Mechanical engineering service at DIL equipped with latest technologyDIL coordinates the European project “HighTech Europe”

Mission Innovation
By providing highly efficient technical and engineering solutions, we support you in the development of improved food products...

About us
Since its foundation in 1983, the German Institute of Food Technologies (Deutsches Institut für Lebensmitteltechnik e.V. - DIL) has been...

Membership
As a privately, self financed institute, DIL offers its members a wealth of benefits which allow small and medium-sized companies to... 

News Events Research and Innovation
16/08/10

European „Food Processing Implementation Award“ has been launched

The Network of Excellence supports Hightech in the Food Industry. Submission deadline is...


13/08/10

Maßgeschneiderte Forschung für die Industrie

Programm ZIM fördert F&E-Aktivitäten im Bereich Technologie. Erfolgsbeispiel...


09/07/10

Laboreröffnung mit Ministerin Grotelüschen beim DIL

Potential von Technologieforschung und Bedeutung der Lebensmittelsicherheit für die...


22/06/10

Vacuum grippers in hygienic design for food applications

Aimed at improving the competitiveness of the domestic food industry, the DIL strives for...


06/10/10

Vortragsveranstaltung "Bioaktive Inhaltstoffe für funktionelle Lebensmittel"

Am 06. Oktober 2010 führt der FAEN im Rahmen des Verbundprojekts Netzwerk Lebensmittel...


05/10/10

2. DIL-Seminar Fleisch- und Wurstwaren

Innovative Konzepte der Produkt- und Prozessgestaltung


01/07/10

Second HighTech Europe Innovation and Technology Transfer Workshop

Lectures and brokerage event on Smart Process Control and Automation


29/06/10

NieKE Facharbeitskreis Qualitätsmanagement

Im Rahmen der Aktivitäten im NieKE – Niedersächsisches Kompetenzzentrum...


29/04/10

The effect of surface-active substances in chocolate masses

One research project lately concluded at the DIL was titled: “Investigations on the...


18/03/10

Surface disinfection in meat processing

Research project “Hygiene improvements in meat processing by utilization of...


24/02/10

Production of stable fat-reduced emulsions with improved quality

Research project ”Structurisation of food emulsions”


03/01/10

Stability of filled chocolate products

”The improvement of the storage stability of chocolate products with aqueous,...