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Ongoing Projects on the subject "Physiology of Nutrition"
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 F (BallanceID)
Project code:
281A909E22
Excutive institution:
J. Rettenmaier & Söhne GmbH + Co KG
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 F (BallanceID)
Project code:
281A909F22
Excutive institution:
ISS Facility Services Holding 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 G (BallanceID)
Project code:
281A909G22
Excutive institution:
Boonian 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 H (BallanceID)
Project code:
281A909H22
Excutive institution:
LBV Raiffeisen eG
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 I (BallanceID)
Project code:
281A909I22
Excutive institution:
apetito AG
Contract period:
2025
- 2028
Collaborative project: Implementation and guideline development of sustainable hospital catering as a significant contribution to the transformation of the national food system and planetary health - Subproject B (GreenHospitalFood)
Project code:
281A916B22
Excutive institution:
Klüh Catering GmbH
Contract period:
2025
- 2028
Collaborative project: Implementation and guideline development of sustainable hospital catering as a significant contribution to the transformation of the national food system and planetary health - Subproject C (GreenHospitalFood)
Project code:
281A916C22
Excutive institution:
Technical University of Dortmund
Contract period:
2025
- 2028
Collaborative project: Increasing the nutritional value of potato products by enrichment with sustainably generated dietary fiber - Subproject A (KaProBast)
Project code:
281A914A22
Excutive institution:
Hof Armbrecht
Contract period:
2025
- 2028
Collaborative project: Increasing the nutritional value of potato products by enrichment with sustainably generated dietary fiber - Subproject B (KaProBast)
Project code:
281A914BNZ
Excutive institution:
The Lorenz Bahlsen Snack-World GmbH & Co KG Germany
Contract period:
2025
- 2028
Collaborative project: Increasing the nutritional value of potato products by enrichment with sustainably generated dietary fiber - Subproject D (KaProBast)
Project code:
281A914D22, MRI-GE-08-2024-4
Excutive institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food
Contract period:
2025
- 2028
