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FRAUNHOFER
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

Fraunhofer IVV, Giggenhauser Str. 35, 85354 Freising, Germany

http://www.fraunhofer.de

Contact

Dr. Claudia Schönweitz claudia.schoenweitz@ivv.fraunhofer.de
+49 8161 491 117

Partner in the following EIT Food projects

FRAUNHOFER
Innovation

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

FRAUNHOFER
Innovation

Digital Twin Management

An additional advantage is the possible reduction of unnecessary waste

FRAUNHOFER
Innovation

Constituent sensing of small grains

Additionally, food safety requires the full traceability of crop constituents in the complete food value chain

FRAUNHOFER
Innovation

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

FRAUNHOFER
Education

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

FRAUNHOFER
Education

Professional Development Framework

This activity will roll out the framework developed in 2019, and establish the certification basis for the food sector

FRAUNHOFER
Innovation

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

FRAUNHOFER
Regional Innovation Scheme

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

FRAUNHOFER
Public Engagement

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

FRAUNHOFER
Innovation

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

FRAUNHOFER
Innovation

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

FRAUNHOFER
Innovation

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

FRAUNHOFER
Innovation

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