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Mechanical engineering service at DIL equipped with latest technology

DIL 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...


16/08/10 European „Food Processing Implementation Award“ has been launched The Network of Excellence supports Hightech in the Food Industry. Submission deadline is... read more 13/08/10 Maßgeschneiderte Forschung für die Industrie Programm ZIM fördert F&E-Aktivitäten im Bereich Technologie. Erfolgsbeispiel... read more 09/07/10 Laboreröffnung mit Ministerin Grotelüschen beim DIL Potential von Technologieforschung und Bedeutung der Lebensmittelsicherheit für die... read more 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... read more	06/10/10 Vortragsveranstaltung "Bioaktive Inhaltstoffe für funktionelle Lebensmittel" Am 06. Oktober 2010 führt der FAEN im Rahmen des Verbundprojekts Netzwerk Lebensmittel... read more 05/10/10 2. DIL-Seminar Fleisch- und Wurstwaren Innovative Konzepte der Produkt- und Prozessgestaltung read more 01/07/10 Second HighTech Europe Innovation and Technology Transfer Workshop Lectures and brokerage event on Smart Process Control and Automation read more 29/06/10 NieKE Facharbeitskreis Qualitätsmanagement Im Rahmen der Aktivitäten im NieKE – Niedersächsisches Kompetenzzentrum... read more	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... read more 18/03/10 Surface disinfection in meat processing Research project “Hygiene improvements in meat processing by utilization of... read more 24/02/10 Production of stable fat-reduced emulsions with improved quality Research project ”Structurisation of food emulsions” read more 03/01/10 Stability of filled chocolate products ”The improvement of the storage stability of chocolate products with aqueous,... read more
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