Research projects
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Kirsch TS
Entwicklung einer Methode zur Stabilisierung der Festigkeit/Textur von Früchten nach einem Gefrierprozess.
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Koji-Fermentation
Development and standardization of a process for the production of an enzyme preparation made from koji for the use in bakery products

KosaDat
Correlation of sensory and analytical data
Read more: KosaDat - Correlation of sensory and analytical data
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MAIN PELLET
The development of a procedure for the production of high-quality mixed pellets of biogenic residues with the help of the addition of additives and binders in consideration of the requirements of DIN EN 14961-6
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Minicrystal
Method for improving the quality of frozen foods by assisting the freezing process and reducing the size of the ice crystals
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MS INNOVATION
Network for the application of innovative environmental technologies in the maritime industry
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NanoBAK2
Innovative and energy-efficient proofing/cooling technology based on
ultrasonic humidification for high quality bakery products
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NaWaTech
Natural water systems and treatment technologies to cope with water shortages in urbanized areas in India
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Nutri-Senex
Improving the quality of life of elderly people by co-ordinating research into malnutrition of the elderly
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OLITREVA
Capacity Building for Sustainable Treatment and Valorization of Olive Mill Waste in Palestine
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OxiFerm
Development and implementation of an innovative sourdough fermentation process to control precisely the redox potential by using a newly devised gadget for the addition of oxygen

PlantPro
BioDisc: Development and evaluation of an enzyme based extraction and processing technology for plant protein from different sources dedicated for food application
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PROVINO
Extraction of nutritional valuable commodities from remnants of wine ripening for application in food products and cosmetics

QualiFreez
Verfahrensentwicklung zur Vermeidung des Austrocknens von Lebensmitteln beim Kühlen und Gefrieren mit Ultraschall-Kaltnebel und gleichzeitiger Prozessdesinfektion mit Wasserstoffperoxid und lebensmittelgerechten Substanzzusätzen - Mikrobiologische Charakterisierung und verfahrenstechnische Entwicklung des neuartigen Kühl- und Gefrierprozesses (Ultraschall-Kaltnebel kombiniert mit H2O2) von Fleischwaren unter Berücksichtigung von qualitativen und energetischen Aspekten