Research Projects

Research projects of the department


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 -

Projects with Forschungskreis der Ernährungsindustrie e.V. (FEI)

Einbringen von Gasblasen in fettreduzierte fermentierte Milchprodukte zum Generieren einer cremigen Textur mit forciertem Freisetzen von Aromastoffen beim Verzehr
Involved Departments: Department of Flavor Chemistry (150h), Department of Dairy Science and Technology (150e) February 2019 - February 2022

Erhalt des Aromaprofils von Kräutern und Gewürzen mittels Kurzzeittrocknung am Beispiel von Basilikum und Ingwer
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

Projects with the Federal Office for Agriculture and Food (BLE)


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 Munich), Rügenwalder Mühle Carl Müller GmbH & Co KG (Bad Zwischenahn) March 2024 - February 2027

Projects with the Federal Ministry of Education and Research (BMBF) - Bioeconomy International


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

Projects with VDI Deutschland in Berlin

Gesunde Ernährung durch Mikroalgen als Fischersatz
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 November 2022 - October 2024

Projects with Adalbert-Raps-Stiftung in Kulmbach

Generation of Natural Flavors by Fermentation of Spices with Edible Basidiomycetes
Involved Departments: Department of Flavor Chemistry (150h) Project finished in 2019

Cultivation and Aromatization of Mushroom Fruiting Bodies using Spices Residues as Substrates (Flavored mushrooms)
Involved Departments: Department of Flavor Chemistry (150h) Project finished in 2020

Generation of Natural Flavors by Fermentation of Spices and Spices Residues with EdibleBasidiomycetes (SPICE®plus)
Involved Departments: Department of Flavor Chemistry (150h) October 2021 - September 2024

Project with CVUA Karlsruhe and Coffee Consulate Mannheim


Valorization of coffee by-prodcuts as innovative foods
Involved Department: Department of Flavor Chemistry (150h) 2021 - 2023

Project with VF Nutrition GmbH

Untersuchung des Aromas von Erbsenproteinisolat
Involved Departments: Department of Flavor Chemistry (150h) Project finished in 2021

Project with Formo Bio GmbH

Untersuchung eines seifigen Beigeschmacks von veganen Käsealternativen
Involved Departments:
Department of Flavor Chemistry (150h)
April 2022 - October 2022

Project with Beijing Technology and Business University

Analysis of mastic gum (Pistacia lentiscus var. Chia)
Involved Departments: Department of Flavor Chemistry (150h) Project finished in 2019

Further projects with further partners and the industry are currently being planned.