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Coordinated projects of "Max Rubner-Institut - Federal Research Institute of Nutrition and Food"
Development of reference and rapid methods for assessing the workability of wheat / wheat farming in the new industrial strength
Project code: 22007305
Excutive institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period: 2008 - 2011
Development of fast screening methods for developing countries to improve quantity and quality of carbohydrates in potato, sweetpotato and yambean
Project code: 81112050
Excutive institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period: 2009 - 2010
Fat reduction and increase dietary fiber in cooked sausage using vegetables and fruits
Project code: keine Angaben
Excutive institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period: 2006 - 2006
Fettreduktion bzw. Ballaststofferhöhung in Brühwurst durch den Einsatz von Gemüse und Obst Functional Meat Products
Project code: keine Angaben
Excutive institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period: 2005 - 2005
Collaborative project: Future Lab Shelf Life of Food 2030 - Scenarios of a sustainable and healthy consumer protection of the future through exchange and quantitative evaluation of quality and safety information of food along the supply chain up to the consumer thanks to innovative measurement methods and continuously updating AI - subproject C
Project code: 28DK126C20
Excutive institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period: 2021 - 2024
Collaborative project: Development of innovative analytical methods for the detection of whey proteins and establishment of biomarkers as quality parameters of whey protein-enriched semi-hard cheese - subproject 1
Project code: 281A107816,MRI-MF-08-175 - 924 1050 Molkkaese
Excutive institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period: 2018 - 2021
Sustainable minimization of antibiotic drug use due to quarter-selective dry off in dairy cows
Project code: 2819MDT212
Excutive institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period: 2020 - 2023
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
Development and implementation of sustainable strategies to improve food-safety and retain nutritional values by reducing fungal infestation and aflatoxin contamination in the food-chain in Kenya as model region for Sub-Saharan Africa - subproject 1
Project code: 2816PROC11
Excutive institution: Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period: 2018 - 2023
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
Coordinated projects of subordinate institutions of "Max Rubner-Institut - Federal Research Institute of Nutrition and Food"
Influence of sourdough microflora on the levels of carbohydrates affecting intestinal health in doughs and bakery products
Project code: MRI-GE-08-2021-47
Excutive institution: MRI - Department of Safety and Quality of Cereals
Contract period: 2022 - 2024
Studies on the degradation or conversion of FODMAP and fructans in wheat and rye doughs and pastries made from them
Project code: MRI-GE-08-2019-38
Excutive institution: MRI - Department of Safety and Quality of Cereals
Contract period: 2019 - 2024
Assessment of the hygienic status of freshly harvested cereals – Analyzation of Samples of the BEE
Project code: MRI-GE-08-2020-38
Excutive institution: MRI - Department of Safety and Quality of Cereals
Contract period: 2020 - 2024
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
Project code: MRI-GE-08-2022-1
Excutive institution: MRI - Department of Safety and Quality of Cereals
Contract period: 2022 - 2024
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
Detection of aflatoxin-producing Aspergillus sp. strains in freshly harvested grain samples for inventory on arable land in Germany
Project code: MRI-GE-08-2021-44
Excutive institution: MRI - Department of Safety and Quality of Cereals
Contract period: 2021 - 2023
Use of Pisum sativum as a foodstuff: Establishment / review of a criteria catalogue for quality
Project code: MRI-GE-08-2021-1
Excutive institution: MRI - Department of Safety and Quality of Cereals
Contract period: 2021 - 2023
Identification of possible sources of ergot alkaloids in bread grains without visible ergot sclerotia content
Project code: MRI-GE-08-2021-45
Excutive institution: MRI - Department of Safety and Quality of Cereals
Contract period: 2021 - 2023
Behaviour and transfer of plant toxins (e.g. tropane alkaloids) in cereals and cereal-based food
Project code: MRI-GE-08-2020-37
Excutive institution: MRI - Department of Safety and Quality of Cereals
Contract period: 2021 - 2022
Behaviour and transfer of plant toxins (e.g. tropane alkaloids) in cereals and cereal-based food
Project code: MRI-GE-08-2020-37
Excutive institution: MRI - Department of Safety and Quality of Cereals
Contract period: 2021 - 2022
