Oct 24, 2016
Food Engineering at the GDL Congress
Eight researchers of the Chair of Food Engineering took part at the Conference of the German Association of Food Technologists (GDL), which was held from 20th – 22nd October in Lemgo. The presentations gave an insight into the research activities of the Chair concerning, for instance, technologies for berry pomace processing, high-speed cutting of foods, consumer attentiveness toward suboptimal foods, the effect of microbial exopolysaccharides on physical properties of acid milk gels, or the influence of added proteins on stability and sensory properties of tiger nut milk.