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
DIL fosters knowledge transfer from research into industry:
- Process development: design, construction and manufacturing of machinery
- Novel process technologies: Pulsed Light, Pulsed Electric Fields, High Pressure Processing, Extrusion, shock wave, 3D-prining, robotics
- Processing of alternative proteins, meat, chocolate and dairy products
- Biotechnology
- Trainings for professionals: quality management, manufacturing of feed, food extrusion, PEF school
- Life Cycle Assessment
- Consumer Science
- Innovation Centre
Prof.-von-Klitzing-Str. 7 D, 49610 Quakenbrück, Germany
Contact
Dr. Peter Holl
p.holl@dil-ev.de
+32 25 03 31 72
Partner in the following EIT Food projects
PROVE - Functionalisation and valorisation of PROteins of VEgetable sources
As the world’s population continuously grows, achieving global food security, producing sufficient nutritious food that everyone can access, and doing so sustainably, is one of the greatest challenges faced today.
How Food is Made? Understanding Food Processing Technologies
Have you ever wondered how your food is processed before it reaches your plate? Find out with this online course.
Animal Feed Production: Feed Quality & Safety
Explore animal feed manufacturing, and learn the best processes and systems for optimising animal feed quality and safety.
ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods
Temperature fluctuations during storage of frozen foods result in big chunks of ice causing major quality defects of the product. A controlled deceleration of recrystallization processes can be achieved by specific ice structuring proteins (ISP). So far, the only food-grade available ISP are based on animal or GMO sources.
HPHC - Development and application of hydrocolloids functionalized by dynamic high pressure
Improving functionality of hydrocolloids in respect to better texture of food and easier handling in different applications using ultra high pressure
TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology
Triboelectric separation is a technology which is so far used in mineral processing. The water-free separation is based on the induced electrical contact charge of particle surfaces.
Circular Food Generator Track
Food Generator Track is a competition which challenges Master or PhD students of 3 Universities to develop new, innovative solutions for and from food losses of production facilities and retail activities.
Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality
Fruits, berries, vegetables, grains, herbs and spices are promoted as healthy foods that are consumed fresh or as part, for example snack bars, breakfast cereals or ready-to-eat meals.
MAKE-IT! An infrastructure to hack simpler and smarter food value chains 2020
Creating smarter and simpler food value chains across Europe requires an infrastructure and capacity to stimulate and support innovation and entrepreneurship.
MAKEit
To create smarter and simpler food value chains across Europe we need to develop both infrastructure and capacity which stimulate and supports
innovation and entrepreneurship.
Advancing careers in the food system
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
ThermoBlue
A natural blue food colour that can be used in food products that are heat treated and are acidic is impossible today.
Seedbed Incubator
A 6-month programme that aims to transform innovative ideas and research breakthroughs into market-validated business propositions.
From Leaf to Root – Holistic Use of Vegetables
Many vegetables including sweet corn, artichokes, potato and cabbage (e.g. Brussels sprouts) are not holistically used in food production although they are safe to consume (without or with further processing). In some cases, more than 50% of the nutritional valuable material is left in the fields or not further valorized.
VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food
It is a global challenge to ensure sufficient food to feed future generations while utilizing natural resources in a sustainable manner.
Professional Development Framework
EIT Food's Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
EIT Food Accelerator Network
Partnering with the world-leading corporates & research institutions in the agrifood space