We are looking for a partner from Japan who would like to work with us on a joint project. It is generally about the higher-value utilization of secondary streams or residues from the food industry. It would be possible to consider residues from brewing processes (preferably hops), oil extraction (press cake) or from the agricultural sector (white lupin). Aims could be: to extract valuable ingredients, to develop new foods or food ingredients or to explore other material utilization pathways.

The german research institute is specialized in the development, analytics and production in the fields nutrition, food science and biotechnology. The institution has set itself the task of being a technology and know-how transfer centre for small and medium-sized companies. The institute wants to support and help companies, that have a need in the field of product development or process optimization, but do not have the necessary technical, analytical or human resources. In cooperation with small and medium-sized companies as well as institutes of the regional and supra-regional food and service industry, the institute develops, coordinates and processes a variety of research projects funded by the European Union, the Federal Ministry of Economic Affairs and the Federal Ministry for Education and Research.
The focus is currently increasingly on the field of bioeconomy with reference to food technology and nutrition science.
The institute has laboratory rooms for chemistry, physics, microbiology as well as a test kitchen and a sensory laboratory. A large technical center allows the work on a small and laboratory scale; in addition, work on a pilot scale can also be piloted.