We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
Research Association of the German Food Industry (FEI)
Institution
Section overview
Description
The Research Association of the German Food Industry (FEI) is a non-profit, registered association supporting research projects in all fields of food science, food technology and nutritional science. Up today the FEI is the sole research association spanning almost all branches and disciplines of the food and drink industry in Germany. The FEI connects economy and science: It coordinates yearly about 70 cooperative research projects, organises scientific conferences and publishes different media for experts. 60 enterprises, 55 industrial branch associations and 120 research institutes are organised within the Research Association of the German Food Industry (FEI). The financing is provided by private funding (enterprises and industrial associations) and public funding (Federal Ministry of Economy and Technology).
Activities
- Funding
- Coordination
Networks
Coordinated projects
- Activity oriented characterization of antioxidant key ingredients and their effect on the sensory quality of beer
- Analysis of porosity and density in cereal-based dough for the evaluation of product quality
- Chained material and energy management in water systems of the breweries using information technology hybrids based on reference Petri nets
- Characterization of the structure and dynamics of protein-stabilized foams
- Clarify the causes of the bitter-astringent faulty taste of vegetable protein isolates and development of technological parameters for an improvement in quality
- Clarifying the causes of a bitter off-taste for hazelnuts and development of analytical and biological parameters for the raw material control and quality optimization
- Combination of conventional drying methods for increasing the energy efficiency and to improve the quality of dried fruit and vegetables
- Comparative identification of filtration-inhibiting substances in membrane and diatomaceous earth filtration of beer
- Continuous production of energy efficient cooked sausages by means of extended sausage grinder technology
- Detection and control of Mycobacterium avium subsp. paratuberculosis to ensure product quality in milk processing establishments
- Detection, isolation, and characterization of wine proteins relevant for turbidity afterwards as well as methods of preventing protein-turbidity in wines and grape juices
- Determination of authenticity and quality characteristics of cranberry, pomegranate, blueberry and cowberry
- Determination of flow properties of cohesive, milk-based powder
- Development of a cultural rapid method for detecting osmotolerant yeasts taking into account gas formation
- Development of a microwave-assisted vacuum drying method for gentle and efficient production of microbial cultures
- Development of a routine suitable quantification method of cereulide in Bacillus cereus and studies on the formation and stability of the toxin in food
- Development of redox-reactive baking ingredients to improve the workability and texture of gluten-free dough and bakery products
- Educate the texturing mechanisms during wet extrusion of soybean and pea protein with special consideration biothermofluid dynamic and protein chemical aspects based on experimental and numerical investigations
- Egg albumen protein fractionation to improve the foaming properties and pasteurizability of the resulting fractions
- Enteric pathogens Bacillus cereus in food: identification and risk assessment
- Enzymatic modification of arabinoxylan and protein fraction to information and optimization of the structure-forming properties of rye dough
- Experimentally validated simulation of flow-induced effects on protein foams using the Lattice-Boltzmann methods
- Extraction ß-lactoglobulin-free whey products by selective thermal aggregation and fractionation of the resulting components
- Factors affecting the inactivation of microorganisms on surfaces of packaging material by means of gaseous H2O2
- Formation and inhibition of white efflorescences on the surface of dried meat products
- Heat-stable microbial enzymes in raw materials for milk processing - quality assurance, development of a test system and technological options
- Identification of odor-active compounds in sensory proper and incorrect (off-flavor) rapeseed oils and development of an Analysis method for improving the quality control
- Improve the technological properties of rye dough and pastries with transglutaminase and peptidases
- Improvement of plant raw materials drying processes by process-induced reduction of mass transfer resistances
- Influence of cold hopping on the aroma profile and important aroma substances top and bottom fermenting beers and their aromatic stability during storage
- Influence of foam composition and structure on flavor release and flavor perception of gas impinged food systems
- Influence of fusible coating materials on the properties of coated powder raw materials of food industry
- Influence of the second fermentation in sparkling wine on positive ingredients, and their expression in sensory champagne
- Integrated cascade connection of dynamic and cross-flow membrane process to mass skim milk and whey
- Investigation of material causes of quality defects in traditional rye breads and deduction of solution strategies
- Mashing process simulation - Model-based support in the development, management and monitoring of the depolymerization of natural polymers, the example of the mashing process
- Microbiological safety of raw sausage products - Effect of nitrite and plant extracts on enterohemorrhagic Escherichia coli and Salmonella spp.
- Microparticulation of whey proteins by means hot extrusion
- Milk protein fractionation by microfiltration: Influence of diafiltration medium to cover layer formation, transmission and functionality of the protein fractions
- Minimizing the load in phage whey and whey products by membrane filtration
- More from whey permeate: use of intrinsic caramelization potential for producing own sweet ingredients with defined color and flavor properties
- Optimised use of alternative emulsifiers in confectionery suspensions with high solids concentration aiming to save cocoa butter
- Optimization of cost, energy and resource use in the fruit juice industry - balance model and multi-objective optimization (OptiKERN)
- Optimization of the reconstitution of orange juice from concentrate based on aroma and flavor-active compounds
- Optimizing the particle size distribution of grain-based foams for producing fine pastries
- Performance improvement of CIP (Cleaning in Place) processes in Spray drying towers based on the detection of fouling formation by ultrasound
- Principles for large-scale application of methods for manufacturing of edible fats and oils with reduced levels of 3-MCPD fatty acid esters and related compounds
- Process-induced changes in physical properties of packaging material as a marker for high-pressure or temperature treatment of packaged food
- Promotion of quality sparkling wine through targeted collection of bound flavorings (flavor precursors) in a basis for sparkling wines and their optimized release during the second fermentation
- Quick detection of aroma precursors in grape must and sparkling base wines by FT-MIR and their controlled release during fermentation
- Recycling of spent grains by hydrothermal digestion with the aim of developing enjoyable beverage bases
- Separate functionalization of the main fractions of egg yolks Granula and Plasma to increase their emulsifying
- Strategies for delaying the fat spoilage in extruded whole grain products
- Structure formation and regeneration in fermented milk products by laccases from edible mushrooms
- Structure formation in meat products by streamlining and reorganization of production on a continuous basis to the sausage grinder technology
- Studies on the formulation and structuring of co-extruded poultry collagen casings
- Variations of hops management to specifically precipitate oxidation promoting metal ions during the brewing process
- Variety determination of hazelnuts by next-generation sequencing technologies and bioinformatics analysis
- Virus inactivation by heating and smoking techniques for meat products - Development of process specifications using appropriate model viruses
- Yolk fractionation main fractions: fractionation and separate use of the technological and functional potential of the main yolk granules and plasma fractions
Coordinated collaborative projects
Contact
Research Association of the German Food Industry
(FEI)
Godesberger Allee 125
53175 Bonn
North Rhine-Westphalia
Germany
Phone: +49 (0)228 3079699-0
Fax: +49 (0)228 3079699-9
Email: fei(@)fei-bonn.de
