Prof. Dr. Daniel Heine

Lecturer and Researcher in Food Technology and Bioconversion

Head of Research Group Bioconversion & Protective Cultures

Module Coordinator and Lecturer, MSc in Life Sciences – Food, Nutrition & Health

Food fermentation and microbial bioconversion; starter and protective cultures; enzymatic and fermentative functionalisation of food ingredients; valorisation of food-industry side streams; sustainable food biotechnology.

BSc in Food Science & Management

MSc in Life Sciences – Food, Nutrition & Health

Food technology and bioconversion

Food fermentation and protective cultures

Carbohydrate technology

Enzyme technology and food biotechnology

Current issues in food quality, safety and nutrition

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

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

Fermentation and process development

Screening and characterisation of functional microorganisms

Protective cultures, biopreservation and shelf-life extension

Bioconversion and valorisation of food-industry side streams

Eugster, E., Götze, F., & Heine, D. (2023). Das Potenzial fermentierter Lebensmittel für eine gesunde und nachhaltige Ernährung. In Agrarforschung Schweiz (Issue 14). Agroscope Liebefeld-Posieux ALP. https://doi.org/10.24451/arbor.19666

Meier, M., Götze, F., Markoni, E., Eugster, E., Heine, D., Kopf, K. A., & Denkel, C. (2021). Ernährungssysteme nachhaltiger gestalten : Einblicke in die transdisziplinären Forschungsaktivitäten der
Berner Fachhochschule, Fachbereich Food Science & Management. In VSH-Bulletin (Vol. 47, Issue 1). Vereinigung der Schweizerischen Hochschuldozierenden VSH. https://doi.org/10.24451/arbor.15028

Eugster, E., Heine, D., & Sartori, C. (2020). Unsichtbare Lebensgemeinschaften in fermentierten Lebensmitteln. In Hotspot (Issue 42). Akademie der Naturwissenschaften (SCNAT), Forum Biodiversität. https://doi.org/10.24451/arbor.14039

Heine, D., Rauch, M., Ramseier, H., Müller, S., Schmid, A., Kopf, K. A., & Eugster, E. (2018). Pflanzliche Proteine als Fleischersatz: eine Betrachtung für die Schweiz. In Agrarforschung Schweiz (Vol. 9, Issue 1). Agroscope Liebefeld-Posieux ALP. https://doi.org/10.24451/arbor.6168

Heine, D., Denkel, C., & Kopf, K. A. (2016). Verarbeitung mit Mehrwert. In Lebensmittel Technologie (Vol. 49, Issue 5). Swiss Professional Media. https://doi.org/10.24451/arbor.12370

Brunner, T., Denkel, C., Heine, D., & Kopf, K. A. (2016). Proteine als Bausteine von innovativen Lebensmitteln. In Lebensmittel Technologie (Vol. 50, Issue 4). Swiss Professional Media. https://doi.org/10.24451/arbor.12371

Administrative Secretary and Chair of the Technical Committee, INEC – Association of Producers of Carob Bean Gum

Member of the Steering Group, Innovation Group Bioconversion, Swiss Food Research