DIL
Profile
The German Institute of Food Technologies (DIL) is a private, independent and non-profit research provider. With around 150 member companies from the food industry and related fields, DIL operates as a research institute working in the areas of product development, process development and analytics.
DIL considers placing itself into the innovation framework of EIT Food as the unique opportunity to support its partners in the innovation process and to establish new collaborations along the entire food value chain system.
Competences & Capabilities
DIL fosters knowledge transfer from research into industry:
- Process development: design, construction and manufacturing of machinery
- Novel process technologies: Pulsed Light, Pulsed Electric Fields, High Pressure Processing, Extrusion, shock wave, 3D-prining, robotics
- Processing of alternative proteins, meat, chocolate and dairy products
- Biotechnology
- Trainings for professionals: quality management, manufacturing of feed, food extrusion, PEF school
- Life Cycle Assessment
- Consumer Science
- Innovation Centre
more
Partner in the following EIT Food projects
View all EIT Food projects-
projectDevelop skills related to novel food processing technologies focusing on technical aspects, as well as the related soft skills
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projectDon't miss this learning opportunity!
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projectConnecting publicly funded agrifood research infrastructure to the market.
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projectHave you ever wondered how your food is processed before it reaches your plate? Find out with this online course
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Food Solutions
2021 > 2023project​Food Solutions brings together multi-disciplinary teams to tackle real-life industry challenges and develop innovative new solutions for the food system -
projectIt is a global challenge to ensure sufficient food to feed future generations while utilizing natural resources in a sustainable manner.
Become a partner
Be part of the world’s largest and most dynamic food innovation community.
Related
EIT Food launches policy recommendations on protein diversification
October 26, 2023
news
EIT Food has launched a new policy brief on protein diversification, presenting a series of policy recommendations aimed at accelerating progress towards a transformative shift in how we produce and consume protein.
Professional Development Framework
2020 > 2022
project
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
project
Many vegetables including sweet corn, artichokes, potato and cabbage (e.g. Brussels sprouts) are not holistically used in food production although they are safe to consume (without or with further processing). In some cases, more than 50%…
project
Triboelectric separation is a technology which is so far used in mineral processing. The water-free separation is based on the induced electrical contact charge of particle surfaces.
project
Improving the functionality, stability and quality of hydrocolloids
project
Temperature fluctuations during storage of frozen foods result in big chunks of ice causing major quality defects of the product. A controlled deceleration of recrystallization processes can be achieved by specific ice structuring proteins…
project
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
Animal Feed Production: Feed Quality & Safety
2019 > 2023
project
Explore animal feed manufacturing, and learn the best processes and systems for optimising animal feed quality and safety.
project
Have you ever wondered how your food is processed before it reaches your plate? Find out with this online course.
project
Using new alternative proteins ingredients to produce high quality meat alternatives
RIS Public Sector Representatives Activity Line
2021 > 2022
project
Capacity building and education for the public sector
project
Connecting publicly funded agrifood research infrastructure to the market.
Application for 2022 is now OPEN!
ThermoBlue
2020 > 2022
project
Developing a natural blue food colouring
project
Creating smarter and simpler food value chains across Europe requires an infrastructure and capacity to stimulate and support innovation and entrepreneurship.
Professional Development Advanced
2020 > 2022
project
EIT Food's Professional Development Framework - Advanced aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
project
MAKEit
2019 > 2020
project
To create smarter and simpler food value chains across Europe we need to develop both infrastructure and capacity which stimulate and supports
innovation and entrepreneurship.
project
Fruits, berries, vegetables, grains, herbs and spices are promoted as healthy foods that are consumed fresh or as part, for example snack bars, breakfast cereals or ready-to-eat meals.
project
As the world’s population continuously grows, achieving global food security, producing sufficient nutritious food that everyone can access, and doing so sustainably, is one of the greatest challenges faced today.
project
Food Generator Track is a competition which challenges Master or PhD students of 3 Universities to develop new, innovative solutions for and from food losses of production facilities and retail activities.
blog
Ageing is a natural part of life, but who says ageing can’t be healthy? Food and nutrition play a key role in ensuring health and wellbeing extends to all ages, and here we spotlight some of the key solutions across Europe.
regional blog
From discussions about sustainable packaging, to the future of the EU-Green Deal, and not forgetting the newest topic of pet food, EIT Food’s community dived into multiple conversations across their Edinburgh conference.
Regenerative Agriculture Guidebook for Dairy Farms
June 17, 2024
report
Welcome to the ultimate resource for regenerative agriculture on dairy farms! Whether you're an experienced farmer or just starting out, our comprehensive guidebook is your key to transforming your farming practices and ensuring a…
blog
Ultra-processed foods (UPFs) have become a contentious topic in nutritional science and public health, igniting debates due to varying definitions, advice, and information. Here we explore the impacts of UPFs, consumer perceptions,…
news
Study of 19,642 consumers across 18 European countries shows a decline in trust in food sector actors such as manufacturers, authorities, retailers and farmersOnly a third of consumers believe the food they eat is sustainable.
news
New study of nearly 10,000 consumers across 17 European countries finds the majority of consumers think ultra-processed foods are bad for their health.
regional news
An EIT Food funded project transformed organic waste streams into, a valuable, next generation sustainable aquaculture feed ingredient called METAFEED Alpha.
regional news
An EIT Food funded project adapted recirculating aquaculture systems (RAS) technology for fish production to create a water treatment solution that cleans and recycles water. It does this with zero-discharge to maintain the welfare and…
regional news
An EIT Food funded project utilised a novel cutting-edge technology to harness the power of clean energy sources and natural carbon dioxide (CO₂) for the cultivation of microalgae as a sustainable source of ingredients for the aquafeed…
regional news
An EIT Food funded project converted aquaculture organic waste streams into sustainable, algal-based microencapsulated feeds for bivalve shellfish.
Welcome to our new partners to the EIT Food South Community!
April 20, 2020
news
We send a warm welcome to our new partners who are now joining the EIT Food Community: 6 Core Partners, 4 Network Partners and 2 associate partners. Each of these organisations brings considerable expertise and experience to support our…
Consumer Observatory
2023 > 2024
project
Europe’s central hub for consumer insights on agrifood topics.