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Ongoing Projects on the subject "Physiology of Nutrition"
Analysis and evaluation of common food production systems in communal catering with regard to sustainable production methods - Hochschule Fulda (Speisenproduktionssysteme)
Project code:
2823HS011
Excutive institution:
Fulda University of Applied Sciences
Contract period:
2023
- 2024
Analysis and evaluation of common food production systems in communal catering with regard to sustainable production methods - ife (Speisenproduktionssysteme)
Project code:
2823HS001
Excutive institution:
Institute of Food Economics and Consumption Studies
Contract period:
2023
- 2024
Bioactivity and mechanisms (antigenotoxic, antioxidative, modulation of signal transduction and barrier function) of food and food constituents
Project code:
MRI-PBE-08-08
Excutive institution:
MRI - Department of Physiology and Biochemistry of Nutrition
Contract period:
2001
- 2028
Biomarkers for food intake
Project code:
MRI-PBE-08-1010 Biomarker
Excutive institution:
MRI - Department of Physiology and Biochemistry of Nutrition
Contract period:
2019
- 2028
Cellular uptake, metabolism and transport of food constituents in cell culture models
Project code:
MRI-PBE-08-13
Excutive institution:
MRI - Department of Physiology and Biochemistry of Nutrition
Contract period:
2001
- 2028
Cohort Study on Plant-based Diets (COPLANT)
Project code:
MRI-PBE-08-2021-49
Excutive institution:
MRI - Department of Physiology and Biochemistry of Nutrition
Contract period:
2021
- 2028
Development and evaluation of visualizations of food-based dietary recommendations - subproject University Erfurt (Visualisierung FBDG)
Project code:
2823HS013
Excutive institution:
University Erfurt
Contract period:
2024
- 2026
Development and evaluation of visualizations of food-based dietary recommendations- subproject ife (Visualisierung FBDG)
Project code:
2823HS003
Excutive institution:
Institute of Food Economics and Consumption Studies
Contract period:
2024
- 2026
Development of a standard baking test to assess the baking suitability of wheat type flours using a spiral kneader and raw material-adjusted kneading time (Standardbackversuch Spiralkneter)
Project code:
MRI-GE-08-2022-1
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2022
- 2024
Extraction of proteins from alfalfa for human nutrition
Project code:
2822EPS010
Excutive institution:
German Institute of Food Technology
Contract period:
2024
- 2027
