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
- Impulse project
- Impulse project
IP7: FoodProduction 4.0 – Sustainable non-dairy milk production - holistic raw material utilization through adaptive AI-based control.
- Explorative project
EP4b: PETauthent - Authentication of PET recyclate for food packaging using data-intensive sensors and machine learning methods
- 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-Systeme zur Bewertung von Schlüsselparametern in Hefemanagement und Bierreifung sowie der Zellkultivierung
Completed Projects
- Completed 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"
- 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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