ALTERBAKE - Application possibilities of alternative cereals in the development of innovative bakery products

CropExplore - Exploration of alternative raw materials for application in the food sector

Explorative mission to University of Cuenca (Ecuador) to develop a fully fledged TEAM proposal

Exploring Raman spectroscopy for elucidating structure-function relationships in complex lipid-rich foods

Multiscale structuring of plant-based foods

NOVOBAKE: plant-based alternatives for eggs in biscuit and bakery applications

Processing of pseudocereals: nutritional and technological implications

PulseBake: Legumes and derivatives as promising ingredients in the grain and bakery sector

Structure-function relations of fat crystal networks in suspensions

Benchtop low-resolution NMR spectrometer with gradient probe.

Differential scanning calorimetry (DSC) to study interactions in complex food systems

Elucidating the structure of soft matter fat systems by multiscale analysis approach

Influence of cultivation conditions and genotype on the composition and applicablitity of wheat

Palm-O-Free

Training on quality assurance and quality control for flour fortification