Hans-Dieter-Belitz-Institute for Cereal Grain Research

Tasks

The Hans-Dieter-Belitz-Institute for Cereal Research conducts research projects in collaboration with industry. The projects are dealing mainly with the physical and chemical characterisation of different cereal species and the correlation of the results with technological properties. Furthermore, the effect of additives in the breadmaking process and the generation of odorants during baking are investigated. Professor Dr. Peter Schieberle is the scientific supervisor of the institute. He combines the functions of the head of the Institute for Food Chemistry of the Technical University of Munich and the director of the German Research Centre for Food Chemistry. As a result, a close contact between the two institutions is established, giving the Hans-Dieter-Belitz-Institute the possibility to solve difficult problems in cereal science by using approaches including both, applied and basic research.

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