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Finished Projects on the research sub-aim "Food quality"
Collaborative project: Process development for vegetable protein sources and creation of new B2B connections for the traditional food production sector -subproject 4 (ProHand)
Project code:
281A402617
Excutive institution:
Bakery J. H. Hecker
Contract period:
2020
- 2022
Collaborative project: Development of aged vegan cheese alternatives made of peas. Subproject 1 (KERBSE)
Project code:
281A402717
Excutive institution:
Fraunhofer-Institute for Process Engineering & Packaging
Contract period:
2020
- 2023
Collaborative project: Development of aged vegan cheese alternatives made of peas. Subproject 2 (KERBSE)
Project code:
281A402817
Excutive institution:
Axel Brinkhaus GmbH & Co. KG
Contract period:
2020
- 2023
Substitution of plastic materials with paper in modified atmosphere packagings (Stretchpaper)
Project code:
281A701X20
Excutive institution:
J.M. Voith SE & Co. KG
Contract period:
2022
- 2023
Compostable packaging solutions for food application (KompoPack)
Project code:
281A703X20
Excutive institution:
traceless materials GmbH
Contract period:
2022
- 2024
