Prof. Dr. Christoph Denkel

Profile

Prof. Dr. Christoph Denkel Dozent für Lebensmitteltechnologie

  • Contact hours Monday
    Tuesday
    Thursday
    Friday
  • Address Berner Fachhochschule
    School of Agricultural, Forest and Food Sciences HAFL
    Abteilung Food Science & Management
    Länggasse 85
    3052 Zollikofen

Activities

  • Research group leader

  • Coordinator research field "food processing"

Teaching

  • Bachelor-program "Food Sciences"

  • Master of Science in Life Science-program "Food, Nutrition and Health"

  • Bachelor: Food technology: Focus on proteins; Food technology: Focus on oil/fats; Fundamentals of food process engineering; Food-3D-Printing; Instrument based analysis of food

  • Master: Technology meets nutrition

Research

  • Lean processing, lean products/labeling

  • Innovating food process engineering approaches to structure/texture food stuff

  • Resource-efficient and full raw material conversion

  • Food production of tomorrow (e.g. decentralized, individualized)

  • Food textures and structuring: concept development and material/process engineering implementation for new products/generic product bases

  • Material-oriented food process engineering

  • Plant and animal proteins: extraction, technofunctional properties, conversion into product systems

  • Full utilisation of raw materials: Upcycling of side streams, re-use of process water

  • Individualization of food

Projects

  • food, food research, food structures, food emulsions, food suspensions, food foams, food process engineering, food material science, sustainable food production, sustainable food concepts, food by-products, food wastes, full food utilization

  • ”SYMUS-PD3: Industrially relevant Synchronous Multiscale 3D-Printing Process (SYMUS-PD3) for the fast manufacture of tailored texturized and sensory/nutrition-functionalized food systems” (SNF/INNOSUISSE BRIDGE-project; ETHZ/BFH joint project)

  • “Fermeat” (Gebert-Rüf-Foundation))

  • "Moringa leaf protein - Molein" (INNOSUISSE)

  • "vegan cheese alternatives" (INNOSUISSE)

Publications

  • Kistler T, Pridal A, Harms E, Denkel C (2020). Modulation of sweetness perception in confectionery applications. eingereicht

  • Goetze, F., Denkel, C., Brunner, T. (2019). Being informed of technology when eating a supposedly 3D-printed waffle biscuit improves consumers’ attitudes towards the 3D-printing technology in food.

  • Brunner TA, Delley M, Denkel C (2018). Consumers' attitudes and change of attitude toward 3D-printed food. Food Quality and Preference, 68, 389 - 396

  • Held M, Schwaller P, Vaihinger M, Denkel C (2017). Local impedance spectroscopy: A Potential Tool to Characterize the Evolution of Emulsions and Foams. Journal of Food Science and Engineering 7: 249

  • Kopf-Bolanz, K.A., Nowak, A., Vaihinger, M., Lonfat, J., Schütz, B., Denkel, C. (2019). Influencing lactose crystallization in whey powder processing. NIZO-Conference 2019 (poster)

  • Kistler, T, Denkel, C. (2019). Food4D: Adjusting functional properties by three-dimensional structuring. International Symposium on food rheology and structure ISFRS, Zurich (talk)

  • Götze, F., Denkel, C. & Brunner, T.A. (2019). Being informed of technology when eating a supposedly 3D-printed waffle biscuit improves consumers’ attitudes towards the 3D-printing technology in food. Pangborn Symposium, Edinburgh (talk)

  • Kistler, T., Harms, E., Shah, A., Denkel, C. (2018). Time-resolved sensory perception as a function of the spatial arrangement of masses in a two-phase food composite. EFFOST-Conference 2018 (poster)

  • Denkel C (2019). Hochwertiges Soja wird weggeworfen. Radiobeitrag SRF Kassensturz Espresso, https://www.srf.ch/sendungen/kassensturz-espresso/hochwertiges-soja-wird-weggeworfen

  • Denkel C (2017). Eindrücke und Potentiale von Zweiphasensystemen. In: Symposium Food4D, BFH-HAFL, 2017

  • Denkel C (2017). Individualisierung von Lebensmitteln – die Zukunft? In: Eventserie HAFL «Big Data – Digitalisierung im Nahrungsmittelsystem»

  • Denkel C (2017). Subkutan – Wir servieren Mehlwurmsuppe. Radiobeitrag Radio Bern, http://rabe.ch/2017/04/26/herr-ober-bring-die-mehlwurmsuppe/

  • Denkel C, Vaihinger M, Brämswig U, Rudolph J (2016). Mehrdimensionalität beim Lebensmitteldesign. Alimenta 6, 10-11

  • Heine D, Kopf-Bolanz K, Brunner T, Denkel C (2016). Proteine als Bausteine von innovativen Lebensmitteln. Alimenta 4, 10-11

  • Kopf-Bolanz K, Sadeghi L, Denkel C, Jenzer H (2016). Verbindung von Ernährung und Lebensmitteltechnologie im Fokus. Alimenta 11, 8-9

  • Heine D, Denkel C (2016). Funktionalität von Proteinen. In: Event Food Cluster Food&Nutrition Hauptstadtregion Bern, Bern

  • Kopf-Bolanz, K, Bisig W, Jungbluth N, Denkel C (2015). Quantitatives Potenzial zur Verwertung von Molke in Lebensmitteln in der Schweiz. Agrarforschung Schweiz 6(6): 270-277

  • Denkel C, Rudolph J (2015). Lebensmittel-3D-Druck: Fused Deposition Modelling heute». In: SFR Food Tec Days 2015

Memberships

  • Beirat LT-Lebensmitteltechnologie

  • SVIAL Kommission Lebensmittelwissenschaften und Ernährung

Language skills and intercultural knowledge

  • Deutsch - Muttersprache oder zweisprachig
  • Englisch - Verhandlungssicher
  • Französisch - Konversationssicher
  • Deutschland
  • Schweiz