Prof. Dr.-Ing. Stefan Toepfl

 

Business Unit Manager Process Design

German Institute of Food Technology

http://www.dil-ev.de

http://www.elcrack.de

 

Professor Food Process Engineering

University of Applied Sciences, Osnabrück

http:/www.fh-osnabrueck.de

 

 

 

 

 

 

 

 

Address:

 

Deutsches Institut für Lebensmitteltechnik e.V.

Dr.-Ing. Stefan Töpfl

Prof.-von-Klitzing-Str. 7

49610 Quakenbrueck

Germany

 

Phone: + 49 5431 183-140

Fax:    + 49 5431 183-114

Email: s.toepfl@dil-ev.de

 

 

Fields of interest

 

·               Novel, emerging techniques in food and bio-engineering

·               Sustainable processing, energy efficiency and recovery

·               Equipment design and optimization, efficiency analysis

·               Modeling of inactivation and reaction kinetics, distribution of processing intensity

·               Analytical tools, flow cytometry, sensors, temperature-time integrators

 

 

Experience

 

2009 to present        University of Applied Sciences (FH Osnabrück)

                                    Professor Food Process Engineering, Faculty of Agriculture and Landscape Architecture.

                                   

2006 to present        German Institute of Food Technology / Deutsches Institut für Lebensmitteltechnik (DIL) e.V., Quakenbrück.

                                   Business Unit Manager Process Design

 

2002 – 2006             Scientific coworker at Berlin University of Technology (TUB), Department of Food Biotechnology and Food Process Engineering, Prof. D. Knorr

 

 

Education

 

09/2006                     PhD, Berlin University of Technology (link to PDF)

Thesis: Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing – Applications, Process and Equipment Design and Cost Analysis.; summa cum laude.

 

06/2002                     Dipl.-Ing., M.-Eng., Berlin University of Technology (link to PDF)

Thesis: Improvement of lethal effect of Pulsed Electric Fields (PEF) for microbial Inactivation by variation of pulse characteristics.

 

1996-2002                Studies of Food Technology at Berlin University of Technology

 

 

Date and place of Birth                July, 25th, 1976, Grafenau, Germany

 

 

Other Activities

 

Stakeholder at Neptune GbR

 

Participation in ISEKI-Food (Integrating Safety and Environmental Knowledge into Food Engineering) Network

 

Participation in Food Industry Students European Council (FISEC)

 

Member of GDL

 

Member of IFT, Member at large of Non-thermal Processing Division

 

Participation in German Research Association (DFG) Senate Commission on Food Safety, Evaluation of PEF impact on food safety.

 

Member of Pulsed Power Society (PPS)

 

Reviewer for EU-FP7 projects and scientific journals

 

 

 

Publications

 

Book chapters

 

Toepfl, S. und Heinz, V. (2009) Pulsed Electric Field assisted extraction – a case study. In: Textbook Food Preservation – Ed. Barbosa-Canovas, G. und Zhang, H. (in press).

 

Toepfl, S., Heinz, V. und Knorr, D. (2007) History of pulsed electric field application. In: Preservation of food by Pulsed Electric Fields – Ed.: Lelieveld, H., Notermans, S., De Haan, S.W., p. 9-39, Woodhead, Cambridge, UK.

 

Toepfl, S., Heinz, V. und Knorr, D. (2006) Applications of pulsed electric field technology for the food industry: In: Pulsed Electric Field Treatment of Foods, Ed: Raso, J. und Heinz, V., p. 197-221, Elsevier, Oxford, UK.

 

Toepfl, S., Heinz, V. und Knorr, D. (2005) Overview of Pulsed Electric Field Processing of Foods. In: Emerging Technologies for Food Processing, Ed: Sun, D-W., p. 67-97, Elsevier, Oxford, UK.

 

 

Journal articles (peer reviewed)

 

Resch, M., Toepfl, S., Hertel, C. and Heinz, V. (2009) The potential of piezo-sensitive enzymes in food processing - Modulation of enzyme activities in food processing by high hydrostatic pressure (in preparation).

 

Kuehne, C., Kiessling, M., Heinz, V. and Toepfl, S. (2009) Pulsed Electric Field inactivation of L. innocua and E. coli in milk – Comparison of heat and electric field related effects in laboratory and technical scale. Innovative Food Science and Emerging Technologies (in preparation).

 

Toepfl, S. and Heinz, V. (2008) Pulsed electric field application for permeabilization of biological membranes - specific energy requirements and cost analysis. Journal of Food Engineering (submitted).

 

Schilling, S., Schmid, S. Jaeger, H., Ludwig, M., Dietrich, H., Toepfl, S., Knorr, D. Neidhart, S., Schieber, A. and Carle, R. (2008) Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation. Journal of Agricultural and Food Chemistry 56(12): 4545-54.

 

Schilling, S.; Toepfl, S.; Ludwig, M.; Dietrich, H.; Knorr, D. Neidhart, S.; Schieber, A. and Carle, R. (2008) Comparative study of juice production by pulsed electric field treatment and enzymatic maceration of apple mash. European Food Research and Technology 226:1389-1398.

 

Tintchev, F., Toepfl, S., Kuhlmann, U., Hildebrandt, P. und Heinz, V. (2009) Redox Processes in Pressurized Smoked Salmon Studied by Resonance Raman Spectroscopy. Food Chemistry 112 (2): 482-486.

 

Corrales, M., Toepfl, S., Butz, P., Knorr, D., Tauscher, B. (2007) Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison. Innovative Food Science and Emerging Technologies 9(1): 85-91.

 

Toepfl, S., Heinz, V. und Knorr, D. (2007) High Intensity Pulsed Electric Fields applied for Food Preservation. Chemical Engineering and Processing 46(6):537-546.

 

Heinz, V., Sitzmann, W. und Toepfl, S. (2007) Selektive Abtötung von zellulären Krankheitserregern und Verderbsorganismen: Das ELSTERIL®-Verfahren. Chemie Ingenieur Technik. 79(8): 1135-1143.

 

Lehmann, C., Biela, C. Toepfl, S., Jansen, G. und Voegel, R. (2007) Solanum scabrum —a potential source of a coloring plant extract. Euphytica 158: 189-199.

 

Schilling, S., Alber, T., Toepfl, S., Neidhart, S., Knorr, D., Schieber, A. und Carle, R. (2007) Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices. Innovative Food Science and Emerging Technologies 8(1): 127-134.

 

Toepfl, S., Mathys, A., Heinz, V. und Knorr, D. (2006) Potential of emerging technologies for energy efficient and environmentally friendly food processing. Food Reviews International 22(4): 405-423.

 

Toepfl, S. und Knorr, D. (2005) The use of pulsed electric field (PEF) technology in food processing (applications in addition to microbial inactivation). International Reviews of Food Science and Technology 4: 109-111.

 

Guderjan, M., Toepfl, S., Angersbach, A. und D. Knorr (2005) Impact of pulsed electric field treatment on the recovery and quality of plant oils. Journal of Food Engineering 67(3): 281-287.

 

Heinz, V., Toepfl, S., und Knorr, D. (2003) Impact of Temperature on Lethality and Energy Efficiency of Apple Juice Pasteurization by Pulsed Electric Fields Treatment. Innovative Food Science and Emerging Technologies 4: 167-175.

 

 

Other journal articles (selection)

 

Knoch, A. Toepfl, S. and Heinz, V. (2009) Einsatz gepulster elektrischer Felder (PEF) zur Beschleunigung von Massentransportvorgängen in Rohpökelwaren. New Food Magazine (submitted)

 

Wiezorek, T., Heinz, V. and Toepfl, S. (2009) Aufarbeitung von Schlachttierblut mittels gepulster elektrischer Felder (PEF) – Ein Beitrag zur Nachhaltigkeit. Rundschau für Fleischhygiene und Lebensmittelüberwachung 6/2009.

 

Heinz, V. and Toepfl, S. (2009) Nicht-thermische Technologien – Verfahren zur Entkeimung und zur Strukturbeeinflussung von Lebensmitteln. Rundschau für Fleischhygiene und Lebensmittelüberwachung 3/2009.

 

Toepfl, S. und Heinz, V. (2008) Einsatz gepulster elektrischer Felder (PEF) zur Beschleunigung von Massentransportvorgängen in Rohpökelwaren. Fleischwirtschaft 88(10):127-130.

 

Toepfl, S. und Heinz, V. (2007) Pulsed Electric Fields (PEF) Processing of Foods. New Food Magazine, 10,3: 32-36.

 

Toepfl, S. und Heinz, V. (2007) Application of Pulsed Electric Fields to improve mass transfer in dry cured meat products. Fleischwirtschaft international 22(1): 62-64.

 

Toepfl, S., und Knorr, D. (2006) Pulsed electric fields as a pre-treatment technique in drying processes. Stewart Postharvesting Reviews 3(4), doi 10.2212/spr.2006.4.3

 

Toepfl, S., Jaeger, H., Heinz., V und Knorr, D. (2006) Neues Verfahren zur Haltbarmachung von Milch. Deutsche Molkerei Zeitung 127:24-28

 

Toepfl, S., Heinz, V. und Knorr, D. (2005) PEF application in food production – development of a technical scale system. Proceedings of: Intradfood 2005, Elsevier, London, 1387-1390. ISBN 84-9705-881-8.

 

Toepfl, S., Heinz, V. und Knorr, D. (2004) Optimization of Pulsed Electric Field Treatment for Liquid Food Pasteurization. Proceedings of: 2nd European Pulsed Power Symposium (EPPS) 2004. Ed.: International Society on Pulsed Power Applications, Shaker, Aachen. p. 68-72. ISBN 3-8322-3217-6.

 

Toepfl, S., Dominkovics, M., Heinz, V., Bartelt, E. und Knorr, D. (2004) Pulsed Electric Field Application for Inactivation of L. monocytogenes in raw milk. Proceedings of: 5th World Congress Foodborne Infections and Intoxications.

 

Koners, U. Toepfl, S., Heinz, V., Camacho, P. Ginestet, P. und Knorr, D. (2004) Application of Pulsed Electric Field Treatment for sludge reduction on waste water treatment plants. Proceedings of: 2nd European Pulsed Power Symposium (EPPS) 2004. Ed.: International Society on Pulsed Power Applications, Shaker, Aachen. p. 47-52. ISBN 3-8322-3217-6.

 

Heinz, V., Toepfl, S., und Knorr, D. (2002) Optimization of heat decontamination of liquid media using Pulsed electric fields. Proceedings of: IEEE Pulsed Power Symposium 2002, pp 21/1-21/6.

 

 

Invited presentations

 

Toepfl, S. (2008) Sub- and subercritical water application for biopolymer hydrolysis. Symposiom High Pressure Technologies, Anuga Food Tec, May, 12th Cologne, Germany.

 

Toepfl, S., Schmidt, B., Hölscher, M. Stiebing, A. and Heinz, V. (2009) Einsatz gepulster elektrischer Felder zur Verbesserung von Massentransportprozessen in Rohpökelwaren. GDL Symposium Fortschritte in der Fleischtechnologie, Anuga Food Tec, May, 11th Cologne, Germany.

 

Toepfl, S. (2008) Pulsed Electric Field Application in Food Processing - Application Potential and Commercial Experience. IFCON Conference 2008, December, 16.-19th Mysore, India.

 

Toepfl, S. (2008) Application of non-thermal technologies to obtain functional ingredients. IFT-NPD/EFFOST Joint Workshop 2008, November, 19th - 21st Madrid, Spain.

 

Toepfl, S. (2008) Application potential and commercial experience with novel food processing technologies. Food and Health, 2nd International conference of food science and technology. November, 5th – 6th Pamplona, Spain.

 

Toepfl, S. (2008) Process engineering bridging the gap for emerging technologies between laboratory and adoption by industry. FIESTA 2008, September, 17th – 18th Brisbane, Australia.

 

Toepfl, S., Strijowksi, U. und Heinz, V. (2008) Production of Oligo-Galacturonic Acids by Pectin Hydrolysis Using Sub- and Supercritical Water. Chempor 2008, September, 3rd – 5th, Braga, Portugal.

 

Toepfl, S. (2008) Food quality and safety improvement by innovative processing techniques. DAAD Food Expert Seminar 2008, July, 21st – 25th, Göttingen, Germany.

 

Toepfl, S. (2008) Advances and Challenges in Ultra High Pressure Processing of Foods. 3rd International Symposium Trends in Food Engineering, May, 7th – 11th, Chihuahua, Mexiko.

 

Toepfl, S. (2007) Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing – Applications, Process and Equipment Design and Cost Analysis. DFRL Symposium Nonthermal Technologies, December, 19th – 20th, Mysore, India

 

Toepfl, S. und Heinz, V. (2007) Commercial Experiences with Pulsed Electric Field Processing. NovelQ Industry Platform Seminar, July, 9th, Campden, United Kingdom.

 

 

Other presentations (selection)

 

Toepfl, S., Strijowski, U. und Heinz, V. (2008) Functional ingredients from plant-based by products using supercritical water oxidation. FSA Seminar, September, 15th ,Melbourne, Australia.

 

Toepfl, S. (2008) Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing – Applications, Process and Equipment Design and Cost Analysis. ICOPS 2008, June, 25th – 29th, Karlsruhe, Germany.

 

Toepfl, S. (2008) Aufzucht im Fokus der Fleischgewinnung – Technik und Technologie. Wiberg Seminar Fleischtechnologie, May, 27th – 29th, Bad Gastein, Austria.

 

Toepfl, S. (2008) Einsatz gepulster elektrischer Felder zur Haltbarmachung von flüssigen Eiprodukten, DLG Fachtagung Eier und Eitechnologie, April, 14th -16th, Leinfelden, Germany.

 

Toepfl, S. (2008) Anwendungsmöglichkeiten elektrohydraulischer Stoßwellen. DIL Seminar Hochdrucktechnologie, February, 14th, Quakenbrück, Germany.

 

Toepfl, S. (2008) Pathogen inactivation by pulsed electric fields - a survey of processing conditions, equipment design and potential applications for heat sensitive products. IFT Nonthermal Processing Division Workshop 2008, January, 13th – 16th, Portland, USA.

 

Toepfl, S., Knorr, D. und Heinz, V. (2007) Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing – Applications, Process and Equipment Design and Cost Analysis. International Conference on Food Science and Engineering, October, 19th – 20st, Plovdiv, Bulgaria.

 

Mathys, A., Toepfl, S., Heinz, V. und Knorr, D. (2007) Food sterilisation under high pressure- Fundamentals, new insights and challenges. European Conference on Chemical Engineering 6, September, 16th – 21st, Copenhagen, Denmark.

 

Toepfl, S. (2007) Entwicklung industrietauglicher Anlagen für den Einsatz gepulster elektrischer Felder als Zellaufschluss- und Konservierungsverfahren, GDL/GEFTA/FET-Symposium, September, 12th, Bremerhaven, Germany.

 

Toepfl, S. (2007) Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing – Applications, Process and Equipment Design and Cost Analysis. EFCE Workshop Food Engineering and Technology, May, 21st, Berlin, Germany.

 

Toepfl, S. (2007) Im Vergleich: Hochdruck - Bestrahlung - gepulste elektrische Felder

Ein Vergleich neuartiger Technologien in der Lebensmittelproduktion. DIL Seminar High Pressure Processing, May, 16th, Quakenbrück, Germany.

 

Toepfl, S., Zunke, M., Knorr, D. und Heinz, V. (2007) Einsatz des ELCRACK® - Verfahrens zur Verbesserung des Massentransports in Fleischwaren. GVC/Processnet Fachausschuss Lebensmittelverfahrenstechnik, March, 16th, Zurich, Switzerland.

 

Toepfl, S., Zunke, M., Heinz, V. und Knorr, D. (2006) Enhancement of Meat Processing by PEF appplication. IFT-EFFOST Workshop on Applications of Novel Technologies in Food and Biotechnology, September, 11th, Cork, Ireland.

 

Toepfl, S., Heinz, V. und Knorr, D. (2006) Developments of PEF Application for Liquid Food Processing. EFFOST Congress Processing Developments of Liquids, April 3rd, Cologne, Germany.

 

Toepfl, S., Heinz, V. und Knorr, D. (2005) Anwendung gepulster elektrischer Felder als Zellaufschluss- und Konservierungsverfahren. GDL Kongress Lebensmitteltechnologie, October, 7th, Dresden, Germany.

 

Koehler, E., S. Toepfl, D. Knorr und O. Pulz (2005). Unconventional procedures for the production and stabilization of extracts with active agents. 6th European Workshop Microalgal Biotechnology, May, 23rd, Potsdam, Germany.

 

Toepfl, S. und Knorr, D. (2005) Pulsed Electric Fields in Food Technology - Applicability for Fruit Juice Production. European Symposium on Apple Processing, March, 16th, Rennes, France.

 

Toepfl, S., Heinz, V. und Knorr, D. (2005) Die Anwendung gepulster elektrischer Felder in der Lebensmitteltechnologie am Beispiel der Fruchtsaftproduktion. VDI GVC Fachausschussitzung Lebensmittelverfahrenstechnik, March, 8th, Berlin, Germany.

 

Toepfl, S., Heinz, V. und Knorr, D. (2004) Optimization of Pulsed Electric Field Treatment for Liquid Food Pasteurization. 2nd European Pulsed Power Symposium (EPPS) 2004. September, 20th – 23rd, Hamburg, Germany.

 

Toepfl, S., Heinz, V. und Knorr, D. (2003) Optimization of Pulsed Electric Field Application for Liquid Food Decontamination. IFT Workshop on Nonthermal Food Preservation. September, 7th – 10th Wageningen, Netherlands.

 

Toepfl, S., Heinz, V. und Knorr, D. (2003) Pulsed Electric Field Processing in Improving Product Safety in Apple Juice. Safe Consortium Seminar: Newly Emerging Pathogens, including risk assessment and management. April, 23rd, Brüssel, Belgium.

 

 

Poster presentations (selection)

 

Tintchev, F., Toepfl, S. und Heinz, V. (2008) Effect of combined high pressure – temperature treatments on the texture of raw-cooked sausage batter. FIESTA 2008, September, 17th – 18th, Brisbane, Australia.

 

Hein, O., Toepfl, S., Kiessling, M. und Bindrich, U. (2008) Impact of high pressure homogenisation on physical properties of ice cream mix. FIESTA 2008 September, 17th – 18th, Brisbane, Australia

Buxmann, W. und Toepfl, S.(2008) Impact of egg yolk structure and functionality after enzymatic modification with phospholipase A2. FIESTA 2008, September, 17th – 18th, Brisbane, Australia

 

Tintchev, F., Toepfl, S. und Heinz, V. (2008). Influence of the high pressure of fresh catfish on its sensory and microbiological properties during the storage at 4 °C. EHPRG 2008, September, 8th – 12th, Valencia, Spain.

 

Toepfl, S., Schmidt, B. Stiebing, A. und Heinz. V. (2008) Pulsed Electric Field (PEF) application to enhance mass transport in dry cured ham as an example for solid biological products. FEI Jahrestagung 2008, September, 3rd, Hohenheim, Germany.

 

Toepfl, S. (2008) Pathogen inactivation by pulsed electric fields - a survey of processing conditions and equipment design, ICEF 10, April, 21st – 24th, Vina del Mar, Chile.

 

Toepfl, S. und Heinz, V. (2007) Preservation of heat sensitive products – pathogen inactivation by Pulsed Electric fields. EFFOST/EHEGD Joint Conference 2007, November, 14th – 16th, Lissabon, Portugal.

 

Toepfl, S., Jaeger, H. Heinz, V. und Knorr, D. (2006) Milk Preservation by PEF – Potential to utilize native antimicrobial activity of milk Lactoperoxidase system. IUFOST World Congress Food is Life, September, 21st, Nantes, France.

 

Toepfl, S., Heinz, V. und Knorr, D. (2006) Pulsed Power Application in Food Processing

 - Equipment Design and Cost Analysis. Euro-Asian Pulsed Power Conference 2006, September, 18th, Chengdu, China.

 

Toepfl, S., Zunke, M., Heinz, V. und Knorr, D. (2006) Enhancement of Meat Processing by PEF appplication. IFT-EFFOST Workshop on Applications of Novel Technologies in Food and Biotechnology, September, 11th, Cork, Ireland.

 

Janositz, A., Toepfl, S. und Knorr, D. (2006) Impact of Pulsed Electric Fields on membranes on a cellular level. Food Factory of the Future, June, 3rd – 8th, Gothenburg, Sweden.

 

Toepfl, S., Ruehle, C. und Heinz, V. (2005) PEF Fish and Meat Processing. Intradfood 2005, October, 25th – 28th Valencia, Spain.

 

Janositz, A., Toepfl, S. und Knorr, D. (2005), Mikroskopische Visualisierung von pflanzlichem Gewebe während der Behandlung mit Hochspannungsimpulsen, 78. FEI Jahrestagung, September, 13th – 14th, Berlin, Germany.

 

Maslak, D., Heinz, V., Toepfl, S. und Knorr, D. Determining bacterial inactivation in response to simultaneous treatment with Pulsed Electric Fields and High Pressure by flow cytometric assessment. Workshop of IFT Nonthermal Processing Division, September, 14th – 16th, Philadelphia, USA.

 

Toepfl, S., Heinz, V. und Knorr, D. (2005) Potential of High Hydrostatic Pressure and Pulsed Electric Fields in Bio-Processing. 6th European Workshop of Microalgal Biotechnology, May, 23rd – 25th, Potsdam, Germany.

 

Toepfl, S., Ananta, E., Heinz, V. und Knorr, D. (2004. Inactivation of L. monocytogenes in raw milk by high intensity pulsed electric fields. FoodMicro 2004, September, 12th – 16th, Portoroz, Slovenia.

 

Toepfl, S., Dominkovics, M., Heinz, V., Bartelt, E. und Knorr, D. (2004) Pulsed Electric Field Application for Inactivation of L. monocytogenes in raw milk. 5th World Congress Foodborne Infections and Intoxications. June, 7th – 11th, Berlin, Germany.

 

Toepfl, S., Heinz, V. und Knorr, D. (2004) Optimization of pulsed electric field treatment efficiency for fruit juice pasteurization. International Conference on Engineering and Foods (ICEF9). March, 7th – 11th, Montpellier, France.

 

 

Moderation

 

IFT Annual Meeting (2008) Session: Innovations in high pressure processing, June 30st, New Orleans, USA.

 

DIL Seminar Hochdrucktechnologie (2008) February 14th, Quakenbrück, Germany.

 

DFRL Symposium Non-thermal Technologies (2007) Dezember, 19th Mysore, India.

 

 

Teaching activities

 

Innovative Processing Techniques (Integrated Course, TU Berlin, 2 h), winter 2008

 

Ultra High Pressure Processing of Food (2-day workshop, University of Chihuaha, Mexico), summer 2008

 

Nonthermal Preservation Techniques, (Lesson, TU Berlin, 2 h), since 2006

 

Nonthermal Preservation Techniques (Lesson, TU Berlin, 2 h) 2002-2006

 

Thermal Processes in Food Processing (Practical course, TU Berlin, 4 h) 2002-2006

 

Processes of Fruit and Vegetable Processing (Seminar and Practical Course, TU Berlin, 2 h) 2002-2006

 

Supervision of more than 25 diploma, master and bachelor thesis at TU Berlin, TU Braunschweig, FH Hannover, TFH Berlin, FH Trier and others.

 

 

Project proposals and conducted projects

 

AiF/FEI                        Einsatz gepulster elektrischer Felder bei der Fruchtsaftherstellung, Beantragung und Bearbeitung, Laufzeit 03/2005-03/2007, Beantragung und Bearbeitung

 

AiF/FEI                        Entwicklung eines Hochspannungsimpuls-unterstützten Verfahrens zur Verdrängungsextraktion von Ölen und funktionellen Proteinen aus Ölsaaten am Beispiel von Raps, Laufzeit 04/2007-03/2009, Beantragung und Bearbeitung

 

AiF/FEI                        Einsatz gepulster elektrischer Felder zur Verbesserung von Massentransportprozessen innerhalb fester biologischer Produkte am Beispiel der Behandlung von Rohpökelwaren, Laufzeit 01/2008-12/2009, Beantragung und Bearbeitung

 

AiF/FEI                        Aufarbeitung von Schlachttierblut mit Hilfe gepulster elektrischer Felder (PEF) zur Keimverminderung und nachhaltigem Einsatz für Lebensmittel tierischen Ursprungs, Laufzeit 11/2008-10/2010, Beantragung und Bearbeitung

 

AiF/FEI                        Anwendung elektrohydraulischer Stoßwellen zur Desintegration biologischer Gewebe am Beispiel der Zartmachung von Rindfleisch, Laufzeit 11/2008-10/2010, Beantragung und Bearbeitung

 

AiF/FEI                        Modellbasierte Optimierungsstrategien zur automatisierten Hochdruckhaltbarmachung von Lebensmitteln am Beispiel von Fleischerzeugnissen, Laufzeit 01/2009-12/2010, Beantragung und Bearbeitung

 

AiF/FEI                        Hochdruckbehandlung marinierter Geflügelfleischprodukte zur Verbesserung der Haltbarkeit sowie der Produkt- und Absatzsicherheit, 08/2009-07/2011, Beantragung und Bearbeitung.

 

AiF/FEI                        Modellbasierte Optimierungsstrategien zur automatisierten Hochdruck-haltbarmachung von Lebensmitteln am Beispiel von Fleischerzeugnissen, 06/2009-05/2011, Beantragung und Bearbeitung.

 

AiF/FEI                        Aufarbeitung von Schlachttierblut mit Hilfe gepulster elektrischer Felder zur Keimverminderung und nachhaltigem Einsatz für Lebensmittel tierischen Ursprungs, 12/2008-11/2010, Beantragung und Bearbeitung.

 

BfR                             Bewertung des Einflusses einer Behandlung mittels gepulster elektrischer Felder auf Molkenproteine, Laufzeit 11/2006-10/2007, Mitwirkung bei Beantragung und Bearbeitung

 

BMBF                          BMBF Qualitätsnetzwerk, Teilprojekt 8: Qualitätssicherung in der Verarbeitungskette - Anwendung von Hochspannungsimpulsen zur Sicherung der Produktsicherheit in der Milchverarbeitung, in Begutachtung, Beantragung und Bearbeitung

 

BMBF                          Gewinnung und Charakterisierung von Oligogalacturonsäuren sowie Untersuchungen zur Inhibierung der Anheftung pathogener Keime und Cytotoxine an Intestinalzellen mittels in vitro Testsystemen. Laufzeit 01/2007-12/2010, Bearbeitung

 

DFG                            Lipidnet, Teilprojekt Einsatz von elektrischen Hochspannungsimpulsen zur Entwicklung eines schonenden Produktionskonzeptes bei der Gewinnung von Pflanzenölen, Laufzeit 09/2002 – 09/2008, Mitwirkung bei Beantragung und Bearbeitung,

 

EU                               W.I.R.E.S.; Verringerung der Überschußschlammmenge bei der Abwasseraufbereitung durch Anwendung von Hochspannungsimpulsen, Mitwirkung bei Bearbeitung, Laufzeit 01/2001 -01/2003

 

EU                               Novel Q, Novel Processing Methods for the Production and Distribution of High-Quality and Safe Foods, Mitwirkung bei Beantragung und Bearbeitung, Laufzeit 03/2006 – 03/2011

 

ProInno                       Einsatz von Hochspannungsimpulsen zur Reduktion von Überschußschlamm bei der biologischen Abwasseraufbereitung, Antragserstellung, abgelehnt

 

ProInno2                     Entkeimung von Flüssigfutter mittels gepulster elektrischer Felder, Beantragung und Bearbeitung, Laufzeit 03/2007-02/2009

 

 

Last update on: 10.08.2009