Prof. Daniel Heine

Profil

Prof. Daniel Heine Dozent für Lebensmitteltechnologie

  • Présence Lundi
    Mardi
    Jeudi
    Vendredi
  • Adresse Berner Fachhochschule
    Haute école des sciences agronomiques, forestières et alimentaires
    Abteilung Food Science & Management
    Länggasse 85
    3052 Zollikofen

Activités

  • Lecturer and Researcher Food Technology

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

Enseignement

  • Bachelor: Food Chemistry, Carbohydrates in Foods

  • Master: Current Issues in Food, Nutrition and Health

Recherche

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

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

Projets

  • 2019-2022: Innosuisse project "FermPlant" on controlled fermentation of Sauerkraut for improved taste and added value (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

Affiliations

Travaux supervisés

  • 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

Connaissances linguistiques et connaissances de pays

  • Allemand - Locuteur bilingue ou de langue maternelle
  • Anglais - Compétence professionelle avancée
  • Français - Compétence professionelle générale