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
Technologische und Mikrobiologsiche Ansätze zum Einsatz von Starterkulturen bei der industriellen Rohschinkenherstellung
Status
completed
Project begin
01.05.2013
Project end
30.06.2016
Sponsor mark
AiF 17687 N
Involved persons
Prof. Dr. Jochen Weiss
PD Dr. rer. nat. Monika Gibis
Kurt Herrmann
Involved institutions
Material Science
