Professur für Lebensmittelchemie und -biotechnologie
Präsidium der Justus-Liebig-Universität Gießen » Fachbereiche » Fachbereich 08 - Biologie und Chemie » Dekanat Fachbereich 08 - Biologie und Chemie » Fachgebiet Chemie » Institut für Lebensmittelchemie
Type of organisation: Professorship
Projects
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- HyMycoMeat, TP D - Hybride Mykoprotein-Fleischprodukte für eine nachhaltige und gesunde Ernährung
01/06/2024 - 31/05/2027
Federal Ministry of Food and Agriculture (BMLEH, BMEL) - LacOat4Fungi TP B - Innovationsraum: NewFoodSystems - LacOat4Fungi – Umsetzungsphase, TP B
01/11/2023 - 31/12/2025
Federal Ministry of Research, Technology and Space, former: Federal Ministry of Education and Research (BMFTR, BMBF) - NewFoodSystems: Grassessentials - Biotechnologische Gewinnung natürlicher Aromen aus Gräsern / kommunalem Grünschnitt
01/09/2023 - 31/12/2025
Federal Ministry of Research, Technology and Space, former: Federal Ministry of Education and Research (BMFTR, BMBF) - Vergleichende Charakterisierung und toxikologische Evaluierung submers und emers kultivierter Speisepilzmycelien versus korrespondierender Fruchtkörper als nachhaltig produzierte Lebensmittel der Zukunft
01/02/2023 - 31/01/2026
Steinbeis Foundation () - RUBIN - MaltFunghiProtein VP1 Malt2Funghi TP3 - Fermentation von Biertrebern durch Basidiomyceten zu hochwertigen Pilzproteinen
01/01/2022 - 31/03/2025
Federal Ministry of Research, Technology and Space, former: Federal Ministry of Education and Research (BMFTR, BMBF)
Publications 
12 of 108
12 of 108
- Scientific Guidance on the criteria for the evaluation and on the preparation of applications for the safety assessment of post-consumer mechanical PET recycling processes intended to be used for manufacture of materials and articles in contact with food (2024)
EFSA CEP Panel; Lambré, Claude; Barat Baviera, José Manuel; et al. - Taxonomic identity of the Bacillus licheniformis strains used to produce food enzymes evaluated in published EFSA opinions (2024)
EFSA CEP Panel; Barat Baviera, José Manuel; Bolognesi, Claudia; et al. - Biocatalytic Production of Odor-Active Fatty Aldehydes from Fungal Lipids (2023)
Kanter, JP; Honold, PJ; Luh, D; et al. - Bioflavour 2022 - Biotechnology of Flavours, Fragrances, and Functional Ingredients (2023)
von Wallbrunn, C; Buchhaupt, M; Zorn, H - Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma (2023)
Klis, V; Pühn, E; Jerschow, JJ; et al. - Food manufacturing processes and technical data used in the exposure assessment of food enzymes (2023)
EFSA CEP Panel; Lambré, C; Barat Baviera, JM; et al. - Formation of a Meat-Like Flavor by Submerged Cultivated Laetiporus montanus (2023)
Yalman, S; Trapp, T; Vetter, C; et al. - Mass Spectrometry-Based Proteomic Profiling of a Silvaner White Wine (2023)
Albuquerque, W; Ghezellou, P; Seidel, L; et al. - Re-evaluation of the risks to public health related to the presence of bisphenol A (BPA) in foodstuffs (2023)
EFSA CEP Panel; Lambré, C; Baviera, JMB; et al.
