DIL
Profile
The German Institute of Food Technologies (DIL) is a private, independent and non-profit research provider. With around 150 member companies from the food industry and related fields, DIL operates as a research institute working in the areas of product development, process development and analytics.
DIL considers placing itself into the innovation framework of EIT Food as the unique opportunity to support its partners in the innovation process and to establish new collaborations along the entire food value chain system.
Competences & Capabilities
At the interface between applied science and food industry practice, DIL fosters knowledge transfer from research to industry:
- Process development including design, construction and manufacturing of machinery and equipment
- Technology transfer from lab to pilot to industrial scale applications
- Novel process technologies: Pulsed Electrical Fields (PEF), High Pressure Processing (HPP), Extrusion, shock wave, 3D-printing, robotics
- Processing of alternative proteins, meat, chocolate and dairy products
- Advances chemical, microbiological and physical food analytics
- Training for professionals: certification course quality management, Preventive Controls, manufacturing of feed; workshops: food extrusion, PEF school, extrusion seminar for operators
- Life Cycle Assessment, consumer science
- Business and Innovation Center
DIL German Institute of Food Technologies Office Brussels, Rue du Luxembourg 47-51, B-1050 Brussels, Belgium
Contact
Dr. Peter Holl
p.holl@dil-ev.de
+32 25 03 31 72
Partner in the following EIT Food projects
ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods
In this project, we focus on the upscaled isolation of ISP from plant materials and their application in ice cream and bakery products
How is Food Made? Understanding Processed Food
The course will focus on: The history of food processing – why it emerged and why it is important; Examples of the major traditional and more advanced food processing technologies and the products they affect; Consideration of the advantages and disadvantages of specific food processing technologies, their impact on health, safety, quality and sustainability; and How EU law keeps the consumer safe and healthy and food on the supermarket shelves Who should join the course This course is for anyone interested in learning more about the food they eat
Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality
However, the safety of these food ingredients can be an issue as they are vector carriers for pathogenic bacteria and viruses
MAKE-IT!
We will achieve this by: Convening a network of ‘maker spaces’, providing collaborative spaces to make, learn, explore and share, for hackathons and further prototyping resources; Designing and delivering a series of hackathons across Europe where different stakeholders come together to find solutions to identified industry challenges in specific value chains; Training professionals to be able to develop entrepreneurial capabilities across the food value chain in Europe
Professional Development Framework
This activity will propose a framework, consult with partners, and run five pilot programmes to provide examples of development for different constituents: graduates, established employees (technical and managerial), top talent, and entrepreneurs
Seedbed Incubator
This multi-location pre-accelerator programme will train and support teams over a four month period