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.