KIT - Karlsruhe Institute of Technology
image/svg+xml
LVT
Food Process Engineering
skip navigation
Home
Legals
Privacy Policy
Accessibility
KIT
de
search
search
News
Research
Start
Research
Research
Grenzflächenfunktionalität von Biopolymeren auf Pektinbasis
Verkapselungsmethoden für Lebensmittel- und Biotechnologieanwendungen
Processes for sustainable food production and food security
Projects
Cooperations
Publications
Study and teaching
Start
Study and teaching
Study and teaching
Lectures
Seminar Date
Exams
Theses
Evaluation
Staff
Laboratory and Pilot Plant Equipment
Job offers
Contact
LVT wiki
More about the LVT
Start
More about the LVT
More about the LVT
History and alumni
(Eco)Trophelia
Startpage
Home
Legals
Privacy Policy
Accessibility
search
search
LVT
Food Process Engineering
Startpage
Research
Projects
Homepage
News
Research
Study and teaching
Staff
Laboratory and Pilot Plant Equipment
Job offers
Contact
LVT wiki
More about the LVT
Research
Grenzflächenfunktionalität von Biopolymeren auf Pektinbasis
Verkapselungsmethoden für Lebensmittel- und Biotechnologieanwendungen
Processes for sustainable food production and food security
Projects
Cooperations
Publications
Projects
Energie- und ressourcenschonende Sprühtrocknung von hochviskosen molkebasierten Flüssigkeiten mittels „effervescent atomization"
contact:
Dr. rer. nat. Volker Gaukel
/
Dipl.-Ing. Marc Wittner
funding:
AIF 18299
startdate:
2014
enddate:
2016
