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Imprint
Institute of Food and Environmental Research (ILU)
Institution
Section overview
Description
The Institute of Food and Environmental Research (ILU) was established in 1991. As a non-profit organization, it conducts applied, technology-oriented research and development for the food and the preservation of the environment. The association pursues exclusively and directly non-profit goals. Members of the association are small and medium companies in the food industry, the tangential fields and enterprises of non-university research. Association, the Institute of Food and Environmental has 10 permanent employees, the skills of food technologists, chemists and food chemists, biologists, microbiologists and biochemists and combine many years of experience in the biotechnology, food and environmental disposal. Other employees are project-tied. The club has access to modern equipped laboratories and pilot plants. Research for technological application performance testing facilities are available or will be used in co-operation partners. The charitable organization claimed for itself the ambition to contribute to his research into marketable solutions especially for small and medium enterprises. Thus the innovation and competitiveness in the medium-sized food industry is to be stabilized and strengthened.
Activities
- Research
Coordinated projects
- Agro4Comp (agricultural by-products for polymer composites)
- Bioactive malt substances for Cosmetic Applications
- Collaborative project: Development of a plant granulate with defined functionality based on construction residues - subproject
- Collaborative project: Interception and immunoprophylaxis of avian pathogenic E. coli (APEC) and associated infections for reduction of antibiotics in productive poultry - Subproject E
- Collaborative project: Particle foam material based on raw materials containing starch. Subproject 2
- Development and testing of a detection system
- Development of a process to improve the added value of brewer's grains for health-promoting animal nutrition
- Development of biofunctional algae substance complexes for the protection of skin against light-induced skin ageing
- Development of low-energy baking processes
- Development of new vaccine application forms for the improvement of the fish infection prophylaxis against enteric redmouth disease and furunculosis in salmonids
- Effect of the interactions of rye hemicelluloses with rye proteins on bread quality
- Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and future food supply
- Establishing an innovative and transnational feed production approach for reduced climate impact of the aquaculture sector and future food supply - subproject 2
- Fostering sustainable legume-based farming systems and agri-feed and food chains in the EU
- Generation of slowly digestible starch during extrusion
- High quality and nutrient rich food through crop waste-derived biostimulant and biopesticide
- Implementation of extruder technology for the production of cereal roasted products
- Influence of the ingredients of wheat sacrament-products on the extrusion behavior directly expanded products
- Investigations to determine and reduce the allergenic potential in enzyme-containing dust of powdered bulk materials for the baking industry
- Joint project: bio-ethanol process with use of thermal pulp - part 1: Basics new grinding / fermentation
- Joint project: Innovative barley as a renewable raw material, sub-project 6: development of new technological and industrial uses
- LeguAN: Innovative and integrated value-added concepts for functional food and feed from grain legume crops local from cultivation to usage. Subproject 7: Development and application of hydrothermal modification methods
- Monitoring of cyanobacteria and cyanotoxines in surface-waters in rural regions
- Optimisation of organically produced pea starch for use in innovative food
- Optimization of organically produced pea starch for using in different foodstuffs - subproject ILU
- Sustainable upcycling of agricultural residues by means of a modular and cascading conversion system
- Sustainable Use of biomass from Oleaginous processing
- Technological minimisation strategies of acrylamide in bakery products with special vegetable ingredients
Work package leader of collaborative projects
Involved in research projects
- Cleaning concept for feed grain
- Development and application of new procedures in production facilities for potato and cereal products with reduced levels of acrylamide and its derivatives
- Healthy minor cereals
- iAlgaePro - Innovative Algae Processing for Nutraceuticals in Food and Feed
- Investigation of material causes of quality defects in traditional rye breads and deduction of solution strategies
- Multi-mycotoxin analytics of pulses
- Strategies for delaying the fat spoilage in extruded whole grain products
- Studies on the extraction and use of protein concentrates and fiber flours as food ingredients produced from linseed shred
Contact
Institute of Food and Environmental Research
(ILU)
Papendorfer Weg 3
14806 Bad Belzig
Brandenburg
Germany
Phone: 033200 518-819
Fax: 030 7001432193
Email: branchentransfer(@)ilu-ev.de
