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Projects of the funding programme "IGF - Collective Research for SMEs - Normal procedure (IGF-N)"
Anthocyanin stability: improving the anthocyanin stability in liquid, paste and pieces fruit products
Project code:
AiF 16005 N
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2009
- 2011
Appropriate sampling of mixed feed from the mixing line to the feeding trough with consideration of demixing and carryover tendency of microcomponents
Project code:
AiF 15 620 N
Excutive institution:
International Research Association of Feed Technology e.V.
Contract period:
2008
- 2010
Aroma substances in hops-containing beverages: optimization of formulation and manufacturing process to prevent quality-reducing substances in hops aroma-containing beverages
Project code:
AiF 16010 N
Excutive institution:
Institute of Brewing- und Beverage Technology
Contract period:
2009
- 2011
Aroma-value index as a criterion for assessing the impact of rearomatization and non-volatile flavor substances on the quality of apple juices from concentrate
Project code:
AiF 17010 N
Excutive institution:
German Research Institute for Food Chemistry
Contract period:
2011
- 2013
Assessment of the allergenic potency of food seasonings, which are produced by acid hydrolysis of soybean and wheat
Project code:
AiF 15046 N
Excutive institution:
PEI - Division of Allergology
Contract period:
2007
- 2009
Automatic high-pressure preservation: Model based optimization strategies for automated high-pressure preservation of foods using the example of meat products
Project code:
AiF 16114 N
Excutive institution:
German Institute of Food Technology
Contract period:
2009
- 2011
Automatic selection of reusable goods from the food and beverage industry by neuronumerik
Project code:
AiF 137 ZN
Excutive institution:
Center of Life and Food Sciences Weihenstephan
Contract period:
2004
- 2006
Availability of bread flavors: Influence of texture, production conditions and age of bread on the availability of important flavoring under conditions bread consumption
Project code:
AiF 16013 N
Excutive institution:
Institute of Brewing- und Beverage Technology
Contract period:
2009
- 2011
Avoid disruptions in fermenting of wine and champagne by early detection using flow cytometry
Project code:
AiF 16623 N
Excutive institution:
Service Center Rural Area - Rheinpfal ...
Contract period:
2012
- 2015
Baked goods made with sourdoughs from amaranth, buckwheat and sorghum, using general purpose and microbiologically stable sourdough starter
Project code:
AiF 15188 N
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2007
- 2009
