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Collaborative project: Development of support measures for mass catering to reduce salt and sugar content and to optimise fat quality in meals - subproject A (Project)
Overall aim of the project: - developing and providing support measures for mass catering (setting: day care centre) to reduce salt, sugar and total fat content and to optimise quality of fat in meals, - evaluating the effectiveness of these measures
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Development of support measures for mass catering to reduce salt and sugar content and to optimise fat quality in meals - subproject B (Project)
Overall aim of the project: - developing and providing support measures for mass catering (setting: day care centre) to reduce salt, sugar and total fat content and to optimise quality of fat in meals, - evaluating the effectiveness of these measures
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Development of support measures for mass catering to reduce salt and sugar content and to optimise fat quality in meals (setting: day care centre) (StartLow) – subproject C (Project)
Overall aim of the project: - developing and providing support measures for mass catering (setting: day care centre) to reduce salt, sugar and total fat content and to optimise quality of fat in meals, - evaluating the effectiveness of these measures
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Development of a system for automated reduction-product monitoring for sugar, fats and salt in finished products as part of the National Reduction and Innovation Strategy (RePro) - subproject A (Project)
The aim of the RePro project is to create a system for automated reduction-product monitoring for sugar, fats and salt in finished products within the framework of the National Reduction and Innovation Strategy (NRI). Through the interaction of different system components, RePro will automatically detect changes in the product data of industrially produced food, evaluate them using Artificial...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Development of a system for automated reduction-product monitoring for sugar, fats and salt in finished products as part of the National Reduction and Innovation Strategy - subproject C (Project)
The aim of the RePro project is to create a system for automated reduction-product monitoring for sugar, fats and salt in finished products within the framework of the National Reduction and Innovation Strategy (NRI). Through the interaction of different system components, RePro will automatically detect changes in the product data of industrially produced food, evaluate them using Artificial...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Development of a system for automated reduction-product monitoring for sugar, fats and salt in finished products as part of the National Reduction and Innovation Strategy - subproject B (Project)
The aim of the RePro project is to create a system for automated reduction-product monitoring for sugar, fats and salt in finished products within the framework of the National Reduction and Innovation Strategy (NRI). Through the interaction of different system components, RePro will automatically detect changes in the product data of industrially produced food, evaluate them using Artificial...
Funding period: 2020 - 2023
Relevancy: 100%
Adapted feeding: Input and Output of Nitrogen and Phosphorus at the Training and Experimental Center of the Schwarzenau State Farm (Project)
At the training and experimental center of the Schwarzenau State Farm, feeding trials are carried out according to scientific specifications with high and very high reduced nitrogen and phosphorus contents in the feed. The trials are carried out with sows, piglets and fattening pigs. In addition to the zootechnical parameters, slurry quantity, slurry contents, effects on the barn climate and on...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Quality monitoring along the food process-chain using biosensors and artificial intelligence - subproject A (Project)
To avoid food waste and to ensure food quality, a continuous digital mapping of the entire supply chain, along which the quality of each individual food is measured and recorded non-invasively, is of high importance. With the help of distributed ledger technologies, such a continuous digitization of the supply chain from production to the sale of fishery products is designed and built as a...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Quality monitoring along the food process chain using biosensors and artificial intelligence - subproject B (Project)
To avoid food waste and to ensure food quality, a continuous digital mapping of the entire supply chain, along which the quality of each individual food is measured and recorded non-invasively, is of high importance. With the help of distributed ledger technologies, such a continuous digitization of the supply chain from production to the sale of fishery products is designed and built as a...
Funding period: 2020 - 2023
Relevancy: 100%
Collaborative project: Quality monitoring along the food process chain using biosensors and artificial Intelligence - subproject C (Project)
To avoid food waste and to ensure food quality, a continuous digital mapping of the entire supply chain, along which the quality of each individual food is measured and recorded non-invasively, is of high importance. With the help of distributed ledger technologies, such a continuous digitization of the supply chain from production to the sale of fishery products is designed and built as a...
Funding period: 2020 - 2023
