Prof. Daniel Heine

Profile

Prof. Daniel Heine 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

  • Lecturer and Researcher Food Technology

  • Coordinator MSc in Life Sciences Specialisation Food, Nutrition & Health - Joint programme with BFH Health and HES-SO Sion

Teaching

  • Bachelor: Food Chemistry, Carbohydrates in Foods

  • Master: Current Issues in Food, Nutrition and Health

Research

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

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

Projects

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

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

  • 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

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

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

  • 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

Memberships

Supervised theses

  • 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

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

  • Mauricio Rampa Fermentation of OKARA 2017

  • 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

  • Manuela Mazzariello Usability of OKARA in vegan food products 2016

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

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

Language skills and intercultural knowledge

  • German - Native or bilingual proficiency
  • English - Full professional proficiency
  • French - Professional working proficiency