TU Berlin

Lebensmittelbiotechnologie und -prozesstechnikRobert Sevenich

Ein rotes Dreieck, darunter drei orangen senkrechten Balken als Symbol für Fakultät 3. Das Symbol befindet sich innerhalb  des kreisförmigen Schriftzuges: Prozesswissenschaften.

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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

Sevenich, R., F. Bark, C. Crews, W. Anderson, 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. Impact Factor 4.47

Sevenich, R., Kleinstueck, E., Crews, C., Anderson, W., Pye, C., Riddellova, K., Hradecky, J., Moravcova, E., Reineke, K., & Knorr, D. (2014). “High-Pressure-Thermal Sterilization: Food safety and food quality of baby food puree.” J. Food Sci., 79(2), M230-M237. Impact Factor 2.47 

Sevenich, R., F. Bark, E. Kleinstueck, C. Crews, C. Pye, J. Hradecky, K. Reineke, et al. 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 (April): 539–47. doi.org/10.1016/j.foodcont.2014.09.050 Impact Factor 3.38

Reineke, K., Sevenich, R., Hertwig, C., Janßen, T., Fröhling, A., Knorr, D., Wieler, L. H., & Schlüter, O. (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.  Impact Factor 4.15

Georget, E., Sevenich, R., Reineke, K., Mathys, A., Heinz, V., Callanan, M., Rauh, C., & Knorr, D. (2015). “Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review.” Innov. Food Sci. Emerg. Technol., 27(0), 1-14. Impact Factor 4.47

Sevenich, R., Hecht, P., Reineke, K., Fröhling, A., Schlüter, O. K., Rauh, C., & Knorr, D. (2015). „Impact of different water activities (aw) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores.” Frontiers in Microbiology, 6. Impact Factor 4.07

Mesías, M., Holgado, F., Sevenich, R., Briand, J. C., Márquez Ruiz, G., & Morales Navas, F. J. (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. Impact Factor 3.64

González-Arenzana, L., Sevenich, R., Rauh, C., López, R., Knorr, D., & López-Alfaro, I. (2016). “Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology.” Food Control, 59, 188-195. Impact Factor 2.77

Meinlschmidt, P., Brode, V., Sevenich, R., Ueberham, E., Schweiggert-Weisz, U., Lehmann, J., Rauh, C., Knorr, D., & Eisner, P. (2016). „High pressure processing assisted enzymatic hydrolysis – An innovative approach for the reduction of soy immunoreactivity.” Innovative Food Science & Emerging Technologies. Impact Factor 4.47

Sevenich, R. (2016). “High-Pressure Thermal Sterilization.” In Reference Module in Food Science by Elsevier.

Sevenich, R., C. Rauh and 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. 

Borch-Pedersen, K., Mellegård H., Reineke K., Boysen P., Sevenich R., Lindbäck T. and Aspholm M. (2017). "The effect of high pressure on Bacillus licheniformis spore germination and inactivation." Applied and Environmental Microbiology. Impact Factor 4.01

Sevenich, R. and A. Mathys (2018). "Continuous Versus Discontinuous Ultra-High-Pressure Systems for Food Sterilization with Focus on Ultra-High-Pressure Homogenization and High-Pressure Thermal Sterilization: A Review." Comprehensive Reviews in Food Science and Food Safety 17(3): 646-662. Impact Factor 9.91

Reineke, K., Sevenich, R., Mathys, A. and Knorr, D. Book Chapter “Mechanisms of spore germination and inactivation during high pressure processing” in the 2nd edition of High pressure processing of foods (2020 not yet published)

Sevenich, R., Belkova, B., Rauh, C. and Hajslova, J., Book Chapter “Effect of HPTS  on reduction of food processing contaminants (furan, acrylamide, HMF)” in Present and Future of high pressure processing: a tool for developing innovative, sustainable, safe and healthy foods” edited by Barba, F.J., Tonello-Samson, C., Puertolas, E. and Lavilla, M., published by Elsevier. In August 2020. 

P. Seidl, S. Loekman, M. Sardogan, E. Voigt, T. Claßen, J. Ha, G. Luzi, R. Sevenich, J. Rodriguez Agudo, C. Rauh & A. Delgado (2019). “Food technological potentials of CO2 gas hydrate technology for the concentration of selected juices”, High Pressure Research, DOI: 10.1080/08957959.2019.1597077 Impact Factor 1.15

Sevenich, R., & Rauh, C. (2020). Modeling Methods and Numerical Tools for Process Validation / Control During High Pressure Processing. In Innovative Food Processing Technologies: A Comprehensive Review. Elsevier. doi.org/10.1016/B978-0-08-100596-5.23050-3

Sevenich, R., Rauh, C., & Knorr, D. (2021). Overview of Research Needs, Future and Potential Applications of High-Pressure Processing. In Innovative Food Processing Technologies (pp. 1–18). Elsevier. doi.org/10.1016/b978-0-08-100596-5.22991-0

Gratz, M., Sevenich, R., Hoppe, T., Schottroff, F., Vlaskovic, N., Belkova, B., Chytilova, L., Filatova, M., Stupak, M., Hajslova, J., Rauh, C., & Jaeger, H. (2021). Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes. Frontiers in Nutrition, 8(March), 1–20. doi.org/10.3389/fnut.2021.643837

Kieserling, H., Alsmeier, I. M., Steffen-Heins, A., Keppler, J. K., Sevenich, R., Rauh, C., Wagemans, A. M., & Drusch, S. (2021). Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin. Food Hydrocolloids, 106746. doi.org/10.1016/j.foodhyd.2021.106746 

Kieserling, H., Giefer, P., Uttinger, M. J., Lautenbach, V., Nguyen, T., Sevenich, R., Lübbert, C., Rauh, C., Peukert, W., Fritsching, U., Drusch, S., & Maria Wagemans, A. (2021). Structure and adsorption behavior of hydrostatic high pressure-treated β-lactoglobulin. Journal of Colloid and Interface Science. doi.org/10.1016/j.jcis.2021.03.051

Aganovic, K., Hertel, C., Vogel, R. F., Johne, R., Schlüter, O., Schwarzenbolz, U., Jäger, H., Holzhauser, T., Bergmair, J., Roth, A., Sevenich, R., Bandick, N., Kulling, S. E., Knorr, D., Engel, K., & Heinz, V. (2021). Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Comprehensive Reviews in Food Science and Food Safety. doi.org/10.1111/1541-4337.12763

Sevenich, R.. 2021. “Instrumentation and Process Control.” In Encyclopedia of Dairy Sciences, edited by P.L.H McSweeney and J.P. McNamara, 5:336–55. Elsevier Ltd.

 

ORCID: orcid.org/0000-0002-5327-8538  

Google Scholar: scholar.google.com/citations;

Publons: publons.com/researcher/3835195/robert-sevenich/  

h-index: 11

 

Präsentationen

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

R. Sevenich “Possible uses of non-thermal preservation processes for beverage production.” at the 2nd VLB Symposium on acid fermented non-alcoholic beverages; 25-27 Mai in Berlin (Online)

R. Sevenich “Gentle sterilization of carrot-based puree by high-pressure thermal sterilization and ohmic heating and their influence on food processing contaminants as well as quality attributes” at the 35th EFFoST 1st – 5th of November in Lausanne, Switzerland

R. Sevenich “The influence of high-pressure processing at elevated temperatures on the quality and safety of selected foods.” at the Annual IFT Conference IFT 2020 13-15 July in Chicago, IL, USA (ONLINE)

R. Sevenich, Plenarvortrag zum Siegfried Peter Preis „Hochdruck zur Erhaltung der Lebensmittelsicherheit und -qualität: Einfluss auf Mikroorganismen, Sporen und physikochemische Eigenschaften der Lebensmittel“ at ProcessNet – Fachgruppe Hochdruckverfahrenstechnik, 17.-19.02.2020, Hochschule Weihenstephan-Triesdorf

R. Sevenich „The influence of high-pressure processing at ambient and elevated temperatures on the quality and safety of selected foods” at the 33rd EFFoST 12th-14th November, Rotterdam, The Netherlands

R. Sevenich „The influence of high-pressure processing at ambient and elevated temperatures on the quality and safety of selected foods” at the 33rd EFFoST 12th-14th November, Rotterdam, The Netherlands

R. Sevenich “High pressure-based pasteurization and sterilization as tools to create safe and healthy foods “at the ProcessNet LVT 5th-6th of March 2019, Lausanne, Switzerland

R. Sevenich “Food processing Contaminants: HPTP driven reductions for safer food.” at the Annual IFT Conference IFT 18 15-18 July in Chicago, IL, USA 

R. Sevenich „Emerging technologies as a possible transformation tool for the conversion of biomaterial into high value food supplements.” Keynote speaker within the IFT-ISEKI Session on the future of food and food processing at the 5th ISEKI Conference 3-5 July 2018, Stuttgart, Germany

R. Sevenich “Inactivation of selected spores and formation of food processing contaminants in model and real food system under high pressure thermal sterilization (HPTS) conditions.” at the 30th EFFost International Conference, 28-30.11.2016, Vienna, Austria

R. Sevenich, E. Kleinstück, F. Bark and D. Knorr „PROcess contaminants: Mitigation and Elimination Techniques For high food quality and their Evaluation Using Sensors & Simulation.” at the European Committee, 10.4.2014 Brussles, Belgium.

R. Sevenich, E. Kleinstück und D. Knorr „High pressure thermal sterilization (HPTS): The way to increase microbial food safety and to mitigate food process contaminants in selected food systems.” The 8th European Workshop on Food Engineering and Technology at the DIL, Quakenbrück, Germany 1-2.4.2014.

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

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

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

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

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

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

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

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

 

 

Besondere Auszeichnungen /Preise

Juli 2020: Volunteer Award der IFT International Division, überreicht am 14.07.2020 Chicago, IL, USA (online)

Februar 2020: Siegmund Peter Preis der Processnet Hochdruckverfahrenstechnik für die beste Forschungsarbeit zum Thema Hochdruck im Jahr 2019-2020, überreicht von der Stiftung am 15.02.2020 in Freising, Deutschland

Juni 2017: Tanner-Award für die meist zitierte Veröffentlichung in den Jahren 2014-2017 im Journal of Food Science (Section Food Microbiology and Safety), überreicht von IFT Scientific Journals am 26.06.2017 in Las Vegas, NV, USA

Januar 2016: Erster Platz bei der IFTPS Charles Stumbo Graduate Student Paper Competition, San Antonio, TX, USA

Juli 2015: Zweiter Platz in der Aquatic Food Division IFT International Research Paper Competition” 2015 beim IFT 15 Chicago, IL, US

Januar 2015: Dritter Platz bei der IFTPS Charles Stumbo Graduate Student Paper Competition, San Antonio, TX, USA

Juni 2014: Gewinn des George Stuart Awards beim IFT 2014 (New Orleans, LA, USA) für die Präsentation des besten Doktorandenvortrags

Oktober 2012: Betreuer des Teams „Cruemel“, zweiter Platz beim europäischen Studentenpreises für Lebensmittelinnovation (Eco-Trophelia 2012), SIAL 2012, Paris, Frankreich

April 2012: Betreuer des Teams „Cruemel“, Gewinner des deutschen Studentenpreises für Lebensmittelinnovation (Trophelia 2012) FEI-Treffen 2012 in Bonn

 

 

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