German Institute of Food Technologies The division has its own research projects planned for 2013. The quality of food is determined by their structure. Therefore, an optimization of food structures leads an improvement of long-term quality of food. Based on test on structure generation and the interdependency with the quality of food the DIL tries to increase the shelf-life of products. When the Bio-Economy division was founded in 2012, it was accompanied by an extensive realignment and expansion of the research platforms. As a result, meat technology was removed from the Process Technology business division, the biotechnology focus was placed on enzyme and raw material
German Institute of Food Technologies where the value of the information becomes most visible. Many production plants are still not yet operating to their performance capabilities. There are many possibilities for process analysis to further improve the quality achieved so far. The "Lower Saxonian competency center for the food industry" (NieKE) is a network of cooperation between the German Institute of Food Technologies, "The Institute of Spatial Analysis and Planning in Areas of Intensive Agriculture" (ISPA) of the University of Vechta, DIALOG - "The Center for Transfer of Information and Technology" at the University of Oldenburg, "the Competency Center Functional Food" (KKF) and "The Research