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Relevancy : 100 %

Grazing animals and wolves. Herd protection in pasture management (Project)

In view of the new potential conflict situation caused by the appearance of the wolf, (preventive) advice for grazing livestock farms is of central importance for damage limitation and for identifying economically viable solutions. So, the aim of the project is a) Knowledge transfer of the latest findings and experience in dealing with the wolf from already populated federal states to farmers /...


Funding period : 2020 - 2023

Relevancy : 100 %

Sustainable private forest managment in Kenia (Project)

This project is a follow up project builts up on the achivements of the SPFM project 2015-2018 and strives for following goals: • intensivating the collaboration between Kenian and German forest landowner organizations; •    scrutinizing of approaches for technical silvicultural training of small scale forest landowner in sustainable forest managment and establisching of educational forests; •   ...


Funding period : 2020 - 2020

Relevancy : 100 %

Animal welfare by genome editing? Animal ethical perspectives on genome editing in farm animals (Project)

In the first half of 2018, 28.4 million pigs and 1.7 million cattle were slaughtered on commercial slaughterhouses in Germany. Not to mention lambs, sheep and goats as well as above all poultry. Most of these animals had a painful life before slaughter. The conditions under which meat, milk and eggs are produced today cause millions of livestock to systematically become ill and are associated...


Funding period : 2020 - 2022

Relevancy : 100 %

Development of mass spectrometry-based methods for the analysis of vegan and vegetarian products for the presence of animal components (Project)

According to the „Leitsätze für vegane und vegetarische Lebensmittel mit Ähnlichkeit zu Lebensmitteln tierischen Ursprungs“ vegetarian and vegan products must not contain meat derived ingredients. However, vegetarian products may contain egg- and milk-based ingredients. For the control of the presence/absence of animal components in such products, DNA-based methods are state-of-the-art (one PCR...


Funding period : 2020 - 2023

Relevancy : 100 %

Joint Action on implementation of validated best practices on nutrition (Project)

The main focus of the Best-ReMaP Joint Action will be on adapting, replicating and implementing effective health interventions, based on proven practices in the areas of food reformulation, framing of food marketing and public procurement of healthy food in public settings, thus contributing to an increased offer of healthier options of processed foods (by reducing salt, sugar and fat from the...


Funding period : 2020 - 2023

Relevancy : 100 %

Rethinking packaging for circular and sustainable food supply chains of the future (CIRCUL-A-BILITY; COST Action CA 19124). (Project)

COST (European Cooperation in Science and Technology) is an intergovernmental organisation, facilitating working connections within the countries and outside of the EU. COST Actions are bottom-up science and technology networks bringing together research activities that boost research, innovation and careers. Over a period of four years participants have time to build the necessary network...


Funding period : 2020 - 2024

Relevancy : 100 %

Collaborative project: Use of oleogels based on rapeseed oil for improvement of the fatty acid profile of deep-fried food. Subproject A (Project)

Usually, liquid vegetable oils or solid fats are used as conventional deep-frying media for the production of deep-fried food or boiled pastries. The aim of the project is to substitute these conventional deep-frying media via oleogels, which display comparable characteristics of solid fats, but are based on structured rapeseed oil or other structured vegetable oils. This has the advantage that...


Funding period : 2020 - 2023

Relevancy : 100 %

Collaborative project: Use of oleogels based on rapeseed oil for improvement of the fatty acid profile of deep-fried food. Subproject B (Project)

Usually, liquid vegetable oils or solid fats are used as conventional deep-frying media for the production of deep-fried food or boiled pastries. The aim of the project is to substitute these conventional deep-frying media via oleogels, which display comparable characteristics of solid fats, but are based on structured rapeseed oil or other structured vegetable oils. This has the advantage that...


Funding period : 2020 - 2023

Relevancy : 100 %

Collaborative project: Development of a system for automated reduction-product monitoring for sugar, fats and salt in finished products as part of the National Reduction and Innovation Strategy. Subproject A: Coordination (Project)

The aim of the RePro project is to create a system for automated reduction-product monitoring for sugar, fats and salt in finished products within the framework of the National Reduction and Innovation Strategy (NRI). Through the interaction of different system components, RePro will automatically detect changes in the product data of industrially produced food, evaluate them using Artificial...


Funding period : 2020 - 2023