Main fields of interest:

• Microstructure and texture of food
• Food particle technology and product design
• Thermal/non-thermal food preservation methods
• Functional food (bioactive ingredients and their formulation)
• Freezing, drying processes
• Membrane processes
• Enzyme technology
• Reaction kinetics
• New processes (high-pressure, electroimpulse and microwave processes)
• Online measurement technology for open and closed loop control

Chair: Prof. Dr.-Ing. Heike Schuchmann, Karlsruhe Institute of Technology KIT	Vice Chair: Dr.-Ing. Werner Sitzmann, Amandus-Kahl GmbH & Co. KG, Reinbek