Research projects

COMPLETED RESEARCH PROJECTS

Structural elucidation and functionalization of biomacromolecules

• Vegan scaffolds for cultivated meat

• Technical extraction of exopolysaccharides from Streptococcus thermophilus for their application in non-fermented foods

• Techno-functional interactions between exogenous heteropolysac­charides from lactic acid bacteria and proteins in milk gels

• Acid coagulation of enzymatically cross-linked casein: molecular aspects and gel formation properties

• Separation of EPS-producing starter cultures

• Interactions between EPS and proteins in milk gels

• Strategies for the production of fermented tigernut milk

• Synthesis and characterization of resistant cassava starch type III
• Microbial exopolysaccharides as food additives
• Functionalized alpha-lactalbumin for dairy products
• Process for the production of prebiotic foods from functional natural substances
• Polyhydroxylalkanoates for the coating of natural materials

Innovative food process engineering

Dairy products

• Development of exopolysaccharide-functionalized acid whey for use in dairy products

• Process development for the production of biologically certified lactic acid bacteria for plant-based foods

• In situ EPS in fermented dairy products
• Cheese yield and natural rennet
• Structure and function: rheology of enzymatically cross-linked milk
• Process development for sliced cheeses containing whey protein
• Carbon dioxide development during the ripening of sour milk cheese

Cutting

• Experimental and numerical analysis of the influence of speed on the separation of viscoelastic natural substances

• Development of a technology and a modular device for high-speed separation of highly viscous masses in the food sector

• Experimental and numerical analysis of high-speed cutting processes on viscoelastic natural materials

• Adhesion, wear and cleaning when using ta-C coatings in food processing
• Development of a modular cutting machine
• Rheologically defined application limits for the ultrasonic cutting of foodstuffs
• Process-oriented investigations into the ultrasonic cutting of foodstuffs

Contamination and cleaning

• Resource-saving and consumer-safe cleaning of pipelines with flexible, contour-adaptive suspension pigs made from basic food stuffs
• Standardized methods for industry-oriented soil analysis in food production for resource-saving cleaning processes – SMESA
• ReMoVe - Increasing the resource efficiency of cleaning processes in the food industry through modular model soiling

• Identification of chemical-physical properties of soiling for soil structure-based cleaning optimization in the food industry 2 - StReo 2

• Identification of chemical-physical properties of soiling for soil structure-based cleaning optimization (StReo) in the food industry

• Adhesion, wear and cleaning when using ta-C coatings in food processing
• Model soiling

Further projects:

• Model applications of ion mobility spectroscopy in the food industry

Zero-waste concepts and product development

• ENABLE: Development of algae-based bioactive foods

• FERBLEND - Fermentation-assisted value enhancement of by-products from oilseed and milk processing

• Utilization potential of residues (okara) from oat drink production

• EtAc: Process development for the production of ethyl acetate from whey residues - microbial ester synthesis and innovative process-integrated product separation

• BerryPlus - Value-adding processing of by-products from blackcurrant processing

Baked goods

• Production of shortcrust and yeast dough products with fruit pomace

• BERRYPOM - Berry fibers in cereal-based foods
• Innovative, multifunctional bakery products
• Process development for the production of Saxon panettone
• Process-modified carbohydrates in baked goods

Dairy products

• Texturization of fermented ice cream with exopolysaccharides formed in situ (FOSTER project)

Confectionery

• Minimization of filling oil migration through milk components in nougat masses

• Minimizing the migration of oils from praline fillings by using milk components in chocolate masses

• Development of technologies for the use of nutritionally valuable, fiber-rich cocoa components in wafer bread and cream fillings

• Sugar-free, plant-based and energy-reduced jelly products
• Stabilization of chocolates with critical fillings
• Dough coating of peanuts
• Enzymatic liquefaction of texture-modified fillings in chocolate and fruit jelly
• Influence of fine grinding on flavor release in chocolate
• Influence of cold forming technology on the quality and shelf life of pralines
• Production of filled chocolate using the one-shot process

• Production of filled chocolate using the triple-shot method

• Chemical-physical properties of oleophilic suspensions

Sensory & instrumental analysis

• COSUS - Barriers and mediators of the acceptance of optically suboptimal foods

• Healthy nutrition and nutritional behavior

• DEDIPAC - Determinants Of Diet And Physical Activity

Further projects

• Promoting Innovation of Fermented Foods (PIMENTO)
• Raw material modification using the example of starch
• Development of instant and snack products based on microwave vacuum drying
• Development of nutritionally valuable, innovative dry products