Stefan Toepfl
Stefan Toepfl (* 1976 in Grafenau) is a German food technologist. He is professor for food process engineering at Osnabrück University of Applied Sciences [1] and since 2006 active as technology consultant at Deutsches Institut für Lebensmitteltechnik DIL e.V.
Vita[edit]
Stefan Toepfl has studied food technology at Technical University of Berlin and joined the Food Biotechnology and Process Engineering Lab headed by Prof. Dietrich Knorr in 2002[2].
After finishing his PhD he has been active as a research associate at DIL German Institute of Food Technologies. His research interests are focused on:
- Process and equipment design for high pressure processing, extrusion or pulsed electric fields[3][4][5]
- Sustainable food processing[6][7][8]
- Process optimization and validation[9][10]
In 2009, within the study program Food Production Engineering and Business[11] jointly offered with DIL, Stefan Toepfl has joined Osnabrueck University of Applied Sciences as a professor of food process engineering[12][13]. He is active in food technology, food process engineering, equipment and process design and process intensification. Since 2017 he is managing director of a spin-off entity of DIL focusing on marketing of non-thermal food processing equipment[14]. Stefan Toepfl is active as a reviewer for scientific journals and funding bodies and a member of the scientific board of the Research Association of the German Food Industry (FEI)[15]. In 2009 his research work on pulsed electric fields processing has been awarded with the Georg Carl Hahn Research Prize.[16]
Selected bibliography[edit]
- Applications of Pulsed Electric Fields Technology for the Food Industry. In: Raso J., Heinz V. (eds) Pulsed Electric Fields Technology for the Food Industry. Food Engineering Series. Springer, Boston, MA. 2006, doi:10.1007/978-0-387-31122-7_7 (with Volker Heinz and Dietrich Knorr)
- Application Concepts for PEF in Food and Biotechnology. In: Knoerzer, K., Muthukumarappan, K. (eds.) Innovative Food Processing Technologies, Elsevier, 2021, ISBN 978-0-12-815782-4, doi:10.1016/B978-0-12-815781-7.00012-3. (with Artur Wiktor and Oleksii Parniakov)
- Application of Shockwaves for Meat Tenderization, In: (Hrsg.): Knoerzer, K., Juliano, P., Smithers, G. Food Science, Technology and Nutrition Innovative Food Processing Technologies, Woodhead Publishing, 2016, ISBN 978-0-08-100294-0, doi:10.1016/B978-0-08-100294-0.00009-2. (with Tomas Bolumar)
- Modularity of insect production and processing as a path to efficient and sustainable food waste treatment. Journal of Cleaner Production, Volume 248, 2020, ISSN 0959-6526, doi:10.1016/j.jclepro.2019.119248 (with Svea Ites, Sergiy Smetana and Volker Heinz)
- Pulsed electric field and mild heating for milk processing: a review on recent advances. Journal of the Science of Food and Agriculture, 100: 16-24. 2020 https://doi:10.1002/jsfa.9942 (with Kazem Alirezalu, Paulo E S Munekata, Oleksii Parniakov, Francisco J Barba, Julian Witt, Artur Wiktor and Jose M Lorenzo)
External links[edit]
- Osnabrueck University of Applied Sciences: Stefan Toepfl
- Deutsches Institut für Lebensmitteltechnik DIL e.V.
- Stefan Toepfl publications indexed by TIB – Leibniz Information Centre for Science and Technology
- Stefan Toepfl publications indexed by Scopus
- Stefan Toepfl publications indexed by Google Scholar
References[edit]
- ↑ ": Fünf neue Kollegen für die „Grüne Fakultät"". Retrieved 2020-10-23.
- ↑ Stefan Töpfl (2006-10-06), Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing – Applications, Process and Equipment Design and Cost Analysis. (in German), doi:10.14279/depositonce-1441, retrieved 2020-10-23CS1 maint: Unrecognized language (link)
- ↑ Palanisamy, Megala; Franke, Knut; Berger, Ralf G.; Heinz, Volker; Töpfl, Stefan (2019). "High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties". Journal of the Science of Food and Agriculture. 99 (5): 2175–2185. doi:10.1002/jsfa.9410. ISSN 1097-0010.
- ↑ Ostermeier, Robin; Hill, Kevin; Töpfl, Stefan; Jäger, Henry (2020-01-01), Barba, Francisco J.; Parniakov, Oleksii; Wiktor, Artur, eds., "5 - Pulsed electric field as a sustainable tool for the production of healthy snacks", Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow, Academic Press, pp. 103–128, ISBN 978-0-12-816402-0, retrieved 2021-10-13
- ↑ Bolumar, Tomas; Middendorf, Dana; Toepfl, Stefan; Heinz, Volker (2016), Balasubramaniam, V.M.; Barbosa-Cánovas, Gustavo V.; Lelieveld, Huub L.M., eds., "Structural Changes in Foods Caused by High-Pressure Processing", High Pressure Processing of Food: Principles, Technology and Applications, Food Engineering Series, New York, NY: Springer, pp. 509–537, doi:10.1007/978-1-4939-3234-4_23, ISBN 978-1-4939-3234-4, retrieved 2021-10-13
- ↑ Toepfl, S.; Mathys, A.; Heinz, V.; Knorr, D. (2006-12-01). "Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing". Food Reviews International. 22 (4): 405–423. doi:10.1080/87559120600865164. ISSN 8755-9129.
- ↑ Fisser, Dirk. "Bauern kritisieren künstliche Zusatzstoffe: Fleischlose Wurst: Veggie-Produkte mehr als Eintagsfliege?". www.noz.de. Retrieved 2021-10-13.
- ↑ "Lebensmitteltechnologie: Wie schmeckt die Zukunft?". f3 (in Deutsch). 2021-10-13. Retrieved 2021-10-13.
- ↑ "Process validation for PEF-P | i3-Food". Retrieved 2021-10-13.
- ↑ Toepfl, Stefan; Siemer, Claudia; Saldaña-Navarro, Guillermo; Heinz, Volker (2014-01-01), Sun, Da-Wen, ed., "Chapter 6 - Overview of Pulsed Electric Fields processing for Food", Emerging Technologies for Food Processing (Second Edition), San Diego: Academic Press, pp. 93–114, doi:10.1016/b978-0-12-411479-1.00006-1, ISBN 978-0-12-411479-1, retrieved 2021-10-13
- ↑ "Fachhochschule Osnabrück und Deutsches Institut für Lebensmitteltechnik (DIL) kooperieren in Lehre und Forschung" (in Deutsch).
- ↑ "Ruf an Prof. Dr. Stefan Töpfl". news.fleischbranche.de. Retrieved 2021-10-13.
- ↑ "Fachhochschule Osnabrück und Deutsches Institut für Lebensmitteltechnik (DIL) kooperieren in Lehre und Forschung". www.dil-ev.de (in Deutsch). Retrieved 2021-10-13.
- ↑ "PEF-equipment specialist ELEA appoints Stefan Toepfl as Managing Director". 2017-02-02.
- ↑ "Wissenschaftlicher Beirat".
- ↑ "Renommierter Forschungspreis geht an Arbeit über Pulsierende Elektrische Felder". www.dil-ev.de (in Deutsch). Retrieved 2021-10-13.
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