Prof. Dr. Dipl.-Ing. Dietrich Knorr

Engineering Degree in 1971 and a PhD in Food and Fermentation Technology from the University of Agriculture in Vienna in 1974.

Research Associate at the Department of Food Technology in Vienna, Austria; Visiting Scientist at the Western Regional Research Centre of the US Department of Agriculture, Berkeley, USA; Department of Food Science Cornell University, Ithaca, USA, and  Reading University, Reading, UK; Associate Professor, Full Professor and Acting Chair(1987) at the Department of Food Science at the University of Delaware, Newark, DE, USA (1978-1987, position as Research Professor 1989-2005).;Adjunct Professor Cornell University, Ithaca, USA (2006-2012).Visiting professor German Association Biotechnolgy Research, Braunschweig, DE (1985-1986).

Full Professor and Head of  Department Food Biotechnology and Food Process Engineering (1987-2012); Director of the Institute of Food Technology and Food Chemistry  Technische Universität Berlin, Germany;  Professor emeritus and visiting professor Technische Universität Berlin (to present). 

President of International Union of Food Science and Technology (2016-2018); President European Federation Food Science and Technology (2010-2016); Member of the German Research Foundation Senate Committee for Food (1995-2018).

Member Scientific Advisory Boards: Agropolis Fondation, Montpellier, F; TEAGSC, Irish Agriculture and Food Development Authority, IE; International Life Science Institue Europe,  member of Board, Brussels, BE;  European Technology Platform: Food for Life, Brussels, BE; Leibnitz Institute for Agricultural Engineering, Potsdam, DE; Chair, 

Scientific Advisory Committee DIL-German Institute of Food Technology, Quakenbrück, DE; Chair of the working group Food Technology and Food Safety, German Research Foundation, Bonn, DE; Chair of Section Food, European Federation Chemical Engineering and EU Workshops on Food Engineering and Processing; Chair of Food Quality and Manufacturing, European Technology Platform on Food for Life: Strategic Research Agenda 2007-2020;Initiator and Co-Chair of the Food Biotechnology Section of DECHEMA, Gesellschaft für Chemische Technik und Biotechnology (Association for Chemical Technology and Biotechnology), Frankfurt, DE; Initiator and Co-chair of the Berlin-Brandenburg Center for Preventive Foods (CPF) and Innovation Center for Health and Nutrition (IGE-TUB), Berlin, DE. 

Coordinator and member of numerous national and international research project networks

Committee member or chair of program reviews at UC Cork, IE; U. Thessaloniki, GR; KU Leuven, BE; Finnish Academy Food Programs, FI; ETH Zürich, CH; Wageningen U, NL (2x); KU Copenhagen, DK, Aarhus U, DK;

Reviewer, expert and advisor for numerous universities, industrial research centers, granting agencies and national academies. Host of numerous visiting scientists, and scholarship holders.

Editor of the Journal “Innovative Food Science and Emerging Technologies” and co-editor of “Frontiers in Nutrition: Nutrition and Food Science Technology”. Initiator and past editor of Food Biotechnology. Member of various editorial boards.

Lifetime Award of the International Nonthermal Processing Workshop (2015); European Federation for Food Science and Technology (EFFoST) Lifetime Achievement Award and the  American Society of Agricultural and Biological Engineering (ASABE) International Food Engineering Award 2013; International Association for Engineering and Food (IAEF) Life Time Achievement Award 2011;  the Nicolas Appert  Award  2003 and  the Marcel Loncin Research Prize of the Institute of Food Technologists (IFT), the EFFoST Outstanding Research Award as well as the Alfred-Mehlitz Medaille of the German Association of Food Technologists (GDL) in 2004. Three IFT Division Lectureship Awards, (Biotechnology, Non-Thermal, Engineering).

Approximately 550 scientific publications and supervision of about  300 Diploma/Master Thesis and approx. 100 PhD theses.  5 books, 9 patents and an ISI “highly cited researcher.