{"id":10086938,"date":"2025-09-22T11:14:50","date_gmt":"2025-09-22T09:14:50","guid":{"rendered":"https:\/\/dil-ev.de\/process-engineering\/"},"modified":"2026-07-26T16:24:45","modified_gmt":"2026-07-26T14:24:45","slug":"process-engineering","status":"publish","type":"page","link":"https:\/\/dil-ev.de\/en\/structure-workmanship\/process-engineering\/","title":{"rendered":"Process Engineering"},"content":{"rendered":"
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Process Engineering<\/span>
\nFunctional Ingredients
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Process Engineering for Functional Ingredients and New Product Structures<\/h2>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces”][vc_column el_class=”padding-top padding-left-right-less”][vc_row_inner equal_height=”yes” content_placement=”middle”][vc_column_inner][vc_column_text css=”” el_class=”uberschrift”]\n

The Food Processing Engineering department at DIL conducts research and develops technologies for sustainable, resource-efficient, and nutritionally optimized foods<\/h3>\n[\/vc_column_text][vc_separator color=”custom” border_width=”5″ el_width=”10″ css=”” accent_color=”#E4F2D0″ el_class=”uberschrift hide-under-991″][\/vc_column_inner][\/vc_row_inner][vc_row_inner el_class=”padding-top-less padding-left-right-moretiny”][vc_column_inner][vc_column_text css=”” el_class=”uberschrift”]\n

Food processing technology at the DIL focuses on the development of innovative processes that transform raw materials into functional ingredients and structured food products using mechanical, thermal, or electrical methods. The goal is to develop technologies that combine sustainability, resource efficiency, and improved nutritional quality, thereby opening up new possibilities for food production. Process engineering plays a central role in the targeted design of texture, functionality, and product quality. Structures can be broken down to extract valuable components such as proteins or dietary fiber. Similarly, structures can be specifically rebuilt using processes such as extrusion, emulsification, or encapsulation.<\/p>\n[\/vc_column_text][vc_column_text css=””]\n

This results in process solutions that enable a wide range of applications in food production and allow for flexible adaptation to new raw materials and requirements. Our research focuses on dry fractionation and extrusion. In dry fractionation, legumes, oilseeds, and grains are separated into functional protein concentrates and a high-fiber fraction. The process is particularly resource-efficient and preserves the original functionality of the ingredients.<\/p>\n

In the field of extrusion, we are investigating the targeted creation of textures and developing processes for the production of meat alternatives, snacks, cereals, and textured vegetable protein (TVP). In addition, we are researching the encapsulation of functional ingredients to increase their stability, control their release, or integrate them specifically into food matrices.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces”][vc_column el_class=”padding-top padding-left-right-tiny”][vc_row_inner equal_height=”yes” content_placement=”middle” el_class=”padding-top-less padding-bottom-less carousel-row white-cut-right”][vc_column_inner el_class=”paddinginnen-more specific-container” width=”1\/2″][vc_single_image image=”10080181″ img_size=”300×300″ css=”” el_class=”uberschriftviel”][vc_column_text css=”” el_class=”h2-custom-font-zitat uberschrift”]\n

Process engineering at the DIL opens up new possibilities for food production through mechanical, thermal, and electrical processes.<\/h2>\n[\/vc_column_text][vc_column_text css=”” el_class=”uberschrift”]\n

Want to learn more about our research department?<\/h5>\n[\/vc_column_text]
<\/i> Kontaktieren Sie uns<\/span> <\/a><\/div>
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