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Finished Projects on the research sub-aim "Food quality"
Collaborative project: Development of support measures for mass catering to reduce salt and sugar content and to optimise fat quality in meals - subproject B (StartLow)
Project code:
281A606B19
Excutive institution:
Hochschule Albstadt-Sigmaringen
Contract period:
2020
- 2023
Collaborative project: Development of support measures for mass catering to reduce salt and sugar content and to optimise fat quality in meals (setting: day care centre) (StartLow) – subproject C (StartLow)
Project code:
281A606C19
Excutive institution:
Pro Care Management GmbH
Contract period:
2020
- 2023
Collaborative project: Development of a system for automated reduction-product monitoring for sugar, fats and salt in finished products as part of the National Reduction and Innovation Strategy (RePro) - subproject A (RePro)
Project code:
281A607A19
Excutive institution:
snoopmedia GmbH
Contract period:
2020
- 2023
Collaborative project: Development of a system for automated reduction-product monitoring for sugar, fats and salt in finished products as part of the National Reduction and Innovation Strategy - subproject C (RePro)
Project code:
281A607C19
Excutive institution:
MRI - Department of Nutritional Behaviour
Contract period:
2020
- 2023
Collaborative project: Development of a system for automated reduction-product monitoring for sugar, fats and salt in finished products as part of the National Reduction and Innovation Strategy - subproject B (RePro)
Project code:
281A607B19
Excutive institution:
AI4BD Germany GmbH
Contract period:
2020
- 2023
The aim of Reduction2025 is to connect all parts of the food chain, including agriculture, producers, grocery and consumers, in order to inform about the progress on reduction of salt, sugar and fat in food products. Furthermore, the platform intends to built a fundament for cooperation and trust (Reduction2025)
Project code:
281A608X19
Excutive institution:
Evenion Rubach und Patsiavou GbR
Contract period:
2020
- 2023
Collaborative Project: Sensory optimization of sodium-reduced semi-hard cheese - subproject A (Senopt-Kaese)
Project code:
281A601A19
Excutive institution:
MRI - Department of Safety and Quality of Milk and Fish Products
Contract period:
2021
- 2023
Collaborative Project: Sensory optimization of sodium-reduced semi-hard cheese - subproject B (Senopt-Kaese)
Project code:
281A601BNZ
Excutive institution:
Jungbunzlauer Suisse AG
Contract period:
2021
- 2023
Collaborative Project: Sensory optimization of sodium-reduced semi-hard cheese - subproject C (Senopt-Kaese)
Project code:
281A601CNZ
Excutive institution:
Deutsches Milchkontor GmbH
Contract period:
2021
- 2023
Collaborative project: Establishment of a training concept for participants in the food craft to transfer information on the reduction of sugar, fat and salt - subproject A (REDSCHUL)
Project code:
281A605A19
Excutive institution:
Institute of Food Hygiene, Center of Veterinary Public Health
Contract period:
2021
- 2024
