Food process engineering

Evaluation of the potential of flow additives with clean label capability

BMWi / AiF - IGF

Sep. 2020 - Feb. 2023

Food powders often have problematic handling properties, which leads to great additional technical effort during processing, storage and transportation. The use of anti-caking agents is a widely used solution, as they significantly improve handling properties. However, the additives are typically inorganic, mostly mineral compounds such as silicon or titanium dioxide, phosphates and stearates, which are no longer considered to be harmless to health. Food manufacturers are therefore increasingly abandoning the use of conventional anti-caking agents and are looking for alternatives in order to be able to continue to guarantee the technical handling of their products. As part of this project, concepts are to be developed for the first time worldwide to modify the recipe components of such products in such a way that they can take over the technical function of the additives and replace them.

Development of a functional milk-based beverage by adding microalgae and galactooligosachharides

ESIF / IB Saxony-Anhalt

Autonomy in old age

Dec. 2019 - Aug. 2022

The aim of the project is to develop a functional food tailored to the needs of older people with a preventive effect against age-related metabolic and immune system dysfunctions.

The project idea is now to add microalgae and galactooligosaccharides ("GOS") in a suitable form to foods that are highly accepted by the target group and thus develop functional foods that meet the product requirements described.

Research and technology transfer for life in the digital age (Sub-project 7: Food Process Engineering 4.0)

BMBF / PTJ - Innovative University

Jan. 2018 - Dec. 2022

As part of the interdisciplinary research project FORZA (Research and Technology Transfer for Life in the Digital Age), sub-project 7 - Transfer through Industry Coupling on the Web (FoodProcessEngineering 4.0) is researching the optimization of production processes in the food industry. The research work focuses in particular on digitalization for the analysis and quantification of raw materials, smart production and the characterization of technofunctional product properties. The focus is on the development and establishment of innovative measurement and control options for use in industrial processes in order to achieve a significant increase in process control and product quality.

In the area of smart production, the main objective is to develop a database-based integration of measurement and control variables in the production process of foodstuffs with the requirement for constant product properties, with varying raw material parameters as input variables. This involves the development of a control loop for setting defined product parameters (here: exhaust air humidity, see figure below). With the help of a database, the drying processes are to be app-controlled and lead to the target product with defined properties after entering the existing input parameters of the raw materials and the desired target properties.
It is not yet possible to measure the exhaust air moisture. For this reason, a suitable method is being developed and tested as part of this project

Development of a novel substructure to increase the yield, aroma and varietal diversity of wine

BMWi / AiF - ZIM

Sep. 2019 - Sep. 2021

Competitive pressure is constantly increasing in the wine-growing sector. New suppliers are entering the market worldwide and climate change will increasingly change cultivation conditions in the future. The Central German wine-growing region in Saxony and Saale-Unstrut, with a vineyard area of 760 hectares, is largely located in southern Saxony-Anhalt on the 51st parallel, making it the northernmost and coolest quality wine-growing region in Germany. The consequences of climate change, in particular increasing weather extremes, could further complicate the already difficult viticulture in the region. While selective and sparing drip irrigation can provide relief in dry conditions, winegrowers have no permitted supplementary materials available for cool, wet phases with little sunshine. The grapes are then unable to ripen sufficiently and the harvest results are correspondingly poor.

To compensate for these climatic disadvantages and significantly improve the quality and quantity of the harvest, a new and innovative vine support is to be developed and tested, consisting of a multi-layer film with special reflective properties to convert the spectrum of sunlight into wavelengths that are beneficial for the grapes and a superhydrophobic surface to repel dirt and water. The film is to be stretched over a special device designed to focus the indirect sunlight onto the grapes. At the same time, it can serve as a catch basin for condensation and precipitation. The collected water can be used for drip irrigation.

Development of a novel method for the isolation of immunoglobulin G from porcine blood plasma

BMWi / AiF - ZIM Nov. 2017 - Aug. 2020

Development of a standardized measurement method to determine the stickiness temperature of amorphous foods

Foundation Oct. 2017 - Sep. 2019

Application-specific characterization and optimization of the rehydration of spray-dried dairy products based on physical-mechanistic modelling
BMWi / AiF / FEI - IGF (AiF 19360 BG) May 2017 - Feb. 2020

Development of a co-fermentation process for the production of goat's milk yoghurt with constant product properties over the entire lactation period
BMWi / AiF - ZIM (KF2080934RH4) Aug. 2015 - Oct. 2017

New process and drying technology for the gentle production of milk-based protein concentrates
BMWi / AiF - ZIM (KF2080933MD4) Jul. 2015 - Jan. 2018

Development of a novel process for winemaking
BMWi / AiF - ZIM (KF2428802MD3) May 2014 - Dec. 2016

Characterization of the influence of the process chain and storage on the flowability and instant properties of skimmed milk and milk protein concentrate powder
BMWi / AiF / FEI - IGF (AiF 18643 BR) Feb. 2014 - Aug. 2017

Flexible analysis of active substances in complex food systems using 2D-LC/MS
BMBF / PTJ - FHInvest (03FH003IN3) Sep. 2013 - Aug. 2015

Development of an enzyme preparation for the synthesis of GOS in whey
BMWi / AiF - ZIM (KF2080921MD2) Mar. 2013 - Aug. 2015

Development of a pH-stable cream with reduced fat content without non-dairy additives
BMWi / AiF - ZIM (KF2080914SK) Mar. 2012 - Feb. 2014

Conservation of genetic resources of Vitis vinifera L. through innovative sustainable use of historical varieties in the wine-growing regions of Saale-Unstrut and Saxony
BMLE/ PTBLE Jan. 2012 - Dec. 2014

Determination of the flow properties of cohesive, milk-based powders
BMWi / AiF / FEI - IGF (AiF 16624 BR) Aug. 2011 - Jan. 2014

Development of a process for the gentle physical concentration of coloring food ingredients from berry and fruit concentrates
BMWi / AiF - ZIM (KF2080911SK1) Aug. 2011 - Jul. 2013

Development of a milk-based, lactose-free and calorie-reduced functional drink
BMWi / AiF - ZIM (KF2080908SK0) Mar. 2011 - Feb. 2013

Development of a method for the rapid determination of quality and aroma-relevant parameters of must and wine
BWMi / AiF - ZIM (KF2428801SK9) Apr. 2010 - Mar. 2013

Use and modification of selective potato protein fractions
BWMi / AiF - ZIM (KF2080904SK9) Mar. 2010 - Oct. 2011

Development of a process for the isolation of phospholipids from whey cream and proof of the health potential of the phospholipids
BMWi / AiF / FEI - IGF (AiF 316 ZBG) Apr. 2009 - Mar. 2012

Development of a universal functional matrix as the basis of a novel spread based on vegetable fat
BMWi / AiF - ZIM (KF2080901UL8) Dec. 2008 - Nov. 2010

Development of a new process for the production of lactic acid based on thermoquark whey and its utilization to increase the efficiency of biogas plants
IB LSA Oct. 2007 - Mar. 2010

Development of a novel process for the production of a new type of animal feed based on rapeseed
BMWi / AiF - Pro Inno II (KF 0124808 MD7) Dec. 2007 - Sep. 2009

Thermal and enzymatic modification of the functional properties of whey protein concentrates from acid whey
BMWi / AiF / FEI - IGF (AiF 15082 BR) Jan. 2007 - Mar. 2009

Increasing the yield of rennet cheese through targeted development of a whey protein-casein matrix
BMWi / AiF - Pro Inno II (KF 0124805UL6) Dec. 2006 - Nov. 2008

Development of an MCT-enriched whippable dry emulsion based on vegetable fat
BMWi / AiF - Pro Inno II (KF0124803UL5) Dec. 2005 - Nov. 2007

Development of a process for the selective extraction of α-lactalbumin from whey or whey protein concentrate
BMWi / AiF / FEI - IGF (AiF 14127 BR/1) Nov. 2004 - Oct. 2006

Production of high concentrates from dairy products
HSFV Life Science Oct. 2004 - Dec. 2006

Development of a pilot spray-drying process for the production of surface-modified sugar alcohols
BMWi / AiF - Pro Inno I (KF 0067008KWZ3) Dec. 2003 - Nov. 2005

Investigations into the structuring of milk gels using the example of yoghurt
BMBF / AiF - FH3 (17 029 03) Sep. 2003 - Feb. 2005

Development of modified gelatine / gelatine products with improved application properties
EU - KM LSA (0032 KE / 1203T) Jul. 2002 - Sep. 2003

Development of a process for the production of instant gelatine
Jul. 2002 - Nov. 2003

Use of selectively enzymatically modified whey proteins as emulsifying and binding agents to optimize whippable desserts based on milk fat emulsions
BMWi / AiF / FEI - IGF (AiF 13180 BG) Jan. 2002 - Dec. 2003

Development of a new process for the simultaneous extraction of casein macropeptide and ß -lactoglobulin from whey
EU- EFRE - LSA 2001 - 2002

Shelf Life Studies
SIG Combibloc, Linnich 1997 - 2001

Application of dynamic process control in the preservation of food
LSA 1995 - 1997

Development of a strategy for quality assurance using the example of protein foams
LSA 1994 - 1996