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Information System for Agriculture and Food Research

Information platform of the Federal and State Governments

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

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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

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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

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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

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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

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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

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Liquid eggs from organic ferm to canteen kitchen

Project code: EIP-Agri-BW-2022-LMIKW
Excutive institution: Hofgut Martinsberg Landwirtschaft
Contract period: 2022 - 2025

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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

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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

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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

details

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