International jury of experts

DLG appoints an international interdisciplinary commission made up of recognised experts and practitioners to judge the innovations. The panel of experts assesses the innovations submitted independently and neutrally using the documentation provided. Their decisions are based on the level of innovation of the product as well as its significance for application in the field. 

Dr.ir. C.D. (Kees) de Gooijer

Food & Nutrition Delta, Wageningen (Netherlands)

Dr.ir. C.D. (Kees) de Gooijer, M.Sc. in Food Sciences, is an expert for food and bioprocess technology. He is a Former Director of the Educational Institute of Technology and Nutrition and of the State Institute of Food Safety in the Netherlands. For three years he was Chairman of the Agrotechnology and Food Sciences Group, for six years Managing Director of Food & Nutrition Delta. Since 2012 he has been Head of TKI Agri & Food, Chairman of the Board of TKI-BBE, Deputy Chair of the Royal Dutch Chemical Society and member of the Committee of the Institute for Sustainable Process Technology (ISPT) and the TKI-ISPT.

Prof. Dr. Antonio Delgado

University of Erlangen-Nuremberg (Germany)

Prof. Dr. Antonio Delgado, studied Energy and Process Engineering and obtained his doctorate in the field of Fluid Mechanics. His research focuses on fluid mechanics, process modelling and thermo-fluid dynamics in the food/biotechnology sector, as well as human biology and medicine. For many years he held the Chair of Fluid Mechanics and Process Automation and was Head of Information Technology Weihenstephan at the Technical University Munich and Vice Dean and Academic Dean at the Scientific Centre Weihenstephan for Nutrition, Land-use and Environment. Since 2006 he has held the Chair of Fluid Mechanics at the University of Erlangen-Nuremberg.

Prof. Dr. Michael Doßmann

University of Applied Sciences Weihenstephan-Triesdorf, Weidenbach (Germany)

Prof. Dr. Michael Dossmann, Dr. of Food Technology Engineering and Expert for Management and Technology. He headed the Product and Packaging Development Division at Nestlé, was Institute Director of the Weser-Ems Chamber of Agriculture, Head of Division at the Theo Müller Group and later at Nordmilch AG (now DMK). Since 2010 he has been proprietor of his business consulting firm for the food and supplier industry and Professor of Technology, Innovation and Quality Management at the University of Applied Sciences Weihenstephan-Triesdorf.

Prof. Dr. Michael Gänzle

University of Alberta, Edmonton (Canada)

Prof. Dr. Michael Gänzle, M.Sc. in Food Sciences, holds an engineering degree in Food Technology. He is an Expert for the World Food System Centre (ETH Zürich), a member of various scientific committees, the Austrian Science Fund (FWF), the British Biotechnology and Biological Sciences Research Council (BBSRC, U.K.) and the Netherlands Organisation for Scientific Research. Since 2009 he has been Professor of Food Microbiology and Probiotics at the University of Alberta in Canada, and since 2013 in addition Professor at the Hubei University of Technology (HBUT) in Wuhan, China.

Prof. Dr. Tilo Hühn

Zurich University for Applied Sciences, Wädenswil (Switzerland)

Prof. Dr. Tilo Hühn, Doctor of Biology, holds an engineering degree in Viticulture and Oenology. His research focuses on analytical science and technology of aroma components, bioactive substances and value-determining ingredients. He is a member of the International Federation of Fruit Juice Producers, of the Swiss Winegrowers Association, the German Winegrowers Association and the Swiss Society for Food Science and Technology. Since 1997 he has been working at the Zurich University for Applied Sciences and is Head of the Centre for Ingredient and Beverage Research.

Prof. Dr. Henry Jäger

University of Natural Resources and Life Sciences (BOKU) in Vienna (Austria)

Henry Jäger is Professor of Food Technology at the University of Natural Resources and Life Sciences (BOKU) in Vienna. He moved back to academia from an industry position in Research and Development at Nestlé where he worked on process development in the field of preservation technologies. Before, he was researcher in the Department of Food Biotechnology and Food Process Engineering at Technische Universität Berlin where he also obtained his PhD and an Engineering Degree (Dipl.-Ing.) in Food Technology. His research field covers the application of alternative food processing technologies for gentle food preservation as well as the targeted modification of food structures. He is editorial board member of Innovative Food Science and Emerging Technologies and Frontiers in Nutrition: Nutrition and Food Science Technology.

Dr. Dipl.-Ing. Alexander Kolesnov

Peoples’ Friendship University of Russia (Russian Federation)

Dr. Alexander Kolesnov, Doctor of Biochemistry, holds an engineering degree. His work areas comprise technology, quality and safety of foods and beverages. For many years he has been Head of the Research Laboratory at the Institute for Biotechnology of the Moscow University for Food Production (MGUPP). Currently he is a member of various scientific and expert committees of the Russian Federation and Head of the Research Laboratory for Food Quality and Technology at the Russian Peoples’ Friendship University of Russia (RUDN).

 

 

Professor Dr. Horst-Christian Langowski

Fraunhofer Institute for Process Engineering and Packaging (VV), Freising (Germany)

Professor Dr. Horst-Christian Langowski, Doctor of Physics. His work covers the areas of packaging technology for foods, technical and pharmaceutical products and information technology for the safe operation of filling plants. He is a member of the Board of Directors of the Bavarian State Brewery Weihenstephan, a member of the Expert Committee on Extrusion Technology of the VDI Society for Plastics Technologies and on the Bavarian Advisory Council for Bioeconomics. Since 2006 he has been Academic Dean for Brewery and Food Technology, and since 2007 in addition Head of the Fraunhofer Institute for Process Engineering and Packaging (VV), Freising.

Prof. Dr. Helmy Omran

Faculty of Agriculture of the Suez Canal University, Ismailia (Egypt)

Prof. Dr. Helmy Omran, Doctor of Food Technology, researches in the fields of biotechnology, chemistry and technology of fruit and vegetables, functional food and human diets. He is a member of the Society of German Food Technologists (GDL) and of the Association of Austrian Food and Biotechnologists (VÖLB). Since 1991 he has been Professor of Food Technology at the Faculty of Agriculture of the Suez Canal University, Ismailia, Egypt, and up to 2007 was Director of the Research Centre for Biotechnology.

Prof. Dr.-Ing. Heike P. Schuchmann

KIT Institute of Biotechnology and Food Technology, Karlsruhe (Germany)

Prof. Dr.-Ing. Heike P. Schuchmann, Doctor of Food Processing Technology, conducts research into dispersion and emulsifying technology, food extrusion and spray drying. She is Chairwoman of the Expert Committee on Food Process Technology at the Association of German Engineers, VDI Society for Process Engineering and Chemical Engineering (VDI/GVC) and Expert on the Scientific Committee of the Research Group of the Food Industry (FEI). Since 2004 she has been Director and Professor at the Food Process Engineering Department of the KIT Institute of Biotechnology and Food Technology.

 

 

Prof. Dr. Achim Stiebing

Ostwestfalen-Lippe University of Applied Sciences, Lemgo (Germany)

Prof. Dr. Achim Stiebing, holds an engineering degree in Food and Biotechnology. His research focuses on technology and sensory testing of meat, meat products, ready meals and convenience products. He has supported DLG’s expert work on an honorary basis for many years and since 2006 has served as Vice President of DLG and Chairman of the DLG Test Center Food, a member of the Board of Trustees of the Stiftung Warentest foundation, a member of the Advisory Council of the trade journal Fleischwirtschaft, and a member of the Expert Committee “Meat and Meat Products” of the German Food Code Commission.

Prof. Dr. Dipl.-Ing. Jochen Weiss

University of Hohenheim, Stuttgart (Germany)

Prof. Dr. Jochen Weiss, Doctor of Food Sciences, holds an engineering degree and conducts research into the technology of meat and bio-functional foods. He is a Member of the American Oil Chemists Society (AOCS) and the American Chemistry Society (ACS), as well as the International Society for Food Applications of Nanoscience (ISFANS). Since 2008 he has been Professor and holder of the Chair of the Department of Food Physics and Meat Science at the Institute of Food Science and Biotechnology of the University of Hohenheim, and since 2011 in addition Deputy Rector of the Research Department.

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