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Ongoing Projects on the subject "Physiology of Nutrition"
Collaborative project: Development, implementation and evaluation of plant-based menus in communal catering facilities in the region Berlin-Brandenburg - Subproject A (Karottine)
Project code:
281A912A22
Excutive institution:
Berlin Institute of Technology
Contract period:
2025
- 2028
Collaborative project: Development, implementation and evaluation of plant-based menus in communal catering facilities in the region Berlin-Brandenburg - Subproject B (Karottine)
Project code:
281A912B22
Excutive institution:
University of Applied Sciences Münster
Contract period:
2025
- 2028
Collaborative project: Development, implementation and evaluation of plant-based menus in communal catering facilities in the region Berlin-Brandenburg - Subproject C (Karottine)
Project code:
281A912C22
Excutive institution:
Fördergemeinschaft Ökologischer Landbau Berlin-Brandenburg e.V.
Contract period:
2025
- 2028
Collaborative project: Development, implementation and evaluation of plant-based menus in communal catering facilities in the region Berlin-Brandenburg - Subproject D (Karottine)
Project code:
281A912D22
Excutive institution:
Peaceful Delicious GmbH
Contract period:
2025
- 2028
Collaborative project: Development, implementation and evaluation of plant-based menus in communal catering facilities in the region Berlin-Brandenburg - Subproject E (Karottine)
Project code:
281A912E22
Excutive institution:
Marktgesellschaft der Naturland Bauern AG
Contract period:
2025
- 2028
Collaborative project: Development, implementation and evaluation of plant-based menus in communal catering facilities in the region Berlin-Brandenburg - Subproject F (Karottine)
Project code:
281A912F22
Excutive institution:
Witty's Gourmet-Manufaktur GmbH
Contract period:
2025
- 2028
Collaborative project: Fibre-enriched textured vegetable meal components (TMC) – Integrative design approach for the development and use of innovative products based on bioeconomic sustainability criteria - Subproject A (BallanceID)
Project code:
281A909A22
Excutive institution:
University of Hohenheim
Contract period:
2025
- 2028
Collaborative project: Fibre-enriched textured vegetable meal components (TMC) – Integrative design approach for the development and use of innovative products based on bioeconomic sustainability criteria - Subproject B (BallanceID)
Project code:
281A909B22
Excutive institution:
University of Erlangen-Nürnberg
Contract period:
2025
- 2028
Collaborative project: Fibre-enriched textured vegetable meal components (TMC) – Integrative design approach for the development and use of innovative products based on bioeconomic sustainability criteria - Subproject C (BallanceID)
Project code:
281A909B22
Excutive institution:
Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V.
Contract period:
2025
- 2028
Collaborative project: Fibre-enriched textured vegetable meal components (TMC) – Integrative design approach for the development and use of innovative products based on bioeconomic sustainability criteria - Subproject D (BallanceID)
Project code:
281A909DNZ
Excutive institution:
FB Food GmbH
Contract period:
2025
- 2028
