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Relevancy: 100%
Collaborative Project: Sensory optimization of sodium-reduced semi-hard cheese - subproject A (Project)
Causes and correlations of bitter taste sensation of sodium-reduced semi-hard cheese and approaches for its mitigation are investigated systematically. The objective of the project is to find out which relevant bitter peptides are separated during cheese manufacture, how their formation can be reduced, which mineral salt mixtures in the brine are suitable as NaCl substitute, and finally the...
Funding period: 2021 - 2023
Relevancy: 100%
Collaborative Project: Sensory optimization of sodium-reduced semi-hard cheese - subproject B (Project)
Causes and correlations of bitter taste sensation of sodium-reduced semi-hard cheese and approaches for its mitigation are investigated systematically. The objective of the project is to find out which relevant bitter peptides are separated during cheese manufacture, how their formation can be reduced, which mineral salt mixtures in the brine are suitable as NaCl substitute, and finally the...
Funding period: 2021 - 2023
Relevancy: 100%
Collaborative Project: Sensory optimization of sodium-reduced semi-hard cheese - subproject C (Project)
Causes and correlations of bitter taste sensation of sodium-reduced semi-hard cheese and approaches for its mitigation are investigated systematically. The objective of the project is to find out which relevant bitter peptides are separated during cheese manufacture, how their formation can be reduced, which mineral salt mixtures in the brine are suitable as NaCl substitute, and finally the...
Funding period: 2021 - 2023
Relevancy: 100%
Collaborative project: Establishment of a training concept for participants in the food craft to transfer information on the reduction of sugar, fat and salt - subproject A (Project)
In the REDSCHUL project a training concept with multimedia and interactive elements is to be developed, which increases the nutritional competence of consumers and food companies on several levels and thus promotes the healthy nutrition of the population. On the one hand, it is aimed directly at food producers, who can use the information obtained to modify the composition of their food to...
Funding period: 2021 - 2024
Relevancy: 100%
Collaborative project: Establishment of a training concept for participants in the food craft to transfer information on the reduction of sugar, fat and salt - subproject B (Project)
In the REDSCHUL project a training concept with multimedia and interactive elements is to be developed, which increases the nutritional competence of consumers and food companies on several levels and thus promotes the healthy nutrition of the population. On the one hand, it is aimed directly at food producers, who can use the information obtained to modify the composition of their food to...
Funding period: 2021 - 2024
Relevancy: 100%
Collaborative project: Use of innovative data analysis and artificial intelligence for udder health management, incorporating the latest research approaches in bulk milk analysis and image-based animal identification - subproject A (Project)
A complex decision tree for selective dry cow therapy was developed and validated in 20 practical farms. It has been digitized and integrated into the prototype of an AI expert system. For the farm- and cow-specific recommendation for selective dry cow therapy, the expert system networks with the relevant databases and communicates with the user to consider further information. The decisive...
Funding period: 2021 - 2024
Relevancy: 100%
Potassium fertilization in organic farming (Project)
The aim of the project is to clarify to what extent: - fertilizers containing KCl can be used in organic potato cultivation as quality fertilizer to limit the starch content in order to ensure the quality properties on dry sites,- the leaching effect can be used when fertilizing KCl in autumn, - Potassium and chloride contribute proportionately to the formation of the starch content.
Funding period: 2024 - 2025
Relevancy: 100%
Follow-up project on the investigation of processing and utilization of asparagus byproducts for bio-based semi-finished products (Project)
currently unavailable
Funding period: 2024 - 2026
Relevancy: 100%
Collaborative project: Use of innovative data analysis and artificial intelligence for udder health management, incorporating the latest research approaches in bulk milk analysis and image-based animal identification - subproject B (Project)
A complex decision tree for selective dry cow therapy was developed and validated in 20 practical farms. It has been digitized and integrated into the prototype of an AI expert system. For the farm- and cow-specific recommendation for selective dry cow therapy, the expert system networks with the relevant databases and communicates with the user to consider further information. The decisive...
Funding period: 2021 - 2024
Relevancy: 100%
Use of humic acid in organic carrots and onions - impact on yield and quality (Project)
The aim of the project is to test the use of humic acid (if possible, product Humiverse for repeatability) on two practical carrot fields and one onion field. The effects of the use on the yield and quality of carrots and onions should be determined.
Funding period: 2024 - 2024
