Hans-Dieter-Belitz-Institute for Cereal Grain Research
The Hans-Dieter-Belitz-Institute for Cereal Research conducts research projects
in collaboration with industry. The projects are dealing mainly with the physical
and chemical characterisation of different cereal species and the correlation of the
results with technological properties. Furthermore, the effects of additives in the
breadmaking process and in the generation of odorants during baking are investigated.
Professor Dr. Peter Schieberle is the scientific supervisor of the institute. He
combines the functions of the director of the Deutsche Forschungsanstalt für
Lebensmittelchemie, Leibniz Institut and the Chair for Food Chemistry, Technische
Universität München. Fundamental research and method development
are primarily done at Deutsche Forschungsanstalt für Lebensmittelchemie.
The results of this fundamental research are then transferred into applied
research by means of projects at the Hans-Dieter-Belitz-Institute.
© 2016 Hans-Dieter-Belitz-Institute -