Das Netzwerk Space2Agriculture eröffnet eine Kommunikationsplattform für den Technologietransfer zwischen Raumfahrt und Landwirtschaft. Es stellt damit ein weiteres Modul INNOspace-Initiative des DLR Raumfahrtmanagements dar. Zielsetzung des Netzwerkes ist, eine branchenübergreifende Vernetzung aufzubauen, Synergien anzubahnen und zu verfestigen.

Neue Kommerzialisierungspotenziale sollen identifiziert, Technologiekooperationen intendiert und gemeinsame Fördervorhaben initiiert werden. Denn der Austausch mit anderen Branchen erleichtert den Blick für Neues und ermöglicht Produkt- und Prozessinnovationen durch einen aktiv betriebenen Technologietransfer.

In hardly any other industry than in the food industry do companies have to master a greater balancing act between absolutely stable processes and the pressure of short-cycle innovations. In the future, Staufen AG and the German Institute of Food Technologies (DIL) will cooperate as partners to ensure companies' viability for the future by combining scientific and methodological know-how with in-depth practical knowledge.

Staufen AG is a lean management consultancy with an integrated academy. Staufen has been advising and qualifying companies and employees for 25 years. Worldwide.There is an even better one in every company. With this conviction, Staufen consultants advise and develop this company in order to establish a sustainable culture of change together with your customers.

LI Food – the Lower Saxony Agrifood Competence Center – combines competences and know-how in every field of the agricultural and food industry for the whole federal state of Lower Saxony

The Agrifood State Initiative sees itself as an interdisciplinary and cross-technological competence network with great market and  application orientation. Its aim is to mobilize and develop Lower Saxon innovation potentials. The target is to facilitate innovative, environmentally friendly and sustainable.

The network bundles the competences in the agriculture and food industry within Lower Saxony and encourages synergies between the participating organisations. Among those networked under the LI Food umbrella are scientific establishments, production and marketing enterprises, service industries, banks, educational institutes etc. The greatest strengths of the network are its actuality, knowledge-transfer possibilities and the presentation of services. It comes into its own in servicing thematic forums, company meetings, exhibitions or thematic working groups.

The green light for the LI Food as an Agrifood State Initiative was given on January,1st 2010. After the successful application for the continuation in the end of 2013, the University of Vechta and the German Institute of Food Technology (DIL) received the supplementary charge for the support of the state initiative until 2017.

The Business- und Innovationspark Quakenbrück (BIQ) is a joint project between the Artland Commune, the Landkreis or district of Osnabrück, the Wirtschaftsagentur Artland GMBH (WAAL) and the German Institute for Food Technology (Deutsches Institut für Lebensmitteltechnik e. V., DIL) for the advancement of the region as a location for innovation and industry. The BIQ helped create many opportunities for growth and employment in the regional economy. Its aim is to develop an environment for innovative business ideas which offers good conditions for business creation as well as the necessary capacities for the realization of technology-based projects.

Because of its proximity to the DIL and the multifunctional usable areas of roughly 3000 square meters, the BIQ is the starting point for businesses, new entrepreneurs, and research cooperations along the entire value-chain in the agricultural and food industries.

The Food and Health Society, founded in 2011, has addressed itself to the task of promoting science and research, paying particular attention to food and nutritional research. By coordinating research activities and the transfer of results into the relevant economic fields, the society pursues the target of enforcing a sustainable use of resources and of contributing to improve the consumer’s health. Considering the limited research capacities and resources, Food & Health set itself the task of using them more expediently within the competition of European research projects.

Founding members from Leibnitz University Hanover are Prof. Dr. Ralf Günter Berger (Institute for Food Chemistry), Prof. Dr. Andreas Hahn ( Institute for Food Research) as well as Dr. Thomas Scheper und  Dr. Sascha Beutel (Institute for Technical Chemistry). Dr. Peter Winterhalter and apl. Prof. Dr. Ulrich Engelhardt from the Institute for Food Chemistry at Technical University of Braunschweig and DIL director Dr. Volker Heinz are the society’s other founders.

The DIL’s European engagement is mirrored in the number of related research activities and technology networks. Since winning the tender for the Food Economy Initiative of the State of Lower Saxony in January 2014, the DIL also functions as the region’s key centre for technology transfer. Within the Zentrales Innovationsprogramm Mittelstand (ZIM), the central innovation programme for the mid-sized sector by the Federal Ministry for Economic Affairs and Energy, the DIL keeps continuously developing its project activities. Current research foci lie on the areas of process technology, process analytics and robotics.

In the DIL’s pre-competitive research, the activities’ foci lie on the areas of Bio-Economics, Process Technology, Structure & Functionality, Robotics and Process Engineering. The variety of projects from different disciplines shows the thematic range of the research activities as well as the successful expansion of the institute’s competences.
Instituts

Since 2015 the German Institute of Food Technologies (DIL) cooperates with the Institute for Product Quality – ifp from Berlin.

The ifp is an independent and neutral lab as well as competence center for modern analytics in the areas of food, feed and pharma. Additionally the ifp – with its 220 employees – is involved into several R&D projects and develops diagnostics for the application in research and test laboratories. Die partnership conncects the broad spectrum of analyses and the specialized methods of the ifp with the technological know-how of DIL in the areas of process development and sustainability assessments. Food producers can benefit from this combination of strengths because they receive analytical as well as process-oriented support and advice. Complex problems can thus be solved efficiently.

The cooperation of the two institutes creates a nationwide service network with a continuous availability, fast reactions and a client-centric service in all regions.