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.

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