Research projects
Current projects of Food Engineering
- Bacterial Exopolysaccharides – Relationship between chemical structure, intrinsic viscosity and technofunctionality
- Fermentative production of texturizing acetans and acetan-containing ingredients from industrial side streams
- SMESA - Standardized methods for industry-oriented soil analysis in food production for resource-saving cleaning processes
- FlexPig - Resource-saving and consumer-safe cleaning of pipelines with flexible, contour-adaptive suspension pigs made from basic food stuffs
- Promoting innovation of fermented foods (PIMENTO)
- Optimization of structure formation in mixed plant protein gels
- Combinatorial solidification approaches for the production of high-quality plant protein-based foods
- Mechanistic studies on the formation and functionality of high molecular levans from acetic acid bacteria
- Experimental investigation, numerical modelling and model-based analysis of the frictional contact between natural materials and cutting blade
- Enzymatic cross-linking of casein nanoparticles across the scales: Fundamental mechanisms and technological potentials
- Vegan scaffolds for cultivated meat
- Minimization of filling oil migration through milk components in nougat masses
- ENABLE: Development of algae-based bioactive foods
COMPLETED RESEARCH PROJECTS
Structural elucidation and functionalization of biomacromolecules
- 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
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Development of exopolysaccharide-functionalized acid whey for use in dairy products
- 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
- 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
- ReMoVe - Increasing the resource efficiency of cleaning processes in the food industry through modular model soiling
- Adhesion, wear and cleaning when using ta-C coatings in food processing
- Model soiling
Further projects:
Zero-waste concepts and product development
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FERBLEND - Fermentation-assisted value enhancement of by-products from oilseed and milk processing
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Utilization potential of residues (okara) from oat drink production
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BerryPlus - Value-adding processing of by-products from blackcurrant processing
Baked goods
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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
Confectionery
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Minimizing the migration of oils from praline fillings by using milk components in chocolate masses
- 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
Sensory & instrumental analysis
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COSUS - Barriers and mediators of the acceptance of optically suboptimal foods
- Healthy nutrition and nutritional behavior
Further projects
Microwave vacuum drying