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Projects of the funding programme "IGF - Collective Research for SMEs - Normal procedure (IGF-N)"
Development of improved methods for assessing gluten quality of wheat flours
Project code:
AiF 16464 N
Excutive institution:
Hans-Dieter-Belitz-Institute for Cereal Grain Research
Contract period:
2010
- 2013
Development of markers for enforcement ability of lactic acid bacteria in meat fermentations
Project code:
AiF 18552 N
Excutive institution:
Department of technical Microbiology
Contract period:
2015
- 2017
Development of markers for the enforcement ability of staphylococci in raw sausage fermentations
Project code:
AiF 17897 N
Excutive institution:
Department of technical Microbiology
Contract period:
2013
- 2016
Development of methods for direct detection of Mycobacterium avium subspecies paratuberc. from raw milk
Project code:
AiF 13585 N
Excutive institution:
Institute for Microbiology
Contract period:
2003
- 2005
Development of methods for the determination of wheat fractions in Spelt products
Project code:
AiF 15619 N
Excutive institution:
Hans-Dieter-Belitz-Institute for Cereal Grain Research
Contract period:
2008
- 2010
Development of molecular biological methods to identify quality-parameters in cocoa and chocolate based on PCR
Project code:
AiF 14387 N
Excutive institution:
Department of Organic Chemistry and Biochemistry
Contract period:
2005
- 2007
Development of molecular markers for resistance against strowbraker foot rot (Pseudocercosporella herpotrichoides) and marker supported combination of the resistance genes Pch1, Pch2 and the resistance from Aegilops kotschyi.
Project code:
JKI-RS-08-2370
Excutive institution:
Institute of Resistance Research and Stress Tolerance
Contract period:
2005
- 2008
Development of rapid and user-friendly DNA-based tests for fish species verification (Anwenderfreundliche Fischartentests)
Project code:
MRI-NRZ-08-2021-70, AiF 21952 N
Excutive institution:
MRI - National Reference Centre for Authentic Food
Contract period:
2021
- 2024
Development of redox-reactive baking ingredients to improve the workability and texture of gluten-free dough and bakery products
Project code:
AiF 16907 N
Excutive institution:
Research Association of the German Food Industry
Contract period:
2011
- 2014
Directed crystallization of fat-based systems for coatings and barrier layers to minimize the mass transfer
Project code:
AiF 17206 N
Excutive institution:
German Institute of Food Technology
Contract period:
2011
- 2013
