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TU Berlin

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Dr.-Ing. Robert Sevenich

Lupe

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.: 030 314 71843
Fax: 030 832 7663
E-Mail:

 

 

 

Interessenbereiche:

Einfluss von Ultraschall auf Pflanzenzellgewebe; Einsatzmöglichkeiten von Ultraschall in der Lebensmitteltechnologie; Hochdruckpasteurisation, Hochdrucksterilisation, Einfluss von Hochdruck auf: Lebensmittelinhaltsstoffe , Mikroorganismen und deren Sporen in komplexen Lebensmittelsystemen.

 

Forschungsprojekte:

Projekt LIWAT: Isomerisierung von Lycopin mittels alternativer Technologien

Industrieprojekt: Einfluss von Hochdruck auf ausgesuchte Lebensmittelzusatzstoffe

 

kurzer Lebenslauf
Jahr
Erfahrung
Institution
seit 09/2011
Wissenschaftlicher Mitarbeiter
Technische Universität Berlin, Fachgebiet Lebensmittelbiotechnologie und -prozesstechnik
07/2011
Diplomarbeit: "Minimierung von Massentransportbarrieren in Apfelgewebe durch Ultraschallbehandlung in Abhängigkeit von Schallamplitude, Behandlungsdauer, Energieeintrag und Art der Schallübertragung "
Technische Universität Berlin, Fachgebiet Lebensmittelbiotechnologie und -prozesstechnik
06/2009
Studentische Hilfskraft
Technische Universität Berlin, Fachgebiet Lebensmittelbiotechnologie und -prozesstechnik
10/2005 bis 07/2011
Studium der Lebensmitteltechnologie
Technische Universität Berlin

 

Veröffentlichungen

Referierte Artikel und Fachbeiträge

L. González-Arenzana, R. Sevenich, C. Rauh, R. López, D. Knorr & I. López-Alfaro (2016). Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology. Food Control, 59, 188-195.

P. Meinlschmidt, V. Brode, R. Sevenich, E. Ueberham, U. Schweiggert-Weisz, J. Lehmann, C. Rauh, D. Knorr & P. Eisner (2016). High pressure processing assisted enzymatic hydrolysis – An innovative approach for the reduction of soy immunoreactivity. Innovative Food Science & Emerging Technologies.

R. Sevenich (2016). High-Pressure Thermal Sterilization. In  Reference Module in Food Science: Elsevier.

K. Reineke, R. Sevenich, A. Mathys, & D. Knorr Book Chapter “Mechanisms of spore germination and inactivation during high pressure processing” in the 2nd edition of High pressure processing of foods (2016 not yet published)

R. Sevenich, C. Rauh & D. Knorr (2016). "A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products: A review." Innovative Food Science & Emerging Technologies 38, Part A: 65-75.

R. Sevenich, F. Bark, C. Crews, W. Anderson, C. Pye, K. Riddellova, J. Hradecky, E. Moravcova, K. Reineke & D. Knorr (2013). Effect of high pressure thermal sterilization on the formation of food processing contaminants. Innov. Food Sci. Emerg. Technol.(0).

R. Sevenich, E. Kleinstueck, C. Crews, W. Anderson, C. Pye, K. Riddellova, J. Hradecky, E. Moravcova, K. Reineke & D. Knorr (2014). High-Pressure-Thermal Sterilization: Food safety and food quality of baby food puree. J. Food Sci., 79(2), M230-M237.

K. Reineke, R. Sevenich, C. Hertwig, T. Janßen, A. Fröhling, D. Knorr, L.H. Wieler & O. Schlüter (2015). Comparative study on the high pressure inactivation behavior of the Shiga toxin-producing Escherichia coli O104:H4 and O157:H7 outbreak strains and a non-pathogenic surrogate. Food Microbiology, 46(0), 184-194. 

R. Sevenich, F. Bark, E. Kleinstueck, C. Crews, C. Pye, J. Hradecky, K. Reineke, M. Lavilla, I. Martinez-de-Maranon, J.C. Briand, D. Knorr (2015). The impact of high pressure thermal sterilization on the microbiological stability and formation of food processing contaminants in selected fish systems and baby food puree at pilot scale. Food Control, 50(0), 539-547.

E. Georget, R. Sevenich, K. Reineke, A. Mathys, V. Heinz, M. Callanan, C. Rauh & D. Knorr (2015). Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review. Innov. Food Sci. Emerg. Technol., 27(0), 1-14.

R. Sevenich, P. Hecht, K. Reineke, A. Fröhling, O. Schlüter, C. Rauh & D. Knorr (2015). Impact of different water activities (aw) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores. Frontiers in Microbiology, 6.

M. Mesías, F. Holgado, R. Sevenich, J.C. Briand, G. Márquez Ruiz, & F.J. Morales Navas. (2015). Fatty acids profile in canned tuna and sardine after retort sterilization and high pressure thermal sterilization treatment. Journal of Food and Nutrition Research, 54, 171-178.

R. Sevenich. “High pressure thermal sterilization” in the Food Science Reference Module by Elsevier (September 2015)

K. Reineke, R. Sevenich, A. Mathys and D. Knorr. Book Chapter “Mechanisms of spore germination and inactivation during high pressure processing” in the 2nd edition of High pressure processing of foods (2015)

R. Sevenich, P. Hecht, K. Reineke, A. Fröhling, O. Schlüter, C. Rauh and D. Knorr. “Impact of different water activities (aw) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores” Frontiers in Microbiology: Microbial decontamination by novel technologies - Analytic approaches and mechanistic insights (accepted June 2015)

L. Gonzalez-Arenzana, R. Sevenich, C. Rauh, R. Lopez, C. Knorr and I. Lopez-Alfaro. “Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology” Food Control (May 2015)

M. Mesias, F. Holgada, R. Sevenich, J.C. Briand, G. Marquez-Ruiz and F.J. Morales. “Fatty acids profile in canned tuna and sardine after retort sterilization and high pressure thermal sterilization treatment” Journal of Food and Nutrition Research (April 2015)

E. Georget, R. Sevenich, K. Reineke, A. Mathys, V. Heinz, M. Callanan, C. Rauh and D. Knorr “Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review” Innovative Food Science & Emerging Technologies (February 2015)

R. Sevenich, E. Kleinstueck, F. Bark, C. Crews, C. Pye, J. Hradecky, K. Reineke, M. Lavilla, I. Martinez de Maranon, J.C. Briand and D. Knorr “The impact of high pressure thermal sterilization on the microbiological stability and formation of food processing contaminants in selected fish systems and baby food puree at pilot scale” Food Control (April 2015)

R. Sevenich, F. Bark, C. Crews, W. Anderson, C. Pye, K. Riddellova, J. Hradecky, E.    Moravcova, K. Reineke, and D. Knorr. 2013. “Effect of High Pressure Thermal Sterilization on the Formation of Food Processing Contaminants.” Innovative Food Science & Emerging Technologies (August 2013)

R. Sevenich, E. Kleinstueck, C. Crews, W. Anderson, C.Pye,  K. Riddellova, J. Hradecky, E. Moravcova, K. Reineke, and D. Knorr. 2014. „High Pressure Thermal Sterilization: Food safety and food quality of baby food puree.” Journal of Food Science

K. Reineke, R. Sevenich, C. Hertwig, T. Janßen, A., Fröhling, D. Knorr, L. Wieler& O. Schlüter „Inactivation of the Shiga toxin-producing E. coli O104:H4 and O157:H7 outbreak strains by high pressure processing and its impact on cellular structures.” International Journal of Food Microbiology, 2014

 

Präsentationen

Vorträge/Poster auf Fachtagungen/Konferenzen (O = Vortrag; P =Poster)

R. Sevenich, F.Bark und D. Knorr “Reduction of furan and MCPD-esters during the High Pressure Sterilization (HPST) of fish “ at the 50th EHPRG Meeting, Thessaloniki, Greece 16-21 September 2012. (O)

R. Sevenich: “Progress and major achievements of the HPTS in the review period”. Review meeting with the EU - Paris – January 24th, 2013 (O)

R. Sevenich, E.Kleinstück und D. Knorr “HIGH PRESSURE THERMAL STERILIZATION (HPTS) OF BABY FOOD PUREE (on the basis of vegetables) AND THE POSSIBLE REDUCTION OF FOOD PROCESSING CONTAMINANTS” at the IAFP Symposium in Marseille, 15-17.5.2013 (O)

R. Sevenich, F.Bark und D. Knorr “High pressure thermal sterilization (HPTS): A possible tool to increase safety and quality of food products” at the IFT 2013 in Chicago, IL, USA 13-16.7.2013. (P)

R. Sevenich, E. Thieme und D. Knorr “Baroprotective effect of solutes against the high pressure inactivation of Bacillus amyloliquefaciens spores” at the IFOOD 2013 in Hannover, 8-10.10.2013. (O)

R. Sevenich, F.Bark, E. Kleinstück  und D. Knorr “Résoudre le compromis entre la production de composes néoformés et la maîtrise du risque microbiologique  à l’aide de technologies innovantes” INRA Symposium, Avignon, 14.11.2013 (O)

R. Sevenich: “High pressure thermal sterilization: The way forward to mitigate processing contaminants in fish canned products and baby food purees “ Prometheus Industry Info day, Madrid, Spain. 29.11.2013 (O)

R. Sevenich und D. Knorr „Einsatz von neuen Technologien in der Lebensmittelprozessierung: Ein Überblick. Schwerpunkt Hochdruckbehandlung von Lebensmitteln“ VZD Symposium, Erfurt, 3.12.2013 (O)

R. Sevenich, F.Bark, E. Kleinstück  und D. Knorr „Hochdrucksterilisation ausgesuchter Lebensmittel: Vom Labormaßstab zur Pilotanlage“  Dechema 2014 - Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik und Phytoextrakte; Freising, 26-28.2.2014 (O)

 

Besondere Auszeichnungen /Preise

1st  place at the IFTPS Charles Stumbo Graduate Student Paper Competition (San Antonio, TX, USA), January 2016

2nd place in the Aquatic Food Division PhD-student Poster Competition at the IFT 2015 (Chicago, IL, USA), Juli 2015

3rd place at the IFTPS Charles Stumbo Graduate Student Paper Competition of the Institute for Thermal Processing Specialists (IFTPS), February 2015 

Winner of the “George F. Stewart IFT International Research Paper Competition” Award 2014 at the IFT Annual Meeting 21-24.6.2014 in New Orleans, USA

 

 

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