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Projects of the funding programme "IGF - Collective Research for SMEs - Normal procedure (IGF-N)"
Use of UV-C technology for the stabilization of wine
Project code:
MRI-LBV-08-323-1030 UV-C Wein, AiF 20921 N
Excutive institution:
MRI - Department of Food and Bio Process Engineering
Contract period:
2019
- 2022
Variations of hops management to specifically precipitate oxidation promoting metal ions during the brewing process
Project code:
AiF 17439 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2012
- 2014
Variety determination of hazelnuts by next-generation sequencing technologies and bioinformatics analysis
Project code:
AiF 18751 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2015
- 2018
Virus inactivation by heating and smoking techniques for meat products - Development of process specifications using appropriate model viruses
Project code:
AiF 16479 BR
Excutive institution:
Research Association of the German Food Industry
Contract period:
2012
- 2014
Whey processing to exploit the synergies of stabilizing and prebiotic properties of carbohydrate mixtures by lactose conversion
Project code:
AiF 14448 N
Excutive institution:
German Institute of Food Technology
Contract period:
2005
- 2007
Yeast populations / wine quality: investigation of site-specific natural yeast populations and their importance for the quality of spontaneously fermented wines
Project code:
AiF 16008 N
Excutive institution:
Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research
Contract period:
2009
- 2011
Yolk fractionation main fractions: fractionation and separate use of the technological and functional potential of the main yolk granules and plasma fractions
Project code:
AiF 16009 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2009
- 2011
