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Projects of the funding programme "IGF - Collective Research for SMEs - Normal procedure (IGF-N)"
Studies on prebiotic properties and chemopreventive potential of dietary fiber enriched bakery products and bakery products
Project code:
AiF 15513 BG
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2008
- 2010
Studies on structure and properties correlations for comminuted cereal
Project code:
AiF 15825 N
Excutive institution:
International Research Association of Feed Technology e.V.
Contract period:
2008
- 2010
Studies on the effect of surfactants in concentrated, lipophilic suspensions, using the example of chocolate confectionery mass
Project code:
AiF 15217 N
Excutive institution:
German Institute of Food Technology
Contract period:
2007
- 2009
Studies on the effect of technological processes on the tenacity and inactivation kinetics of selected viral pathogens in fermented sausage products
Project code:
AiF 15189 BR
Excutive institution:
Institute of Food Hygiene, Center of Veterinary Public Health
Contract period:
2007
- 2009
Studies on the extraction and use of protein concentrates and fiber flours as food ingredients produced from linseed shred
Project code:
AiF 14447 BG
Excutive institution:
Fraunhofer-Institute for Process Engineering & Packaging
Contract period:
2005
- 2007
Studies on the formation of benzene from benzaldehyde with the aim of minimizing the flavors in production and the processing and storage of flavored products
Project code:
AiF 18813 N
Excutive institution:
German Research Institute for Food Chemistry
Contract period:
2015
- 2017
Studies on the formation of undesirable haze particles in beer and its delay by technological measures
Project code:
AiF 16463 N
Excutive institution:
Chair of Brewing Science
Contract period:
2010
- 2012
Studies on the formulation and structuring of co-extruded poultry collagen casings
Project code:
AiF 17478 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2012
- 2014
Studies on the integration of simultaneity homogenizing and mixing (SHM) technology in conventional homogenization processes with flat valve products for the processing of milk
Project code:
AiF 16303 N
Excutive institution:
Institute of Process Engineering in Life Sciences Section I: Chair of Food Process Engineering
Contract period:
2010
- 2013
Studies on the interactions of composition and structure of egg yolk with regard to the technological properties
Project code:
AiF 14633 N
Excutive institution:
German Institute of Food Technology
Contract period:
2006
- 2008
