-Belitz-Institute for Cereal Grain Research (hdbi) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Flavoring substances from secondairy streams: Biotechnological production of high quality flavoring substances from secondairy streams of the food industry - Details of Flavoring substances from secondairy streams: Biotechnological production of high quality flavoring substances from secondairy streams of the food industry

Executive Institute: Institute for Food Chemistry Details of Institute for Food Chemistry (Lower Saxony)

Parent institution: Leibniz University of Hannover Details of Leibniz University of Hannover

Contract period: 2008 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Foaming properties of milk and derived fractional and enzymatically modified milk proteins - Details of Foaming properties of milk and derived fractional and enzymatically modified milk proteins

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2004 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Formation and modification of fatty structures to improve the long-term stability in whipped O / W emulsions - Details of Formation and modification of fatty structures to improve the long-term stability in whipped O / W emulsions

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2004 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Fractionation of proteins from whey with Adsorptive Membranes - Details of Fractionation of proteins from whey with Adsorptive Membranes

Executive Institute: Research Center for Nutrition and Food Sciences (ZIEL) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Functional meat products - Details of Functional meat products

Executive Institute: MRI - Department of Safety and Quality of Meat (MRI-FL) Details of (Bavaria)

Parent institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of MRI

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Functionalisation of grain milling: functionalisation of grain from wheat milling by applying high pressure - Details of Functionalisation of grain milling: functionalisation of grain from wheat milling by applying high pressure

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Heterogeneities of malting - a chronic problem for the brewery: the causes and developing strategies for its prevention - Details of Heterogeneities of malting - a chronic problem for the brewery: the causes and developing strategies for its prevention

Executive Institute: keine Angabe Details of keine Angabe (Lower Saxony)

Parent institution: Technical University of Brunswick (TU-BS) Details of TU-BS

Contract period: 2010 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

High pressure treatment marinated poultry products to improve shelf life and product safety and marketing - Details of High pressure treatment marinated poultry products to improve shelf life and product safety and marketing

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

High pressure treatment of meat products - technological use of the impact of this innovative system to the chemical-physical, sensory and microbiological parameters of the products - Details of High pressure treatment of meat products - technological use of the impact of this innovative system to the chemical-physical, sensory and microbiological parameters of the products

Executive Institute: MRI - Department of Safety and Quality of Meat (MRI-FL) Details of (Bavaria)

Parent institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of MRI

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Identification of satiating compounds in dietary fats and optimization of low-fat foods by adding satiating lipoid compounds - Details of Identification of satiating compounds in dietary fats and optimization of low-fat foods by adding satiating lipoid compounds

Executive Institute: German Research Institute for Food Chemistry (DFA) Details of (Bavaria)

Contract period: 2009 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Impact of a filtration on the composition of honey in order to ensure safe adulteration detection - Details of Impact of a filtration on the composition of honey in order to ensure safe adulteration detection

Executive Institute: Institute for innovation in food and environmental sectors eV (IILU) Details of (Bremen)

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Improve the shelf life of chocolate products with aqueous, non-alcoholic fillings on the basis of O / W emulsions - Details of Improve the shelf life of chocolate products with aqueous, non-alcoholic fillings on the basis of O / W emulsions

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2006 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Improve the technological properties of rye dough and pastries with transglutaminase and peptidases - Details of Improve the technological properties of rye dough and pastries with transglutaminase and peptidases

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Improvement of agronomical characters in narrow-leafed lupin (Lupinus angustifolius) - Details of Improvement of agronomical characters in narrow-leafed lupin (Lupinus angustifolius)

Executive Institute: Institute for Breeding Research on Agricultural Crops (JKI-ZL) Details of (Mecklenburg-Vorpommern)

Parent institution: Federal Research Centre for Cultivated Plants – Julius Kühn-Institut (JKI) Details of JKI

Contract period: 2004 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

In vivo studies of the effects of probiotic micro-encapsulated probiotic bacteria in milk proteins - Details of In vivo studies of the effects of probiotic micro-encapsulated probiotic bacteria in milk proteins

Executive Institute: ZIEL Technology Unit,Chair for Food Process Engineering and Dairy Technology Details of ZIEL Technology Unit,Chair for Food Process Engineering and Dairy Technology (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Inactivation of Leuconostoc phage-assessment of the suspension medium adapted thermo-stability of Leuconostoc phages as a basis for improved process safety - Details of Inactivation of Leuconostoc phage-assessment of the suspension medium adapted thermo-stability of Leuconostoc phages as a basis for improved process safety

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2008 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Inclusion of probiotic microorganisms in emulsion systems - Details of Inclusion of probiotic microorganisms in emulsion systems

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Increase in the emulsifying properties of egg yolk by heat and enzymatic-thermal treatment - Details of Increase in the emulsifying properties of egg yolk by heat and enzymatic-thermal treatment

Executive Institute: Research Center for Nutrition and Food Sciences (ZIEL) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2004 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Increased security through a process adapted to the suspension medium heat inactivation of bacteriophages - Details of Increased security through a process adapted to the suspension medium heat inactivation of bacteriophages

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Influence of beverage ingredients on the blowgerminatestability and the spontaneous bubble formation inside the CO2-containing beverages as well as their development over time - Details of Influence of beverage ingredients on the blowgerminatestability and the spontaneous bubble formation inside the CO2-containing beverages as well as their development over time

Executive Institute: Chair of Process Engineering of Disperse Systems Details of Chair of Process Engineering of Disperse Systems (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Influence of feeding on the flavor and the sensory characteristics of salmon in different preparations - Details of Influence of feeding on the flavor and the sensory characteristics of salmon in different preparations

Executive Institute: Institute of Food Chemistry Details of Institute of Food Chemistry (Hamburg)

Parent institution: University of Hamburg Details of University of Hamburg

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Influence of fusible coating materials on the properties of coated powder raw materials of food industry - Details of Influence of fusible coating materials on the properties of coated powder raw materials of food industry

Executive Institute: Chair of Process Engineering of Disperse Systems Details of Chair of Process Engineering of Disperse Systems (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2010 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Influence of pretreatment and roasting on bitterness in coffee drinks - Details of Influence of pretreatment and roasting on bitterness in coffee drinks

Executive Institute: Chair of Food Chemistry and Molecular Sensory Science Details of Chair of Food Chemistry and Molecular Sensory Science (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Influence of processing on value-adding aroma and flavor in tomato products - Details of Influence of processing on value-adding aroma and flavor in tomato products

Executive Institute: German Research Institute for Food Chemistry (DFA) Details of (Bavaria)

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Influence of raw material and process on important aroma and flavor in fermented fresh dairy products - Details of Influence of raw material and process on important aroma and flavor in fermented fresh dairy products

Executive Institute: Institute of Food Chemistry Details of Institute of Food Chemistry (North Rhine-Westphalia)

Parent institution: University of Muenster (WWU) Details of WWU

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Influence of technological processes and tenacity to the inactivation of norovirus in foods - Details of Influence of technological processes and tenacity to the inactivation of norovirus in foods

Executive Institute: Department of Life Science Technologies Details of Department of Life Science Technologies (North Rhine-Westphalia)

Parent institution: Ostwestfalen-Lippe University of Applied Sciences Details of Ostwestfalen-Lippe University of Applied Sciences

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Influence of the second fermentation in sparkling wine on positive ingredients, and their expression in sensory champagne - Details of Influence of the second fermentation in sparkling wine on positive ingredients, and their expression in sensory champagne

Executive Institute: Department of Viticulture and Oenology Details of Department of Viticulture and Oenology (Rhineland-Palatinate)

Parent institution: Service Center Rural Area - Rheinpfal ... (DLR) Details of DLR

Contract period: 2004 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Influence of variety and manufacturing processes to changes in value-adding flavors of apple juices - Details of Influence of variety and manufacturing processes to changes in value-adding flavors of apple juices

Executive Institute: German Research Institute for Food Chemistry (DFA) Details of (Bavaria)

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Influencing the product properties of instant coffee by targeted impregnation of liquid coffee with inert gas before the spray drying - Details of Influencing the product properties of instant coffee by targeted impregnation of liquid coffee with inert gas before the spray drying

Executive Institute: Institute for Thermal Process Details of Institute for Thermal Process (Hamburg)

Parent institution: Hamburg University of Technology (TUHH) Details of TUHH

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Interaction of flavor and milk product matrix - Details of Interaction of flavor and milk product matrix

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Investigation of the effect of starter and protective cultures with respect to a targeted inactivation of selected viral pathogens during production and storage of fermented sausage products - Details of Investigation of the effect of starter and protective cultures with respect to a targeted inactivation of selected viral pathogens during production and storage of fermented sausage products

Executive Institute: Institute of Food Hygiene Details of Institute of Food Hygiene (Saxony)

Parent institution: University of Leipzig Details of University of Leipzig

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Investigation of the microbial degradation of higher molecular cofffeemelanoidine - Details of Investigation of the microbial degradation of higher molecular cofffeemelanoidine

Executive Institute: Institute of Food Chemistry Details of Institute of Food Chemistry (Hamburg)

Parent institution: University of Hamburg Details of University of Hamburg

Contract period: 2004 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Investigations and modeling of a novel extrusion process for food processing - Details of Investigations and modeling of a novel extrusion process for food processing

Executive Institute: keine Angabe Details of keine Angabe (Bavaria)

Contract period: 2008 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Investigations on the occurrence, stability and thermal degradation of ergot alkaloids in rye and rye products - Details of Investigations on the occurrence, stability and thermal degradation of ergot alkaloids in rye and rye products

Executive Institute: Institute of Food Chemistry Details of Institute of Food Chemistry (North Rhine-Westphalia)

Parent institution: University of Muenster (WWU) Details of WWU

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Investigations to determine and reduce the allergenic potential in enzyme-containing dust of powdered bulk materials for the baking industry - Details of Investigations to determine and reduce the allergenic potential in enzyme-containing dust of powdered bulk materials for the baking industry

Executive Institute: Institute of Food and Environmental Research (ILU) Details of (Brandenburg)

Contract period: 2006 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Litigation pasta drying: Novel process for drying of pasta products to increase process efficiency and product quality - Details of Litigation pasta drying: Novel process for drying of pasta products to increase process efficiency and product quality

Executive Institute: Chair of Fluid Mechanics (LSTM) Details of (Bavaria)

Parent institution: University of Erlangen-Nürnberg Details of University of Erlangen-Nürnberg

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Lösemittel freie Gewinnung von Pflanzenöl mit CO2-unterstützten Press verfahren - Details of Lösemittel freie Gewinnung von Pflanzenöl mit CO2-unterstützten Press verfahren

Executive Institute: Institute for Thermal Process Details of Institute for Thermal Process (Hamburg)

Parent institution: Hamburg University of Technology (TUHH) Details of TUHH

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Mashing process simulation - Model-based support in the development, management and monitoring of the depolymerization of natural polymers, the example of the mashing process - Details of Mashing process simulation - Model-based support in the development, management and monitoring of the depolymerization of natural polymers, the example of the mashing process

Executive Institute: Chair of Process Engineering of Disperse Systems Details of Chair of Process Engineering of Disperse Systems (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2010 - 2013

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Microencapsulated polyphenol extracts from residues - Details of Microencapsulated polyphenol extracts from residues

Executive Institute: Institute for Food Sciences and Chemistry (IEL) Details of (North Rhine-Westphalia)

Parent institution: Rheinische Friedrich-Wilhelms University of Bonn Details of Rheinische Friedrich-Wilhelms University of Bonn

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Microstructured multidisperse Hull capsules as a carrier of bioactive substances: studies on the influence of molecular interactions and diffusion barriers on the stability and the release of substances from the Wild Blueberry - Details of Microstructured multidisperse Hull capsules as a carrier of bioactive substances: studies on the influence of molecular interactions and diffusion barriers on the stability and the release of substances from the Wild Blueberry

Executive Institute: Institute of Process Engineering in Life Sciences Section I: Food Process Engineering (LVT) Details of (Baden-Württemberg)

Parent institution: Karlsruhe Institute of Technology (KIT) Details of KIT

Contract period: 2008 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Mikroverkapselung probiotischer Keime mittels enzymatisch induzierter Gelbildung von Milchproteinen - Details of Mikroverkapselung probiotischer Keime mittels enzymatisch induzierter Gelbildung von Milchproteinen

Executive Institute: Research Center for Nutrition and Food Sciences (ZIEL) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Milk protein hydrogels: Milk protein hydrogels as carriers for bioactive substances: water-insoluble micro-capsule systems for stabilization and controlled release of ingredients from the bioakive bilberry - Details of Milk protein hydrogels: Milk protein hydrogels as carriers for bioactive substances: water-insoluble micro-capsule systems for stabilization and controlled release of ingredients from the bioakive bilberry

Executive Institute: ZIEL Technology Unit,Chair for Food Process Engineering and Dairy Technology Details of ZIEL Technology Unit,Chair for Food Process Engineering and Dairy Technology (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2008 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Minimization of the PAH levels in meat products by optimization of process control with conventional smoking - Details of Minimization of the PAH levels in meat products by optimization of process control with conventional smoking

Executive Institute: MRI - Analysis Division (AA) Details of (Bavaria)

Parent institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of MRI

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Minimizing salt in bread: minimize the use of salt in the bread recipe, while maintaining the baking properties and quality of taste - Details of Minimizing salt in bread: minimize the use of salt in the bread recipe, while maintaining the baking properties and quality of taste

Executive Institute: Institute of Brewing- und Beverage Technology (TUM-BGT) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Modification of the techno-functional properties of wheat gluten by high pressure treatment in the presence of additives - Details of Modification of the techno-functional properties of wheat gluten by high pressure treatment in the presence of additives

Executive Institute: Hans-Dieter-Belitz-Institute for Cereal Grain Research (hdbi) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2008 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Modulators of the 'fat' perception: micro- and macro-structural matrix properties as modulators of the 'fat' perception in dairy products - Details of Modulators of the 'fat' perception: micro- and macro-structural matrix properties as modulators of the 'fat' perception in dairy products

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2009 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Mushrooms as a new source of oxidoreductases for bakery production - Details of Mushrooms as a new source of oxidoreductases for bakery production

Executive Institute: Institute for Food Chemistry Details of Institute for Food Chemistry (Lower Saxony)

Parent institution: Leibniz University of Hannover Details of Leibniz University of Hannover

Contract period: 2007 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Nanotechnology development of easier-to-clean surface structures for a future increase in food and product safety - Details of Nanotechnology development of easier-to-clean surface structures for a future increase in food and product safety

Executive Institute: Federal Institute for Materials Research and Testing (BAM) Details of (Berlin)

Contract period: 2006 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)
  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Optimization of cleaning processes in the food industry for surfaces with macroscopic and microscopic defects (welding seams, cracks, pores) in connection with the selection and consumption of food grade detergents and surfactants - Details of Optimization of cleaning processes in the food industry for surfaces with macroscopic and microscopic defects (welding seams, cracks, pores) in connection with the selection and consumption of food grade detergents and surfactants

Executive Institute: Federal Institute for Materials Research and Testing (BAM) Details of (Berlin)

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Optimization of drying of Arabica coffee in terms of flavor quality of the coffee beverage - Details of Optimization of drying of Arabica coffee in terms of flavor quality of the coffee beverage

Executive Institute: keine Angabe Details of keine Angabe (Lower Saxony)

Parent institution: Technical University of Brunswick (TU-BS) Details of TU-BS

Contract period: 2006 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Optimization of egg products for use in baked goods - Details of Optimization of egg products for use in baked goods

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Optimization of gluten quality in wheat dough with yeast share - Details of Optimization of gluten quality in wheat dough with yeast share

Executive Institute: Hans-Dieter-Belitz-Institute for Cereal Grain Research (hdbi) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Optimization of oxygen transfer in the Mikrooxygenierung of red wines - Details of Optimization of oxygen transfer in the Mikrooxygenierung of red wines

Executive Institute: Service Center Rural Area - Rheinpfal ... (DLR) Details of (Rhineland-Palatinate)

Contract period: 2006 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Optimization of protein cross by Transglutaminase in stirred yoghurt - Details of Optimization of protein cross by Transglutaminase in stirred yoghurt

Executive Institute: Research Center for Nutrition and Food Sciences (ZIEL) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Optimization of raw material quality of sugar beet by improved stock management, breeding and industrial assessment - Details of Optimization of raw material quality of sugar beet by improved stock management, breeding and industrial assessment

Executive Institute: Institute of Sugar Beet Research (IfZ) Details of (Lower Saxony)

Parent institution: University of Goettingen Details of University of Goettingen

Contract period: 2003 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Optimization of technological parameters to minimize the formation of 4-vinyl benzene (styrene) in the brewing process with preservation of the typical aroma of wheat beer - Details of Optimization of technological parameters to minimize the formation of 4-vinyl benzene (styrene) in the brewing process with preservation of the typical aroma of wheat beer

Executive Institute: Chair of Brewing Science Details of Chair of Brewing Science (Berlin)

Parent institution: Berlin Institute of Technology (TUB) Details of TUB

Contract period: 2010 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Optimization of the fermentation of beer wort in the fermentation and maturation stages of the adaptive design flow - Details of Optimization of the fermentation of beer wort in the fermentation and maturation stages of the adaptive design flow

Executive Institute: Chair of Fluid Mechanics (LSTM) Details of (Bavaria)

Parent institution: University of Erlangen-Nürnberg Details of University of Erlangen-Nürnberg

Contract period: 2010 - 2013

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Optimization of the gel and foaming properties of defined mixtures of native and modified egg white and milk proteins - Details of Optimization of the gel and foaming properties of defined mixtures of native and modified egg white and milk proteins

Executive Institute: Research Center for Nutrition and Food Sciences (ZIEL) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Optimization of the nutritional value and enjoyment of bread by the addition of germinated wheat in the light of the dough and baking quality - Details of Optimization of the nutritional value and enjoyment of bread by the addition of germinated wheat in the light of the dough and baking quality

Executive Institute: Hans-Dieter-Belitz-Institute for Cereal Grain Research (hdbi) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Optimization of ultrafiltration performance and improvement of microbiological quality in the production of whey concentrates by upstream microfiltration (MF) - Details of Optimization of ultrafiltration performance and improvement of microbiological quality in the production of whey concentrates by upstream microfiltration (MF)

Executive Institute: ZIEL Technology Unit,Chair for Food Process Engineering and Dairy Technology Details of ZIEL Technology Unit,Chair for Food Process Engineering and Dairy Technology (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Optimization of water binding properties of caseins and the heat stability of whey proteins by physicochemical enzymatic process - Details of Optimization of water binding properties of caseins and the heat stability of whey proteins by physicochemical enzymatic process

Executive Institute: MRI - Department of Safety and Quality of Milk and Fish Products (MRI-MF) Details of (Schleswig-Holstein)

Parent institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of MRI

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Partially ferment dough with tributaries of the food industry to improve the flavor of the dough - Details of Partially ferment dough with tributaries of the food industry to improve the flavor of the dough

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

PEF used for blood sterilization: reappraisal of ante-mortem blood using pulsed electric fields (PEF) for germ reduction and sustainable use in food of animal origin - Details of PEF used for blood sterilization: reappraisal of ante-mortem blood using pulsed electric fields (PEF) for germ reduction and sustainable use in food of animal origin

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Photocatalytic effects for surface disinfection: Improving hygiene in the meat by exploiting effects on photocatalytic disinfection of surfaces - Details of Photocatalytic effects for surface disinfection: Improving hygiene in the meat by exploiting effects on photocatalytic disinfection of surfaces

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Physiologically and technologically efficient production of milk protein components using membrane fractionation of novel concepts and optimized process technology - Details of Physiologically and technologically efficient production of milk protein components using membrane fractionation of novel concepts and optimized process technology

Executive Institute: Research Center for Nutrition and Food Sciences (ZIEL) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2006 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Polyphenolangereichertes Deodestillat to increase the oxidation stability of edible oil containing foods - Details of Polyphenolangereichertes Deodestillat to increase the oxidation stability of edible oil containing foods

Executive Institute: Institute for Thermal Process Details of Institute for Thermal Process (Hamburg)

Parent institution: Hamburg University of Technology (TUHH) Details of TUHH

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Positive Influence of the fatty acid composition in the product before frying with canola oil - Details of Positive Influence of the fatty acid composition in the product before frying with canola oil

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Process engineering process of milling and mixing process of meat matrices with particular emphasis on blade geometry - Details of Process engineering process of milling and mixing process of meat matrices with particular emphasis on blade geometry

Executive Institute: MRI - Department of Safety and Quality of Meat (MRI-FL) Details of (Bavaria)

Parent institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of MRI

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Process for the production of more durable fresh milk (ESL), using thermal and membrane processes - Details of Process for the production of more durable fresh milk (ESL), using thermal and membrane processes

Executive Institute: Research Center for Nutrition and Food Sciences (ZIEL) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Process-induced increase of yield: Process-induced yield increase of valuable secondary plant ingredients from blueberries and comparison of their stability in multi-capsule systems over conventional products - Details of Process-induced increase of yield: Process-induced yield increase of valuable secondary plant ingredients from blueberries and comparison of their stability in multi-capsule systems over conventional products

Executive Institute: Institute of Food Chemistry (ILC) Details of (Lower Saxony)

Parent institution: Technical University of Brunswick (TU-BS) Details of TU-BS

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Production of stable multiple emulsions of the type W / O / W - Details of Production of stable multiple emulsions of the type W / O / W

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2004 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Production of sunflower protein preparations with reduced polyphenol extraction from oil residues for use in food - Details of Production of sunflower protein preparations with reduced polyphenol extraction from oil residues for use in food

Executive Institute: Fraunhofer-Institute for Process Engineering & Packaging (Fh-IVV) Details of (Bavaria)

Parent institution: Fraunhofer-Gesellschaft (FhG) Details of FhG

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Production, function and process stability of individual fractions of Caseinomakropeptid - Details of Production, function and process stability of individual fractions of Caseinomakropeptid

Executive Institute: Research Center for Nutrition and Food Sciences (ZIEL) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Promotion of quality sparkling wine through targeted collection of bound flavorings (flavor precursors) in a basis for sparkling wines and their optimized release during the second fermentation - Details of Promotion of quality sparkling wine through targeted collection of bound flavorings (flavor precursors) in a basis for sparkling wines and their optimized release during the second fermentation

Executive Institute: Service Center Rural Area - Rheinpfal ... (DLR) Details of (Rhineland-Palatinate)

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Proof of origin of cherry and plum Schnaps by analysis of stable isotopes - Details of Proof of origin of cherry and plum Schnaps by analysis of stable isotopes

Executive Institute: Chair of General Food Technology Details of Chair of General Food Technology (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Properties of micro-sawn whey protein fractions: Production and functional properties of individual micro-sawn whey protein fractions - Details of Properties of micro-sawn whey protein fractions: Production and functional properties of individual micro-sawn whey protein fractions

Executive Institute: Research Center for Nutrition and Food Sciences (ZIEL) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Purity control of marzipan using molecular biology methods - Details of Purity control of marzipan using molecular biology methods

Executive Institute: Institute of Food Chemistry Details of Institute of Food Chemistry (Hamburg)

Parent institution: University of Hamburg Details of University of Hamburg

Contract period: 2007 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Quality assurance for arabica coffee from progressive green coffee production: improving the quality of coffee flavor by controlled modification of treatment - Details of Quality assurance for arabica coffee from progressive green coffee production: improving the quality of coffee flavor by controlled modification of treatment

Executive Institute: keine Angabe Details of keine Angabe (Lower Saxony)

Parent institution: Technical University of Brunswick (TU-BS) Details of TU-BS

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Quality evaluation of durum wheat semolina and durum wheat products through the processing of digital images - Details of Quality evaluation of durum wheat semolina and durum wheat products through the processing of digital images

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Quality improvement of hard candies with additives and coatings - Details of Quality improvement of hard candies with additives and coatings

Executive Institute: Institute for Physical and Theoretical Chemistry (PCI) Details of (North Rhine-Westphalia)

Parent institution: Technical University of Brunswick (TU-BS) Details of TU-BS

Contract period: 2003 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Quality of Black Locust wood (Robinia pseudoacacia L.) and conclusions for wood-working and product quality - Details of Quality of Black Locust wood (Robinia pseudoacacia L.) and conclusions for wood-working and product quality

Executive Institute: Institute of Wood Research (TI-HF) Details of (Hamburg)

Parent institution: Johann Heinrich von Thünen-Institut - Federal Research Institute for Rural Areas, Forestry and Fisheries (TI) Details of TI

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Federal Ministry of Food, Agriculture and Consumer Protection (BMELV) Details of (BMELV)
  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Rapid method for quality assessment of grapes during the grape mash acceptance - Details of Rapid method for quality assessment of grapes during the grape mash acceptance

Executive Institute: Plant Foodstuff Technology (150d) Details of Plant Foodstuff Technology (150d) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2010 - 2013

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Reduce the caking tendency of spray-dried powders containing lactose - Details of Reduce the caking tendency of spray-dried powders containing lactose

Executive Institute: keine Angabe Details of keine Angabe (Baden-Württemberg)

Parent institution: Karlsruhe Institute of Technology (KIT) Details of KIT

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Reduction and optimization of the detection of Listeria and L. monocytogenes in milk products - Details of Reduction and optimization of the detection of Listeria and L. monocytogenes in milk products

Executive Institute: Faculty of Veterinary Medicine - Department for Hygiene and Technology of milk Details of Faculty of Veterinary Medicine - Department for Hygiene and Technology of milk (Bavaria)

Parent institution: Ludwig-Maximilians-University of Munich (LMU) Details of LMU

Contract period: 2002 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Reduction of the allergenic content of wine treatment agent in the final wine by technological processing - Details of Reduction of the allergenic content of wine treatment agent in the final wine by technological processing

Executive Institute: Institute of Food Chemistry Details of Institute of Food Chemistry (Hamburg)

Parent institution: University of Hamburg Details of University of Hamburg

Contract period: 2010 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Refining rapeseed oils rich in accompanying components - Details of Refining rapeseed oils rich in accompanying components

Executive Institute: Institute for Thermal Process Details of Institute for Thermal Process (Hamburg)

Parent institution: Hamburg University of Technology (TUHH) Details of TUHH

Contract period: 2003 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Scale-up of improved nozzles for high-pressure homogenization and emulsification - Details of Scale-up of improved nozzles for high-pressure homogenization and emulsification

Executive Institute: Institute of Process Engineering in Life Sciences Section I: Food Process Engineering (LVT) Details of (Baden-Württemberg)

Parent institution: Karlsruhe Institute of Technology (KIT) Details of KIT

Contract period: 2003 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Screening and provision of new, industry-beta-galactosidases for the dairy industry - Details of Screening and provision of new, industry-beta-galactosidases for the dairy industry

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Security and education aromarelevanter metabolites by starter organisms in the raw sausage maturation - Details of Security and education aromarelevanter metabolites by starter organisms in the raw sausage maturation

Executive Institute: Department of technical Microbiology Details of Department of technical Microbiology (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2010 - 2013

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Selection and processing of fruits for nutritional criteria to enhance the quality of juices, concentrates and extracts - Details of Selection and processing of fruits for nutritional criteria to enhance the quality of juices, concentrates and extracts

Executive Institute: Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research Details of Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research (Hesse)

Parent institution: Hochschule Geisenheim University Details of Hochschule Geisenheim University

Contract period: 2002 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Sensorisch verbesserte, technofunktionelle Proteinpräparate aus Leguminosenmehlen durch Fermentation mit Milchsäurebakterien - Details of Sensorisch verbesserte, technofunktionelle Proteinpräparate aus Leguminosenmehlen durch Fermentation mit Milchsäurebakterien

Executive Institute: Fraunhofer-Institute for Process Engineering & Packaging (Fh-IVV) Details of (Bavaria)

Parent institution: Fraunhofer-Gesellschaft (FhG) Details of FhG

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Setting the functional properties of dried whole egg by additives and production conditions - Details of Setting the functional properties of dried whole egg by additives and production conditions

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Setting thermophysical properties of cheese by milk pretreatment - Details of Setting thermophysical properties of cheese by milk pretreatment

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Simulation and prediction of mechanically induced mouthfeel during consumption of low-fat, non-lumpy food capable of flowing - Details of Simulation and prediction of mechanically induced mouthfeel during consumption of low-fat, non-lumpy food capable of flowing

Executive Institute: Chair of Fluid Mechanics (LSTM) Details of (Bavaria)

Parent institution: University of Erlangen-Nürnberg Details of University of Erlangen-Nürnberg

Contract period: 2009 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Size and mechanical stability of the microgel in stirred yoghurts - Details of Size and mechanical stability of the microgel in stirred yoghurts

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2005 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Stabilization of spray-dried fish oil emulsions under oxidative and sensory aspects - Details of Stabilization of spray-dried fish oil emulsions under oxidative and sensory aspects

Executive Institute: Institute of Human Nutrition and Food Science Details of Institute of Human Nutrition and Food Science (Schleswig-Holstein)

Parent institution: Christian-Albrechts-University of Kiel (CAU) Details of CAU

Contract period: 2006 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Stable isotope analysis: detection and measurement of isotope effects in the production of flavouring agents - Details of Stable isotope analysis: detection and measurement of isotope effects in the production of flavouring agents

Executive Institute: Institute of Pharmacy and Food Chemistry Details of Institute of Pharmacy and Food Chemistry (Bavaria)

Parent institution: University of Würzburg Details of University of Würzburg

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Storage time-related changes in whey-immobilization in fresh cheese and cream cheese and possible ways of influencing - Details of Storage time-related changes in whey-immobilization in fresh cheese and cream cheese and possible ways of influencing

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Structure formation in meat products by streamlining and reorganization of production on a continuous basis to the sausage grinder technology - Details of Structure formation in meat products by streamlining and reorganization of production on a continuous basis to the sausage grinder technology

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Structuring of low-fat food emulsions - Details of Structuring of low-fat food emulsions

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Studies of aging processes of anthocyanins in relation to the quality of juice and setting the expiration date in colored juices and colored juice concentrates - Details of Studies of aging processes of anthocyanins in relation to the quality of juice and setting the expiration date in colored juices and colored juice concentrates

Executive Institute: Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research Details of Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research (Hesse)

Parent institution: Hochschule Geisenheim University Details of Hochschule Geisenheim University

Contract period: 2003 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Studies on potential health-effect mechanisms of nuts taking into account different roast - Details of Studies on potential health-effect mechanisms of nuts taking into account different roast

Executive Institute: keine Angabe Details of keine Angabe (Thuringia)

Parent institution: University of Jena Details of University of Jena

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Studies on prebiotic properties and chemopreventive potential of dietary fiber enriched bakery products and bakery products - Details of Studies on prebiotic properties and chemopreventive potential of dietary fiber enriched bakery products and bakery products

Executive Institute: MRI - Department of Safety and Quality of Cereals (MRI-GE) Details of (North Rhine-Westphalia)

Parent institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of MRI

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Studies on the effect of surfactants in concentrated, lipophilic suspensions, using the example of chocolate confectionery mass - Details of Studies on the effect of surfactants in concentrated, lipophilic suspensions, using the example of chocolate confectionery mass

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Studies on the effect of technological processes on the tenacity and inactivation kinetics of selected viral pathogens in fermented sausage products - Details of Studies on the effect of technological processes on the tenacity and inactivation kinetics of selected viral pathogens in fermented sausage products

Executive Institute: Institute of Food Hygiene Details of Institute of Food Hygiene (Saxony)

Parent institution: University of Leipzig Details of University of Leipzig

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Studies on the extraction and use of protein concentrates and fiber flours as food ingredients produced from linseed shred - Details of Studies on the extraction and use of protein concentrates and fiber flours as food ingredients produced from linseed shred

Executive Institute: Fraunhofer-Institute for Process Engineering & Packaging (Fh-IVV) Details of (Bavaria)

Parent institution: Fraunhofer-Gesellschaft (FhG) Details of FhG

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Studies on the formation of undesirable haze particles in beer and its delay by technological measures - Details of Studies on the formation of undesirable haze particles in beer and its delay by technological measures

Executive Institute: Chair of Brewing Science Details of Chair of Brewing Science (Berlin)

Parent institution: Berlin Institute of Technology (TUB) Details of TUB

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Studies on the integration of simultaneity homogenizing and mixing (SHM) technology in conventional homogenization processes with flat valve products for the processing of milk - Details of Studies on the integration of simultaneity homogenizing and mixing (SHM) technology in conventional homogenization processes with flat valve products for the processing of milk

Executive Institute: Institute of Process Engineering in Life Sciences Section I: Food Process Engineering (LVT) Details of (Baden-Württemberg)

Parent institution: Karlsruhe Institute of Technology (KIT) Details of KIT

Contract period: 2010 - 2013

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Studies on the interactions of composition and structure of egg yolk with regard to the technological properties - Details of Studies on the interactions of composition and structure of egg yolk with regard to the technological properties

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2006 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Studies on the targeted influencing the structure of spray milk powder for the manufacture of milk chocolate - Details of Studies on the targeted influencing the structure of spray milk powder for the manufacture of milk chocolate

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Study of effects of glucose oxidase and transglutaminase in cereals - Details of Study of effects of glucose oxidase and transglutaminase in cereals

Executive Institute: Hans-Dieter-Belitz-Institute for Cereal Grain Research (hdbi) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2003 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Study of the health-promoting potential of pentosans of wheat bran for the development of a new value-added use - Details of Study of the health-promoting potential of pentosans of wheat bran for the development of a new value-added use

Executive Institute: MRI - Department of Safety and Quality of Cereals (MRI-GE) Details of (North Rhine-Westphalia)

Parent institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of MRI

Contract period: 2001 - 2005

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

System to detect foreign bodies: Novel Multi-contact detection as the basis of an innovative hybrid system for automatic detection of particulate, solid foreign bodies in bottled, flowable, non-pieced food on the example of products of selected rheological constitution - Details of System to detect foreign bodies: Novel Multi-contact detection as the basis of an innovative hybrid system for automatic detection of particulate, solid foreign bodies in bottled, flowable, non-pieced food on the example of products of selected rheological constitution

Executive Institute: Chair of Fluid Mechanics (LSTM) Details of (Bavaria)

Parent institution: University of Erlangen-Nürnberg Details of University of Erlangen-Nürnberg

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Techno-properties of phosphatidylcholine as a function of fatty acid - Details of Techno-properties of phosphatidylcholine as a function of fatty acid

Executive Institute: Hans-Dieter-Belitz-Institute for Cereal Grain Research (hdbi) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2005 - 2006

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Technological potential for fractionation of milk protein hydrolyzates - Details of Technological potential for fractionation of milk protein hydrolyzates

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Technological process as a modulator of the texture properties of cheese - Details of Technological process as a modulator of the texture properties of cheese

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

The use of new CO2-spraying for the production of innovative products in malt extract - Details of The use of new CO2-spraying for the production of innovative products in malt extract

Executive Institute: Chair of Process Engineering of Disperse Systems Details of Chair of Process Engineering of Disperse Systems (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Thermal and enzymatic modification of the functional properties of whey protein concentrates of acid whey - Details of Thermal and enzymatic modification of the functional properties of whey protein concentrates of acid whey

Executive Institute: Department of Applied Biosciences and Process Details of Department of Applied Biosciences and Process (Saxony-Anhalt)

Parent institution: Anhalt University of Applied Sciences Details of Anhalt University of Applied Sciences

Contract period: 2007 - 2009

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Thermally induced influencing the secondary and aggregate structure of unfractionated whey proteins and their impact on techno-features - Details of Thermally induced influencing the secondary and aggregate structure of unfractionated whey proteins and their impact on techno-features

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Timely identification of biogenic amines and miscarriage flavorings bacteria during proliferation - Details of Timely identification of biogenic amines and miscarriage flavorings bacteria during proliferation

Executive Institute: Research Association of the German Food Industry (FEI) Details of (North Rhine-Westphalia)

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Ultrasonic measuring system for process for monitoring and regulating the concentrations of relevant components in industrial yeast fermentation processes - Details of Ultrasonic measuring system for process for monitoring and regulating the concentrations of relevant components in industrial yeast fermentation processes

Executive Institute: Institute of Brewing- und Beverage Technology (TUM-BGT) Details of (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2010 - 2012

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Ultrasonic sensor array for analysis of aqueous sugar-ethanol mixtures of fermented sugar industry - Details of Ultrasonic sensor array for analysis of aqueous sugar-ethanol mixtures of fermented sugar industry

Executive Institute: Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150) (Baden-Württemberg)

Parent institution: University of Hohenheim (UH) Details of UH

Contract period: 2006 - 2008

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Ultrasound based measuring system for the monitoring of fouling in heat exchangers and to validate the cleaning success - Details of Ultrasound based measuring system for the monitoring of fouling in heat exchangers and to validate the cleaning success

Executive Institute: Chair of Process Engineering of Disperse Systems Details of Chair of Process Engineering of Disperse Systems (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2010 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Use of infrared spectroscopy as a screening method for quality control in the manufacture of fruit beverages - Details of Use of infrared spectroscopy as a screening method for quality control in the manufacture of fruit beverages

Executive Institute: Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research Details of Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research (Hesse)

Parent institution: Hochschule Geisenheim University Details of Hochschule Geisenheim University

Contract period: 2008 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Use of pulsed electric fields to improve mass transport processes within fixed biological products on the example of the treatment of raw cured - Details of Use of pulsed electric fields to improve mass transport processes within fixed biological products on the example of the treatment of raw cured

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2008 - 2010

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Variations of hops management to specifically precipitate oxidation promoting metal ions during the brewing process - Details of Variations of hops management to specifically precipitate oxidation promoting metal ions during the brewing process

Executive Institute: Chair of Brewing Science Details of Chair of Brewing Science (Berlin)

Parent institution: Berlin Institute of Technology (TUB) Details of TUB

Contract period: 2012 - 2013

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Whey processing to exploit the synergies of stabilizing and prebiotic properties of carbohydrate mixtures by lactose conversion - Details of Whey processing to exploit the synergies of stabilizing and prebiotic properties of carbohydrate mixtures by lactose conversion

Executive Institute: German Institute of Food Technology (DIL) Details of (Lower Saxony)

Contract period: 2005 - 2007

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Yeast populations / wine quality: investigation of site-specific natural yeast populations and their importance for the quality of spontaneously fermented wines - Details of Yeast populations / wine quality: investigation of site-specific natural yeast populations and their importance for the quality of spontaneously fermented wines

Executive Institute: Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research Details of Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research (Hesse)

Parent institution: Hochschule Geisenheim University Details of Hochschule Geisenheim University

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)

Yolk fractionation main fractions: fractionation and separate use of the technological and functional potential of the main yolk granules and plasma fractions - Details of Yolk fractionation main fractions: fractionation and separate use of the technological and functional potential of the main yolk granules and plasma fractions

Executive Institute: ZIEL Technology Unit,Chair for Food Process Engineering and Dairy Technology Details of ZIEL Technology Unit,Chair for Food Process Engineering and Dairy Technology (Bavaria)

Parent institution: Technical University Munich (TUM) Details of TUM

Contract period: 2009 - 2011

Funding Institutions:

Project Management Agency:

  • Consortium of Industrial Research Associations 'Otto von Guericke' eV (AiF) Details of (AiF)