Prof. Dr. Dipl.-Ing. Dietrich Knorr

© FG 1

Technische Universität Berlin
Fakultät III
Institut für Lebensmitteltechnologie und -chemie
Fachgebiet Lebensmittelbiotechnologie und -prozesstechnik
Sekr. KL-FG 1
Königin-Luise-Str. 22
14195 Berlin

Tel.: +49 30 314 71250
Fax:  +49 30 832 7663
E-Mail: dietrich.knorr(at)tu-berlin.de

Educational Background

Dipl.-Ing. (Certified Engineer), Food and Fermentation Technology, University of Agriculture, Vienna, Austria, 1971.

Dr. rer. nat. techn. (Ph. D.), Food and Fermentation Technology, University of Agriculture, Vienna, Austria, 1974 (cum laude).

Professional Experience

• Professor (Food Technology and Food Biotechnology) and Head, Department of Food Technology (1987-1999), Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Berlin, Germany, 1999 to present.
• Director Institute of Food Technology and Food Chemistry, Berlin University of Technology, Berlin, Germany, 2003 to present.
• Adjunct Professor (Food Process Engineering), Department of Food Science, Cornell University, Ithaca, NY, USA, 2002 to present.
• Research Professor (Food Processing and Biotechnology), Department of Food Science 1994-98, Department of Animal Science & Food Science, University of Delaware, Newark, DE, USA, 1989 to present.
• Acting Chair, Department of Food Science, University of Delaware, Newark, DE, USA, 1987.
• Full Professor (Food Processing and Biotechnology), Department of Food Science, University of Delaware, Newark, DE, USA, 1984-89.
• Visiting Professor (Food Biotechnology), Association for Biotechnological Research (GBF) Braunschweig, Germany, 1983 (summer) and 1985-86.
• Associate Professor (Food Processing), Department of Food Science & Human Nutrition, University of Delaware, Newark, DE, USA, 1980-84.
• Visiting Scientist, Department of Food Science, University of Reading, Reading, UK, 1979 (summer).
• Visiting Associate Professor, Department of Food Science and Human Nutrition, University of Delaware, Newark, DE, USA, 1978-80.
• Visiting Scientist, Department of Food Science, New York State College of Agriculture & Life Sciences, Cornell University, Ithaca, NY, USA, 1978.
• Visiting Scientist, Western Regional Research Center, ARS, USDA, Berkeley, CA, USA, 1976-77.
• Research Associate, Department of Food Technology, University of Agriculture, Vienna, Austria, 1971-73.

Honors and Awards

• ISI Highly Cited Researcher, 2007 to present
• Scientific Lectureship Award, IFT Engineering Division 2006
• EFFoST Outstanding Research Scientist Award, 2004
• Marcel Loncin Research Prize, Institute of Food Technologists (IFT) Cornell University, USA, 2004
• Alfred-Mehlitz-Medaille, Award of the German Association of Food Technologists, 2004
• Member of the International Academy of Food Science and Technology, 2003
• Nicolas Appert Award, Institute of Food Technologists, 2003Scientific Lectureship Award, IFT Non-thermal Division, 2000
• Scientific Lectureship Award, IFT Biotechnology Division, 1992
• Visiting Professor Award, Gesellschaft Biotechnologische Forschung, Braunschweig, FRG, 1985-1986
• Research Fellowship, German Academic Exchange Service, summer 1983
• Research Fellowship, Austrian Ministry of Science and Research, 1976-197

Societies

• American Association for the Advancement of Science
• American Chemical Society
• Association of Austrian Food and BiotechnologistsAssociation of German Engineers (VDI)
• Dechema (German Assoc. Chem. Engineering & Biotechnology)
• German Association of Food Technologists (GDL)
• Institute of Food Technologists (Professional Member)
• New York Academy of Sciences
• German National Comittee (DFG)
• International Union of Food Science & Technology
• German Federation of Food Science & Technology (GEFoST)
• European Federation of Chemical Engineers (EFCE)

Other Professional Activities

• Editor, Innovative Food Science and Emerging Technologies, 2000 to present.
• Co-Editor, Food and Bioproducts Processing (FBP), Official journal of the European Federation of Chemical Engineering: Part C, 2009 to present
• Guest Editor, Current opinions in Biotechnology, 2009/2010Editorial Board, Beneficial Aspect of Microbes, 2008 to present.
• Editor, Food Biotechnology, 1985 to 2000.
• Editorial Board, International Journal of Food Microbiology, 2008 to present.
• Editorial Board, Annual Review Food Science & Technology, 2007 to present.
• Editorial Board, Comprehensive Reviews of Food Science and Food Safety (IFT), 2000 to present.
• Editorial Board, Food Biophysics, 2006 to present.
• Board Member, Encyclopedia of Biotechnology in Agriculure and Food, 2006 to present.
• Advisory Editorial Board, Trends Food Science & Technology, 1993 to present.
• Editorial Board, Food Biophysics, 2005 to present.
• Editorial Board, International Journal of Food Properties, 1996 to present.
• Editorial Board, The European Food & Drink review, 2004 to present.
• Editorial Board, High Pressure research, 2004 to present.
• Editorial Board, The World of Ingredients, 1994 to present.
• Advisory and Editorial Board, Journal of Food Science and Technology, 1993 to present.
• Editorial Board, Food Technology (Turkey), 1995 to 2000.
• European Federation of Food Science & Technology, President elect 2009-2010 (President 2010-2014).
• European Federation of Chemical Engineering, Chair of Section Food, 2007 to present.
• Expert to the European Comission (EC-DGXII), 1992 to present.
• Expert to International Life Science Institute (ILSI), 1997 to present.
• European Technology Platform: Food for Life, Board Member and Chair Working Group Food Quality and Manufacturing, 2006 to present.
• European Federation Food Science & Technology Science, coordinator, 2004 to present.
• European Network of Excellence (HITECH Europe), Chair of the Science Advisory Board, 2009 to present.
• Novel Q Integrated EU Project (28 MM €), Science Coordinator, 2006 to present.
• True Food, Integrated EU Project (20MM €), Technical Advisory Board, 2007 to present.
• European Federation Chemical Engineering, Chair Section Food, 2007 to present.
• Scientific Advisery Board, Leibnitz Institute "Agrartechnik", 2004 to present.
• Science Council, Foundation Montpellier, Agronomie et Development Durable member, 2007 to present.
• Expert Committee, International G. C. Hahn Prize member, 1997 to present, chair 2005 and 2007
• Scientific Advisory Board, German Federal Institute for Health, Consumer Protection and Veterinary Medicine (BGVV), 1998 to 2007.
• Member German Federation Food Science and Technology (GEFoST), 2006 to present
• Expert to German Federal Environmental Foundation, 1996 to present.
• Member of the Senate Committee on Food Safety of the German Research Foundation (DFG), 1997 to present.
• Chair of Food Technology and Safety Group, German Research Foundation, 2005 to present.
• Designated Scientific Reviewer for the German Research Foundation (DFG), 1998 to present.
• Chair Bioprocessing Group, Association of German Engineers (VDI), 1994 to present.
• Scientific Committee, German Industrial Research Foundation (AIF), Research Association on Foods (FEI), 1995 to present.
• Member Scientific Committee German Fruit Juice Association, 1988 to present.
• Chair of Senate Committee working park on Food Technology and Food Safety, German Research Foundation, 2001 to present.
• Member, Scientific Technical Commission, International Federation of Fruit Juice Processors, 1995 to present.
• Member Expert Committee on Food Engineering, Association of German Engineers (VDI), 1988 to present.
• Institute of Food Technologists, Non-thermal Division, Member of the Excecutive Committee, 1999 to present.
• Member Scientific Committee Food Science German Agricultural Association, 2006 to present.
• Member of the Committee on Novel Foods, German Federal Institute for Health, Consumer Protection and Veterinary Medicine (BGVV), 1999 to 2005.
• Editor, Food Biotechnology, 1986 to 2000.
• Board of Editors, Journal of Food Science, 1984-1987.
• Board of Editors, Journal of Food Technology and Food Process Engineering, 1988-1996.
• Chair Technology Group Functional Foods, International Life Science Institute, Europe, 1998-1999.
• Coordinator European Comission project Low Temperature - Pressure processing of foods: Safety and Quality aspects, process parameters and consumer acceptance (SAFE ICE), 2002-2005.
• Coordinator European Community-FAIR project, Nutritional enhancement of probiotics and prebiotics: Technology aspects on microbial viability, stability, functionality and on prebiotic function (PROTECH), 2000-2004.
• Coordinator European Community-FAIR project, High electric field pulses: food safety; quality; and critical parameters, 1997-2000.
• Coordinator European Community-AIR project, High hydrostatic pressure treatment: It's impact on spoilage organisms, biopolymer activity, functionality and nutrient composition of food systems, 1992-1996.
• Member of the Senate Committee on Novel Foods of the German Research Foundation (DFG), 1996 to 2001.
• Scientific Advisory Board, German Association of Food Technologists, 1993-1998.
• European Federation of Food Science and Technology, Member of Executive Board, 1997 to present, Secretary General, 1998-2001.
• Member of the Comittee on Worldwide Interests of IFT, 2002-2005.
• European Community - Copernicus Project, Steering Comittee Member, 1993-1998.
• Member, Committee on the Inter-American Conference on Food Protection, U.S. National Academy of Sciences, Food and Nutrition Board, 1984-1986.
• Chair, Institute of Food Technologists Biotechnology Division, 1983-85; Member of the Executive Committee, 1983-1986.
• Member, Scientific Advisory Board, Verband der Lebensmitteltechnologen e.V., 1986-1988.
• Member, Editorial Board, American Journal Alternative Agriculture, 1985-1990.
• Member, Small Business Innovative Research Review Panel, U.S. National Science Foundation, 1985.
• Member, U.S. Department of Agriculture Northeast Regional Cooperative Project, NE-123, Functional Properties of Proteins, 1982-1987.
• Secretary 1971-1976, Member of the Presidency 1974-76, Association of Austrian Food and Bio-Technologists.
• Volunteer Expert, League for International Food Education. Washington, DC, 1982-87.
• Member, American Association Cereal Chemists Committee on Bread Firming Measurement, 1982-1986.
• Member, Committee for Agricultural Research Policy Resource Group, University of Kentucky, Lexington, Kentucky, 1983-1987.
• Consultant on Food Processing, U.S. Federal Trade Commission, Washington, DC, 1981-1982.
• Member, Advisory Committee, Annual Conference on Food Science, University of Delaware and Food Engineering Publications, 1983-1987.
• Member Newsletter Committee IFT Internat. Division, 1993-1994.
• Reviewer for the National Science Foundation, U.S. National Academy of Sciences, Institute of Food Technologists, U.S. National Sea Grant Program, Austrian Foundation for the Promotion of Scientific Research. German Research Foundation, US Department of Agriculture, German Industrial Foundation, German Federal Environmental Foundation, German Ministry of Science & Technology, Finish Academy of Science, German Industrial Research Foundation, Irish Research Foundation, German-Israely Research Foundation, ANR France, Agropolis Foundation France, Wageningen University Graduate Program (VLAG) Netherlands.
  
• External Advisor for various PhD theses and Promotion processes.
• Reviewer for numerous scientific journals.
• Reviewer, referee and evaluator for various universities and research institutions.
• Member of the scientific advisory board of various food and biotechnology companies.
• Reviewer of research programs of various international companies.
• Consultant to various international and national food and biotechnology companies.
• Member of scientific committee for various national and international conferences.
• Member and chair of numerous research awards committees.
• Organizer and co-organizer of numerous national and international meetings.
• Scientific advisory board of numreous national and international meetings.

Teaching Experience

• Thermal Processing, graduate level
• Food Biotechnology, graduate level
• Introduction to Food Technology, undergraduate level
• Food, Nutrition & Health, post graduate level
• Technology of Fruit and Vegetable Processing, undergraduate and graduate level
• Advanced Processing Technologies graduate/PhD level
• Food Research Aspects, graduate level
• Food Processing, undergraduate and graduate level
• Food Engineering Technology, undergraduate and graduate level
• Quality Control, undergraduate level
• Experimental Food Technology, undergraduate level
• Food Management for the Consumer, undergraduate level
• Current Food Issues in the U.S., undergraduate level
• Small Scale Food Processing, undergraduate level
• Current Issues in Food Production and Food Processing, undergraduate level
• PhD Examiner for national and international universities

Supervision

Supervision of approx 250 MS/diploma and 60 PhD theses
Vistiting Scientist
Former Students, now Professors:

• Rita A. Teutonica, USA
• Brian Farkas, USA
• Heike Dörnenburg, DE
• Mohamed Eshtiaghi, Thailand
• NN, Thailand
• Alper Güven, Türkey
• Khelinde Taiwo, Nigeria
• Beatrice Ade-Omowaye, Nigeria
• Javier Raso, Spain
• Ignacio Alvarez, Spain
• Dong-Un Lee, South Korea
• Stefan Töpfl

Publications

Approx 450 scientific publications available upon request

Areas of Emphasis

Food Biotechnology

Functional foods
(bioactive substances, stress responses of probiotics)

Process monitoring
(stress responses, membrane permeabilization, endogenous enzymes of plant cells and tissues)

Plant cell culture model systems
(plant food models, membrane effects, processing effects, metabolite production)

Secondary metabolite biosynthesis
(flavours, pigments, pathways, stress and wound responses)

Biopolymers
(antimicrobial enzymes, chitin, chitosan, polysaccharide gels, transglutaminase induced protein networks, coacervates)

Hydrocultures / Aeroponics
(metabolite production, exudates)

Process ecology
(interaction agricultural production-food processing, retention of key food ingredients, waste free and low energy technologies, plant bioreactors)

Food Process Engineering

Food Process-Function relationship
(product modification, digestion models)
HP, HELP, EX, SCH2O

Food safety
(sterilization, pasteurization, low T inactivation, probiotics, surface decontamination)
HP, HELP, US, DSI, SCCO2, T, IR, PL, CP

Inactivation kinetics and mechanisms: microorganisms
(vegetative, spores, prions) and enzymes
HP, HELP, US, DSI, SCCO2, T, IR, PL, CP, HPH

Functional foods
(stabilization of starter cultures, modification of prebiotics, retention of functional ingredients)
T, HP, HELP, HPH, EX

Process/ product development
(mass transfer, heat transfer, pretreatment)
HP, HELP, SCCO2, DSI, US, EX, SCH2O and T in combinations

Equipment design
(laboratory, pilot plant, industrial scale)
HELP, US, HP, T, SCH2O

HP freezing/ thawing
(phase transition, kinetics, models, process optimization)
HP

Research collaboration, MS and PhD student placement
(SIK, Sweden; DIL, Germany; ATB, Germany; Cornell University, USA)
IR, SCH2O, CP, PL, HELP, HP

Industry liaison: process & product development
(blanching, frying, drying, osmotic dehydration, extraction, expression, pasteurization, sterilization, freezing, thawing, modification etc.)

_{HP -  high hydrostatic pressure
EX -  extrusion
HELP -  high intensity electric field pulses
SCH2O -  Subcritical water
SCCO2 -  super critical carbon dioxide
IR -  infrared
T -  thermal processing
PL -  pulsed light
US -  ultrasonics
CP -  cold plasma
DSI -  direct steam injection
HPH -  high pressure homogenization}

For a detailed CV including a list of publications, presentations and conducted projects please click here. (PDF, 491,9 KB)