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Projects of the funding programme "IGF - Collective Research for SMEs - Normal procedure (IGF-N)"
Characterization and optimization of low trans fatty acid simmering fats based techno-functional sensory parameters
Project code:
AiF 17875 N
Excutive institution:
Department of Nutrition
Contract period:
2013
- 2015
Characterization of 'Emmental' hard cheese based on new physical, biochemical and molecular sensory criteria
Project code:
AiF 17068 N
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2011
- 2015
Characterization of chemical indicators in raw cocoa from different stages of fermentation
Project code:
AiF 14491 N
Excutive institution:
Biocenter Klein Flottbek
Contract period:
2005
- 2007
Characterization of stimulants of gastric acid secretion and stomach-protective of coffee compounds and their influence of roasting parameters and the pretreatment of raw coffee
Project code:
AiF 14042 N
Excutive institution:
Institute of Food Chemistry
Contract period:
2004
- 2006
Characterization of the influence of the process chain and storage on the flowability and instant characteristics of skimmed milk powder and milk protein concentrate powder
Project code:
AiF 18643 BR
Excutive institution:
Department of Applied Biosciences and Process
Contract period:
2015
- 2017
Characterization of varietal honeys: identification of markers for the characterization of varietal honeys
Project code:
AiF 16011 BG
Excutive institution:
Institute for innovation in food and environmental sectors eV
Contract period:
2009
- 2011
Clarification of flavor changes in the production of pineapple juice
Project code:
AiF 14949 N
Excutive institution:
German Research Institute for Food Chemistry
Contract period:
2006
- 2008
Clarification of the cause of off-flavors in poppy and development of parameters for the raw material control
Project code:
AiF 16297 N
Excutive institution:
German Research Institute for Food Chemistry
Contract period:
2011
- 2013
Clarify the causes of the bitter-astringent faulty taste of vegetable protein isolates and development of technological parameters for an improvement in quality
Project code:
AiF 18814 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2015
- 2018
Clarifying the causes of a bitter off-taste for hazelnuts and development of analytical and biological parameters for the raw material control and quality optimization
Project code:
AiF 18040 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2014
- 2016
