Insects as food
A research project of the State Technical College for Butchery and Food Processing Technology.
Read more
Generation of Natural Flavours by Fermentation of Spices and Spice Residues with Edible Basidiomycetes
A research project at the University of Hohenheim, Institute of Food Science and Biotechnology.
Read more
Increasing the efficiency of algae cultivation processes
A research project of the University of Applied Sciences Northwestern Switzerland School of Life Sciences (HLS).
Read more
.jpg)
Sustainability clustering of spices
A research project of the Centre for Sustainable Corporate Management at Witten/Herdecke University.
Read more
.jpg)
Preservation of the aroma profile of herbs and spices by means of short-time drying using the example of basil and ginger
A research project of the Institute of Food Science and Biotechnology at the University of Hohenheim.
Read more
Back
14 / 14