Prof. Dr. Ulrich Fischer appointed to the Scientific Advisory Board of the FEI
At the Wine Campus Neustadt, we work diligently and passionately on a wide range of research projects for the wine industry. This industry consists almost exclusively of small and medium-sized enterprises. But can these companies even afford research or its results? Fortunately, the answer is “yes.” We owe this, in part, to the Research Association of the Food Industry (FEI), the central organization for the German food industry. Since July 1, 2020, our colleague Prof. Dr. Ulrich Fischer has been a member of the Scientific Advisory Board, one of the FEI’s most important governing bodies: https://www.fei-bonn.de/presse/pressemitteilungen/pm-20200630-zugewinn
Current FEI projects at the Wine Campus/DLR:
- Minimizing climate-related off-flavors in white wine (Ulrich Fischer, Jochen Bogs, Matthias Petgen)
- Adapting red wine production to the phenolic ripeness of the grapes (Dominik Durner, Pascal Wegmann-Herr)
- Use of UV-C for wine stabilization (Maren Scharfenberger-Schmeer, Dominik Durner)
- Rapid test for detecting harmful bacteria in wine (Maren Scharfenberger-Schmeer)
- Strategy for minimizing “mouse taint” in wine (Maren Scharfenberger-Schmeer, Friederike Rex, Pascal Wegmann-Herr)
- Preventing Aroma Carryover During the Bottling of Sparkling Wine and Wine (Ulrich Fischer)
- Reducing Acetic Acid Formation Through Modern Fermentation Methods (Maren Scharfenberger-Schmeer, Dominik Durner)
About the FEI:
With its 6,100 industrial companies, a food craft sector comprising over 30,000 businesses, and more than 1 million employees, the German food industry ranks among the four largest economic sectors in Germany. It is dominated by small and medium-sized enterprises and characterized by numerous family-owned businesses: 98% of companies have fewer than 500 employees. As a rule, these businesses lack the resources to conduct their own research—to ensure their competitiveness and maintain their technological capabilities and capacity for innovation, they rely on Industrial Collaborative Research (IGF). The funding program of the Federal Ministry for Economic Affairs and Energy (BMWi) has proven its worth in supporting small and medium-sized enterprises (SMEs) since 1954, as it directly and closely involves small and medium-sized enterprises (SMEs) in research activities, thereby ensuring that the results are relevant to practical applications.
Since 1954, IGF projects for the industry, its suppliers, and numerous companies in the machinery and plant engineering sector have been coordinated by the Research Association of the Food Industry (FEI), the central research organization of the German food industry, supported by 49 trade associations: Results from over 1,000 FEI IGF projects have since been successfully implemented in operational practice and represent the state of the art today —thereby contributing to the industry’s outstanding standing. However, the FEI’s IGF projects focus not only on technical innovations but also on other economically and socially relevant topics, including: research on consumer protection, sustainability and resource efficiency, and food quality assurance
Detailed information on all research areas is available on the FEI website .
