Institute of Food Technology and Food Chemistry
Parent institution:
Berlin Institute of Technology (TUB) Details of TUB
Address
Institute of Food Technology and Food Chemistry
Königin-Luise-Straße 22
14195 Berlin
Berlin
Phone: (030) 314 71250
Fax: (030) 83 27663
email: dietrich.knorr(@)tu-berlin.de
Activities:
- Research
Focus of Research:
- Food Analysis
- Food Biotechnology and Food Process Engineering
- Food Chemistry
- Food Process Engineering
- Food Quality and Materialscience
- Food Rheology
- Technology of Food abounding with Protein
Coordinated projects
- Biofunctional shell layers microcapsules Details of Biofunctional shell layers microcapsules
- 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 04 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 04
- Collaborative project: Application of plasma technology for gentle preservation of perishables in the post-harvest chain – Subproject 6 Details of Collaborative project: Application of plasma technology for gentle preservation of perishables in the post-harvest chain – Subproject 6
- 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
- Specification of information and information layers with relevance for food safety and quality Details of Specification of information and information layers with relevance for food safety and quality
- Use of pulsed electric fields for the production of apple juice in relation to cell disruption, preservation, recovery and compliance of the pomace juice Details of Use of pulsed electric fields for the production of apple juice in relation to cell disruption, preservation, recovery and compliance of the pomace juice
Involved in research projects:
- 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
- E-Mensa E-Platform Technologies for the European Agro-Food Supply Chain Details of E-Mensa E-Platform Technologies for the European Agro-Food Supply Chain
- European tracking and tracing backbone solution requirement analysis Details of European tracking and tracing backbone solution requirement analysis
- Identification and assessment of potential risks in the course of production or manufacturing processes for food that can lead to a potential accumulation of residues of contaminants or undesirable substances in co- or by-products Details of Identification and assessment of potential risks in the course of production or manufacturing processes for food that can lead to a potential accumulation of residues of contaminants or undesirable substances in co- or by-products
- Influence of custom harvesting factors on flavonoid and Hydroxyzimtsäureglycoside and their antioxidant properties of green cabbage Details of Influence of custom harvesting factors on flavonoid and Hydroxyzimtsäureglycoside and their antioxidant properties of green cabbage
- Influence of different extraction procedures on the recovery of pesticide residues analysed by liquid chromatographic methods Details of Influence of different extraction procedures on the recovery of pesticide residues analysed by liquid chromatographic methods
- SFB 852 Nutrition and intestinal microbiota ? host interaction in the pig (Collaborative research centre of the DFG)Individual Project A2: Influence of nutritional factors on the prevalence of viruses, including viruses with zoonotic potential, in faeces of clinically healthy pigs Details of SFB 852 Nutrition and intestinal microbiota ? host interaction in the pig (Collaborative research centre of the DFG)Individual Project A2: Influence of nutritional factors on the prevalence of viruses, including viruses with zoonotic potential, in faeces of clinically healthy pigs
- Species-dependent formation of okadaic acid metabolites in the liver and identification of involved xenobiotic-metabolizing enzymes Details of Species-dependent formation of okadaic acid metabolites in the liver and identification of involved xenobiotic-metabolizing enzymes
Work package leader of collaborative projects:
- Quality and integrity in food: A challenge for chain communication and research (Transparent Food) Details of Quality and integrity in food: A challenge for chain communication and research (Transparent Food)