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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EnEff Bäckerei-Netzwerk
Netzwerk zur Steigerung der Energieeffizienz in Bäckereien
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EU-Freshbake
Fresh breads with improved nutritional quality and low energy demanding for the benefit of the European consumer and of the environment
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EuroFIR – Food Information Resource Network
The EuroFIR Food Platform: Further integration, refinement and exploitation for its long-term self sustainability
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EuroFIR Nexus
The EuroFIR Food Platform: Further integration, refinement and exploitation for its long-term self sustainability
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Expersens
Development of a panel for the objective evaluation of taste and quality
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FishFermPlus
Added-value bioprocessing for FISH raw materials via low-cost FERMentation technologies delivering a PLUS in the sustainable production, consumer safety and quality of highly sensitive fish products
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FLOCAP
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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FLOURPLUS
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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FOODSEG
Safe Food for Europe – Coordination of research activities and Dissemination of research results of EC funded research on food safety
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Freshlabel
Integrated Approach to enable Traceability of the Cold chain of Fresh Chilled Meat and Fish Products by means of tailor-made Time/Temperature Indicators
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Grub’s Up
Recycling and Upgrading Wastes from Food Production for use within the Food Chain
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HD Mehl
Functionality of cereal milling products out of wheat by the application of high pressure
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HighTech Europe
Harmonize the excellence of research available in Europe
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HotICE
Entwicklung eines Textursystems und darauf aufbauender industrieller Verarbeitungsprozesse zur Realisierung und wirtschaftlichen Umsetzung von Produktinnovationen in der Dessert- und Speiseeisbranche
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IDEFICS
Information platform on international standards for SMEs in the food sector
