Institute of Food Science and Biotechnology
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Department of Food Microbiology and Hygiene (150a)
Department of Biotechnology and Enzyme Science (150b)
Department of Process Engineering and Food Powders (150c)
Department of Plant-based Foods (150d)
Department of Soft Matter Science and Dairy Technology (150e)
Department of Yeast Genetics and Fermentation Technology (150f)
Department of Food Material Science (150g)
Department of Flavor Chemistry (150h)
Department of Process Analytics and Cereal Science (150i)
Department of Bioprocess Engineering (150k)
Department of Food Informatics (150l)
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Organization
Anwendung von atmosphärischer kalter Plasma-Technologie auf Weizenmehl zur Quantifizierung der Auswirkungen auf die Netzwerkfunktionalität von Teigen und Qualität von Backerzeugnissen
Status
current
Involved persons
Prof. Dr. Bernd Hitzmann
Involved institutions
Process Analytics and Cereal Science
