studied food technology at Berlin’s Humboldt University. From 1971, he worked on the development of novel foodstuffs at the German Institute of Human Nutrition Potsdam-Rehbruecke. In 1986, he was appointed Professor of Food Technology by the Academy of Sciences. In 1998, he accepted a Chair in Food Technology in the Department of Nutrition Science at Friedrich Schiller University, holding the post until his retirement in 2006. Key aspects of his research work include the kinetics of change in food constituents, the technical and functional characterisation of proteins of animal or plant origin, and the deployment of protein-polysaccharide interactions in the structuring of emulsions. In his current capacity as a consultant, Professor Muschiolik is investigating the production of food and cosmetic emulsions based on natural substances. The results of this work have to date produced two books, 40 patent applications and over 200 scientific articles.
(www.muschiolik.de)