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Participating Countries:

Algeria

Argentina

Australia

Austria

Belgium

Bosnia and Herzegovina

Bulgaria

Croatia

Czech Republic

Denmark

Finland

France

FYR of Macedonia

Germany

Greece

Iceland

Ireland

Israel

Italy

Lithuania

Morocco

Netherlands

New Zealand

Poland

Portugal

Romania

Russian Federation

Serbia

Slovenia

Spain

Sweden

Switzerland

Turkey

Ukraine

United Kingdom

United States

Member area provided by LTFE
COST is supported by the EU Framework Programme Horizon 2020
This website is supported by COST

German Institute of Food Technologies

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Prof.-von-Klitzing-Str. 7
49610 Quakenbrueck
Germany

Contact email:

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Brief presentation of the institution

The German Institute of Food Technologies (ger. Deutsches Institut für Lebensmitteltechnik e.V. - DIL) is a non-governmental and self-financing research institute supported by more than 140 members from fields of food production, mechanical engineering, process engineering and analysis. DIL was founded in 1983 and is situated in the county of Osnabrück, one of the regions with the density of food industry enterprises in Europe.

The research focus of the DIL is to develop innovative methods for food production, quality assurance and process optimization. Beneficiaries of new insights in food technology are small and medium-sized enterprises. Stated as main objective is the improvement of efficiency and increase of competitiveness of companies from the food industry.

DIL is financed by external funds at a level of 90%, out of which 55% are gnerated by direct cooperation with food industry.

 

Main Electroporation related topics

Since 2006 DIL has focussed on process and equipment design for Pulsed Electric Fields food processing. Based on the underlying mechanism of action - electroporation - a mass transfer enhancement or microbial decontamination of food products can be achieved. Equipment at a power level of up to 80 kW has been designed based on pulse transformer or Marx generator typologies. DIL is active in evaluation of process-product interaction, validation studies as well as modelling of field distribution.

Main Electroporation related research techniques and equipment

- 5 kW Batch PEF system, 100 - 3,000 ml volume, 30 kV, 5,000 A

- 5 kW continuos PEF system, 25 kV, 200 A

- 30 kW continuous PEF system, 25 kV, 700 A

- 80 kW continuous PEF system, 25 kV, 5,000 A

Research topics, techniques and equipment not related to Electroporation

Equipment design, focussing on pulse generator design and treatment chamber design for industrial applications

Combined processes of PEF an heat, antimicrobial agents

Identification of applications

Structure modification of plant and animal tissue

Prototyping

Brief information on available facilites

- Food physics lab

- Food microbiology lab

- Food processing pilot hall

- Electrical and mechanical workshop

- Seminar rooms

Willingness to accept/host visiting researchers

Projects:

  • Decontamination of porcine blood by Pulsed Electric Fields to enhance sustainability of animal based products
    Project type: National
    Funding: FEI, Germany
  • HighTech Europe
    Project type: International
    Funding: EU FP 7
  • HST FoodTrain Science based precision processing for future healthy, structured and tasteful fruit and vegetable based food
    Project type: International
    Funding: EU FP 7
  • Inactivation of bacterial endospores by Pulsed Electric Fields in combination to thermal processing
    Project type: National
    Funding: FEI, Germany
  • Liquid feed decontamination by Pulsed Electric Fields
    Project type: National
    Funding: ZIM, Germany
  • Pulsed Electric Field enhanced mass transport in dry cured meat products
    Project type: National
    Funding: FEI, Germany

Members:

  • Martina Kiessling
    Email:

    Position: Researcher
  • Claudia Siemer
    Email:

    Position: PhD student
  • Stefan Toepfl
    Email:

    Position: Professor

Project Office

Working groups

Steering Committee

Founding members

DC Rapporteurs

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