Die Experten des Kompetenzfelds foodtechnologie entwickeln, optimieren und validieren technologische Prozesse und Abläufe für Handwerk und Industrie.
Die Nutzung des natürlich vorhandenen Potenzials pflanzlicher Rohstoffe ist eine unserer Stärken. Physik rein – Chemie raus! Durch den Einsatz innovativer Technologien werden funktionelle Komponenten wie Eigenenzymatik, Wasserbindung- oder Vernetzungseigenschaften zugänglich und beherrschbar.
Unser umfangreiches Know-How in den Bereichen der Bäckereitechnologie, Extrusion oder Fermentation führt in Kombination mitunserem sehr gut ausgestatteten Technikum zur praxisnahen Projektumsetzung.
Below you will find a selection of our current and completed research and development projects in the competence field Food
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ALGAEFOOD
Creating healthy and tasty dairy products with algea from the North Sea
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Antifreeze
Application of a novel antifreeze-protein from marine resources (diatoms) in frozen dough pieces
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AntiHaft
Assessment and dissemination of strategies for the extraction of bioactive compounds from tomato, olive, and grape processing residues
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BIOACTIVE-NET
Assessment and dissemination of strategies for the extraction of bioactive compounds from tomato, olive, and grape processing residues
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BrainHealthFood
Bioactive compounds from blackcurrant processing waste for brain health
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CafeSens
Aromarelevante Kaffeeanalytik
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CHILL-ON
Integrating novel technologies to improve safety and quality assurance of the chilled/frozen food supply chain
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Chitinase
Intelligent and easy tool to categorise and characterise flour quality for consumer-driven wheat baked goods in European SME-bakery and cereal sector
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CHITOFOOD
Development of new innovative functional food
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ChocoLYTIKA
Etablierung einer qualitätsbewertenden Analytik für Schokolade
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COMMFABNET
Communication of Food, Fisheries, Agriculture and Biotechnologies research. A network to support EU-funded research projects
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Dinkel
Development of an analytical concept for quality assurance of spelt sorts from biodynamic farming
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E-Breadmaking
Intelligent and easy tool to categorise and characterise flour quality for consumer-driven wheat baked goods in European SME-bakery and cereal sector
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EAN-SEABUCK
Establishment of European-Asian Network for the development of strategies to enhance the sustainable use of Sea Buckthorn
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ECROPOLIS
Sensory Information System(OSIS): Documentation of sensory properties through testing and consumer research for the organic industry
