Research Projects

Reduction of green off-flavors in soy drink during fermentation with basidioymcetes - finished

Involved Department:
Department of Flavor Chemistry (150h)

2017 -2023

Fermentation of green tea and its byproducts for production of natural flavors

Involved Department:
Department of Flavor Chemistry (150h)

2017 - 2023

Production of vegan cheesy flavors by basidiomycetes

Involved Department:
Department of Flavor Chemistry (150h)

2022 -

Production of savory flavors from microalgae by basidiomycetes

Involved Department:
Department of Flavor Chemistry (150h)

2022 -

Involved Departments:
Department of Flavor Chemistry (150h),  Department of Dairy Science and Technology (150e)

February 2019 - February 2022

Involved Departments:
Department of Flavor Chemistry (150h), Department of Food Process Engineering and Powder Technology (150c)

September 2019 - Oktober 2022

Entwicklung und Anwendung eines neuen regelbaren Räucherprozesses und Auswirkung auf die Qualität von Fleischwaren

Involved Departments:
Department of Flavor Chemistry (150h), Department of Food Material Sciences (150g)

September 2020 - February 2023

Konzept zur Umsetzung bisher ungenutzter nebenströme der Lebensmittelproduktion (Sauermolke und Hülsenfrüchteserum) mit Basidioymceten zur Herstellung von Wertprodukten wie Aroma und Protein

Involved Departments:
Department of Flavor Chemistry (150h), Department of Bioprocess Engineering (TU Munich)

November 2022 - February 2026

Basidiomyceten-vermittelte Fermentation pflanzlicher Rohstoffe und Nebenströme zur Herstellung von Käsearomen und veganer Käsealternativen

Beteiligte Einrichtungen:
Department of Flavor Chemistry (150h), Department of Plant-based Food (150d)

March 2024 - August 2026

Upcycling von Nebenströmen mit Basidiomyceten zur Gewinnung sensorisch nutzbarer Leguminosen- und Mykoproteine als neue vagane Proteinalternativen (LegPlusMyk)

Involved Departments:
Department of Flavor Chemistry (150h), Department of Bioprocess Engineering (TU München), Rügenwalder Mühle Carl Müller GmbH & Co KG (Bad Zwischenahn)

March 2024 - February 2027

Gereifte Käsealternativen auf der Basis von rekombinanten Milchproteinen und pflanzlichen Fetten (ReAlKae)

Involved Departments:
Department of Flavor Chemistry (150h), Department of Biotechnology and Enzyme Sciences (150b), Formo (Berlin/Frankfurt), optiferm GmbH (Oy-Mittelberg)

June 2024 - May 2027

Building-up efficient fungi bio-factory applied for sustainable production of functional leaf protein from leafy biomass

Involved Departments:

Department of Flavor Chemistry (150h), Institute of Food Science and Technology (Fuzhou University, China)

March 2024 - February 2027

S-TEC - The Biointelligence Engine

Involved parters:
Department of Plant-based Food (150d), Bioeconomy Office Hohenheim, University of Stuttgart (Institute of Industrial Manufacturing and Management, Institute of Biomechanical Engineering, Institute of Engineering Design and Industrial Design, Institute of Interfacial Process Engineering and Plasma Technology), Fraunhofer Institute of Interfacial Engineering and Biotechnology (IGB), Fraunhofer Institute of Manufacturing Engineering and Automation (IPA)

August 2025 - December 2027

PROTEIN4IMPACT

Involved parters:
Department of Biotechnology and Enzyme Science (150b), VenusRoses Labsolutions (Bulgaria), University of West Attica (Greece), National Technical University of Athens (Greece), University of Minho (Portugal), Technical Univeristy Denmark (Denmark), ENEA (Italy), Foundation CARTIF (Spain), GOLEM (Austria), AquaBiotech Ltd. (Malta), NordicDiaspora Forum (Sweden), Cyprus Concumers Association (Cyprus), Grant Garant (Czech Republic), CNR (Italy), Agriclima Consulting (Sweden), Idener Research and Development (Spain), In.Bio (Italy)

January 2025 - December 2027

Meat flavorings for plant-based meat alternative product development

Involved Partners:
Prof. Binglin Li, Northwest University, China

May 2026 - April 2028

Involved departments:
Department of Flavor Chemistry (150h), Institute of Nutritional Sciences (180a), Fraunhofer Institut für Grenzflächen- und Biotechnologie Stuttgart (IGB), TRESS Lebensmittel GmbH & Co. KG, Ziwefalten

Accelerating Innovation and Development of European Microbial Foods

Involved partners:
Cost Management Commitee 

since October 2025

Involved Departments:
Department of Flavor Chemistry (150h)

Project finished in 2019

Involved Departments:
Department of Flavor Chemistry (150h)

Project finished in 2020

Involved Departments:
Department of Flavor Chemistry (150h)

October 2021 - September 2024

Involved Department:

Department of Flavor Chemistry (150h)

2021 - 2023

Involved Departments:
Department of Flavor Chemistry (150h)

 Project finished in 2021

Involved Departments:
Department of Flavor Chemistry (150h)

Project finished in 2019