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Projects of the funding programme "IGF - Collective Research for SMEs - Normal procedure (IGF-N)"
Continuous recovery of glycomacropeptide by membrane processes and leveraging its technological functionality in dairy and dietary products
Project code:
AiF 13733 N
Excutive institution:
Research Center for Nutrition and Food Sciences
Contract period:
2003
- 2005
Contribution of the peptide and amino acid metabolism of starter cultures for the formation quality determining constituents in the raw sausage maturation
Project code:
AiF 15458 N
Excutive institution:
Department of technical Microbiology
Contract period:
2008
- 2010
Control of technological functionality of mechanically modified flours
Project code:
AiF 18679 N
Excutive institution:
Institute of Brewing- und Beverage Technology
Contract period:
2015
- 2017
Control of the structure, flavor quality and freshness of wheat pastry with optimized dough processing and modified starch properties
Project code:
AiF 17718 N
Excutive institution:
Institute of Brewing- und Beverage Technology
Contract period:
2013
- 2016
Correlation of dough properties and surface structures using optical measurement methods
Project code:
AiF 16747 N
Excutive institution:
Institute of Brewing- und Beverage Technology
Contract period:
2010
- 2013
Damage detection reusable goods: technical and economic potential utilization in the neuro-damage detection in numerical reusable goods by spatio-temporal vibration analysis on the example of beverage crates
Project code:
AiF 231 ZN
Excutive institution:
Chair of Fluid Mechanics
Contract period:
2007
- 2008
Denitrification of whey and whey products - a combination of chromatography and organic nitrate reduction
Project code:
AiF 14038 N
Excutive institution:
Institute of Technical Chemistry
Contract period:
2004
- 2006
Design and functionality of antimicrobial agent combinations for use in meat products
Project code:
AiF 16969 N
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2011
- 2013
Detection and control of Mycobacterium avium subsp. paratuberculosis to ensure product quality in milk processing establishments
Project code:
AiF 18388 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2015
- 2017
Detection, isolation, and characterization of wine proteins relevant for turbidity afterwards as well as methods of preventing protein-turbidity in wines and grape juices
Project code:
AiF 17338 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2011
- 2014
