Institute of Food and Environmental Research (ILU)
The Institute of Food and Environmental Research (ILU) was established in 1991. As a non-profit organization, it conducts applied, technology-oriented research and development for the food and the preservation of the environment. The association pursues exclusively and directly non-profit goals. Members of the association are small and medium companies in the food industry, the tangential fields and enterprises of non-university research. Association, the Institute of Food and Environmental has 10 permanent employees, the skills of food technologists, chemists and food chemists, biologists, microbiologists and biochemists and combine many years of experience in the biotechnology, food and environmental disposal. Other employees are project-tied. The club has access to modern equipped laboratories and pilot plants. Research for technological application performance testing facilities are available or will be used in co-operation partners. The charitable organization claimed for itself the ambition to contribute to his research into marketable solutions especially for small and medium enterprises. Thus the innovation and competitiveness in the medium-sized food industry is to be stabilized and strengthened
Address
Institute of Food and Environmental Research (ILU)
Arthur-Scheunert-Allee 40/41
14558 Nuthetal
Brandenburg
Phone: 03 32 00 / 89-112
Fax: 03 32 00 / 89-220
email: office(@)ilu-ev.de
Activities:
- Research
Coordinated projects
- Development of innovative grain legume products: ingredients, semi-finished products, food Details of Development of innovative grain legume products: ingredients, semi-finished products, food
- 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
- Joint project: bio-ethanol process with use of thermal pulp - part 1: Basics new grinding / fermentation Details of Joint project: bio-ethanol process with use of thermal pulp - part 1: Basics new grinding / fermentation
- Joint project: Innovative barley as a renewable raw material, sub-project 6: development of new technological and industrial uses Details of Joint project: Innovative barley as a renewable raw material, sub-project 6: development of new technological and industrial uses
Involved in research projects:
- 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
- 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
Work package leader of collaborative projects:
- LeguAN - Innovative and integrated value-added concepts for functional food and feed from grain legume crops local from cultivation to usage Details of LeguAN - Innovative and integrated value-added concepts for functional food and feed from grain legume crops local from cultivation to usage