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Coordinated projects of "Research Center for Nutrition and Food Sciences"
Process for the production of more durable fresh milk (ESL), using thermal and membrane processes
Project code:
AiF 15047 N
Contract period:
2007
- 2009
Funding institution:
Ministry of Economics and Energy
(BMWI)
Development of a low-temperature vacuum drying process for the production of starter cultures
Project code:
AiF 15616 N
Contract period:
2008
- 2010
Funding institution:
Ministry of Economics and Energy
(BMWI)
Fractionation of proteins from whey with Adsorptive Membranes
Project code:
AiF 16540 N
Contract period:
2010
- 2012
Funding institution:
Ministry of Economics and Energy
(BMWI)
Continuous recovery of glycomacropeptide by membrane processes and leveraging its technological functionality in dairy and dietary products
Project code:
AiF 13733 N
Contract period:
2003
- 2005
Funding institution:
Ministry of Economics and Energy
(BMWI)
Development of a process for the fractionation of milk fat globule membrane
Project code:
AiF 16226 N
Contract period:
2011
- 2013
Funding institution:
Ministry of Economics and Energy
(BMWI)
Highly porous airgel particles consisting of protein as a carrier matrix for sensitive and sensory disturbing substances in food
Project code:
AiF 17485 N
Contract period:
2013
- 2016
Funding institution:
Ministry of Economics and Energy
(BMWI)
Microwave-assisted vacuum and freeze-drying for rapid preservation of sensitive biomolecules in a foam matrix
Project code:
AiF 18819 N
Contract period:
2015
- 2018
Funding institution:
Ministry of Economics and Energy
(BMWI)
Use of polymeric spiral wound membranes for milk protein fractionation
Project code:
AiF 18553 N
Contract period:
2015
- 2017
Funding institution:
Ministry of Economics and Energy
(BMWI)
Psychrotolerante spore-generators in raw and ESL milk - prevalence, Spoilage potential and elimination by microfiltration and bactofugation
Project code:
AiF 17880 N
Contract period:
2013
- 2016
Funding institution:
Ministry of Economics and Energy
(BMWI)
