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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

Dairy Alternative Drinks & YoGhurt based on rapeseed ingredients (DADYGo)

Using rapeseed protein to produce dairy alternatives

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.g. diabetes, that currently affects 9% of the global population).

FRAUNHOFER
Innovation

Digital Twin Management

Food safety is one of the major concerns in food production. Improving tracking & tracing especially for the management of food safety events can lead to a faster reaction time and elimination of potentially hazardous products, thus prevention of food borne illnesses and loss of lives.

FRAUNHOFER
Innovation

Constituent sensing of small grains

Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.

FRAUNHOFER
Innovation

Consumer and Manufacturing Driven Alternative Packaging Solutions from Agrifood Waste Streams

We aim to design innovation led packaging for red meat, fish & poultry made from material derived from agrifood waste. The issue of waste plastic in the food industry has led to strong consumer demand for producers & retailers to remove single use & reduce hard-to-dispose plastic.

FRAUNHOFER
Innovation

PACK4SENSE: Paper packaging for SENSitivE foods

Making paper packaging more recyclable and versatile

FRAUNHOFER
Education

ALGAL BIOTECHNOLOGY 2020 – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY

REGISTRATION CLOSED! we are now full

The aim of this 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.

The course will also offer insights and examples from an industrial and entrepreneurial perspective, that can help the participants to found or improve their own algal-based business.

The workshop will run for two days hosted virtually by the University of Cambridge Algal Innovation Centre (AIC) UK, Fraunhofer IGB, Germany and Matís, Iceland

FRAUNHOFER
Education

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.

FRAUNHOFER
Innovation

OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads

Spreads are very popular. However, they consist of a high percentage of saturated fatty acids, often based on palm fat, sometimes also including trans-fat.

FRAUNHOFER
Regional Innovation Scheme

PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction

This programme incorporates new physical technologies in the extraction of the virgin olive oil process in order to produce oils with a higher amount of minor components with higher preventive effects such as polyphenols and tocopherols.

FRAUNHOFER
Public Engagement

The Future of Protein & the Protein of the Future in Europe

Based on an increasing global demand for protein and that the resulting pressure on traditional animal sources is nowadays considered unsustainable, there is an urgent need of new sustainable protein alternatives with a high nutritional quality, safe and with technological functionalities that satisfy the consumer needs and expectations.

FRAUNHOFER
Innovation

Pressure for healthier and more natural fat-based foods (underPRESSURE)

Consumers are increasingly demanding healthier products to fulfil their personalised nutrition needs and more natural foods (clean label) in which they can put their trust. Both are nowadays key and challenge drivers for the food industry.

FRAUNHOFER
Innovation

PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food

Creating an innovative food antioxidant from Olive oil by-products

FRAUNHOFER
Innovation

FUNGITIME

Application of fungi protein in the development of sustainable and healthy food products.

FRAUNHOFER
Innovation

The development of organic supply chains that drive fair, transparent and healthy options for the consumer

The organic food supply system in Europe must rank among one of the most important in terms of trust. Our citizens make purchasing choices around organic food based on a wide range of issues which include sustainability, ethics, food safety and nutrition.

FRAUNHOFER
Innovation

Improving juiciness of plant-based meat alternatives

Making meat substitutes more palatable

FRAUNHOFER
Education

Inspire Programme

Promoting entrepreneurship in the agrifood sector