My watch list


Prof. Dr. Ulrich Kulozik

Technische Universität München, Lehrstuhl für Lebensmittel- und Bio-Prozesstechnik

Prof. Dr.-Ing. Ulrich Kulozik

Ulrich Kulozik, born in 1955, studied food technology at the Technical University of Munich (TUM), where he received his doctorate in 1986 and qualified as a professor in food and bioprocess technology in 1991. Until 1999, he worked in the food industry as Department Manager Process & Product Development, Strategic Technology Research at Kraft Foods Europe R&D in Munich. During this period, he also held a lectureship in biotechnology at the TUM. In 2000 he was appointed to the Chair of Food Processing Engineering and Dairy Technology of the TUM.


Food and bioprocess engineering creates new impulses for the development of new technologies as it constitutes an interface for the transfer and technological adaptation of basic knowledge relevant to food as well as pharmaceutical industry.


Ulrich Kulozik is a committed member and vice-chairman of the scientific working group “Sustainable Food Processing and Packaging” of the European Technology Platform “Food for Life”. He is scientific reviewer of the German Federation of Industrial Research Associations (AIF), the German Research Foundation (DFG) and the Academy Nationale de Recherche (ANR), France. Furthermore, he is a member of the scientific committee of the Research Association of the German Food Industry (FEI), Bonn, of the German Dairy Industry Association, Berlin, and is a member of the ProcessNet group Food Process Engineering. His scientific work includes 309 original scientific publications, 57 contributions in congress proceedings, 100 technology transfer publications and 5 patents.


Among his awards are the “Bund der Freunde der TUM” (outstanding dissertation, 1986), and the Innovation Award of the German Dairy Industry Association (2015). Since 2014 he has been a Fellow of IAFST (International Academy of Food Science & Technology). In 2019 he received the Distinguished Service Award of the American Dairy Science Association (ADSA).


Ulrich Kulozik's main research interest is food process engineering, in particular biopolymer-mediated structure formation, membrane separation technology, protein technology and bioprocess engineering. His aim is to shed light on the complex interactions between food ingredients and process engineering operations and to use this information to predict the behavior in real processes.

Facts, background information, dossiers

  • protein technology

Other articles by this author

All articles

Taste and aroma boost in the mouth

The food trend towards healthy snacks is continuing. Snacks made from freeze-dried fruit meet consumer expectations of modern and high-quality food. However, freeze drying of whole fruits (…)

More about TU München

  • News

    New approach identifies T cells in Covid-19 patients

    T cells play a decisive role in fighting the coronavirus and preventing infected individuals from becoming seriously ill. They identify and fight the virus directly within the infected cells. A team of researchers working in Munich have produced a precise profile of the T cells that respond ... more

    The virus trap

    To date, there are no effective antidotes against most virus infections. An interdisciplinary research team at the Technical University of Munich (TUM) has now developed a new approach: they engulf and neutralize viruses with nano-capsules tailored from genetic material using the DNA origam ... more

    Versatile and reliable SARS-CoV-2 antibody assay

    During the continued progression of the Corona pandemic, rapid, inexpensive, and reliable tests will become increasingly important to determine whether people have the associated antibodies – either through infection or vaccination. Researchers at the Technical University of Munich (TUM) ha ... more

  • q&more articles

    Biobased raw material flows of the future

    Anthropogenic climate change and the rising world population, in combination with increasing urbanization, poses global challenges to our societies that can only be solved by technological advancement. The direct biotechnological use of greenhouse gases, including residual biomass flows fro ... more

    Taste and aroma boost in the mouth

    The food trend towards healthy snacks is continuing. Snacks made from freeze-dried fruit meet consumer expectations of modern and high-quality food. However, freeze drying of whole fruits requires long drying times and substantially reduces sensorial quality, which is unappealing to consumers. more

    Diet, gut microbiota and host lipid metabolism

    Nature provides an enormous diversity of lipid molecules that originate from various pathways. Fatty acids are key modules for various lipids, including cell membrane lipids such as phospholipids or triacylglycerols, which are the major components of lipid droplets. Excess lipids or defects ... more

  • Authors

    Prof. Dr. Thomas Brück

    Thomas Brück, born in 1972, obtained his B.Sc. in chemistry, biochemistry and management science from Keele University, Stoke on Trent. Additionally, he holds an M.Sc. in molecular medicine from the same institution. In 2002, Thomas obtained his Ph.D. in Protein Biochemistry from Imperial C ... more

    Dr. Norbert Mehlmer

    Norbert Mehlmer, born in 1977, studied biology at the University of Salzburg and wrote his diploma thesis at the Max Planck Institute for Molecular Genetics in Berlin. He earned his doctorate in genetics/microbiology at the Max F. Perutz Laboratories (MFPL) of the University of Vienna. Subs ... more

    Dr. Mahmoud Masri

    Mahmoud Masri accomplished his studies in Applied Chemistry at the University of Damascus and received his Master in 2010. He has been working as Quality Assurance Manager for five years. In 2019, he obtained his doctoral degree in biotechnology at the Technical University of Munich (TUM) w ... more

q&more – the networking platform for quality excellence in lab and process

The q&more concept is to increase the visibility of recent research and innovative solutions, and support the exchange of knowledge. In the broad spectrum of subjects covered, the focus is on achieving maximum quality in highly innovative sectors. As a modern knowledge platform, q&more offers market participants one-of-a-kind networking opportunities. Cutting-edge research is presented by authors of international repute. Attractively presented in a high-quality context, and published in German and English, the original articles introduce new concepts and highlight unconventional solution strategies.

> more about q&more

q&more is supported by:


Your browser is not current. Microsoft Internet Explorer 6.0 does not support some functions on Chemie.DE