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Coordinated projects of "Institute of Process Engineering in Life Sciences Section I: Chair of Food Process Engineering"
Double emulsions for fat reduction: Fundamental investigations on influencing the microstructure of double emulsions and how the structure influences product properties relevant for consumers (mouth feel, creaminess, fatty taste, saturation)
Project code:
DFG/AiF-Cluster 3
Contract period:
2009
- 2012
Funding institution:
German Research Foundation - Deutsche Forschungsgemeinschaft e.V.
(DFG)
Energy efficient and gentle homogenization of milk and effects on the texture of dairy products
Project code:
AiF 14073 N
Contract period:
2005
- 2007
Funding institution:
Ministry of Economics and Energy
(BMWI)
Microstructured multidisperse Hull capsules as a carrier of bioactive substances: studies on the influence of molecular interactions and diffusion barriers on the stability and the release of substances from the Wild Blueberry
Project code:
AiF 15612 N
Contract period:
2008
- 2011
Funding institution:
Ministry of Economics and Energy
(BMWI)
Design of the properties of expanded starch-based products using high-speed extrusion, based on a neuronumerischen process control strategies
Project code:
AiF 332 ZN
Contract period:
2009
- 2012
Funding institution:
Ministry of Economics and Energy
(BMWI)
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
Contract period:
2010
- 2013
Funding institution:
Ministry of Economics and Energy
(BMWI)
Collaborative project: Development of a process for the production of Cronobacter sakazakii-free spray-dried milk and cereal based food powders – Subproject 1
Project code:
2816300907
Contract period:
2010
- 2012
Funding institution:
Federal Ministry of Food and Agriculture
(BMEL)
Scale-up of improved nozzles for high-pressure homogenization and emulsification
Project code:
AiF 13731 N
Contract period:
2003
- 2006
Funding institution:
Ministry of Economics and Energy
(BMWI)
Influence of homogenization on the internal structure and the resulting properties of certain pulpy fruit juices and purees and demand for energy in the production
Project code:
AiF 17830 N
Contract period:
2013
- 2015
Funding institution:
Ministry of Economics and Energy
(BMWI)
Studies on flavor development during roasting of cocoa with particular reference to the control of the temperature-time profile
Project code:
AiF 17281 N
Contract period:
2011
- 2013
Funding institution:
Ministry of Economics and Energy
(BMWI)
Influence of the interaction between the functional groups of pectins and selected product ingredients for the stabilization of oil droplets in food emulsions
Project code:
AiF 18644 N
Contract period:
2015
- 2017
Funding institution:
Ministry of Economics and Energy
(BMWI)
