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Ongoing Projects on the research sub-aim "Food quality"
Development of a training concept for for participants of the award-winning Bavarian Cuisine
Project code:
6458
Excutive institution:
LfL - Institute for Food Economy and Markets
Contract period:
2021
- 2024
Studies on the material composition of rye flours for predicting baking suitability.
Project code:
MRI-GE-08-2021-41
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2021
- 2024
Development of a standard baking test to assess the baking suitability of wheat type flours using a spiral kneader and raw material-adjusted kneading time (Standardbackversuch Spiralkneter)
Project code:
MRI-GE-08-2022-1
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2022
- 2024
Influence of sourdough microflora on the levels of carbohydrates affecting intestinal health in doughs and bakery products (Darmgesundheit)
Project code:
MRI-GE-08-2021-47
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2022
- 2024
Mechanisms of saponin biosynthesis, their effect on secondary metabolites and nutrient availability in 'sweet' and 'bitter' quinoa seeds
Project code:
DFG 495517445
Excutive institution:
University of Hohenheim
Contract period:
2022
- 2024
Pre-project on product development for innovative and sustainable organic plant-based drinks (oats, hemp and legumes) from thuringia
Project code:
EIP-Agri-2022-THÜ-PPGBLMI
Excutive institution:
Agrargenossenschaft Bösleben e.G
Contract period:
2022
- 2024
Liquid eggs from organic ferm to canteen kitchen
Project code:
EIP-Agri-BW-2022-LMIKW
Excutive institution:
Hofgut Martinsberg Landwirtschaft
Contract period:
2022
- 2025
Analysis and evaluation of common food production systems in communal catering with regard to sustainable production methods - ife (Speisenproduktionssysteme)
Project code:
2823HS001
Excutive institution:
Institute of Food Economics and Consumption Studies
Contract period:
2023
- 2024
Analysis and evaluation of common food production systems in communal catering with regard to sustainable production methods - Hochschule Fulda (Speisenproduktionssysteme)
Project code:
2823HS011
Excutive institution:
Fulda University of Applied Sciences
Contract period:
2023
- 2024
Studies on the material composition of rye flours for predicting baking suitability
Project code:
MRI-GE-08-2021-41
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2021
- 2024