On Fraunhofer Institute for Process Engineering and Packaging IVV You'll gain an overview of current developments and research in the food sector. Learn and experience the opportunities offered by research, technology, and innovative processes in food development.
The Fraunhofer IVV develops high-quality, healthy food and convenience products, including those high in fiber, high in protein, or low in sugar. The institute also supports companies in developing their own recipes. It offers analytical services for quality and sensory analysis along the entire production chain.
The focus of the work is on: optimising food quality and shelf life, developing food and functional ingredients, and developing processes and products for the technical use of plant-based raw materials and residues.
Lectures and laboratory tours will provide insights into current processes and developments in food research at the IVV. The subsequent breakfast will provide an opportunity to network with the participants and Fraunhofer experts.
agenda
Welcome and introduction
Dr. Ute Berger, Head of the Industry and Innovation Department, Chamber of Industry and Commerce for Munich and Upper Bavaria
Lecture: Developments and research in the food sector – lupin, flavors, sensory analysis and functional ingredients
Dr.-Ing. Peter Muranyi, Business Unit Manager Food, Fraunhofer IVV Christian Zacherl, Business Unit Manager Food, Fraunhofer IVV
Demonstration 1: Process Engineering
Dr.-Ing. Peter Muranyi, Christian Zacherl
On this tour, you will experience the process behind protein extraction – using the example of the path from lupin seed to functional ingredient.
Demonstration 2: Food Technology Center
Dr.-Ing. Peter Muranyi, Christian Zacherl
In the thematic development laboratories you can take a look at the production of baked goods, meat and chocolate products.
Demonstration 3: Sensory lab
Dr.-Ing. Peter Muranyi, Christian Zacherl
Here you will learn how sensory analysis can be used to record aroma profiles, identify off-flavors, and thus improve the sensory quality of food.
Breakfast and networking
