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
Coordinated projects of "German Institute of Food Technology"
European network for integrating novel technologies for food processing (HIGHTECH EUROPE)
Project code: 222824
Excutive institution: German Institute of Food Technology
Contract period: 2009 - 2013
Use of pulsed electric fields to improve mass transport processes within fixed biological products on the example of the treatment of raw cured
Project code: AiF 15460 N
Excutive institution: German Institute of Food Technology
Contract period: 2008 - 2010
Thermally induced influencing the secondary and aggregate structure of unfractionated whey proteins and their impact on techno-features
Project code: AiF 15514 N
Excutive institution: German Institute of Food Technology
Contract period: 2008 - 2010
High pressure treatment marinated poultry products to improve shelf life and product safety and marketing
Project code: AiF 16263 N
Excutive institution: German Institute of Food Technology
Contract period: 2009 - 2011
Optimization of egg products for use in baked goods
Project code: AiF 16264 N
Excutive institution: German Institute of Food Technology
Contract period: 2009 - 2011
Innovative Management Systems for a Sustainable Food Industry (IMSFood)
Project code: CORNET AiF 25 EN
Excutive institution: German Institute of Food Technology
Contract period: 2010 - 2011
Inclusion of probiotic microorganisms in emulsion systems
Project code: AiF 16465 N
Excutive institution: German Institute of Food Technology
Contract period: 2010 - 2012
Packaging Material for High Pressure Treatment (HiPP)
Project code: CORNET AiF 26 EN
Excutive institution: German Institute of Food Technology
Contract period: 2010 - 2011
Partially ferment dough with tributaries of the food industry to improve the flavor of the dough
Project code: AiF 16538 N
Excutive institution: German Institute of Food Technology
Contract period: 2010 - 2012
Setting the functional properties of dried whole egg by additives and production conditions
Project code: AiF 13732 N
Excutive institution: German Institute of Food Technology
Contract period: 2003 - 2005
