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All Projects on the sub-field of research "Processing"
Mild inovative treatment for wine stabilization (MI-WINE)
Project code:
2819OE155
Excutive institution:
Service Center Rural Area - Rheinpfal ...
Contract period:
2021
- 2023
Network 'Ecological Food Trade'
Project code:
2802OE688F
Excutive institution:
TUM-Tech GmbH
Contract period:
2005
- 2007
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
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
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
Seedlings as a novel multi-functional ingredient in organic baked goods - Optimization of production and use
Project code:
2806OE167
Excutive institution:
Research Institute of Organic Agriculture Germany
Contract period:
2008
- 2010
Studies on the microbiological efficacy of sodium nitrite at Rohwursterzeugnissen
Project code:
04OE003/1F
Excutive institution:
MRI - Department of Microbiology and Biotechnology
Contract period:
2006
- 2008
Sustainable Organic Food Packaging: A manual for enterprises Project target, a methodical approach as well as main features of the task schedule
Project code:
2808OE060
Excutive institution:
Bund Ökologische Lebensmittelwirtschaft e.V.
Contract period:
2008
- 2011
