Projects per year
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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ProteinPredict4Food: Vorhersage der Applikationsfähigkeit von Proteinzutaten in Wurst- und Milchproduktalternativen
Weisz, U. (Spokesperson) & Etzbach, L. (Spokesperson)
1/12/25 → 31/05/28
Project: Research
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Leg4Future: Ganzheitliche Verwertung von Mungobohnen und Linsen – Herstellung qualitativ hochwertiger Proteinkonzentrate und Nutzung der Nebenströme
Weisz, U. (PI) & Etzbach, L. (CoPI)
1/10/24 → 30/09/27
Project: Research
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FAPESP/BAYLAT: Food BaySP workshops - Adding value to agroindustrial by products
Weisz, U. (PI)
1/10/24 → 29/11/26
Project: Research
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Comparative evaluation of common bean (Phaseolus vulgaris L.) varieties as raw material for protein ingredient production
Vieler, L., Födisch, J., Paquignon, T., Schmidt, M. A., Acir, I. H., Etzbach, L. & Schweiggert-Weisz, U., Jul 2026, In: Journal of Agriculture and Food Research. 29, 103073.Research output: Contribution to journal › Article › peer-review
Open Access -
Dynamics in the polyphenolic profile of sprouted mung bean (Vigna radiata L.): Impact of short-term germination and dehulling
Wintersohle, C., Löwe, L., Acir, I. H., Etzbach, L., Schieber, A. & Schweiggert-Weisz, U., Apr 2026, In: Food Chemistry: X. 35, 103820.Research output: Contribution to journal › Article › peer-review
Open Access -
Erratum to “Thermal, rheological, and microstructural characterization of composite gels from fava bean protein and pea starch” [Food Hydrocolloids 172 Part 1 (2026) 111883] (Food Hydrocolloids (2026) 172(P1), (S0268005X25008434), (10.1016/j.foodhyd.2025.111883))
Ignatzy, L. M., Kern, K., Muranyi, I. S., Alpers, T., Becker, T., Gola, S. & Schweiggert-Weisz, U., Mar 2026, In: Food Hydrocolloids. 171, 111978.Research output: Contribution to journal › Comment/debate
Open Access
Activities
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TUM Sustainability Day 2026
Zöllner, M. (Participant), Arnold, S. (Participant) & Valerius, P. (Participant)
30 Apr 2026Activity: Participating in or organizing an event › Participating in a conference, workshop, ...
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Zielgruppen verstehen, Akzeptanz gestalten – Pflanzliche Proteine im Verbraucherfokus – 2. Leg4Future-Stakeholder-Workshop
Dressel, K. (Organizer), Scheloske, M. (Organizer), Schieber, A. (Organizer), Weisz, U. (Organizer), Etzbach, L. (Organizer), Maier-Nöth, A. (Organizer), Bader-Mittermaier, S. (Organizer), Hickisch, A. (Organizer), Schulze-Kaysers, N. (Organizer), Knuf, F. (Organizer), Valerius, P. (Participant) & Zuber, J. (Organizer)
13 Mar 2026Activity: Participating in or organizing an event › Participating in a conference, workshop, ...
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Grüne Woche 2026: Messe Berlin
Weisz, U. (Participant), Etzbach, L. (Participant), Valerius, P. (Participant), Dressel, K. (Participant), Scheloske, M. (Participant), Schieber, A. (Participant), Schulze-Kaysers, N. (Participant), Knuf, F. (Participant), Bader-Mittermaier, S. (Participant), Zuber, J. (Participant) & Hickisch, A. (Participant)
16 Jan 2026 → 25 Jan 2026Activity: Participating in or organizing an event › Participating in a conference, workshop, ...
Prizes
Press/Media
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Fleisch-Alternativen aus Protein? Das sagen Experten
Weisz, U. & Daniel, H.
7/12/24
1 item of Media coverage
Press/Media