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Information System for Agriculture and Food Research

Information platform of the Federal and State Governments

Ongoing Projects on the subject "Physiology of Nutrition"

Assessment of the impact of milk and dairy on human metabolism and on health

Project code: MRI-PBE-08-48
Excutive institution: MRI - Department of Physiology and Biochemistry of Nutrition
Contract period: 2001 - 2021

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BfR stakeholder and population survey: Fifth evaluation of the BfR's popularity

Project code: BfR-RIKO-08-20191008
Excutive institution: BfR - Department 2: Risk Communication
Contract period: 2019 - 2020

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CEPRI - Revolution on Six Legs (CEPRI)

Project code: MRI-LBV-08-725-1030 CEPRI
Excutive institution: MRI - Department of Food and Bio Process Engineering
Contract period: 2019 - 2020

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Collaborative project: An innovative method for the manufacture of fat-reduced boiled sausage products for high-temperature applications by development and use of a collagen-containing fat substitute. Subproject 1 (BRIGHT)

Project code: 281A201116
Excutive institution: Institute of Agricultural and Urban Ecological Projects
Contract period: 2018 - 2020

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Collaborative project: An innovative method for the manufacture of fat-reduced boiled sausage products for high-temperature applications by development and use of a collagen-containing fat substitute. Subproject 2 (BRIGHT)

Project code: 281A201216
Excutive institution: Eberswalder Wurst GmbH
Contract period: 2018 - 2020

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Collaborative project: Development and validation of new methods for the qualitative detection and quantification of fish, crustacea and molluscs besides of insects as potential food allergens. Subproject (AQUALLERG-ID)

Project code: 281A103316
Excutive institution: IMGM Laboratories GmbH
Contract period: 2019 - 2022

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Collaborative project: Development and validation of new methods for the qualitative detection and quantification of fish, crustacea and molluscs besides of insects as potential food allergens. Subproject 1 (AQUALLERG-ID)

Project code: BfR-LMS-08-1337-205, 281A103016
Excutive institution: BfR - Department 5: Food Safety
Contract period: 2019 - 2022

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Collaborative project: Development and validation of new methods for the qualitative detection and quantification of fish, crustacea and molluscs besides of insects as potential food allergens. Subproject 2 (AQUALLERG-ID)

Project code: 281A103116
Excutive institution: Privates Institut für Produktqualität GmbH
Contract period: 2019 - 2022

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Collaborative project: Development of a molecular basis for the physical-chemical principles for reducing sugar in foods using Erythritol. Subproject 1 (Erythritol)

Project code: 281A200116
Excutive institution: Max Planck Institute for Polymer Research
Contract period: 2018 - 2021

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Collaborative project: Novel low-calorie sugars in food compositions. Subproject (Healthy Sugars)

Project code: 281A200516
Excutive institution: Institute of Technical and Macromolecular Chemistry
Contract period: 2018 - 2021

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