Prof. Daniel Heine
Steckbrief

Prof. Daniel Heine Dozent für Lebensmitteltechnologie
Kontakt
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Präsenzzeit
Montag
Dienstag
Mittwoch
Donnerstag
Freitag -
Adresse
Berner Fachhochschule
Hochschule für Agrar-, Forst- und Lebensmittelwissenschaften HAFL
Fachbereich Food Science & Management
Länggasse 85
3052 Zollikofen
Tätigkeiten
Zuständigkeitsbereiche
Lecturer and Researcher Food Technology
Coordinator MSc in Life Sciences Specialisation Food, Nutrition & Health - Joint programme with BFH Health and HES-SO Sion
Lehre
Unterrichtsfächer
Bachelor: Food Chemistry, Carbohydrates in Foods
Master: Current Issues in Food, Nutrition and Health
Forschung
Fachgebiete
Bioconversion strategies (fermentation and enzymatic treatments) for high-value foods
Upcycling of current food industry by-products under consideration of technocommercial aspects
Projekte
Weitere Projekte
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
Publikationen
Mitgliedschaften
Betreute Arbeiten
Bachelor
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
Master
Raffaele Guelpa Quantification of glucosinolates in protein extract from Moringa oleifera leaves 2019
Andrew Tony-Odigie Development of High-protein Spreads for Pregnant and Lactating Women in India 2018
John Barrett Upscaling of a Salami production process 2017
Daniel Wieland Public-private partnership concept evaluation for the operation of a culture collection in Switzerland 2016
Sprachen- und Länderkenntnisse
Sprachkenntnisse
- Deutsch - Muttersprache oder zweisprachig
- Englisch - Verhandlungssicher
- Französisch - Fliessend