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FAEN 1 - Food Network Lower Saxony - From high-quality raw materials to healthy nutrition.
Collaborative Project
Coordinating institution:
German Institute of Food Technology
* Basic principle bioactive food ingredients for need-based products (antioxidants)
Securing the future of the food economy of Lower Saxony through reorientation to the changing needs and product structures
* Use of the possibilities for improving and adapting the potential for developing innovative products
* A new approach based on fundamental molecular principles and their application to all product tests for:
'Bioactive food - ingredients - production from domestic raw materials - finishing along the food chain - healthy products'
* Network of International Science Education on their research and application to the manufacture of innovative products through the economy
* Along the food chain, improving the sustainability of raw materials, ancillary product and development management
* Bridge building: healthy eating and consumer acceptance
Collaborative Projects
Food Network Lower Saxony - From high-quality raw materials for healthy nutrition.
Leading institution:
German Institute of Food Technology
Research projects
- Extraction of valuable components from barley and rye byproducts: tocotrienols
- Studies on the cultivation of anthocyanin-containing potatoes for technical processing, with particular attention to the added health benefits and the dye extraction
- Isolation of native potato proteins from potato and amniotic hydrolysis to bioactive peptides, including analytical and biological testing.
- Technical procedures for obtaining high-quality food and oligosaccharides from sucrose Pharmacy
- Characterization and cultural enrichment of bioactive active in edible mushrooms from Lower Saxony
- 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
- Development of NIRS methods for determining the tocopherol content in oilseeds, vegetable oils and by-products
- Nutritional evaluation of functional food ingredients - the implementation of human studies to biokinetics and efficacy of bioactive substances
- Consumer acceptance of foods with added health benefits
- Product on the basis of bioactive food ingredients
