The supply of safe and healthy food is a central component of the provision of basic necessities, but even highly developed industrialised nations will face major challenges in their food systems in the future. The reasons for this are long-term climate change, global political and economic developments as well as changing consumer demands that place greater emphasis on ethical and social aspects. Close cooperation between research institutes and commercial enterprises is crucial in order to respond to these dynamic changes in a resilient manner, as the smartFoodTechnologyOWL partnership demonstrates with its innovative fields of action:
Real-Time Quality Control
Continuous monitoring and analysis of production processes and product quality in real time in order to initiate immediate corrective measures in the event of deviations and ensure compliance with quality standards.
Refinery for Food Systems
Application of advanced technologies and methods to optimise and transform raw materials into high-quality food products in order to increase efficiency, sustainability and product quality.
Food Data Processing and Automation
Systematic collection, management and analysis of data in order to gain knowledge and answer scientific questions.
Food Innovations
Development and introduction of new or improved foods, processes or technologies to better fulfil consumer needs, promote sustainability and achieve competitive advantages.
Publications
Here you can find a collection of our German and English publications.
We hope you enjoy reading them and gain interesting insights into our research.
Research projects
Momentum (germ. „Impuls“) is a vector quantity that describes the force or speed of an object in motion – an impulse that sets something in action. An Impulseproject has the same objective: It aims to circulate innovative ideas in its region and beyond. With the assistance of capable industry partners, it secures the scientific and technological competitiveness in its field of development.
Exploratory projects have a different focus: Exploratory research is conducted in research areas without established methodology. It is applied to topics that have not been studied more clearly in order to gain a first impression. Its emphasis lies on finding and collecting relevant data and information.
Ongoing Projects
- Associated project
- Explorative project
EP5: Research of suitable sensor technologies for the detection of quality-relevant properties of complex natural material systems in the field of wheat dough processing (ADFerMo)
- Associated project
SIXFOLD: Stimulating Innovation eXperiments in Food prOcessing Live Demonstrators
- Impulse project
IP6b: Process optimization in the field of wheat dough processing by means of AI-based methods - "Integration of three-dimensional digital product images in process and end product evaluation"
- Impulse project
IP8: Digital product passport for reliable information exchange in the supply chain
- Impulse project
IP7: FoodProduction 4.0 – Sustainable non-dairy milk production - holistic raw material utilization through adaptive AI-based control.
- Associated project
Mini6Ei - Minimally invasive sex detection in six-day-old hatching eggs using time-resolved fluorescence spectroscopy
- Impulse project
IP5: Use of multimodal information fusion for the realization of a monitoring device and a life cycle simulator for the investigation and quantification of quality determining parameters and the shelf life of food and its ingredients
- Associated project
CellSENSING - Softsensing systems for the evaluation of key parameters in yeast management, beer maturation and cell cultivation
Completed Projects
- Completed project
EP4b: PETauthent - Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods
- Completed project
EP4a: Recyclate Transparency
- Completed project
IP4: Investigation of the applicability of vibroacoustic methods for determining meat tenderness during meat maturation (progniTENDER)
- Completed project
IP6a: Process optimization in the field of wheat dough processing using artificial intelligence methods - "Real-time recording of quality-relevant characteristics in raw materials, intermediate and end products".
- Completed project
IP1: Quality Assurance in Food Production: Cyber-Physical Systems and Big Data
- Completed project
IP2: Network and integration technologies for individualised, versatile, and resource-optimised food production
- Completed project
IP3: Data analysis and autonomous prognostics for improved transparency and safety of food
- Completed project
EP1: Cyber-physical system (CPS) for the thermal pasteurisation of food in glass containers
- Completed project
EP2: In-line compatible sensor technology to measure gustatory and olfactory properties
- Completed project
EP3: Basic technologies for cutting assistance systems in the food sector
- Completed project
SMARTPas
- Completed project
SMARTOPTION - Smart Yeast Filtration
- Completed project
Project Smart FOODFACTORY
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