Prof. Dr. Bernd Lindemann
Bernd Lindemann

Prof. Dr. Bernd Lindemann

Function: Head of Institute
Organizational Unit(s):Department of Food SafetyProfessorship for Beverage Technology
Committees: Standing Commission on Good Scientific Practice
Contact:
Phone: +49 6722 502 723
eMail: Bernd.Lindemann(at)hs-gm.de
Postal Address:Von-Lade-Straße 1
D-65366 Geisenheim
Address: Building 6601
Room 02/1
Rüdesheimerstraße 28
65366 Geisenheim
Research Projects

Project start: 01.05.2021
Project end: 30.04.2024
Sponsor: Federal Ministry of Education and Research

The ErdHase collaborative project ensures a better quality of life and safety for peanut and hazelnut allergy patients. It combines clinical, analytical and food production know-how. The aim of this project is to provide analytical tools for the management of food allergens along the food production value chain. Those analytical methods will be linked to the immune repertoire of a patient cohort for food allergen detection.

Hochschule Geisenheim
© Verbundprojekt ErdHase

Project start: 01.01.2020
Project end: 01.01.2023
Sponsor: Landesamt für Natur, Umwelt und Verbraucherschutz

The three-year research project “Korn B – sustainable extension of crop rotation using old spring cereals in water sensitive areas and the evaluation of their suitability for baking and brewing.” is funded by the European innovation partnership (EIP). Project partners are reflecting the whole value chain. Farmer, baker, brewer and the chamber of agriculture North-Rhine Westphalia as well as the city of Hamminkeln are conducting research on cereals extracted from genetic libraries. The university of Griesheim’s main focus will be on the evaluation of the cereals suitability for baking and brewing by applying malting and brewing experiments on a small- and pilot-scale, together with baking tests following standardised procedures.