KIT - Food Process Engineering - Research - Processes for sustainable food production and food security - Developement of the basic technology for high qualitiy frozen products with the investigation of ice crystal changes during freezing and thawing

Developement of the basic technology for high qualitiy frozen products with the investigation of ice crystal changes during freezing and thawing

contact:
Dr. rer. nat. Volker Gaukel / Dipl.-Wi.-Ing. Andreas Leiter
funding:
National Academy of Agricultural Science (NAAS), Korea
startdate:
2013
enddate:
2015