2020/05/01 - New project "Potential for damage to fruits" funded by BMWi via AiF/FEI starts

Sun, 14 Dec 2025 11:25:19 +0100
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The research centers TU Berlin (Institute for Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering) and KIT (Lattice Boltzmann Research Group) cooperate to determine the potential damage to fruits in fruit mixtures during processing.