3. DIL Seminar on Meat and Meat Products

Introduction of innovative processes for cooked sausages and heat-cured...

Scientists from 33 countries met at iFOOD2011 at the DIL

Large input for sustainable food expected through “non-thermal processes”

New research cooperation project between DIL and universities in Lower Saxony

Scientists from Lower Saxony join forces in a new association

DIL coordinates all...

Statement of the DIL regarding the amendment of the German Food and Feed Code (LFGB) with regard to the reporting provisions for private laboratories

In its sitting on 26 May 2011, the German Bundestag adopted the “Second Law for Amendment...

Natürliche Konservierung von Lebensmitteln zur Verlängerung des MHD

23. Februar 2012 Veranstaltungsort Deutsches Institut für Lebensmitteltechnik e.V.,...

Symposium „Food Robotics“ mit positiver Resonanz.

Anschlussveranstaltung für Juni 2012 geplant.

Symposium on "Modern Nutrition" in Quakenbrück

DIL and GewiNet initiating dialogue.

Symposium on the Ethical Issues of the High Tech Applications in Food Processing

 A workshop titled ‘Symposium on the Ethical Issues of the High Tech Applications in...

Application of electro-hydraulic shock waves for the disintegration of biological tissues on the example of beef tenderization

Forschungskreis der Ernährungsindustrie e.V. (FEI, Godesberger Allee 142-148 53175 Bonn)...

1 + 1 = 3! New Synergies from a Combination of High Pressure and PEF Treatment.

DIL Presents a novel method for the production of Cooked cured hams.

Successful development of a high pressure temperature sensor

Project supported by AiF, AiF 16114N

“Model based strategies for the optimization of...

Pulsed Electric Field (PEF) Technology. DIL launches Elea® systems.

For more than five years, the application of pulsed electric fields (PEF) in food...