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Ongoing Projects on the research sub-aim "New technological and biotechnological processes"
Electromagnetic fields in NRW - Field measurements in the vicinity of 5G mobile radio transmitters (5G-Messreihe in NRW)
Project code:
REFORDAT-502
Excutive institution:
RWTH Aachen University
Contract period:
2021
- 3022
Optimization of cheese quality in organic artisanal goat milk processing considering raw milk variations - MRI
Project code:
2821OE031
Excutive institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period:
2023
- 2025
Extraction of sensory neutral dietary fibers from legumes (field beans, pea, soy) and their use as food ingredient
Project code:
2821EPS022
Excutive institution:
Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V.
Contract period:
2021
- 2024
Optimization of cheese quality in organic artisanal goat milk processing considering variations in raw milk quality - Universität Kassel
Project code:
2821OE031
Excutive institution:
University of Kassel
Contract period:
2023
- 2025
Nutritional evaluation of a legume-rich diet in a dietary pattern approach (Planetary Health Concept) and in comparison to a Western dietary pattern in subjects at risk for cardiovascular and neurodegenerative diseases
Project code:
2822EPS008
Excutive institution:
Rheinische Friedrich-Wilhelms University of Bonn
Contract period:
2023
- 2026
Influence of passage milling and air classification on the quality, safety and functionality of protein-enriched flour fractions of native grain legumes (field bean, pea, lentil) for use in bakery and pasta products
Project code:
2822EPS018
Excutive institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period:
2023
- 2026
Collaborative project: Cross-media communications for bakery customers: appreciating quality bakery products and reducing waste - subproject A (BrotWert)
Project code:
2819106A21
Excutive institution:
Institute for Management and Innovation University of Economics and Society Ludwigshafen
Contract period:
2022
- 2024
Collaborative project: Cross-media communications for bakery customers: appreciating quality bakery products and reducing waste - subproject B (BrotWert)
Project code:
2819106BNZ
Excutive institution:
Bäcker Görtz GmbH
Contract period:
2022
- 2024
Collaborative project: Networking as required and sustainable knowledge transfer for innovation projects that are funded by the BMEL for the digital transformation in the food industry: establishment of networking structures, implementation of comprehensiv topics and target group oriented transfer of knowledge and results - subproject A (DigiFood)
Project code:
281A507A19
Excutive institution:
agrathaer GmbH
Contract period:
2020
- 2024
Collaborative project: Networking as required and sustainable knowledge transfer for innovation projects that are funded by the BMEL for the digital transformation in the food industry: establishment of networking structures, implementation of comprehensiv topics and target group oriented transfer of knowledge and results - subproject D (DigiFood)
Project code:
281A507D19
Excutive institution:
German Agricultural Society
Contract period:
2020
- 2024