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Coordinated projects of "German Institute of Food Technology"
Rapeseed: Production, characterization and application of antioxidants of the type of vitamin E for healthy eating and food quality Lower Saxony - Antioxidants: Resources, Production and redox mechanisms
Project code: keine Angaben
Excutive institution: German Institute of Food Technology
Contract period: 2008 - 2010
Product on the basis of bioactive food ingredients
Project code: keine Angaben
Excutive institution: German Institute of Food Technology
Contract period: 2008 - 2010
Photocatalytic effects for surface disinfection: Improving hygiene in the meat by exploiting effects on photocatalytic disinfection of surfaces
Project code: AiF 249 ZN
Excutive institution: German Institute of Food Technology
Contract period: 2007 - 2009
Automatic high-pressure preservation: Model based optimization strategies for automated high-pressure preservation of foods using the example of meat products
Project code: AiF 16114 N
Excutive institution: German Institute of Food Technology
Contract period: 2009 - 2011
Functionalisation of grain milling: functionalisation of grain from wheat milling by applying high pressure
Project code: AiF 16007 N
Excutive institution: German Institute of Food Technology
Contract period: 2009 - 2011
PEF used for blood sterilization: reappraisal of ante-mortem blood using pulsed electric fields (PEF) for germ reduction and sustainable use in food of animal origin
Project code: AiF 15885 N
Excutive institution: German Institute of Food Technology
Contract period: 2008 - 2010
Electrohydraulic shock wave application in meat products: application of electrohydraulic shock waves to the disintegration of biological tissue using the example of beef tenderisers
Project code: AiF 15884 N
Excutive institution: German Institute of Food Technology
Contract period: 2008 - 2010
Multifunctional, sprayable and biodegradable films based on renewable resources in agricultural and horticultural crop culture; subproject 4
Project code: 22010607
Excutive institution: German Institute of Food Technology
Contract period: 2008 - 2011
Joint project: Innovative barley as a renewable raw material, sub-projects 5: Analysis and assessment of the functional properties of the constituents of the waxy barley for recycling
Project code: 22019408
Excutive institution: German Institute of Food Technology
Contract period: 2008 - 2011
Collaborative project: Application of high pressure processing (HPP) in combination with novel Aproduction of safer, quality-optimized fresh food products with extended shelf life – Subproject 01
Project code: 2816302007
Excutive institution: German Institute of Food Technology
Contract period: 2009 - 2012