As far back in time as several thousand years ago our ancestors were using biotechnical processes to make beer, wine and bread. These days, biotechnological processes are not merely used to produce food – they enable a wide variety of applications, from wastewater treatment to manufacturing ... more
Prof. Dr. Bernd Hitzmann
Universität Hohenheim, Institut für Lebensmittelwissenschaft und Biotechnologie, Fachgebiet Prozessanalytik und Getreidewissenschaft
Bernd Hitzmann, born in 1957, studied physics at the University of Hannover. He received his doctorate at the faculty of chemistry of the University of Hannover. This was followed by a research stay at the California Institute of Technology (Caltech), Pasadena, USA and work at the ABB Research Center, Heidelberg. In 1995 he qualified as a professor at the University of Hannover in technical chemistry. Since 2011 he has held the Chair of Process Analytics and Cereal Science at the Institute of Food Science and Biotechnology of the University of Hohenheim.
Since 2013 he has been Chief Information Officer (CIO) of the University of Hohenheim. He is a member of DECHEMA's advisory boards “Measurement and Control in Biotechnology” and “Food Biotechnology”. He currently chairs the Modelling, Monitoring, Measurement & Control section of the European Society of Biochemical Engineering Sciences (ESBES).
His fields of work include monitoring, control and automation of bioprocesses, modeling and experimental design as well as chemometrics with a focus on cereal science.