Gerhard Schleining

Lectures

• Year: 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

  Event: 29th Annual Meeting of the European-Chemoreception-Research-Organization (ECRO)

• Year: 2018 -  Examples for innovatove Education: Applied Quality Management at BOKU

  Autoren: Zitz, U; Schleining, G; Strobl, M; Zunabovic-Pichler, M; Dürrschmid, K; Kneifel, W

  Event: ISEKI_Food 2018

• Year: 2017 -  Hygienic Design bei der offenen und geschlossenen Lebensmittelherstellung

  Autoren: Zunabovic-Pichler, M; Schleining, G;

  Event: 3. Symposium für Lebensmittelsicherheit 2017

• Year: 2017 -  Effect of Gallic acid on Antioxidative and Physical Properties of Fish Gelatin Film.

  Autoren: Kanokrat Limpisophon, Gerhard Schleining

  Event: The 8th SLIM (Shelf Life International Meeting)

• Year: 2017 -  Role of training and education in Food Safety Capacity Building

  Autoren: Gerhard Schleining

  Event: Workshop “food safety: best practices for capacity building” organized by UNIDO and China Food and Drug Administration.

• Year: 2017 -  Hygienic Design Strategies enhancing Food Safety and Shelf-Life

  Autoren: Gerhard Schleining

  Event: The 8th SLIM (Shelf Life International Meeting)

• Year: 2017 -  Encapsulation of Resveratrol using complex coacervation method

  Autoren: Ghorbani Gorji, E; Waheed, A; Schleining, G; Toca-Herrera, JL

  Event: 11th International Conference on Polyphenols Applications

• Year: 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

  Event: 11th Pangborn Sensory Science Symposium 2015

• Year: 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

  Event: 29th EFFoST International Conference 2015 - Food Science Research and Innovation

• Year: 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

  Event: 3rd ISEKI-Food Conference “Food Science and Technology Excellence for a Sustainable Bioeconomy”

• Year: 2014 -  ISEKI-Food Association: An international platform in the food sector.

  Autoren: G. Schleining, M. Tankibayeva

  Event: Conference “Innovative development of food processing, light Industry and the industry of hospitality“

• Year: 2014 -  Physicochemical properties of oil in water emulsions applicable to beverages and edible films.

  Autoren: E. Rezvani, G. Schleining, A.R. Taherian

  Event: 3rd ISEKI-Food Conference “Food Science and Technology Excellence for a Sustainable Bioeconomy”

• Year: 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

  Event: 3rd ISEKI-Food Conference “Food Science and Technology Excellence for a Sustainable Bioeconomy”

• Year: 2014 -  PHYSICAL AND MECHANICAL PROPRETIES OF CORN FLOUR EXTRUDATES MIXED WITH CHIA AND QUINOA

  Autoren: M. Cueto, A. Farroni, R. Schoenlechner, G. Schleining, M. Buera

  Event: International Symposium on Bioactive Compounds in Cereal Grains and Foods

• Year: 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

  Event: 17th IUFoST World conference

• Year: 2014 -  The ISEKI-Food Training Platform – experiences and outlook.

  Autoren: G. Schleining, S. Mannino

  Event: 3rd ISEKI-Food Conference “Food Science and Technology Excellence for a Sustainable Bioeconomy”

• Year: 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

  Event: 9th CIBIA Congress 2014

• Year: 2013 -  Know-How-Transfer & Sustainability

  Autoren: G. Schleining

  Event: Trafoon kick-off meeting

• Year: 2013 -  Texture and rheological properties for food quality

  Autoren: G. Schleining

  Event: Workshop „Food Quality and Safety“

• Year: 2013 -  Data acquisition and evaluation

  Autoren: G. Schleining

  Event: Workshop „Food Quality and Safety“

• Year: 2013 -  How can modeling help in hygiene design and cleaning

  Autoren: Gerhard Schleining

  Event: 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?”

• Year: 2013 -  Activities of the Subject Area “Safety in the Food Chain”

  Autoren: G. Schleining

  Event: ELLS-Conference 2013

• Year: 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

  Event: FOODBALT-2013, 8th Baltic Conference on Food Science and Technology

• Year: 2013 -  Effects of high pressure homogenization on the physicochemical properties of corn starch

  Autoren: Majzoobi, M., Shahbazi, M., Farahnaky, A., Rezvani, E., Schleining, G.

  Event: Inside Food Symposium

• Year: 2013 -  Food Quality and Food Safety Management Systems

  Autoren: Gerhard Schleining

  Event: Summer school Antalya: Regulatory Aspects and Scientific Risk Assessment of Food and Feed Safety.

• Year: 2013 -  Antibiotics and veterinary drugs in food, Safety of fresh produce

  Autoren: G. Schleining, A. Höhl, W. Kneifel

  Event: FOODSEG Workshop Open debate on important topics of food safety and quality in the future 2013

• Year: 2013 -  Healthy diets and their implications on food safety and quality

  Autoren: A. Hoehl, G. Schleining, W. Kneifel

  Event: 4th MoniQA International Conference 2013

• Year: 2013 -  Antibiotic resistance and safety of fresh produce

  Autoren: G. Schleining, Andreas Hoehl, Wolfgang Kneifel

  Event: FOODSEG Workshop Open debate on important topics of food safety and quality in the future 2013

• Year: 2013 -  E-learning and webinars, tools for CPD?

  Autoren: G. Schleining

  Event: 4th MoniQA International Conference 2013

• Year: 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.

  Event: Inside Food Symposium

• Year: 2013 -  Experimental design

  Autoren: G. Schleining

  Event: Workshop „Food Quality and Safety“

• Year: 2013 -  Role of Hygienic Design in Food Safety

  Autoren: G. Schleining

  Event: Workshop „Food Quality and Safety“

• Year: 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

  Event: ISOPOW XII

• Year: 2013 -  Introduction to strategies to implement the interaction among stakeholders for safer food products and the benefit of consumers.

  Autoren: Gerhard Schleining

  Event: Workshop “RISK COMMUNICATION“

• Year: 2013 -  Activities of the ISEKI-Food Association.

  Autoren: G. Schleining

  Event: IFA Workshop Risk communication: strategies to implement the interaction among stakeholders for safer food products and the benefit of consumers

• Year: 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.

  Event: INDC 2013 – 13th International Nutrition & Diagnostics Conference

• Year: 2012 -  Progress of the Global Harmonisation (GHI)

  Autoren: Gerhard Schleining, Huub Lelieveld, Viktor Nedovic

  Event: 6th CEFood Congress 2012

• Year: 2012 -  Making the most of ISEKI-Food’s services

  Autoren: Gerhard Schleining

  Event: ISEKI-Food Webinar Series 2012

• Year: 2012 -  Hygienic Design

  Autoren: Gerhard Schleining

  Event: Summer school 2012 - Food Safety, Quality and Nutrition

• Year: 2012 -  Hygienic Design and Installation of Equipment

  Autoren: Gerhard Schleining, Navaphattra Nunak

  Event: Workshop Update on Environmental-friendly Cleaning and Sanitizing in the Food and Beverage Industry and rapid Methods to assess Cleaning Efficiency 2012

• Year: 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

  Event: 7th International CIGR Technical Symposium 2012 - Innovation in the value chain

• Year: 2012 -  Food Quality Management: measurement and control

  Autoren: Gerhard Schleining

  Event: Workshop for Industry at Hanoi University of Science and Technology 2012

• Year: 2012 -  A practical introduction to e-learning

  Autoren: G. Schleining

  Event: Workshop at Hacettepe University, Food Engineering Department 2012

• Year: 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.

  Event: E-DEHEMS 2012

• Year: 2012 -  Effect of stearic acid and glycerin on properties of caseinate-based edible films

  Autoren: Elham Rezvani, Gerhard Schleining, Gülşah Sümen, Ali R. Taherian

  Event: 6th International Symposium on Food Rheology and Structure 2012

• Year: 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

  Event: 6th International Symposium on Food Rheology and Structure 2012

• Year: 2012 -  The role of the ISEKI-Food Network in food science and technology

  Autoren: Gerhard Schleining, Cristina L.M. Silva, Paola Pittia, Richard Marshall

  Event: 6th CEFood Congress 2012

• Year: 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

  Event: EFFoST Conference 2012

• Year: 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

  Event: 6th CEFood Congress 2012

• Year: 2012 -  Physico-mechanical properties of caseinate-based edible films

  Autoren: Elham Rezvani, Gerhard Schleining, Nazli Khorsand , Gülşah Sümen, Ali R. Taherian

  Event: International Conference Food Structure Design EU-COST ACTION FA1001 2012

• Year: 2012 -  An interactive website as communication tool.

  Autoren: G. Schleining

  Event: COST meeting Novel structures for functionality delivery in complex food systems 2012

• Year: 2012 -  Food Quality and its Control

  Autoren: Gerhard Schleining

  Event: Series of lectures on Food 2012

• Year: 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

  Event: 6th International Symposium on Food Rheology and Structure 2012

• Year: 2012 -  Food scientist training – A global approach by the MoniQA NoE

  Autoren: Andreas Höhl, Gerhard Schleining, Charlotte Hochgatterer, Wolfgang Kneifel

  Event: 6th CEFood Congress 2012

• Year: 2011 -  Composition, Physicochemical and Morphological Characterization of Pumpkin Flour

  Autoren: Mayyawadee Saeleaw. Gerhard Schleining

  Event: 11th International Congress on Engineering and Food ICEF11 2011 - FOOD PROCESS ENGINEERING IN A CHANGING WORLD

• Year: 2011 -  Hygienic design of equipment

  Autoren: G. Schleining, N. Nunak

  Event: Workshop Effective and Modern Cleaning, Sanitizing and Monitoring, Methods for the Food and Beverage Industry, Saving Costs and Protecting Environment 2011

• Year: 2011 -  MoniQA Continuous Professional Development

  Autoren: Andreas Hoehl, Gerhard Schleining, Charlotte Hochgatterer, Wolfgang Kneifel

  Event: 3rd MoniQA International Conference 2011 - Food Safety and Consumer Protection

• Year: 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

  Event: Hydrocolloid Congress “Gums and Stabilizers for Food Industry”

• Year: 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

  Event: 2nd International ISEKI-Food Conference 2011 – Bridging Training and Research for Industry and the Wider Community

• Year: 2011 -  Academia's Role in Driving Innovation and Social Responsibility.

  Autoren: Sam Saguy, Cristina Silva, Paola Pittia and Gerhard Schleining

  Event: 2nd International ISEKI-Food Conference 2011 – Bridging Training and Research for Industry and the Wider Community

• Year: 2011 -  The MoniQA Network of Excellence.

  Autoren: A. Höhl, G. Schleining, D. Spichtinger, R. Poms, W. Kneifel

  Event: 2nd International ISEKI-Food Conference 2011 – Bridging Training and Research for Industry and the Wider Community

• Year: 2011 -  Introduction to ISEKI

  Autoren: G. Schleining

  Event: 1st School of Nanotechnology in the Food Chain 2011

• Year: 2011 -  Computer Application in Food Process and Quality Management.

  Autoren: G. Schleining

  Event: Master course at Kasetsart University 2011

• Year: 2011 -  Quality management: examples of applied statistics.

  Autoren: Gerhard Schleining

  Event: Workshop for master students 2011

• Year: 2011 -  Validation of Cleaning Procedures

  Autoren: G. Schleining

  Event: Quality Management and Food Safety Conference QMFS 2011

• Year: 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

  Event: 11th International Congress on Engineering and Food ICEF11 2011 - FOOD PROCESS ENGINEERING IN A CHANGING WORLD

• Year: 2011 -  Challenges in Food Scientist Training (FST) in a global setting

  Autoren: G. Schleining, A. Höhl, W. Kneifel

  Event: 2nd International ISEKI-Food Conference 2011 – Bridging Training and Research for Industry and the Wider Community

• Year: 2011 -  Validation of cleaning and sanitizing procedures

  Autoren: G. Schleining

  Event: Workshop Effective and Modern Cleaning, Sanitizing and Monitoring, Methods for the Food and Beverage Industry, Saving Costs and Protecting Environment 2011

• Year: 2011 -  ISEKI_Food Network

  Autoren: Cristina L.M. Silva, Gerhard Schleining, Helmut Glattes

  Event: 2nd Latin American ICC Conference on Cereals Nutrition, Biotechnology and Safety 2011 - Keys for Cereal Chain Innovation

• Year: 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

  Event: Hydrocolloid Congress “Gums and Stabilizers for Food Industry”

• Year: 2011 -  Validation of Cleaning Procedures

  Autoren: Gerhard Schleining

  Event: Quality Management and Food Safety Conference QMFS 2011

• Year: 2010 -  Cleaning and Sanitizing

  Autoren: Schleining G.

  Event: MoniQA Food Scientist Training Hanoi 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  Implementation of contents and e-tivities.

  Autoren: Schleining G., Höhl A.

  Event: MoniQA Food Scientist Training Chengdu 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  Hygienic Design: general aspects.

  Autoren: Schleining G.

  Event: MoniQA Food Scientist Training Chengdu 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  Introduction to MoniQA‐moodle

  Autoren: Schleining G.

  Event: MoniQA Food Scientist Training Vienna 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  Development of concept and structure an e-learning course

  Autoren: Schleining G.

  Event: MoniQA Food Scientist Training Chengdu 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  Hygienic Design in dry processes

  Autoren: Schleining G.

  Event: Workshop Hygienic Design of Food Processing Equipment: Application in Wet and Dry Food Processes, EHEDG Regional Section South-East-Asia 2010

• Year: 2010 -  Implementation of contents and e-tivities.

  Autoren: Schleining G., Höhl A.

  Event: MoniQA Food Scientist Training Hanoi 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  How to plan, implement and conduct an e-learning course

  Autoren: Schleining G.

  Event: MoniQA Food Scientist Training Vienna 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  How to plan, implement and conduct an e-learning course

  Autoren: Schleining G.

  Event: MoniQA Food Scientist Training Chengdu 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  How to plan, implement and conduct an e-learning course

  Autoren: Schleining G.

  Event: MoniQA Food Scientist Training Hanoi 2010 - Train the trainer: a practical introduction to e-learning

• Year: 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

  Event: FOOD INNOVA, Workshop “Future and Actual European/World Food Science and Engineering Studies and Careers”

• Year: 2010 -  Hygienic Design: general aspects

  Autoren: Schleining G.

  Event: MoniQA Food Scientist Training Hanoi 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  Cleaning and Sanitizing

  Autoren: Schleining G.

  Event: MoniQA Food Scientist Training Chengdu 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  How to use Resources and Activities of MoniQA e-learning tool.

  Autoren: Schleining G., Höhl A.

  Event: MoniQA Food Scientist Training Chengdu 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  Implementation of contents and e-tivities

  Autoren: Schleining G., Hochgatterer C.

  Event: MoniQA Food Scientist Training Vienna 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  Hygienic Design: case studies

  Autoren: Schleining G., Höhl A.

  Event: MoniQA Food Scientist Training Hanoi 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  Flow and dynamic rheological properties of Corn Fiber Gum

  Autoren: E. Rezvani, G. Schleining, A.R. Taherian and M.P. Yadav

  Event: 10th International Hydrocolloids Conference 2010

• Year: 2010 -  Hygienic Design of Food Processing Equipment: Application in Wet and Dry Food Processes

  Autoren: Schleining G.

  Event: Workshop Hygienic Design of Food Processing Equipment: Application in Wet and Dry Food Processes, EHEDG Regional Section South-East-Asia 2010

• Year: 2010 -  Hygienic Design – Rechtliche Rahmenbedingungen, Verbände, Netzwerke und Anforderungen

  Autoren: Schleining, G.

  Event: Themenlounge Hygienic Design 2010 – Risken sicher ausschließen

• Year: 2010 -  Development of concept and structure an e-learning course

  Autoren: Schleining G., Hochgatterer C.

  Event: MoniQA Food Scientist Training Vienna 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  Hygienic Design in wet processes

  Autoren: Schleining G.

  Event: Workshop Hygienic Design of Food Processing Equipment: Application in Wet and Dry Food Processes, EHEDG Regional Section South-East-Asia 2010

• Year: 2010 -  General Aspects of Hygienic Design

  Autoren: Schleining G.

  Event: Workshop Hygienic Design of Food Processing Equipment: Application in Wet and Dry Food Processes, EHEDG Regional Section South-East-Asia 2010

• Year: 2010 -  Hygienic Design: case studies

  Autoren: Schleining G., Höhl A.

  Event: MoniQA Food Scientist Training Chengdu 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  Pedagogical Aspects and Good Practice

  Autoren: Schleining G.

  Event: MoniQA Food Scientist Training Hanoi 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  Development of concept and structure an e-learning course.

  Autoren: Schleining G.

  Event: MoniQA Food Scientist Training Hanoi 2010 - Train the trainer: a practical introduction to e-learning

• Year: 2010 -  Some Physical Properties and Cellular Structure of Rye-based Extrudates

  Autoren: Saeleaw M., Schleining G.

  Event: IUFoST 15th World congress of Food Science and Technology 2010

• Year: 2010 -  Effects of millet, amaranth, quinoa, buckwheat and maize on physical properties of gluten-free bread

  Autoren: G. Schleining, J. Lekaviciute, R. Schönlechner

  Event: Open HEALTHGRAIN Conference 2010

• Year: 2009 -  Joint education programmes and training tools

  Autoren: Schleining G., Kneifel W., Höhl A., Beler K.

  Event: EC Review Meeting 2009 - EU Research Project MoniQA

• Year: 2009 -  DIMDIM, a webconference tool

  Autoren: Schleining, G.

  Event: Project Meeting - EU Thematic Network Project ISEKI-Food 3 2009

• Year: 2009 -  Project Exploitation and Sustainability: Proposal

  Autoren: Schleining, G., Dumoulin, E.

  Event: Kick-off Meeting 2009 - EU Thematic Network Project ISEKI-Food 3

• Year: 2009 -  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.

  Event: Milchkonferenz 2009

• Year: 2009 -  Project Exploitation and Sustainability: Results of Discussion

  Autoren: Schleining, G.

  Event: Kick-off Meeting 2009 - EU Thematic Network Project ISEKI-Food 3

• Year: 2009 -  Project Exploitation and Sustainability: Brainstorming

  Autoren: Schleining, G.

  Event: Project Meeting - EU Thematic Network Project ISEKI-Food 3 2009

• Year: 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.

  Event: Esarom GmbH

• Year: 2009 -  Project Exploitation and Sustainability: Introduction.

  Autoren: Schleining, G., Doumolin, E.

  Event: Project Meeting - EU Thematic Network Project ISEKI-Food 3 2009

• Year: 2009 -  ISEKI_Food Network: Role in Food Studies andCareer of Food Science and Technologists

  Autoren: Cristina L.M. SILVA, Gerhard SCHLEINIG

  Event: 7th Iberoamerican Congress of Food Engineering CIBIA 2009

• Year: 2009 -  MoniQA joint education and training concept

  Autoren: Schleining, G., Höhl, A., Kneifel, W.

  Event: Workpackage Meeting of the EU Research Project MoniQA 2009

• Year: 2009 -  Joint training concept

  Autoren: Schleining, G., Höhl, A., Kneifel, W.

  Event: Project Meeting - EU Research Project MoniQA 2009

• Year: 2009 -  ISEKI_Food: role in european food technology development

  Autoren: Schleining G., GLATTES H., SILVA C.L.M.

  Event: 1st INTERNATIONAL CONFERENCE: SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES - INOPTEP and 21st NATIONAL CONFERENCE: PROCESSING AND ENERGY IN AGRICULTURE PTEP 2009

• Year: 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

  Event: 15th Gums & Stabilisers for the Food Industry Conference 2009

• Year: 2008 -  Hygienic Design of Food Processing Equipment

  Autoren: Schleining G.

  Event: Workshop of Department of Food Engineering 2008

• Year: 2008 -  Training concept of a Network of Excellence on Food Safety Issues (MoniQA-project)

  Autoren: Wolfgang Kneifel, Gerhard Schleining and Andreas Höhl

  Event: 1st International ISEKI Conference 2008

• Year: 2008 -  The ISEKI-FOOD NETWORK

  Autoren: Silva Christina L.M., Schleining G., Glattes H.

  Event: Bosphorus ICC International Conference 2008

• Year: 2008 -  Aspects of building design and routing

  Autoren: Schleining G.

  Event: Seminar on Hygienic Design of Food Processing Equipment 2008

• Year: 2008 -  WP9, Joint Education Programmes and Training Tools

  Autoren: Schleining G.

  Event: EC Review Meeting 2008 - EU Research Project MoniQA

• Year: 2008 -  WP9- Joint education programmes and training tools- Progress during the first 12 months

  Autoren: Kneifel W., Schleining G., Höhl A., Raytchev I.

  Event: Annual Meeting MoniQA NoE 2008

• Year: 2008 -  ISEKI - FOOD NETWORK

  Autoren: SILVA Christina L.M., SCHLEINING Gerhard, GLATTES Helmut

  Event: Bosphorus ICC International Conference 2008

• Year: 2008 -  Cleaning and Cleaning Validation

  Autoren: Schleining G.

  Event: Seminar on Hygienic Design of Food Processing Equipment 2008

• Year: 2008 -  Investigation of methods to characterise textural properties of smoked salmon

  Autoren: G. Schleining, K. Hanz

  Event: 1st European Food Congress

• Year: 2008 -  Aspects of equipment design, Installation and interation

  Autoren: Schleining G.

  Event: Seminar on Hygienic Design of Food Processing Equipment 2008

• Year: 2008 -  Wp 9: Joint education programmes and training tools- Plan for the next 18 months

  Autoren: Kneifel W., Schleining G., Höhl A., Raytchev I.

  Event: Annual Meeting MoniQA NoE 2008

• Year: 2008 -  Characterization of cucumbers by instrumental texture and acoustic analysis

  Autoren: Dürrschmid K., Yoghurtcuoglu H., Schleining G.

  Event: 3rd European Conference on Sensory and Consumer Research 2008 - A Sense of Innovation

• Year: 2008 -  ISEKI-FOOD Association

  Autoren: Schleining G.

  Event: 1st International ISEKI Conference 2008

• Year: 2008 -  Role of hygienic design for food safety

  Autoren: Schleining G.

  Event: Seminar on Hygienic Design of Food Processing Equipment 2008

• Year: 2008 -  Project Exploitation

  Autoren: Schleining G.

  Event: ISEKI_MUNDUS Meeting 2008

• Year: 2008 -  ISEKI_Food Training platform

  Autoren: Gerhard Schleining and Semih Otles

  Event: 1st International ISEKI Conference 2008

• Year: 2008 -  Teaching materials and methods in the fields of food studies

  Autoren: Semih Otles, Kristberg Kristbergson and Gerhard Schleining

  Event: 1st International ISEKI Conference 2008

• Year: 2008 -  Anforderungen an das „Hygienic Design“ in der Fleischverarbeitung

  Autoren: Schleining Gerhard

  Event: Betriebshygiene und Kontrolle in der Fleisch verarbeitenden Industrie 2008 - Umsetzung in der Praxis

• Year: 2008 -  ISEKI_Food e-learning modules and courses

  Autoren: Semih Otles and Gerhard Schleining

  Event: 1st International ISEKI Conference 2008

• Year: 2008 -  WP9, Joint education programmes and training tools

  Autoren: Schleinig, G., Höhl, A., Kneifel, W., Raytchev, I.

  Event: EC Review Meeting 2008 - EU Research Project MoniQA

• Year: 2008 -  Sustainability of a Thematic network: ISEKI-Food Association

  Autoren: Schleining Gerhard

  Event: Kick Off Meeting ISEKI Mundus Integrating Safety and Environment Knowledge In World Food Studies 2008

• Year: 2008 -  Hygienic design and HACCP as integral part in food hygiene

  Autoren: Schleining G.

  Event: 2nd Moniqa Young Food Analyst Training 2008 - Safety, Micro- and Molecular Biology of Foods

• Year: 2007 -  Evaluation of the water transfer in osmotically dehydrated fruit and vegetable using TA-XT2

  Autoren: Nunak N., Schleining G.

  Event: International Conference on Agricultural, Food and Biological Engineering & Post Harvest/Production Technology 2007

• Year: 2007 -  Sensory and instrumental properties of dark chocolate

  Autoren: Dürrschmid, K.

  Event: 7th Pangborn Sensory Science Symposium 2007

• Year: 2007 -  Joint education programmes and training tools

  Autoren: Kneifel, W., Höhl, A., Schleinig, G., Raytchev, I.

  Event: Annual Conference - EU Research Project "MoniQA"

• Year: 2007 -  How to use Moodle

  Autoren: Schleining, G., Linsberger G.

  Event: Healthgrain Training Workshop

• Year: 2007 -  Case studies from industry regarding GHP and hygienic design

  Autoren: Schleining, G.

  Event: ISEKI-Workshop “Food Enterprises meet University”

• Year: 2007 -  Education in food engineering, science and technology

  Autoren: Schleining, G.

  Event: EFFoST and EHEDG Conference “Food – New options for the industry”

• Year: 2007 -  Hygienic Design

  Autoren: Schleining, G.

  Event: ISEKI-Workshop “Food Enterprises meet University”

• Year: 2007 -  WP 9- Progress and short and long-term planning

  Autoren: Kneifel W., Schleining G., Höhl A., Raytchev I.

  Event: Spreading of Excellence Programme Meeting

• Year: 2007 -  User Requirements according to Website and Communication Platform

  Autoren: Gerhard Schleining

  Event: HEALTHGRAIN PROJECT MEETING 2007

• Year: 2007 -  e-learning and collaborative networking

  Autoren: Schleining, G.

  Event: ISEKI Workshop 2007 - IT development, e-learning and integrating research in teaching

• Year: 2007 -  MoniQA - an example for a Network of Excellence

  Autoren: Gerhard Schleining

  Event: First ERA-ARD Expert Meeting

• Year: 2007 -  How to use moodle.

  Autoren: Schleining, G., Linsberger, G.

  Event: Healthgrain Training Workshop

• Year: 2007 -  Website tools, demonstration – don’t be afraid of Moodle!

  Autoren: Schleining, G.

  Event: Healthgrain 2nd Joint Annual Meeting

• Year: 2006 -  Progress report of Secretary General

  Autoren: Schleining G.

  Event: ISEKI-Food Meeting 2006

• Year: 2006 -  Thematic Network: ISEKI-Food 2

  Autoren: Schleining G.

  Event: ICC Workshop 2006 - Industry meets Science - Industry Cooperation within EU Funded Research Projects in the Food and Cereal Sector

• Year: 2006 -  Sustainability of a Thematic network: ISEKI-Food Association

  Autoren: Schleining G.

  Event: ICC Workshop 2006 - Industry meets Science - Industry Cooperation within EU Funded Research Projects in the Food and Cereal Sector

• Year: 2006 -  Progress report of Working Group 3 (Teaching materials and teaching methods)

  Autoren: Schleining G.

  Event: ISEKI-Food Meeting 2006

• Year: 2006 -  E-learning and E-Networking

  Autoren: Schleining, G.

  Event: International Forum on Cereal Science: Cereal Foods – Cooperation and Opportunities Across Borders

• Year: 2006 -  Sensory Evaluation of Milk Chocolates as an Instrument of New Product Development

  Autoren: Dürrschmid K., Albrecht U., Schleining G., Kneifel W.

  Event: Food is Life. IUFoST 13th World Congress of Food Science & Technology

• Year: 2005 -  Sensory and instrumental texture properties of custards.

  Autoren: Dürrschmid Klaus, Schleining Gerhard

  Event: 6th Pangborn Sensory Science Symposium 2005

• Year: 2005 -  Conclusions of Working Group 2 (Teaching materials and teaching methods)

  Autoren: Schleining G. Kristbergson K.

  Event: ISEKI-Forum 2005 - Integrating Research into Teaching

• Year: 2005 -  A rapid texture measurement method to determine the mass transfer in osmotically dehydrated plant products

  Autoren: Schleining, G. Nunak N.

  Event: Intrafood 2005 - Innovations in traditional foods

• Year: 2005 -  Planned tasks of Working Group 3 (Teaching materials and teaching methods)

  Autoren: Schleining G.

  Event: ISEKI-Food 2 meeting 2005

• Year: 2005 -  Hygienic Design – ein Beitrag zur Lebensmittelsicherheit

  Autoren: Schleining G.

  Event: GDL-Kongress Lebensmitteltechnologie 2005

• Year: 2005 -  Fallbeispiele Hygienic Design

  Autoren: Schleining G., Bellin H.W., Lorenzen K.

  Event: LVA-Seminar 2005 - Hygienic Design für Produktionsanlagen

• Year: 2005 -  Modeling of the process of bread with pre-gelatinized rice

  Autoren: A. Digaitienė, G. Schleining, D. Gedvilaitė, G. Juodeikienė

  Event: Food Technology and Biotechnology Croatia

• Year: 2005 -  Sensory Evaluation of Raspberry-Lemon Syrups

  Autoren: Dürrschmid K., Albrecht U., Schleining G.

  Event: ISEKI-Forum 2005 - Integrating Research into Teaching

• Year: 2005 -  Betriebshygiene

  Autoren: Schleining G., Zunabovic M.

  Event: Unknown

• Year: 2005 -  Effects of additives from extruded rye and buckwheat flour on properties of wheat doughs and breads

  Autoren: Schleining, G., Urbaite R., Bernatoviciute R.

  Event: 50 Years ICC-Jubilee Conference 1955-2005, Cereals - The Future Challenge 2005

• Year: 2005 -  EHEDG (European Hygienic Engineering & Design Group) – eine Einführung in die Guidelines

  Autoren: Schleining G.

  Event: LVA-Seminar 2005 - Hygienic Design für Produktionsanlagen

• Year: 2005 -  Results of Working Group 2 (Teaching materials and teaching methods)

  Autoren: Schleining G. Kristbergson K.

  Event: ISEKI-Forum 2005 - Integrating Research into Teaching

• Year: 2005 -  Conclusions of Working Group 3 (Teaching materials and teaching methods)

  Autoren: Schleining G. Kristbergson K.

  Event: ISEKI-Food 2 meeting 2005

• Year: 2005 -  Organisation of activities

  Autoren: Schleining G.

  Event: ISEKI-Food Assoc. board meeting 2005

• Year: 2004 -  e-learning software tools

  Autoren: Schleining G.

  Event: ISEKI-Food meeting 2004

• Year: 2004 -  Research activities of the Department of Food Science and Technologies

  Autoren: Schleining G.

  Event: Workshop "ChinaParts"

• Year: 2004 -  Hygienic Design as Preventive Measure for Food Safety

  Autoren: Schleining, G., Domig K.J.

  Event: 19th International ICFMH Symposium FoodMicro 2004 - New Tools for Improving Microbial Food Safety and Quality

• Year: 2004 -  How to create an e-learning course

  Autoren: Schleining G.

  Event: E-learning Workshop “Train the Trainer”

• Year: 2004 -  Modification of the process of sourdough for bread by using alternatives for scald

  Autoren: Sventickaite A., Juodeikiene G., Berghofer E., Schleining G.

  Event: 2nd ICC Cereal and Bread Congress 2004 - Using cereal science and technology for the benefit of the consumers

• Year: 2004 -  Hygienic Design as Preventive Measure for Food Safety.

  Autoren: Domig K.J., Schleining G.

  Event: 19th International ICFMH Symposium FoodMicro 2004 - New Tools for Improving Microbial Food Safety and Quality

• Year: 2004 -  Conclusions of Working Group 2 (Teaching materials and teaching methods)

  Autoren: Schleining G. Kristbergson K.

  Event: ISEKI-Food meeting 2004

• Year: 2004 -  Results of Working Group 2 on teaching materials and teaching methods

  Autoren: Schleining G. Kristbergson K.

  Event: ISEKI-Food meeting 2004

• Year: 2004 -  Conclusions of Working Group 2 (Teaching materials and teaching methods)

  Autoren: Schleining G. Kristbergson K.

  Event: ISEKI-Food meeting 2004

• Year: 2004 -  Introduction in fundamentals of Hygienic Design

  Autoren: Schleining G.

  Event: EHEDG/HYFOMA Workshop 2004 Hygienic Design

• Year: 2004 -  Hygienic Design and cleaning of food processing equipment

  Autoren: Schleining, G.

  Event: 2nd Conference Sustain Life and Secure Survival 2004 - Socially and Environmentally Responsible Agribusiness

• Year: 2004 -  Results of Working Group 2 on teaching materials and teaching methods

  Autoren: Schleining G. Kristbergson K.

  Event: ISEKI-Food meeting 2004

• Year: 2004 -  Texture analysis of cookies by acoustic method: A comparison to mechanical method

  Autoren: Basinskiene L., Juodeikiene G., Kunigelis V., Schleining G.

  Event: 2nd ICC Cereal and Bread Congress 2004 - Using cereal science and technology for the benefit of the consumers

• Year: 2001 -  Systemische Betrachtung von Lebensmittelqualität

  Autoren: Dürrschmid Klaus, Schleining Gerhard, Zenz Helmut

  Event: Internationaler BOKU-Kongress 2001 - Leben und Überleben - Konzepte für die Zukunft

• 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.