Prof. Daniel Heine

Steckbrief

Prof. Daniel Heine Dozent für Lebensmitteltechnologie

  • Präsenzzeit Montag
    Dienstag
    Mittwochvormittag
    Donnerstag
    Freitag
  • Adresse Berner Fachhochschule
    Hochschule für Agrar-, Forst- und Lebensmittelwissenschaften HAFL
    Fachbereich Food Science & Management
    Länggasse 85
    3052 Zollikofen

Tätigkeiten

  • Lecturer and Researcher Food Technology and Bioconversion

  • External PhD student (ETHZ) "Fermentation of Moringa leaf protein"

Lehre

  • Bachelor: Carbohydrates in Foods, Technology of Plant based Foods, Food Fermentations

  • Master: Current Issues in Food, Nutrition and Health

Forschung

  • Bioconversion strategies (fermentation and enzymatic treatments) for high-value foods

  • Upcycling of current food industry by-products under consideration of technocommercial aspects

Projekte

  • 2023: Saccharification of plant-based side streams using fungal fermentations (InnoBooster)

  • 2023: Vitamin B9 enrichment of whey permeate using lactic acid fermentations (SATW 4.0)

  • 2019-2022: Innosuisse project "FermPlant" on controlled fermentation of Sauerkraut for improved taste and added value (joint project with Agroscope and Schoeni Finefood)

  • 2019-2021: Assistance on investigation of fermentative strategies in project "Fermeat", evaluating the utilisibility of filamentous fungi for the production of plant-based meat substitutes

  • 2018-2019: HAFL internal project in Food Systems call, Bioconversion of spent mushroom substrate for production of fibres and bioactives

  • 2018-2019: HAFL internal project in Food Systems call, Fermentation concepts for the natural insitu formation of vitamin B12 in non-alcoholic vegan drinks

  • 2015-2016: HAFL internal project in Food Systems call, Sustainable, healthy and tasty meat alternatives

  • 2015: Swiss Food Research Project on Valorisation approaches for Okara

Publikationen

Mitgliedschaften

Betreute Arbeiten

  • Fabienne Bärtschi Establishment of a reliable procedure for the tofu production at lab-scale 2015

  • Salome Lehmann Evaluation of the usability of OKARA in high-protein bread formulations 2016

  • Manuela Mazzariello Usability of OKARA in vegan food products 2016

  • Raffaele Guelpa Extraction and characterization of OKARA-based dietary fibre 2016

  • Raphael Zeller Optimization of process control of a pasta production line for consistent quality 2016

  • Mauricio Rampa Fermentation of OKARA 2017

  • Michael Rüttimann Concepts for controlled vegetable fermentations with mild acidity 2017

  • Janine Amgarten Plant-based vitamin B12 sources 2017

  • Valerie Zellweger OKARA-based Tempeh 2018

  • Marco Schenk Characterisation of Moringa leaf-based proteins 2018

  • Nicolas Pirolet Raffination von Pflanzenölen mittels Kurzwegdestillation 2018

  • Angela Müller Investigations on quality parameters in water kefir 2019

  • Eva Maria Schütz Selektion von Leuconostoc-Stämmen zur Fermentation von Sauerkraut 2020

  • Yves Kölliker Quantifizierung von Vitamin B12 mittels HPLC Analytik 2020

  • Antonella Nadia Lardi Optimierung eines fermentierten Getränks auf der Basis von Molken- proteinkonzentrat 2021

  • Moritz Müller Enzymatische Hydrolyse von Moringablattprotein 2021

  • Lucie Mouron Fermentation d'extrait de lupin pour la production d'arômes de fromage 2022

  • Daniel Wieland Public-private partnership concept evaluation for the operation of a culture collection in Switzerland 2016

  • John Barrett Upscaling of a Salami production process 2017

  • Andrew Tony-Odigie Development of High-protein Spreads for Pregnant and Lactating Women in India 2018

  • Raffaele Guelpa Quantification of glucosinolates in protein extract from Moringa oleifera leaves 2019

  • Beatrice Lipp Product development of a plant-based yoghurt alternative 2020

  • Vertika Singh Characteristics and sensory aspect of moringa leaf protein powder 2020

  • Ulisse Hardmeier Targeted Sauerkraut fermentations with Propionibacterium spp. for natural enrichment in Vitamin B12 2021

  • Raphael Convertini Elucidation of protein-polyphenol interactions in Moringa oleifera leaves during protein extraction using an in-vitro digestion model 2022

  • Silvia Eschengerd D-allulose: A suitable sugar replacer in yogurt? 2023

  • Simin Dehghani Evaluation of Fermentation Concepts for Almond-based Gels 2023

  • Varia More than 50 supervised term papers on various topics in the food sciences and/or bioconversion domain at Bachelor's and Master's level 2014-ongoing

Sprachen- und Länderkenntnisse

  • Deutsch - Muttersprache oder zweisprachig
  • Englisch - Verhandlungssicher
  • Französisch - Fliessend