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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Startpage
Organization
Enzymatic Stabilization and Formation of Food Nano- and Microstructures
Status
current
Project begin
01.06.2009
Project end
31.03.2017
Involved persons
Prof. Dr. rer. nat. Lutz Fischer
Prof. Dr. Jochen Weiss
Involved institutions
Biotechnology and Enzyme Science
Material Science
