Bremerhaven, Germany
ttz Bremerhaven
Bakery, extrusion, fermentation and sensory pilot facilities (since 1987, ~100 FTE) with active contract R&D.
Established over 30 years ago, ttz Bremerhaven is a non-profit research institute specializing in applied research and development. The institute's food technology competence area covers baking technology, extrusion processes including low-moisture extrusion for meat alternatives, and fermentation processes including biomass fermentation and lactic acid bacteria cultures. The institute operates a well-equipped technical centre to support practical project implementation and works with companies of all sizes on innovation projects and supports acquisition of funding at national and European levels.
Beyond food processing, the institute maintains competence areas in biomass production and utilization, analytical methods for process optimization, sensory analysis and consumer research, and process engineering for energy and mass transfer. The analytical laboratory is equipped for wet chemistry, chromatography, physical analytics and microbiology. The institute's process engineering team offers services including technical design of procedures and plants at technical scale, scale-up and scale-down capabilities, flow and heat transfer simulations, and energy analysis and optimization.
Capabilities
- Thermal
- Baking
- Extrusion
- Low-moisture extrusion (LME / TVP)
- Fermentation
- BiomassLactic acid bacteria
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