In this collaboration between the OWL University of Applied Sciences and Arts (TH OWL) and Dr. Oetker Nahrungsmittel KG, the team led by Dr. Imke Weishaupt, postdoctoral researcher at the Institute for Life Science Technologies (ILT.NRW), is researching and developing process-compatible solutions for objective quality control and management in pizza production.
The focus is on the entire process chain – from flour properties to the finished product.
Mario Luttmann, Christina Meyers, Ann Mary Kollemparembil and Markus Brüning each concentrate on one section of the process chain, but work closely together. The result is not a series of isolated solutions, but a holistic and practical solution.
The aim of the project is to transfer existing research results into industrial practice and to develop smart sensor technologies for use in the production environment. In particular, this should further increase raw material efficiency and sustainability in food production.