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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

To this day, there are no ingredients that can replace the physicochemical properties of sugar in food, such as bulking and browning, at a cost competitive with sugar

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

Digital Twin Management

An additional advantage is the possible reduction of unnecessary waste

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
Innovation

Consumer and Manufacturing Driven Alternative Packaging Solutions from Agri-Food Waste Streams 2020

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
Education

ALGAL BIOTECHNOLOGY – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY

The workshop in 2020 will run for two days at the University of Cambridge Algal Innovation Centre (AIC) followed by courses at Iceland, Germany and Southern Europe

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

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

Extra Virgin Olive Oil, mainly due to their minor components, is one of the most powerful weapons to prevent prevalent modern diseases in RIS regions, such as Metabolic Syndrome (one of the most prevalent diseases in RIS regions)

FRAUNHOFER
Innovation

Constituent sensing of small grains

 Additionally, food safety demands full traceability of crop constituents along the complete food processing chain

FRAUNHOFER
Innovation

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) 2020

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

FRAUNHOFER
Innovation

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

Only 20% of the olive fruit result in Extra-Virgin Oil, the remaining 80% are waste (olive pomace)

FRAUNHOFER
Innovation

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

Besides, consumer demand for products that fulfill their nutrition needs is also key for the food industry

FRAUNHOFER
Innovation

The development of organic supply chains that drive fair, transparent and healthy options for the consumer 2020

The organic food supply system in Europe must rank among one of the most important in terms of trust