FRAUNHOFER
Profile
Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. is the leading organisation for applied research in Europe, with a staff of 26,600 at 72 institutes and research units in Germany and subsidiaries in Europe, North and South America as well as Representive Offices in Asia, the Middle East and Africa. As an innovation driver we lead strategic initiatives to master future challenges and thus more than 70 percent of revenues is from contract research.
Competences & Capabilities
Our core competencies with respect to EIT Food are:
- Food and packaging technology
- Multi-sensory product perception and consumer preference
- Food quality and safety including visual inspection systems
- New technologies for the protection of crop plants and food sources
- Environmental biotechnology and bioprocess engineering
- Resource efficient processing in Industry 4.0 environment
- New solutions for material flow and logistics
Our capabilities cover also pilot plant facilities.
Fraunhofer IVV, Giggenhauser Str. 35, 85354 Freising, Germany
Contact
Dr. Claudia Schönweitz
claudia.schoenweitz@ivv.fraunhofer.de
+49 8161 491 117
Partner in the following EIT Food projects
PERFECT - Plant Extract for Reduced-sugar Foods, including Extruded Cereals, bars & biscuits, using innovative processing Technologies
Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e
Digital Twin Management
An additional advantage is the possible reduction of unnecessary waste
Constituent sensing of small grains
Additionally, food safety requires the full traceability of crop constituents in the complete food value chain
Consumer and Manufacturing Driven Alternative Packaging Solutions from Agrifood Waste Streams
Suitable materials for meat, fish & poultry have constraints such as the need for an oxygen barrier & stability at higher temperatures, so wide-scale use of alternatives has so far been low
ALGAL BIOTECHNOLOGY 2020 – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY
REGISTRATION NOW OPEN! see link below for details, closes 6th November 2020 The aim of this 2020 online professional development course is to provide introductory training and theory in algal biology, culturing, growth and biotechnology under laboratory and small scale pilot facilities
Professional Development Framework
This activity will roll out the framework developed in 2019, and establish the certification basis for the food sector
OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads
Their base fat systems show a great potential for optimization regarding their nutritional and sustainability value
inPaper: Innovative paper-based packaging technology and pack styles for food products
China is restricting plastic waste imports
PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction
Nowadays, there is a growing global demand of olive oil thanks to the last studies about the benefits of Mediterranean Diet and the global trend toward the adoption of healthier sources of fat
The Future of Protein & the Protein of the Future in Europe
This project will bring together key stakeholders in Europe (from academia, industry, safety authorities, policy makers and consumers) to debate about the protein challenge from a technological, nutritional, economic, environmental, legislative and social point of view
Pressure for healthier and more natural fat-based foods (underPRESSURE)
underPRESSURE project will scale-up a technological solution for producing “high” viscosity fat-based products addressing these consumer demands
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Phenoliva brings together partners from food industry, research and academia in order to implement an integrated waste management concept for the olive oil industry
FUNGITIME
Context Due to the world’s increasing population and the growing awareness of the food chain’s environmental impact, developing new food ingredients from alternative sources has emerged as a critical global challenge
The development of organic supply chains that drive fair, transparent and healthy options for the consumer
On a global basis the amount of fraud occurring in the organic supply system is growing rapidly and issues are appearing on a weekly basis