Gerhard Schleining
Ass.Prof.i.R. Dipl.-Ing. Dr.nat.techn. Gerhard Schleining
Status left BOKU
Career
- 1996 Assistant Professor
- 1992 Fulbright Scholarship at the Department of Chemistry, University of California, San Diego
- 1989 Doctoral degree
- 1987 Lecturer, University of Agricultural Sciences, Vienna
- 1983 Diploma
Awards
- 2008 DUO Thailand Fellowship
- 1995 Bodenkulturpreis der Wirtschaftskammer Wien
Projects
0 Projects found.
Publications
Knowledge Transfer to Society
Media
Lectures
(2020) Identification of structure-based driving forces of sweetness and associated off-notes
Autoren: Karl, CM; Wendelin, M; Lutsch, D; Schleining, G; Durrschmid, K; Ley, JP; Krammer, GE; Lieder, B
29th Annual Meeting of the European-Chemoreception-Research-Organization (ECRO)
(2018) Examples for innovatove Education: Applied Quality Management at BOKU
Autoren: Zitz, U; Schleining, G; Strobl, M; Zunabovic-Pichler, M; Dürrschmid, K; Kneifel, W
ISEKI_Food 2018
(2017) Hygienic Design bei der offenen und geschlossenen Lebensmittelherstellung
Autoren: Zunabovic-Pichler, M; Schleining, G;
3. Symposium für Lebensmittelsicherheit 2017
(2017) Effect of Gallic acid on Antioxidative and Physical Properties of Fish Gelatin Film.
Autoren: Kanokrat Limpisophon, Gerhard Schleining
The 8th SLIM (Shelf Life International Meeting)
(2017) Role of training and education in Food Safety Capacity Building
Autoren: Gerhard Schleining
Workshop “food safety: best practices for capacity building” organized by UNIDO and China Food and Drug Administration.
(2017) Hygienic Design Strategies enhancing Food Safety and Shelf-Life
Autoren: Gerhard Schleining
The 8th SLIM (Shelf Life International Meeting)
(2017) Encapsulation of Resveratrol using complex coacervation method
Autoren: Ghorbani Gorji, E; Waheed, A; Schleining, G; Toca-Herrera, JL
11th International Conference on Polyphenols Applications
(2015) Gazing behavior reactions of Vietnamese and Austrian consumers to wafers and their relations to wanting, expected and perceived liking
Autoren: Thi Minh Hang Vua, Viet Phu Tub, Gerhard Schleining, Duyen Tu Ha, Klaus Duerrschmid
11th Pangborn Sensory Science Symposium 2015
(2015) Effects of culture and familiarity on gazing behaviour, wanting to try, expected liking and perceived liking: A cross-cultural study between Austrian and Vietnamese consumers on wafer
Autoren: Thi Minh Hang Vu, Viet Phu Tu, Duyen Tu Ha, Klaus Duerrschmid, Gerhard Schleining
29th EFFoST International Conference 2015 - Food Science Research and Innovation
(2014) Effect of avishan shirazi (Zataria multiflora Bois) and tragacanth gum on water vapour permeability and mechanical properties of edible coatings
Autoren: N. Khorsand, G. Schleining
3rd ISEKI-Food Conference “Food Science and Technology Excellence for a Sustainable Bioeconomy”
(2014) ISEKI-Food Association: An international platform in the food sector.
Autoren: G. Schleining, M. Tankibayeva
Conference “Innovative development of food processing, light Industry and the industry of hospitality“
(2014) Physicochemical properties of oil in water emulsions applicable to beverages and edible films.
Autoren: E. Rezvani, G. Schleining, A.R. Taherian
3rd ISEKI-Food Conference “Food Science and Technology Excellence for a Sustainable Bioeconomy”
(2014) eLearning modules developed as innovative food study materials through the ISEKI_Food Projects.
Autoren: F. Erdogdu, S. Otles, P. Pittia, C.L.M. Silva and G. Schleining
3rd ISEKI-Food Conference “Food Science and Technology Excellence for a Sustainable Bioeconomy”
(2014) Drivers of innovation in education and training in food science and technology
Autoren: P. Pittia, C.L.M. Silva, R. Costa, G. Schleining, S. Saguy
17th IUFoST World conference
(2014) The ISEKI-Food Training Platform – experiences and outlook.
Autoren: G. Schleining, S. Mannino
3rd ISEKI-Food Conference “Food Science and Technology Excellence for a Sustainable Bioeconomy”
(2014) CARACTERIZACION DE LAS PROPIEDADES FISICAS Y MECANICAS DE EXTRUDADOS DE MAIZ ENRIQUECIDOS CON QUINOA Y CHIA
Autoren: M. Cueto, A. Farroni, R. Schoenlechner, G. Schleining, M. Buera
9th CIBIA Congress 2014
(2013) Know-How-Transfer & Sustainability
Autoren: G. Schleining
Trafoon kick-off meeting
(2013) How can modeling help in hygiene design and cleaning
Autoren: Gerhard Schleining
DREAM Workshop (FP7-222 654) “Design and development of food models with well characterised micro- and macro- structure and composition – What will be next step?”
(2013) Activities of the Subject Area “Safety in the Food Chain”
Autoren: G. Schleining
ELLS-Conference 2013
(2013) The influence of solid state fermentation with certain lactobacilli on flaxseed products parameters and fermented flaxseed product effect on the quality of what-flaxseed bread.
Autoren: Elena Bartkiene, Gerhard Schleining, Grazina Juodeikiene, Daiva Vidmantiene, Vita Krungleviciute, Audrius Maruska, Ona Ragazinskiene
FOODBALT-2013, 8th Baltic Conference on Food Science and Technology
(2013) Effects of high pressure homogenization on the physicochemical properties of corn starch
Autoren: Majzoobi, M., Shahbazi, M., Farahnaky, A., Rezvani, E., Schleining, G.
Inside Food Symposium
(2013) Food Quality and Food Safety Management Systems
Autoren: Gerhard Schleining
Summer school Antalya: Regulatory Aspects and Scientific Risk Assessment of Food and Feed Safety.
(2013) Antibiotics and veterinary drugs in food, Safety of fresh produce
Autoren: G. Schleining, A. Höhl, W. Kneifel
FOODSEG Workshop Open debate on important topics of food safety and quality in the future 2013
(2013) Healthy diets and their implications on food safety and quality
Autoren: A. Hoehl, G. Schleining, W. Kneifel
4th MoniQA International Conference 2013
(2013) Antibiotic resistance and safety of fresh produce
Autoren: G. Schleining, Andreas Hoehl, Wolfgang Kneifel
FOODSEG Workshop Open debate on important topics of food safety and quality in the future 2013
(2013) E-learning and webinars, tools for CPD?
Autoren: G. Schleining
4th MoniQA International Conference 2013
(2013) Physical properties of caseinate-based edible films using corn oil, avishan shirazi extract and tragacanth.
Autoren: Khorsand, N. , Rezvani, E., Schleining, G. and Taherian, A. R.
Inside Food Symposium
(2013) Experimental design
Autoren: G. Schleining
Workshop „Food Quality and Safety“
(2013) Towards the innovation of the Food Chain through the modernisation of Food Studies.
Autoren: P. Pittia, C.L.M. Silva, R. Costa, G. Schleining, R. Marshall
ISOPOW XII
(2013) Introduction to strategies to implement the interaction among stakeholders for safer food products and the benefit of consumers.
Autoren: Gerhard Schleining
Workshop “RISK COMMUNICATION“
(2013) Activities of the ISEKI-Food Association.
Autoren: G. Schleining
IFA Workshop Risk communication: strategies to implement the interaction among stakeholders for safer food products and the benefit of consumers
(2013) Biogenic Amines and D-(-) and L-(+) Lactic Acid Isomers Formation in Solid State Fermented with Several Lactobacilli Lupine Products.
Autoren: Bartkiene E, Schleining G, Juodeikiene G, Vidmantiene D, Stankevicius M, Akuneca I, Ragazinskiene O, Maruska A.
INDC 2013 – 13th International Nutrition & Diagnostics Conference
(2012) Progress of the Global Harmonisation (GHI)
Autoren: Gerhard Schleining, Huub Lelieveld, Viktor Nedovic
6th CEFood Congress 2012
(2012) Making the most of ISEKI-Food’s services
Autoren: Gerhard Schleining
ISEKI-Food Webinar Series 2012
(2012) Hygienic Design
Autoren: Gerhard Schleining
Summer school 2012 - Food Safety, Quality and Nutrition
(2012) Hygienic Design and Installation of Equipment
Autoren: Gerhard Schleining, Navaphattra Nunak
Workshop Update on Environmental-friendly Cleaning and Sanitizing in the Food and Beverage Industry and rapid Methods to assess Cleaning Efficiency 2012
(2012) Education/Research/Industry interfaces towards the Innovation of the Food Sector: the ISEKI-Food Network Approach
Autoren: Paola Pittia, Cristina L.M. Silva, Gerhard Schleining, Oliver Schlüter
7th International CIGR Technical Symposium 2012 - Innovation in the value chain
(2012) Food Quality Management: measurement and control
Autoren: Gerhard Schleining
Workshop for Industry at Hanoi University of Science and Technology 2012
(2012) A practical introduction to e-learning
Autoren: G. Schleining
Workshop at Hacettepe University, Food Engineering Department 2012
(2012) The ISEKI-Food Projects and Network: Strategies and Activities to Implement Skills and Abilities of the Future Generation of Graduates in Food Studies
Autoren: Pittia P., Silva C.L.M., Costa R., Schleining G., Dalla Rosa M.
E-DEHEMS 2012
(2012) Effect of stearic acid and glycerin on properties of caseinate-based edible films
Autoren: Elham Rezvani, Gerhard Schleining, Gülşah Sümen, Ali R. Taherian
6th International Symposium on Food Rheology and Structure 2012
(2012) Steady-shear rheological properties of low-calorie pistachio butter: Time and Temperature dependency.
Autoren: Bahareh Emadzadeh, Seyed Hadi Razavi, Elham Rezvani and Gerhard Schleining
6th International Symposium on Food Rheology and Structure 2012
(2012) The role of the ISEKI-Food Network in food science and technology
Autoren: Gerhard Schleining, Cristina L.M. Silva, Paola Pittia, Richard Marshall
6th CEFood Congress 2012
(2012) Pulsed Corona Discharge Reactor VOCs Abatement, Efficiency – Assessment of Field Trials
Autoren: N.A. Martin, A Lilley, J T Tompkins, M R Ellison, A Gregor, B McKenna, G Schleining, G Surzenkov, L Lundberg, M Tapola, J M Virgili, S Kotkas, T Kerem
EFFoST Conference 2012
(2012) Ultra-short gas-phase PCD reactor VOCs abatement performance
Autoren: Madli Kaju, Andre Gregor, Nicholas Martin, Adam Lilley, Gerhard Schleining, Brian McKenna, Leif Lundberg
6th CEFood Congress 2012
(2012) Physico-mechanical properties of caseinate-based edible films
Autoren: Elham Rezvani, Gerhard Schleining, Nazli Khorsand , Gülşah Sümen, Ali R. Taherian
International Conference Food Structure Design EU-COST ACTION FA1001 2012
(2012) An interactive website as communication tool.
Autoren: G. Schleining
COST meeting Novel structures for functionality delivery in complex food systems 2012
(2012) Food Quality and its Control
Autoren: Gerhard Schleining
Series of lectures on Food 2012
(2012) Dynamic rheological characteristics of low-calorie pistachio butter: Effect of fat replacer and sweetener
Autoren: Bahareh Emadzadeh, Seyed Hadi Razavi, Elham Rezvani and Gerhard Schleining
6th International Symposium on Food Rheology and Structure 2012
(2012) Food scientist training – A global approach by the MoniQA NoE
Autoren: Andreas Höhl, Gerhard Schleining, Charlotte Hochgatterer, Wolfgang Kneifel
6th CEFood Congress 2012
(2011) Composition, Physicochemical and Morphological Characterization of Pumpkin Flour
Autoren: Mayyawadee Saeleaw. Gerhard Schleining
11th International Congress on Engineering and Food ICEF11 2011 - FOOD PROCESS ENGINEERING IN A CHANGING WORLD
(2011) Hygienic design of equipment
Autoren: G. Schleining, N. Nunak
Workshop Effective and Modern Cleaning, Sanitizing and Monitoring, Methods for the Food and Beverage Industry, Saving Costs and Protecting Environment 2011
(2011) MoniQA Continuous Professional Development
Autoren: Andreas Hoehl, Gerhard Schleining, Charlotte Hochgatterer, Wolfgang Kneifel
3rd MoniQA International Conference 2011 - Food Safety and Consumer Protection
(2011) Effect of Arabic Gum and Orange Oil on Flavour Release and Rheological Properties of Orange Beverage Emulsions.
Autoren: G. Sümen, E.Rezvani, G. Schleining, M.Schreiner and Y.Elmacı
Hydrocolloid Congress “Gums and Stabilizers for Food Industry”
(2011) Ultra-Short Gas-Phase Pulsed Corona Discharge Technology for VOCs Abatement for Food Preparation Industry
Autoren: A.Gregor, N.Martin, A.Lilley, B.McKenna, G.Schleining*, Surzenkov G., Lundberg L., M. Tapola
2nd International ISEKI-Food Conference 2011 – Bridging Training and Research for Industry and the Wider Community
(2011) Academia's Role in Driving Innovation and Social Responsibility.
Autoren: Sam Saguy, Cristina Silva, Paola Pittia and Gerhard Schleining
2nd International ISEKI-Food Conference 2011 – Bridging Training and Research for Industry and the Wider Community
(2011) The MoniQA Network of Excellence.
Autoren: A. Höhl, G. Schleining, D. Spichtinger, R. Poms, W. Kneifel
2nd International ISEKI-Food Conference 2011 – Bridging Training and Research for Industry and the Wider Community
(2011) Introduction to ISEKI
Autoren: G. Schleining
1st School of Nanotechnology in the Food Chain 2011
(2011) Computer Application in Food Process and Quality Management.
Autoren: G. Schleining
Master course at Kasetsart University 2011
(2011) Quality management: examples of applied statistics.
Autoren: Gerhard Schleining
Workshop for master students 2011
(2011) Validation of Cleaning Procedures
Autoren: G. Schleining
Quality Management and Food Safety Conference QMFS 2011
(2011) Physical Stability of Beverage Emulsions as Influences of Orange Oil, Tragacanth and Arabic Gums Concentrations
Autoren: E. Rezvani, A.R. Taherian and G. Schleining
11th International Congress on Engineering and Food ICEF11 2011 - FOOD PROCESS ENGINEERING IN A CHANGING WORLD
(2011) Challenges in Food Scientist Training (FST) in a global setting
Autoren: G. Schleining, A. Höhl, W. Kneifel
2nd International ISEKI-Food Conference 2011 – Bridging Training and Research for Industry and the Wider Community
(2011) Validation of cleaning and sanitizing procedures
Autoren: G. Schleining
Workshop Effective and Modern Cleaning, Sanitizing and Monitoring, Methods for the Food and Beverage Industry, Saving Costs and Protecting Environment 2011
(2011) ISEKI_Food Network
Autoren: Cristina L.M. Silva, Gerhard Schleining, Helmut Glattes
2nd Latin American ICC Conference on Cereals Nutrition, Biotechnology and Safety 2011 - Keys for Cereal Chain Innovation
(2011) Ability of Arabic and Tragacanth gums to stabilize orange oil-in-water beverage emulsions
Autoren: E.Rezvani , G. Sümen, A. R. Taherian, Y.Elmacı and G. Schleining
Hydrocolloid Congress “Gums and Stabilizers for Food Industry”
(2011) Validation of Cleaning Procedures
Autoren: Gerhard Schleining
Quality Management and Food Safety Conference QMFS 2011
(2010) Cleaning and Sanitizing
Autoren: Schleining G.
MoniQA Food Scientist Training Hanoi 2010 - Train the trainer: a practical introduction to e-learning
(2010) Implementation of contents and e-tivities.
Autoren: Schleining G., Höhl A.
MoniQA Food Scientist Training Chengdu 2010 - Train the trainer: a practical introduction to e-learning
(2010) Hygienic Design: general aspects.
Autoren: Schleining G.
MoniQA Food Scientist Training Chengdu 2010 - Train the trainer: a practical introduction to e-learning
(2010) Introduction to MoniQA‐moodle
Autoren: Schleining G.
MoniQA Food Scientist Training Vienna 2010 - Train the trainer: a practical introduction to e-learning
(2010) Development of concept and structure an e-learning course
Autoren: Schleining G.
MoniQA Food Scientist Training Chengdu 2010 - Train the trainer: a practical introduction to e-learning
(2010) Hygienic Design in dry processes
Autoren: Schleining G.
Workshop Hygienic Design of Food Processing Equipment: Application in Wet and Dry Food Processes, EHEDG Regional Section South-East-Asia 2010
(2010) Implementation of contents and e-tivities.
Autoren: Schleining G., Höhl A.
MoniQA Food Scientist Training Hanoi 2010 - Train the trainer: a practical introduction to e-learning
(2010) How to plan, implement and conduct an e-learning course
Autoren: Schleining G.
MoniQA Food Scientist Training Vienna 2010 - Train the trainer: a practical introduction to e-learning
(2010) How to plan, implement and conduct an e-learning course
Autoren: Schleining G.
MoniQA Food Scientist Training Chengdu 2010 - Train the trainer: a practical introduction to e-learning
(2010) How to plan, implement and conduct an e-learning course
Autoren: Schleining G.
MoniQA Food Scientist Training Hanoi 2010 - Train the trainer: a practical introduction to e-learning
(2010) The Role of the ISEKI_Food Network in Food Science and Engineering Studies and Careers
Autoren: Schleining Gerhard, Silva L.M. Cristina., Paola Pittia
FOOD INNOVA, Workshop “Future and Actual European/World Food Science and Engineering Studies and Careers”
(2010) Hygienic Design: general aspects
Autoren: Schleining G.
MoniQA Food Scientist Training Hanoi 2010 - Train the trainer: a practical introduction to e-learning
(2010) Cleaning and Sanitizing
Autoren: Schleining G.
MoniQA Food Scientist Training Chengdu 2010 - Train the trainer: a practical introduction to e-learning
(2010) How to use Resources and Activities of MoniQA e-learning tool.
Autoren: Schleining G., Höhl A.
MoniQA Food Scientist Training Chengdu 2010 - Train the trainer: a practical introduction to e-learning
(2010) Implementation of contents and e-tivities
Autoren: Schleining G., Hochgatterer C.
MoniQA Food Scientist Training Vienna 2010 - Train the trainer: a practical introduction to e-learning
(2010) Hygienic Design: case studies
Autoren: Schleining G., Höhl A.
MoniQA Food Scientist Training Hanoi 2010 - Train the trainer: a practical introduction to e-learning
(2010) Flow and dynamic rheological properties of Corn Fiber Gum
Autoren: E. Rezvani, G. Schleining, A.R. Taherian and M.P. Yadav
10th International Hydrocolloids Conference 2010
(2010) Hygienic Design – Rechtliche Rahmenbedingungen, Verbände, Netzwerke und Anforderungen
Autoren: Schleining, G.
Themenlounge Hygienic Design 2010 – Risken sicher ausschließen
(2010) Development of concept and structure an e-learning course
Autoren: Schleining G., Hochgatterer C.
MoniQA Food Scientist Training Vienna 2010 - Train the trainer: a practical introduction to e-learning
(2010) Hygienic Design in wet processes
Autoren: Schleining G.
Workshop Hygienic Design of Food Processing Equipment: Application in Wet and Dry Food Processes, EHEDG Regional Section South-East-Asia 2010
(2010) General Aspects of Hygienic Design
Autoren: Schleining G.
Workshop Hygienic Design of Food Processing Equipment: Application in Wet and Dry Food Processes, EHEDG Regional Section South-East-Asia 2010
(2010) Hygienic Design: case studies
Autoren: Schleining G., Höhl A.
MoniQA Food Scientist Training Chengdu 2010 - Train the trainer: a practical introduction to e-learning
(2010) Pedagogical Aspects and Good Practice
Autoren: Schleining G.
MoniQA Food Scientist Training Hanoi 2010 - Train the trainer: a practical introduction to e-learning
(2010) Development of concept and structure an e-learning course.
Autoren: Schleining G.
MoniQA Food Scientist Training Hanoi 2010 - Train the trainer: a practical introduction to e-learning
(2010) Some Physical Properties and Cellular Structure of Rye-based Extrudates
Autoren: Saeleaw M., Schleining G.
IUFoST 15th World congress of Food Science and Technology 2010
(2010) Effects of millet, amaranth, quinoa, buckwheat and maize on physical properties of gluten-free bread
Autoren: G. Schleining, J. Lekaviciute, R. Schönlechner
Open HEALTHGRAIN Conference 2010
(2009) Joint education programmes and training tools
Autoren: Schleining G., Kneifel W., Höhl A., Beler K.
EC Review Meeting 2009 - EU Research Project MoniQA
(2009) DIMDIM, a webconference tool
Autoren: Schleining, G.
Project Meeting - EU Thematic Network Project ISEKI-Food 3 2009
(2009) Project Exploitation and Sustainability: Proposal
Autoren: Schleining, G., Dumoulin, E.
Kick-off Meeting 2009 - EU Thematic Network Project ISEKI-Food 3
(2009) Project Exploitation and Sustainability: Results of Discussion
Autoren: Schleining, G.
Kick-off Meeting 2009 - EU Thematic Network Project ISEKI-Food 3
(2009) Project Exploitation and Sustainability: Brainstorming
Autoren: Schleining, G.
Project Meeting - EU Thematic Network Project ISEKI-Food 3 2009
(2009) Effect of tragacanth gum on rheology and stability of beverage emulsions formulated with acacia gum
Autoren: Rezvani E., Schleining G. and Taherian A.R.
Esarom GmbH
(2009) Project Exploitation and Sustainability: Introduction.
Autoren: Schleining, G., Doumolin, E.
Project Meeting - EU Thematic Network Project ISEKI-Food 3 2009
(2009) ISEKI_Food Network: Role in Food Studies andCareer of Food Science and Technologists
Autoren: Cristina L.M. SILVA, Gerhard SCHLEINIG
7th Iberoamerican Congress of Food Engineering CIBIA 2009
(2009) MoniQA joint education and training concept
Autoren: Schleining, G., Höhl, A., Kneifel, W.
Workpackage Meeting of the EU Research Project MoniQA 2009
(2009) Joint training concept
Autoren: Schleining, G., Höhl, A., Kneifel, W.
Project Meeting - EU Research Project MoniQA 2009
(2009) ISEKI_Food: role in european food technology development
Autoren: Schleining G., GLATTES H., SILVA C.L.M.
1st INTERNATIONAL CONFERENCE: SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES - INOPTEP and 21st NATIONAL CONFERENCE: PROCESSING AND ENERGY IN AGRICULTURE PTEP 2009
(2009) Effect of added xanthan and tragacanth gums on rheology and stability of beverage emulsions formulated with corn fiber and Arabic gums
Autoren: E. Rezvani, A.R. Taherian, M.P. Jadav and G. Schleining
15th Gums & Stabilisers for the Food Industry Conference 2009
(2008) Hygienic Design of Food Processing Equipment
Autoren: Schleining G.
Workshop of Department of Food Engineering 2008
(2008) Training concept of a Network of Excellence on Food Safety Issues (MoniQA-project)
Autoren: Wolfgang Kneifel, Gerhard Schleining and Andreas Höhl
1st International ISEKI Conference 2008
(2008) The ISEKI-FOOD NETWORK
Autoren: Silva Christina L.M., Schleining G., Glattes H.
Bosphorus ICC International Conference 2008
(2008) Aspects of building design and routing
Autoren: Schleining G.
Seminar on Hygienic Design of Food Processing Equipment 2008
(2008) WP9, Joint Education Programmes and Training Tools
Autoren: Schleining G.
EC Review Meeting 2008 - EU Research Project MoniQA
(2008) WP9- Joint education programmes and training tools- Progress during the first 12 months
Autoren: Kneifel W., Schleining G., Höhl A., Raytchev I.
Annual Meeting MoniQA NoE 2008
(2008) ISEKI - FOOD NETWORK
Autoren: SILVA Christina L.M., SCHLEINING Gerhard, GLATTES Helmut
Bosphorus ICC International Conference 2008
(2008) Cleaning and Cleaning Validation
Autoren: Schleining G.
Seminar on Hygienic Design of Food Processing Equipment 2008
(2008) Investigation of methods to characterise textural properties of smoked salmon
Autoren: G. Schleining, K. Hanz
1st European Food Congress
(2008) Aspects of equipment design, Installation and interation
Autoren: Schleining G.
Seminar on Hygienic Design of Food Processing Equipment 2008
(2008) Wp 9: Joint education programmes and training tools- Plan for the next 18 months
Autoren: Kneifel W., Schleining G., Höhl A., Raytchev I.
Annual Meeting MoniQA NoE 2008
(2008) Characterization of cucumbers by instrumental texture and acoustic analysis
Autoren: Dürrschmid K., Yoghurtcuoglu H., Schleining G.
3rd European Conference on Sensory and Consumer Research 2008 - A Sense of Innovation
(2008) ISEKI-FOOD Association
Autoren: Schleining G.
1st International ISEKI Conference 2008
(2008) Role of hygienic design for food safety
Autoren: Schleining G.
Seminar on Hygienic Design of Food Processing Equipment 2008
(2008) Project Exploitation
Autoren: Schleining G.
ISEKI_MUNDUS Meeting 2008
(2008) ISEKI_Food Training platform
Autoren: Gerhard Schleining and Semih Otles
1st International ISEKI Conference 2008
(2008) Teaching materials and methods in the fields of food studies
Autoren: Semih Otles, Kristberg Kristbergson and Gerhard Schleining
1st International ISEKI Conference 2008
(2008) Anforderungen an das „Hygienic Design“ in der Fleischverarbeitung
Autoren: Schleining Gerhard
Betriebshygiene und Kontrolle in der Fleisch verarbeitenden Industrie 2008 - Umsetzung in der Praxis
(2008) ISEKI_Food e-learning modules and courses
Autoren: Semih Otles and Gerhard Schleining
1st International ISEKI Conference 2008
(2008) WP9, Joint education programmes and training tools
Autoren: Schleinig, G., Höhl, A., Kneifel, W., Raytchev, I.
EC Review Meeting 2008 - EU Research Project MoniQA
(2008) Sustainability of a Thematic network: ISEKI-Food Association
Autoren: Schleining Gerhard
Kick Off Meeting ISEKI Mundus Integrating Safety and Environment Knowledge In World Food Studies 2008
(2008) Hygienic design and HACCP as integral part in food hygiene
Autoren: Schleining G.
2nd Moniqa Young Food Analyst Training 2008 - Safety, Micro- and Molecular Biology of Foods
(2007) Evaluation of the water transfer in osmotically dehydrated fruit and vegetable using TA-XT2
Autoren: Nunak N., Schleining G.
International Conference on Agricultural, Food and Biological Engineering & Post Harvest/Production Technology 2007
(2007) Sensory and instrumental properties of dark chocolate
Autoren: Dürrschmid, K.
7th Pangborn Sensory Science Symposium 2007
(2007) Joint education programmes and training tools
Autoren: Kneifel, W., Höhl, A., Schleinig, G., Raytchev, I.
Annual Conference - EU Research Project "MoniQA"
(2007) How to use Moodle
Autoren: Schleining, G., Linsberger G.
Healthgrain Training Workshop
(2007) Case studies from industry regarding GHP and hygienic design
Autoren: Schleining, G.
ISEKI-Workshop “Food Enterprises meet University”
(2007) Education in food engineering, science and technology
Autoren: Schleining, G.
EFFoST and EHEDG Conference “Food – New options for the industry”
(2007) Hygienic Design
Autoren: Schleining, G.
ISEKI-Workshop “Food Enterprises meet University”
(2007) WP 9- Progress and short and long-term planning
Autoren: Kneifel W., Schleining G., Höhl A., Raytchev I.
Spreading of Excellence Programme Meeting
(2007) User Requirements according to Website and Communication Platform
Autoren: Gerhard Schleining
HEALTHGRAIN PROJECT MEETING 2007
(2007) e-learning and collaborative networking
Autoren: Schleining, G.
ISEKI Workshop 2007 - IT development, e-learning and integrating research in teaching
(2007) MoniQA - an example for a Network of Excellence
Autoren: Gerhard Schleining
First ERA-ARD Expert Meeting
(2007) Website tools, demonstration – don’t be afraid of Moodle!
Autoren: Schleining, G.
Healthgrain 2nd Joint Annual Meeting
(2006) Progress report of Secretary General
Autoren: Schleining G.
ISEKI-Food Meeting 2006
(2006) Thematic Network: ISEKI-Food 2
Autoren: Schleining G.
ICC Workshop 2006 - Industry meets Science - Industry Cooperation within EU Funded Research Projects in the Food and Cereal Sector
(2006) Sustainability of a Thematic network: ISEKI-Food Association
Autoren: Schleining G.
ICC Workshop 2006 - Industry meets Science - Industry Cooperation within EU Funded Research Projects in the Food and Cereal Sector
(2006) Progress report of Working Group 3 (Teaching materials and teaching methods)
Autoren: Schleining G.
ISEKI-Food Meeting 2006
(2006) E-learning and E-Networking
Autoren: Schleining, G.
International Forum on Cereal Science: Cereal Foods – Cooperation and Opportunities Across Borders
(2006) Sensory Evaluation of Milk Chocolates as an Instrument of New Product Development
Autoren: Dürrschmid K., Albrecht U., Schleining G., Kneifel W.
Food is Life. IUFoST 13th World Congress of Food Science & Technology
(2005) Sensory and instrumental texture properties of custards.
Autoren: Dürrschmid Klaus, Schleining Gerhard
6th Pangborn Sensory Science Symposium 2005
(2005) Conclusions of Working Group 2 (Teaching materials and teaching methods)
Autoren: Schleining G. Kristbergson K.
ISEKI-Forum 2005 - Integrating Research into Teaching
(2005) A rapid texture measurement method to determine the mass transfer in osmotically dehydrated plant products
Autoren: Schleining, G. Nunak N.
Intrafood 2005 - Innovations in traditional foods
(2005) Planned tasks of Working Group 3 (Teaching materials and teaching methods)
Autoren: Schleining G.
ISEKI-Food 2 meeting 2005
(2005) Hygienic Design – ein Beitrag zur Lebensmittelsicherheit
Autoren: Schleining G.
GDL-Kongress Lebensmitteltechnologie 2005
(2005) Fallbeispiele Hygienic Design
Autoren: Schleining G., Bellin H.W., Lorenzen K.
LVA-Seminar 2005 - Hygienic Design für Produktionsanlagen
(2005) Modeling of the process of bread with pre-gelatinized rice
Autoren: A. Digaitienė, G. Schleining, D. Gedvilaitė, G. Juodeikienė
Food Technology and Biotechnology Croatia
(2005) Sensory Evaluation of Raspberry-Lemon Syrups
Autoren: Dürrschmid K., Albrecht U., Schleining G.
ISEKI-Forum 2005 - Integrating Research into Teaching
(2005) Effects of additives from extruded rye and buckwheat flour on properties of wheat doughs and breads
Autoren: Schleining, G., Urbaite R., Bernatoviciute R.
50 Years ICC-Jubilee Conference 1955-2005, Cereals - The Future Challenge 2005
(2005) EHEDG (European Hygienic Engineering & Design Group) – eine Einführung in die Guidelines
Autoren: Schleining G.
LVA-Seminar 2005 - Hygienic Design für Produktionsanlagen
(2005) Results of Working Group 2 (Teaching materials and teaching methods)
Autoren: Schleining G. Kristbergson K.
ISEKI-Forum 2005 - Integrating Research into Teaching
(2005) Conclusions of Working Group 3 (Teaching materials and teaching methods)
Autoren: Schleining G. Kristbergson K.
ISEKI-Food 2 meeting 2005
(2005) Organisation of activities
Autoren: Schleining G.
ISEKI-Food Assoc. board meeting 2005
(2004) Research activities of the Department of Food Science and Technologies
Autoren: Schleining G.
Workshop "ChinaParts"
(2004) Hygienic Design as Preventive Measure for Food Safety
Autoren: Schleining, G., Domig K.J.
19th International ICFMH Symposium FoodMicro 2004 - New Tools for Improving Microbial Food Safety and Quality
(2004) How to create an e-learning course
Autoren: Schleining G.
E-learning Workshop “Train the Trainer”
(2004) Modification of the process of sourdough for bread by using alternatives for scald
Autoren: Sventickaite A., Juodeikiene G., Berghofer E., Schleining G.
2nd ICC Cereal and Bread Congress 2004 - Using cereal science and technology for the benefit of the consumers
(2004) Hygienic Design as Preventive Measure for Food Safety.
Autoren: Domig K.J., Schleining G.
19th International ICFMH Symposium FoodMicro 2004 - New Tools for Improving Microbial Food Safety and Quality
(2004) Conclusions of Working Group 2 (Teaching materials and teaching methods)
Autoren: Schleining G. Kristbergson K.
ISEKI-Food meeting 2004
(2004) Results of Working Group 2 on teaching materials and teaching methods
Autoren: Schleining G. Kristbergson K.
ISEKI-Food meeting 2004
(2004) Introduction in fundamentals of Hygienic Design
Autoren: Schleining G.
EHEDG/HYFOMA Workshop 2004 Hygienic Design
(2004) Hygienic Design and cleaning of food processing equipment
Autoren: Schleining, G.
2nd Conference Sustain Life and Secure Survival 2004 - Socially and Environmentally Responsible Agribusiness
(2004) Texture analysis of cookies by acoustic method: A comparison to mechanical method
Autoren: Basinskiene L., Juodeikiene G., Kunigelis V., Schleining G.
2nd ICC Cereal and Bread Congress 2004 - Using cereal science and technology for the benefit of the consumers
(2001) Systemische Betrachtung von Lebensmittelqualität
Autoren: Dürrschmid Klaus, Schleining Gerhard, Zenz Helmut
Internationaler BOKU-Kongress 2001 - Leben und Überleben - Konzepte für die Zukunft
Results of Working Group 2 on teaching materials and teaching methods
Autoren: Schleining G. Kristbergson K.
Production and properties of films made from enzymatically hydrolysed sugar beet pulp.
Autoren: Mundigler, N., Schleining, G., Herbinger, B., Grzeskowiak, B.
Investigations of the effects of pre-gelatinised rye flour on the quality characteristics of wheat bread.
Autoren: Schleining, G., Sventickaite, A.
Role of Hygienic Design in Food Safety
Autoren: G. Schleining
How to use moodle.
Autoren: Schleining, G., Linsberger, G.
Betriebshygiene
Autoren: Schleining G., Zunabovic M.
Conclusions of Working Group 2 (Teaching materials and teaching methods)
Autoren: Schleining G. Kristbergson K.
Hygienic Design of Food Processing Equipment: Application in Wet and Dry Food Processes
Autoren: Schleining G.
Einfluss des Gehaltes an somatischen Zellen der Milch auf rheologische und sensorische Eigenschaften von Alpkäse
Autoren: Bacher C., Schleining G., Mair C., Plitzner C., Windisch W.
PHYSICAL AND MECHANICAL PROPRETIES OF CORN FLOUR EXTRUDATES MIXED WITH CHIA AND QUINOA
Autoren: M. Cueto, A. Farroni, R. Schoenlechner, G. Schleining, M. Buera
Data acquisition and evaluation
Autoren: G. Schleining
Texture and rheological properties for food quality
Autoren: G. Schleining
e-learning software tools
Autoren: Schleining G.