German Institute of Food Technology (DIL)
Since the foundation 1985, DIL realises industrial oriented research. The business of DIL with over 80 employees is the connection of science and the realisation of the know-how to the industry. DIL provides assistance in product and/or process development to interested enterprises.
Address
German Institute of Food Technology (DIL)
Professor-von-Klitzing-Str. 7
D-49610 Quakenbrück
Lower Saxony
Phone: +49 (0) 5431-1830
Fax: +49 (0) 5431-183114
email: info(@)dil-ev.de
Activities:
- Research
Focus of Research:
- Evaluation of quality and safety
- Product and Process development
- Raw materials / Products
Networks:
- FoodDACH e.V.
Coordinated projects
- 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
- Collaborative project: Application of high pressure processing (HPP) in combination with novel Aproduction of safer, quality-optimized fresh food products with extended shelf life – Subproject 01 Details of Collaborative project: Application of high pressure processing (HPP) in combination with novel Aproduction of safer, quality-optimized fresh food products with extended shelf life – Subproject 01
- Development and application of new procedures in production facilities for potato and cereal products with reduced levels of acrylamide and its derivatives Details of Development and application of new procedures in production facilities for potato and cereal products with reduced levels of acrylamide and its derivatives
- 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
- European network for integrating novel technologies for food processing (HIGHTECH EUROPE) Details of European network for integrating novel technologies for food processing (HIGHTECH EUROPE)
- 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
- 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
- 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
- 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
- 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
- Inclusion of probiotic microorganisms in emulsion systems Details of Inclusion of probiotic microorganisms in emulsion systems
- Innovative Management Systems for a Sustainable Food Industry (IMSFood) Details of Innovative Management Systems for a Sustainable Food Industry (IMSFood)
- Joint project: Innovative barley as a renewable raw material, sub-projects 5: Analysis and assessment of the functional properties of the constituents of the waxy barley for recycling Details of Joint project: Innovative barley as a renewable raw material, sub-projects 5: Analysis and assessment of the functional properties of the constituents of the waxy barley for recycling
- Multifunctional, sprayable and biodegradable films based on renewable resources in agricultural and horticultural crop culture; subproject 4 Details of Multifunctional, sprayable and biodegradable films based on renewable resources in agricultural and horticultural crop culture; subproject 4
- Optimization of egg products for use in baked goods Details of Optimization of egg products for use in baked goods
- Packaging Material for High Pressure Treatment (HiPP) Details of Packaging Material for High Pressure Treatment (HiPP)
- 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
- 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
- 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
- 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
- Product on the basis of bioactive food ingredients Details of Product on the basis of bioactive food ingredients
- Production of stable multiple emulsions of the type W / O / W Details of Production of stable multiple emulsions of the type W / O / W
- Rapeseed: Production, characterization and application of antioxidants of the type of vitamin E for healthy eating and food quality Lower Saxony - Antioxidants: Resources, Production and redox mechanisms Details of Rapeseed: Production, characterization and application of antioxidants of the type of vitamin E for healthy eating and food quality Lower Saxony - Antioxidants: Resources, Production and redox mechanisms
- 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
- 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
- Structuring of low-fat food emulsions Details of Structuring of low-fat food emulsions
- 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
- 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
- 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
- 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
- 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
- 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
Involved in research projects:
- 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
- Investigations and modeling of a novel extrusion process for food processing Details of Investigations and modeling of a novel extrusion process for food processing
- Joint project: Extraction and characterization of oligogalacturonic acids as well as research on the inhibition of attachment of pathogenic germs and cytotoxins to intestinal cells by means of in vitro test systems Details of Joint project: Extraction and characterization of oligogalacturonic acids as well as research on the inhibition of attachment of pathogenic germs and cytotoxins to intestinal cells by means of in vitro test systems
- 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
- Minimal processing in automated secondary cutting of pork Details of Minimal processing in automated secondary cutting of pork
- 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
Coordinated collaborative projects:
- FAEN 1 - Food Network Lower Saxony - From high-quality raw materials to healthy nutrition. Details of FAEN 1 - Food Network Lower Saxony - From high-quality raw materials to healthy nutrition.
Work package leader of collaborative projects:
- FAEN 1 - Food Network Lower Saxony - From high-quality raw materials to healthy nutrition. Details of FAEN 1 - Food Network Lower Saxony - From high-quality raw materials to healthy nutrition.