FRAUNHOFER
Profile
Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. is the leading organization for applied research in Europe, employing a staff of 24,000 at 67 institutes and research units in Germany. More than 70 percent of the contract research revenue is derived from contracts with industry and from publicly funded projects. Subsidiaries in Europe, in North and South America as well as Representative Offices in Asia, the Middle East and Africa are building bridges to local markets worldwide.
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
- Industry 4.0 environment
- New solutions for material flow and logistics
- Software and systems engineering for integrated IT solutions
Our capabilities cover also pilot plant facilities to support our customers with e.g. first food samples for testing consumer acceptance or prototypes of processing and logistic units to simulate operational environment.
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
Algal Biotechnology Techniques and opportunities for the sustainable bio economy
The workshop in 2019 will run for two days at the University of Cambridge Algal Innovation Centre (AIC) followed by courses at Iceland, Germany and Southern Europe
Constituent sensing of small grains
Additionally, food safety requires the full traceability of crop constituents in the complete food value chain
Digital Twin Management
An additional advantage is the possible reduction of unnecessary waste
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
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
inPaper: Innovative paper-based packaging technology and pack styles for food products
China is restricting plastic waste imports
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
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