Research projects at the Chair of Food Engineering
Current projects of Food Engineering
- Development of EPS-functionalized acid whey for application in milk products
- Use of dried milk components to reduce migration in filled chocolate products
- FERBLEND - Fermentation-induced valorization of side stream blends from oilseed and dairy industry
- Bacterial Exopolysaccharides – Relationship between chemical structure, intrinsic viscosity and technofunctionality
- ReMoVe - Increasing the resource efficiency of cleaning processes in food industry with modular model soil
- Enzymatic cross-linking of casein nanoparticles across the scales: Fundamental mechanisms and technological potentials
- Promoting innovation of fermented foods (PIMENTO)
- Texturierung von fermentiertem Speiseeis mit in situ gebildeten Exopolysacchariden
- 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
Completed research projects
PRODUCT TECHNOLOGIES: Dairy products
- Process development for the production of bio-certified lactic acid bacteria for plant-based food
- Cheese yield and animal rennet
- Structure and function: Rheology of enzymatically cross-linked milk
- Process developlment for whey protein containing semi-hard cheese
- Carbon dioxide formation during ripening of acid curd cheese
PRODUCT TECHNOLOGIES: Chocolate, sweets and confectionary
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Influence of refining on the release of aroma-active compounds in chocolate
- Sugar-free, plant-based energy-reduced jelly products
- Stabilisation of pralines with critical fillings
- Batter coating of peanuts
- Physico-chemical properties of oil-based suspensions
- Enzymatic liquefaction of chocolate fillings
- Quality and stability of frozen-cone praline shells
- Manufacture of filled chocolate useing the one-shot technique
- Production of filled chocolate with the triple-shot technique
PRODUCT TECHNOLOGIES: Baked goods
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Production of pastry and yeast dough products with fruit pomace
- Innovative, multifunctional baked products
- Process development for the production of a Saxonian panettone
- Modified carbohydrates in bakery products
FUNCTIONAL INGREDIENTS AND BIOMACROMOLECULES
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BerryPlus - valorisation of by-products from black currant processing
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Acid gelation of enzymatically cross-linked casein: from molecular level to network formation
- Separation of EPS producing starter cultures
- Interactions between microbial exopolysaccharides and proteins in milk gels
- Strategies for the production of fermented tiger nut extracts
- Synthesis and characterisation of resistent Cassava starch type III
- Microbial exopolysaccharides as food ingredients
- Functionalisation of alpha-Lactalbumin for dairy products
- Production of prebiotic foods from functional ressources
- Polyhydroxylalkanoate for the coating of natural materials
NUTRITION, SENSORY EVALUATION AND CONSUMER SCIENCE
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COSUS - Understanding barriers and facilitators for acceptance of visually suboptimal foods
- Healthy nutrition and food choice
FOOD PROCESS ENGINEERING: Cutting
- Experimental and computational analysis of rate dependence during cutting of viscoelastic natural materials
- Experimental and numerical analysis of high-speed cutting of viscoelastic materials
- Adhesion, wear and cleaning of ta-C-coatings
- Development of a modular cutting machine
- Limitations during ultrasonic cutting of foods
- Process-relevant investigations of ultrasonic cutting
FOOD PROCESS ENGINEERING: Cleaning and adhesion
FOOD PROCESS ENGINEERING: Microwave vacuum drying
- Raw material modification of starch
- Development of instant and snack products
- Development of innovative dried products with high nutritional value