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Technische Universität München, Lehrstuhl für Lebensmittel- und Bio-Prozesstechnik
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.
Leitmotif
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.
Activities
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.
Awards
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).
Focus
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.
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 (…)
Molecular monitoring of RNA regulation
The better we understand cellular processes such as RNA regulation, the better molecular therapies can be developed. Until now, it has been especially difficult to track the regulation of non-coding RNA, which is RNA that is not further converted into proteins. A research team from the Tech ... more
Synthetic peptides may suppress formation of harmful deposits
In Alzheimer's disease, the degeneration of brain cells is linked to formation of toxic protein aggregates and deposits known as amyloid plaques. Similar processes play an important role also in type 2 diabetes. A research team under the lead of the Technical University of Munich has now de ... more
First electric nanomotor made from DNA material
A research team led by the Technical University of Munich (TUM) has succeeded for the first time in producing a molecular electric motor using the DNA origami method. The tiny machine made of genetic material self-assembles and converts electrical energy into kinetic energy. The new nanomot ... more
Vital wheat gluten, a protein with potential
For almost every one of the 17 goals that the 2030 Agenda for Sustainable Development sets out, food and its value chain plays an important role [1]. With this agenda, the United Nations has created a global framework for action that addresses all social players. more
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
Thomas Becker, born in 1965, studied Technology and Biotechnology of Food at the Technical University of Munich (TUM). He then worked as a project engineer at the company Geo-Konzept from 1992 to 1993. In 1995, he received his PhD from the TUM. From 1996 to 2004 he was Deputy Head of Depart ... more
Monika Wehrli, born in 1994, graduated from the ETH Zurich with a major in food process engineering. Since 2018 she has been working as a researcher at the Technical University of Munich, Germany, at the Chair of Brewing and Beverage Technology, where she pursues her doctorate in the field ... more
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
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