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Finished Projects on the research sub-aim "Food quality"
Research network FIN-Q.NRW - Research Network Innovation through quality communication
Project code:
keine Angabe
Excutive institution:
Grenzüberschreitende Integrierte Qualitätssicherung e.V.
Contract period:
2009
- 2012
Protein foams in food production
Project code:
DFG/AiF-Cluster 5
Excutive institution:
Chair of Fluid Mechanics
Contract period:
2011
- 2014
Minimal processing in automated process chains of meat processing on the example of the boning of pork (ham)
Project code:
DFG/AiF-Cluster 4
Excutive institution:
Chair of Fluid Mechanics
Contract period:
2010
- 2013
Influence of homogenization on the internal structure and the resulting properties of certain pulpy fruit juices and purees and demand for energy in the production
Project code:
AiF 17830 N
Excutive institution:
Institute of Process Engineering in Life Sciences Section I: Chair of Food Process Engineering
Contract period:
2013
- 2015
Novel evaluation methods and optimized baking tests to describe the baking quality of flour from modern wheat varieties
Project code:
AiF 17759 N
Excutive institution:
Institute of Brewing- und Beverage Technology
Contract period:
2013
- 2015
Development of a dynamic micro-oxygenation in the production of red wines
Project code:
AiF 17719 N
Excutive institution:
Service Center Rural Area - Rheinpfal ...
Contract period:
2013
- 2016
Control of the structure, flavor quality and freshness of wheat pastry with optimized dough processing and modified starch properties
Project code:
AiF 17718 N
Excutive institution:
Institute of Brewing- und Beverage Technology
Contract period:
2013
- 2016
Formation of large colloidal particles by coupling of vibrations during milk fermentation
Project code:
AiF 17535 N
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2012
- 2015
Development of a microwave-assisted vacuum drying method for gentle and efficient production of microbial cultures
Project code:
AiF 17477 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2012
- 2014
Optimization of the reconstitution of orange juice from concentrate based on aroma and flavor-active compounds
Project code:
AiF 17476 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2012
- 2014
