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.
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Increasing the efficiency of algae cultivation processes
A research project of the University of Applied Sciences Northwestern Switzerland School of Life Sciences (HLS).
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Sustainability clustering of spices
A research project of the Centre for Sustainable Corporate Management at Witten/Herdecke University.
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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.
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