Project Database

Our project database is grouped by IVLV key Areas and contains all projects funded by the BMWi and IVLV. The abstracts of the projects and some other documents are accessible for everybody. Registered IVLV-members have complete access to all project documents.

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Final year

Preservation of food quality

We research the changes that take place in packaged foods. This allows premature spoiling to be avoided, reduces food waste, and improves food quality for consumers.

Scientific Guidance: Dr. Klaus Rieblinger, Fraunhofer IVV

50 projects found | Display

2004

Preservation of food qualityResistance of Test StrainsMeasurement of Resistance of Test Strains against Hydrogen Peroxide
Preservation of food qualitySorptionsisotherms of Plastic FilmsMeasurement of Vapour Sorption Isotherms of Active Packaging Films by Means of DVS
Preservation of food qualityGuide lines for Food PackagesMicrobiological Guidelines for Food Packages

2003

Preservation of food qualityO2-Scavenging/Testcentre Active Pack.Extension of Test Centre “oxygen-scavenging Packaging”
Preservation of food qualityTubular Radio-Frequency HeaterContinuous Operating Tubular Radio-Frequency Heater for Pasteurisation and Sterilisation of viscous and particle containing Foods

2002

Preservation of food qualityO2-Scavenging/Setting Up Test CentreSetting up a Test Centre for "Oxygen-Scavenging Packaging"
Preservation of food qualityDiscolourationDiscolouration of sliced and packaged Meat Products

2000

Preservation of food qualityInfluence of Light/Test MediaDevelopment and Application of Test Media for Determination of Light Influence on Packaged Food
Preservation of food qualityInfluence of LightInfluence of Light on semi-transparent Packaged Food
Preservation of food qualityKey OdorantsOdorants
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