Prof. Dr. Michael Beyrer, University of Applied Sciences and Arts of Western-Switzerland (Hes-so), Switzerland


Talk Theme: Gelling and structuring of protein melts in extruder cooling dies: Models and observations

Michael Beyrer is a full professor in food process engineering at the University of Applied Sciences (UAS) and Arts of Western Switzerland (Hes-so). He received his ME in food and biotechnology in 1991 and his PhD in 2007 from the Humboldt- and the Technical University Berlin (Germany). Before moving to Switzerland in 2007, he worked in the beverage industry, managed a rheological laboratory, and joined the UAS Neubrandenburg. His cross-disciplinary R&D involves concepts and equipment design. Currently, his group is working on downstream processing of alternative proteins, food extrusion, rheology, flavour release kinetics, pulsed-electric field, and cold-plasma technology.

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