Research projects

Kirsch TS

Entwicklung einer Methode zur Stabilisierung der Festigkeit/Textur von Früchten nach einem Gefrierprozess.

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

KUP-Netzwerk

Short-Rotation-Coppice (SRC) Network Germany

LADAS

Combating Desertification and Migration into Cities in the Gansu Province in China

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

Minicrystal

Method for improving the quality of frozen foods by assisting the freezing process and reducing the size of the ice crystals

MOWOM

Development of a New Mobile Wastewater Treatment Process for SME Olive Mills

MS INNOVATION

Network for the application of innovative environmental technologies in the maritime industry

NAFISPACK

Natural Antimicrobials for Innovative and Safe Packaging

NanoBAK

Novel climatic chamber with an innovative, energy-saving Nano-Aerosol Humidification System

NanoBAK2

Innovative and energy-efficient proofing/cooling technology based on
ultrasonic humidification for high quality bakery products

NANODETECT

Development of nanosensors for the detection of quality parameters along the food chain

NaturalStability

Verbesserung der hygienischen Qualität und Sicherheit von Cateringprodukten

NaWaTech

Natural water systems and treatment technologies to cope with water shortages in urbanized areas in India

NewApp

New technological applications for wet biomass waste stream products

Nutri-Senex

Improving the quality of life of elderly people by co-ordinating research into malnutrition of the elderly

OleXacryl

Verfahren zur Vermeidung von beim Backprozess entstehendem Acrylamid

OLITREVA

Capacity Building for Sustainable Treatment and Valorization of Olive Mill Waste in Palestine

OPTIFERT

Development of an automatic irrigation and fertilization system

OPTISTERIL

Efficient and Gentle Sterilisation of Dried Food Products and Cosmetic Ingredients

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

OxiKneter

Development of a novel procedure process for the optimal processing of salt-reduced dough

OZONECIP

Usage of ozone for the desinfection in the food industry

PlantPro

BioDisc: Development and evaluation of an enzyme based extraction and processing technology for plant protein from different sources dedicated for food application

PROBIO

Production of Biogas and Fertilizers out of Wood and Straw

PRODICON

Land Protection by Improvement of Dike Construction

PROVINO

Extraction of nutritional valuable commodities from remnants of wine ripening for application in food products and cosmetics

PURATREAT

Study of new approach to the operation of membrane bioreactors in the Mediteranean region

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

R2M

Research2Market - Prosperous Innovations via professional Technology Transfer

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ttz Bremerhaven Am Lunedeich 12, 27572 Bremerhaven
tel: +49 471 ⁄ 80934 501	•	fax: +49 471 ⁄ 4832 299
e-mail: info@ttz-bremerhaven.de	•	web: www.ttz-bremerhaven.de

RESEARCH FOR MORE QUALITY OF LIFE