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
How Food is Made? Understanding Food Processing Technologies
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
Animal Feed Production: Feed Quality & Safety
These 2 online courses will provide you with in-depth information on both Animal Feed Safety and Animal Feed Quality
HPHC - Development and application of hydrocolloids functionalized by dynamic high pressure
A new physical method to improve the functionality of selected hydrocolloids with respect to a better texture of food, as well as easier handling in different applications is suggested
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
TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology
It is an environmentally friendly process that consumes low energy and no water and is available at a high capacity
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
Professional Development Advanced
EIT Food's Professional Development Framework - Advanced aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce
MAKE-IT! An infrastructure to hack simpler and smarter food value chains 2020
This project aims to develop these through: Using existing information and industrial challenges to inform the hackathons around specific food industry chains
MAKEit
We will achieve this by: Convening a network of ‘maker spaces’, providing collaborative spaces to make, learn, explore and share, for MAKEathons and further prototyping resources; Designing and delivering a series of MAKEathons 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
Advancing careers in the food system
Professional development for a sustainable food system In a world of rapid environmental change, resource depletion, economic instability and social inequality, it is clear that a more sustainable future requires innovations on all levels of society and the economy
SeedBed: The pre-accelerator program to drive the entrepreneurs of tomorrow
This programme aims at attracting teams of would-be aspiring entrepreneurs for creation of new startups by providing the tools necessary to develop a successful value proposition
ThermoBlue
This proposal addresses that need, and brings together a highly competent collection of partners, each with capabilities that will deliver a technology to market
Seedbed Incubator
SEEDBED APPLICATIONS OPEN FROM MONDAY 13TH JANUARY - SUNDAY 22ND MARCH This multi-location Launch programme trains and supports teams over a six-month period to help them better understand the needs of their customers and validate their business ideas
From Leaf to Root – Holistic Use of Vegetables
This is due to several reasons including harvesting procedures having been designed for conventional products, consumer unawareness, and a lack of holistic product concepts
VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food
Protein is perhaps the most challenging macronutrient when it comes to sustainable production
Professional Development Framework
This activity will roll out the framework developed in 2019, and establish the certification basis for the food sector