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  • About us
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  • Overview
  • Research
  • Structure and Functionality
  • Biotechnology
  • Protein Technology
  • Food Data Group
  • Advanced Research

Regional / National

  • Regional and national cooperations
  • Staufen AG
  • Staufen AG
  • NieKE · the Food Economy Initiative of Lower Saxony
  • BIQ
  • Food and Health
  • AIF-ZIM Projects
  • Pre-competitive Research Projects
  • Cooperation in Analytics

Europe / International

  • EIT FOOD
  • Cooperation in Europe and the World
  • Food2020
  • Fox-Food Processing in a box
  • European Union - ELER
  • Gesellschaft für Internationale Zusammenarbeit (GIZ)
  • HighTech Europe
  • Food TIP
  • EU-Scouting
  • RICHFIELDS
  • ENTOMOFOOD

Media Overview

  • Overview
  • Services
  • Automation Technology
  • Product Innovation
  • Center of Food Physics
  • Lebensmittelauthentizität
  • Life Cycle Assessment – measuring sustainability
  • Contract Manufacturing
DIL e.V.
  • DIL e.V. DIL e.V.
  • Institute
  • Services
  • Research
  • Cooperations
  • Media
  • LCA Tool
  • Overview
  • Services
  • Automation Technology
  • Product Innovation
  • Center of Food Physics
  • Lebensmittelauthentizität
  • Life Cycle Assessment – measuring sustainability
  • Contract Manufacturing
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Services

The transfer of knowledge from research to the practice of food production.

Services

With its specialized divisions, the DIL covers the entire spectrum of food technology expertise. Issues in the pre-competitive as well as commercial sector can thus be managed from the perspective of materials science and process technology. The institute’s interrelated research platforms bring together fundamental know-how. The DIL’s business divisions implement this know-how for their partners in the form of industry-ready solutions.

Services

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Automation Technology

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Automation Technology

The smallest changes often have a great impact.

Automation Technology

In particular, food producers and processors often find themselves in a volatile and highly competitive business environment due to the strong positioning of the industry and saturation of the markets. Those who want to emerge as winners in this competition must ensure maximum production efficiency and high quality with consistent hygiene standards. The development activities in the DIL’s Robotics and Process Analysis divisions resulted in numerous new automation solutions. In the fields of vacuum gripping technology, sensor technology and slicing, existing methods were optimized and made ready for the market, but entirely new approaches were also created.

The two divisions Robotic and Process Analysis that have been integrated into the new Automation Technology division – due to the high demand from industry – now offer manufacturers from all segments a broad repertoire of proven and patented optimization options.

MBA Bernhard Hukelmann
Head of Automation Technology
Phone +49 (0) 54 31.183 - 186
Fax +49 (0) 54 31.183 - 114
b.hukelmann@dil-ev.de

MBA Bernhard Hukelmann
Head of Automation Technology

Contact data

EMail:
b.hukelmann@dil-ev.de
Phone:
+49 (0) 54 31.183 - 186
Fax:
+49 (0) 54 31.183 - 114

Contact us

Services Automation Technology

  Link

hdhf-gripper.com

  Link

Slicer Replacement Gripper

Vacuum Gripper

Sandwich Hamburger

Sandwich Foto

Product Innovation

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Product Innovation

The development of new products up to market launch.

This is the promise of the DIL’s Product Innovation division. Convenience, nutritional value, taste and safety – knowing the markets needs and being able to meet them is the basic requirement for food manufacturers when developing and establishing new products. By working in a targeted and efficient way high-quality products with exceptional sensory properties are developed which now can be found in almost all supermarkets. 

While recipe design is carried out on a laboratory scale, a number of test laboratories with modern machines and facilities are available for manufacturing product prototypes. In-house sensor technology in conjunction with the expert DIL panel and comprehensive analysis create the conditions for developing marketable products. As an approved food production establishment in accordance with the applicable EC regulations, DIL can produce sensitive products such as meat and dairy products as well as samples for a test market.

Certification

  • As an approved food production establishment in accordance with the applicable EC regulations, DIL can produce sensitive products such as meat and dairy products as well as samples for a test market.

Production

  • While recipe design is carried out on a laboratory scale, a number of test laboratories with modern machines and facilities are available for manufacturing product prototypes. In-house sensor technology in conjunction with the expert DIL panel and comprehensive analysis create the conditions for developing marketable products.

Development

  • With the support of in-house analysis, a modern pilot plant as well as the option to incorporate nutritional-physiological aspects, the Product Innovation division has become the preferred contact for food manufacturers in many subsectors.
Dr. rer. nat. Nino Terjung
Head of Product Innovation
Phone +49 (0)54 31.183 - 319
Fax +49 (0)54 31.183 - 114
n.terjung@dil-ev.de

Dr. rer. nat. Nino Terjung
Head of Product Innovation

Contact data

EMail:
n.terjung@dil-ev.de
Phone:
+49 (0)54 31.183 - 319
Fax:
+49 (0)54 31.183 - 114

Contact us

Services Product Innovation

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extrusion

unlimited diversity

Center of Food Physics

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Center of Food Physics

How can dressing or mayonnaise be produced with the same taste but less fat?

Center of Food Physics

What process gives chocolate the most subtle smoothness? And how does the selection of raw materials affect the quality of rye bread? The Center for Food Physics finds the right answer for these and many other questions.

Physical analysis allow the properties of substances and substance systems that arise from their structural state to be characterized and are therefore the key to resolving complex problems. The work of DIL´s Center of Food Physics is based on expert knowledge, modern measuring and testing methods and customized analytical concepts. On the basis of intensive research, it is the division`s responsibility to investigate the relationships between structure and function. The Center of Food Physics investigates these relationships and gathers findings about the structure forming mechanisms in system engineering processes using the latest equipment. By collaborating with the institute’s other divisions, the findings obtained can be implemented on a technical and industrial scale.

The Centre of Food Physics is divided into five areas of expertise. In addition to its work in characterizing structures and rheological properties, the division has extensive expertise in particle measurement technology,  tensiometry and thermal analysis.

Dr.-Ing. habil. Ute Bindrich
Head of Centre for Food Physics
Phone +49 (0) 54 31.183 - 130
Fax +49 (0) 54 31.183 - 114
u.bindrich@dil-ev.de

Dr.-Ing. habil. Ute Bindrich
Head of Centre for Food Physics

Contact data

EMail:
u.bindrich@dil-ev.de
Phone:
+49 (0) 54 31.183 - 130
Fax:
+49 (0) 54 31.183 - 114

Contact us

Services Center of Food Physics

  Link

Chemical Analysis

Accreditation DAkkS

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Anlage zur Akkreditierungsurkunde Dakks

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Chemical Analysis

Routine analysis of drinking water for residues of pesticides and other degradation products.

Akkreditierungsurkunde DAkkS

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Chemical Analysis

In the field of chemical analysis, food and drinking water are routinely investigated for residues of pesticides and other degradation products. Since degradation products are increasingly being found instead of pesticides, the scope of testing was expanded to include new metabolites. The method for determining dietary fiber in foods was also revised and simplified so that all fiber determinations can now be performed at the DIL.

Dr. Theodor zu Höne
Leiter Chemische Analytik
Phone +49 (0) 5431.183 - 225
Fax +49 (0) 5431.183 - 114
t.hoene@dil-ev.de

Dr. Theodor zu Höne
Leiter Chemische Analytik

Contact data

EMail:
t.hoene@dil-ev.de
Phone:
+49 (0) 5431.183 - 225
Fax:
+49 (0) 5431.183 - 114

Contact us

Services Chemical Analysis

  PDF Download

Chemical Analysis

In the field of chemical analysis, food and drinking water are routinely investigated for residues of pesticides and other degradation products. Since degradation products are increasingly being found instead of pesticides, the scope of testing was expanded to include new metabolites. The method for determining dietary fiber in foods was also revised and simplified so that all fiber determinations can now be performed at the DIL.

Certification

  • As an approved food production establishment in accordance with the applicable EC regulations, DIL can produce sensitive products such as meat and dairy products as well as samples for a test market.

Chemical Analysis

In the field of chemical analysis, food and drinking water are routinely investigated for residues of pesticides and other degradation products. Since degradation products are increasingly being found instead of pesticides, the scope of testing was expanded to include new metabolites. The method for determining dietary fiber in foods was also revised and simplified so that all fiber determinations can now be performed at the DIL.

Certification

  • As an approved food production establishment in accordance with the applicable EC regulations, DIL can produce sensitive products such as meat and dairy products as well as samples for a test market.

Chemical Analysis

Routine analysis of drinking water for residues of pesticides and other degradation products.

In the field of chemical analysis, food and drinking water are routinely investigated for residues of pesticides and other degradation products. Since degradation products are increasingly being found instead of pesticides, the scope of testing was expanded to include new metabolites. The method for determining dietary fiber in foods was also revised and simplified so that all fiber determinations can now be performed at the DIL.

Akkreditierungsurkunde DAkkS

  PDF Download

Chemical Analysis

Routine analysis of drinking water for residues of pesticides and other degradation products.

In the field of chemical analysis, food and drinking water are routinely investigated for residues of pesticides and other degradation products. Since degradation products are increasingly being found instead of pesticides, the scope of testing was expanded to include new metabolites. The method for determining dietary fiber in foods was also revised and simplified so that all fiber determinations can now be performed at the DIL.

Akkreditierungsurkunde DAkkS

  PDF Download

Chemical Analysis

Routine analysis of drinking water for residues of pesticides and other degradation products.

In the field of chemical analysis, food and drinking water are routinely investigated for residues of pesticides and other degradation products. Since degradation products are increasingly being found instead of pesticides, the scope of testing was expanded to include new metabolites. The method for determining dietary fiber in foods was also revised and simplified so that all fiber determinations can now be performed at the DIL.

Akkreditierungsurkunde DAkkS

  PDF Download

Life Cycle Assessment

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Life Cycle Assessment

measuring sustainability.

Life Cycle Assessment – measuring sustainability

DIL and the University of Vechta have together developed an analytic concept for the Life Cycle Sustainability Assessment (LCSA), which allows companies to create reliable and objec­tive data on the sustainability of their own production. As part of the close cooperation between DIL and the University of Vechta, advice and assessments for industrial value chains are offered.

Tests, adapted to each individual situation, can be developed for the industry using the professional LCSA software SimaPro 8 and the ecoinvent database. The assessment concept (based on ISO standards 14040:2006 and ISO 14044:2006) can be applied to new processes, technologies and products.

Dr. Mehmet Cicek
Phone +49 (0) 160 807 28 79
m.cicek@dil-ev.de

Dr. Mehmet Cicek

Contact data

EMail:
m.cicek@dil-ev.de
Phone:
+49 (0) 160 807 28 79

Contact us

Dr. Sergiy Smetana
Phone +49 (0) 5431 183 - 155
Fax +49 (0) 5431 183 - 114
s.smetana@dil-ev.de

Dr. Sergiy Smetana

Contact data

EMail:
s.smetana@dil-ev.de
Phone:
+49 (0) 5431 183 - 155
Fax:
+49 (0) 5431 183 - 114

Contact us

Life Cycle Assessment Flyer

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Contract manufacturing

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Contract manufacturing

from the first application testing to product launch.

Contract Manufacturing

The challenges food producers face during the development of a new process or product do not end in the lab. In order to maximize the chances of success on a market, product novelties need to be optimized and tested with regard to their formulation and sensory characteristics. The services of the DIL pilot plant hall covers a broad range of opportunities such as application tests, prototype development and the production of test batches for the market entry.

Our opportunities

  • High Moisture Extrusion (e.g. plant-based alternatives)
  • Application of pulsed electric fields for fruit juices, smoothies, etc.
  • Sports nutrition
  • Sensory testing
  • Microbiological challenge-tests in the L2-bio-safety lab
  • High Pressure Processing of fruit juices, smoothies, etc.
  • Production of novel meat products
  • Confectionary goods

Dr. rer. nat. Nino Terjung
Head of Contract Manufacturing
Phone +49 (0)54 31.183 - 319
Fax +49 (0)54 31.183 - 114
n.terjung@dil-ev.de

Dr. rer. nat. Nino Terjung
Head of Contract Manufacturing

Contact data

EMail:
n.terjung@dil-ev.de
Phone:
+49 (0)54 31.183 - 319
Fax:
+49 (0)54 31.183 - 114

Contact us

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