German Institute for Food Technology
| German Institute for Food Technology (DIL) |
|
|---|---|
| legal form | Research institute |
| founding | 1983 |
| Seat | Quakenbrück , Lower Saxony |
| motto | Knowledge for innovative food |
| main emphasis | Food technology |
| Action space | Germany, worldwide |
| people | Volker Heinz (Head) |
| Employees | around 170 |
| Members | over 150 |
| Website | www.dil-ev.de |
The German Institute for Food Technology e. V. (DIL) is an industrial research institute to which more than 150 companies from the fields of food production, mechanical engineering, measurement technology and process engineering belong as members. The DIL was founded in 1983 and is located in Quakenbrück , in the center of the Lower Saxony food industry.
According to its own presentation, the DIL has set itself the task of providing support as a link between science and practice in product development and the production of food. With its interdisciplinary, holistic development concept using international and national scientific results, it also supports the food industry in the development of competitive products and process management. The core competencies are in the area of product development and process engineering.
The institute is largely financed from contract research and to a lesser extent from public funds.
history
On May 17, 1983, the sponsoring association was founded to promote the establishment of the German Institute for Food Technology in the legal form of a registered association in Quakenbrück , Lower Saxony . In May 1985 a new building was planned for the institute on Professor-von-Klitzing-Strasse ; the foundation stone for the building was laid by the then Minister of Economics of Lower Saxony, Birgit Breuel . The move to the building took place in 1987; Ernst Albrecht , then Prime Minister of Lower Saxony, inaugurated the new building. In 1988 the name was changed to Deutsches Institut für Lebensmitteltechnik e. V. (DIL).
On May 20, 2009 the foundation stone for the extension of the German Institute for Food Technology (DIL) Quakenbrück was laid by the State Secretary for Food, Agriculture, Consumer Protection and Regional Development, Friedrich-Otto Ripke . The new building was necessary in order to be able to implement the institute's 2015 strategy for the future.
The state of Lower Saxony supported the Artland community with € 15 million in order to enable the successful German agro-food industry, whose density is extremely high in north-west Lower Saxony, to further expand its international competitiveness.
Business areas
The institute's range of services is divided into the following business areas:
Product innovation
New products are developed and tested through direct orders from the food industry. The development process is determined by analytical structure characterization, in which microstructures, foams, emulsions and suspensions are examined.
Process technology
This division is used to research more efficient processing methods. The following development priorities are set in process development:
- Pulsed electric fields
- High pressure
- Ultrasonic / shock wave technology
- Application of supercritical fluids
Food safety
The food safety department analyzes processes and products at different levels. He supports companies in the food and feed processing industry with a range of analytics in meeting the requirements of laws, standards and those of consumers.
Center for Food Physics
The Center for Food Physics (ZLP) started work as the youngest division in mid-2011. In the customer order, relationships between structure and function are examined here. The knowledge of the structure formation mechanisms is transferred to process engineering processes. The working method of the ZLP is methodically oriented. Accordingly, the development and application of measurement methods for physical characterization form the central element. Developed measurement methods can be adapted to the relevant material systems.
research
The institute has the following research platforms:
Bioeconomy
Since 2012, the bioeconomy department has been a new research focus of the DIL. It forms the interface between research platforms and business areas. Through cross-thematic and cross-sectoral research activities, the structural change from a petroleum-based to a bio-based industry is to be promoted, combined with great opportunities for growth and employment. At the same time, international responsibility for global nutrition, the raw material and energy supply from biomass as well as climate and environmental protection is to be assumed. The DIL is continuously working to pave the way for bio-based food production. Natural resources are to be used and new possibilities for using renewable raw materials are to be developed. This is made possible by the development of new, bio-based production processes. This project not only serves to preserve our living space, but also leads to an improvement in the quality of the products and has a health-promoting effect.
Structure & functionality
A large number of the sensory perceptible quality features of food are determined by their microstructure. During the production and processing of foodstuffs, the microstructures are formed depending on the functional properties of the raw materials and additives as well as the production methods and process parameters used. In the course of the product's age, the structures and consequently the quality characteristics can change. In order to design products and processes, it is therefore necessary to represent and evaluate the quality-relevant structures. The quality of food is examined based on its structure. The knowledge gained is used to improve the quality of food.
Protein technology
The establishment of the Bioeconomy Department in 2012 was accompanied by an extensive realignment and expansion of the research platforms. Meat technology was outsourced from the process technology division, the focus of biotechnology was set on researching enzymes and raw materials, and the new research platform for feed technology was founded. These three areas together form the mosaic of the protein technology research area. These newly created capacities form the key to the integral processing of global issues that arise within the bioeconomy.
robotics
The aim is to develop and test new areas of application for robots. Working with food producers and mechanical engineers creates new functions for robots. The focus is on fast, safe and clean processing of unpackaged products.
Process analytics
By implementing process analytics in existing systems, existing systems can be brought closer to their optimum performance. The sensor technology provides improved possibilities for data acquisition. This allows production parameters such as B. quality, pieces / minute, scrap share, can be optimized - whether forward-looking (e.g. by evaluating the products fed into the process) or downstream (control at the process stage output).
collaboration
Germany
On September 10, 2011, scientists from the Leibniz University of Hanover and the Technical University of Braunschweig, together with the DIL, founded the association "Food and Health North Germany" in the capital of Lower Saxony. The aim of this association is to establish an efficient research core based on the results of projects funded by Lower Saxony at the interface between agriculture and the food industry. In addition, it is the task of the association to promote science and research with special attention to food and nutrition research. Since 2009, the DIL has been offering the bachelor's degree in industrial engineering in food production in cooperation with the Osnabrück University of Applied Sciences.
International references
In a merger with the Dutch Rijksuniversiteit Groningen and the Dutch Organization for Applied Scientific Research , the ICCF (International Competence Center Food and Research Development) was founded as a research project. The aim is to create greater integration and cooperation in the Ems Dollart region between the Dutch and German sides. Outside Germany, DIL operates internationally with customers from Japan , the USA , India , Australia and China . Members and customers include General Mills , Barilla and Mars .
High Tech Europe
HighTech Europe is an initiative of European research institutions, industrial associations and companies who want to jointly establish a European Institute for Food Technology in order to promote existing research in Europe and thus strengthen the local industry for global competition. The long-term goal of the network is to promote the permanent integration of European research and development activities in high-tech food processing.
The "Network of Excellence" coordinated by the DIL as part of the 7th framework program of EU research funding aims to identify the latest findings from biotechnology, nanotechnology and information and communication technology that can be used for products, processes or services in the food industry. The results are made available in a database, the Food Technology Innovation Portal . 22 partners work together in this network, 21 from Europe and one from Oceania.
See also
Web links
Footnotes
- ↑ a b c d data & facts . DIL website. Retrieved March 11, 2017.
- ↑ The DIL introduces itself ( Memento of November 28, 2007 in the Internet Archive ), DIL website, accessed on February 12, 2009.
- ↑ a b page no longer available , search in web archives: Scientific Commission Lower Saxony via the DIL . CDL Lower Saxony. Retrieved June 18, 2010.
- ↑ DIL investment € 15 million investment in Artland ( Memento of the original dated February 3, 2010 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. Retrieved June 18, 2010.
- ^ DIL Business [1] Retrieved on July 23, 2013.
- ↑ DIL Business Business Fields Process development ( Memento of the original from September 2, 2010 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. Retrieved June 17, 2010.
- ↑ DIL Research [2] Retrieved on July 23, 2013.
- ↑ Annual report: PDF ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.
- ↑ Website of the course: [3]
- ↑ a b DIL Brochure [4] ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. (PDF; 7.8 MB) Accessed July 23, 2013.
- ↑ HighTech Europe: Archive link ( Memento of the original from January 8, 2016) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. Retrieved August 8, 2013.
- ↑ foodtech portal: [5] . Retrieved August 8, 2013.
