Innovation Center Prof. Dr. Eckhard Flöter

Food Process Engineering

The Food Process Engineering Innovation Centre researches and develops new methods for structuring and processing food. Its focus is on the interactions between raw material structure, process control and product properties. The aim is to develop sustainable and industrially scalable production processes that increase resource efficiency, reduce CO₂ emissions and, at the same time, enable new, healthier food structures.

MANAGEMENT

Prof. Dr.-Ing. Eckhard Flöter

Technical University of Berlin
Professor of Food Process Engineering
Institute of Food Technology and Food Chemistry

Phone +49 30 314 27519
E-mail

eckhard.floeter@tu-berlin.de

Short vita

Career and professional background:

  • 08/2011 – PRESENT       Professor of Food Process Engineering, TU Berlin
  • 10/1996 – 12/2011    Head of Fat Blend Formulation Group, Head of Fat Technology Unit, Lead Scientist, Unilever R&D, Netherlands
  • 10/2005 – 09/2005    Investment Analyst, Unilever Technology Venture, Santa Barbara, USA
  • 08/1992 – 08/1996    Research Assistant, successfully completed PhD on the topic of ‘Hyperbaric Reservoir Fluids’ in the Group for Applied Thermodynamics and Phase Equilibria, Professor de Swaan Arons and Dr Th W de Loos, TU Delft, Netherlands
  • 10/1986 – 05/1992    Studied Process Engineering, graduating with a diploma (with distinction) on the topic ‘Comparative study on methods to calculate caloric properties’ in the group led by Professor Knapp and Professor Arlt at TU Berlin
  • 08/1989 – 12/1989    Undergraduate thesis on the topic ‘The Temperature Effect on the Phase Equilibria of Aqueous Two-Phase Polymer Systems’ at the University of Delaware, USA, in the group led by Professor Sandler

Research and development

  • Development of sustainable processes for the processing of fats, oils and sugars
  • Structuring of foods through crystallisation and phase formation
  • Development of oleogels as an alternative to saturated fats
  • Use of plant-based raw materials and alternative ingredients for healthier foods
  • Investigation of the relationship between raw material structure, process conditions and product properties
  • Development of innovative process solutions for industrial food production

Expertise

  • Food processing technology and process development
  • Fat and sugar technology
  • Structure and texture formation in food
  • Development of fat alternatives and oleogels
  • Optimisation of manufacturing processes for sugar, starch and lipid-containing products
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