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
Prospektive Beurteilung des trubstabilisierenden Potentials von Frucht- u. Gemüsesaftkonzentraten u. technologische Verbesserung daraus hergestellter Produkte
Status
completed
Project begin
01.01.1998
Project end
01.10.2000
Sponsor mark
FV 11246
Involved persons
Dr. rer. nat. Sybille Neidhart
Involved institutions
Plant-Based Foods
