Prof. Daniel Heine

Steckbrief

Prof. Daniel Heine Dozent für Lebensmitteltechnologie

  • Präsenzzeit Montag
    Dienstag
    Donnerstag
    Freitag
  • Adresse Berner Fachhochschule
    HAFL
    Abteilung Food Science Management
    Länggasse 85
    3052 Zollikofen

Tätigkeiten

Lehre

  • Bachelor Food Sciences

  • Master of Science in Life Sciences with Specialization in Food, Nutrition and Health

  • Bachelor: Food Chemistry, Carbohydrates in Food

  • Master: Current Issues in Food, Nutrition and Health

Forschung

  • Biological approaches (fermentation and enzymatic treatments) for high-value foods

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

Projekte

  • 2019-2022: Innosuisse project "FermPlant" on controlled fermentation of Sauerkraut for mild acidity and high concentration in Vitamin B12 (joint project with Agroscope and Schoeni Finefood)

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

  • 2017-ongoing: Internal and externally funded (Innosuisse) activities on the extraction and functionalisation of Moringa oleifera leaf protein for food use

  • 2017-2020: HAFL internal project HAFL call, FermPlant: Fermentative concepts for high-value plant-based foods

  • 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

Mitgliedschaften

Betreute Arbeiten

  • Angela Müller

    Investigations on quality parameters in water kefir

    2019

  • Marco Schenk

    Characterisation of Moringa leaf-based proteins

    2018

  • Valerie Zellweger

    OKARA-based Tempeh

    2018

  • Janine Amgarten

    Plant-based vitamin B12 sources

    2017

  • Maurico Rampa

    Fermentation of OKARA

    2017

  • Michael Rüttimann

    Concepts for controlled vegetable fermentations with mild acidity

    2017

  • Salome Lehmann

    Evaluation of the usability of OKARA in high-protein bread formulations

    2016

  • Manuela Mazzariello

    Usability of OKARA in vegan food products

    2016

  • Raphael Zeller

    Optimization of process control of a pasta production line for consistent quality

    2016

  • Raffaele Guelpa

    Extraction and characterization of OKARA-based dietary fibre

    2016

  • Fabienne Bärtschi

    Establishment of a reliable procedure for the tofu production at lab-scale

    2015

Sprachen- und Länderkenntnisse

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