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The Weihenstephan Standards ("Weihenstephaner Standard" in German), [1] also referred to as "WS" in shorthand, are communication interfaces for machine data acquisition.. The standards were developed by a working group of machine manufacturers, plant suppliers, IT system vendors and technologists, under the guidance of the Technical University of Munich (TUM) at the Faculty of Food Packaging ...
66 languages. Alemannisch; ... Download as PDF; Printable version; In other projects Wikimedia Commons; ... German technology businesspeople (1 C)
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products.
Hamburger with French fries and a beer A glass of Bitburger, a German-style Pilsner. The Pilsner was invented by Bavarian Josef Groll. Hot dog Jägerschnitzel with fettuccine The German döner kebap. Altbier; Angostura bitters by Johann Gottlieb Benjamin Siegert in Venezuela, 1824 [213] First automat restaurant in Berlin, 1895 [214] Baumkuchen
The German National Library of Science and Technology (German: Technische Informationsbibliothek), abbreviated TIB, is the national library of the Federal Republic of Germany for all fields of engineering, technology, and the natural sciences. It is jointly funded by the Federal Ministry of Education and Research (BMBF) and the 16 German states.
Aerial image of the science museum "Deutsches Museum" (center) in the city center of Munich on an island of the Isar river. The Deutsches Museum, 'German Museum' of Masterpieces of Science and Technology in Munich is one of the largest science and technology museums in the world in terms of exhibition space, with about 28,000 exhibited objects from 50 fields of science and technology.
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Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.