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Projects of the funding programme "IGF - Collective Research for SMEs - Normal procedure (IGF-N)"
3-MCPD Formation / Prevention: Investigations on the formation of 3-monochloropropane-1 ,2-diol-fatty acid esters (3-MCPD-FE) in vegetable oils, and developing strategies to minimize those
Project code:
AiF 16004 BG
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2009
- 2011
A molecular-biological analysis of the European race spectrum of the Downy mildew of peas (Peronospora viciae f. sp. pisi)
Project code:
JKI-EP-08-2115
Excutive institution:
Institute for Epidemiology and Pathogen Diagnostics
Contract period:
2007
- 2010
Accurate and simplified identification of microbial FTIR spectra for quality assurance in food processing plants
Project code:
AiF 14126 N
Excutive institution:
Research Center for Nutrition and Food Sciences
Contract period:
2005
- 2007
Achieving the compatibility of beer with celiac disease using malt with high peptidase activity while maintaining relevant quality characteristics
Project code:
AiF 16971 N
Excutive institution:
German Research Institute for Food Chemistry
Contract period:
2011
- 2013
Activity oriented characterization of antioxidant key ingredients and their effect on the sensory quality of beer
Project code:
AiF 17474 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2012
- 2014
Affinity enrichment of spores of Alicyclobacillus acidoterrestris, A. acidiphilus and A. herbarius from economically relevant juices and juice concentrates for quality control in routine operation
Project code:
AiF 17245 N
Excutive institution:
Institute of Food Chemistry
Contract period:
2013
- 2015
Analyses of genetics of resistance to Turnip yellows virus and development of molecular markers
Project code:
BAZ-IER-02-2366
Excutive institution:
Institute of Resistance Research and Stress Tolerance
Contract period:
2005
- 2007
Analysis and optimisation of brewery yeast strains for the brewing process - High Gravity, flocculation, fermentation intensity and fermentation by-products
Project code:
AiF 16473 N
Excutive institution:
Versuchs- und Lehranstalt für Brauerei in Berlin e.V.
Contract period:
2010
- 2013
Analysis of porosity and density in cereal-based dough for the evaluation of product quality
Project code:
AiF 17480 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2012
- 2014
Analytical and consumption-oriented sensory studies and perceptions on matrices and foods with varying fat contents
Project code:
AiF 15963 N
Excutive institution:
Department of Nutrition
Contract period:
2009
- 2012
