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. 

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. Katharina Riehn

Hamburg University of Applied Sciences (Germany)

Veterinary specialist for food safety and meat hygiene. She studied at the Free University Berlin where she obtained her doctorate at the Institute of Food Safety and Food Hygiene. Since 2012 she has been Professor of Food-Microbiology and -Toxicology in the Department of Nutritional Sciences at the Faculty of Life Sciences of the Hamburg University of Applied Sciences. Her key areas of research are aspects relevant to animal welfare in the field of slaughtering and food-associated parasitic zoonoses. A further key area is research into the identification of quality parameters for cocoa and mangoes. Since November 2014 she has also served as a diplomat of the European College of Veterinary Public Health (ECVPH) in the field of “Food Science”.

Prof. Achim Stiebing, Dr. of Engineering

University of East Westphalia-Lippe, Lemgo (Germany)

After receiving a degree in Food and Bio-Technology in Berlin, position at Tinning Institute (Konserveninstitut) in Neumünster, Germany and at the German Federal Institute for Meat Research (BAFF) (now: Max Rubner Institute) in Kulmbach, Germany. In 1991 appointment to the University of East Westphalia-Lippe, where he was director of the subject area of meat technology until his retirement in 2015. The focus of his research and work was on the fields of technology and sensory analysis of meat, meat products, ready-made meals and convenience products.

Voluntary activities (up to 2017): Scientific Director of DLG quality testing for uncooked sausage and ham, Chairman of the DLG Food Test Centre, Vice President of DLG, Member of the Board of Trustees of "Stiftung Warentest" (product testing foundation), Board Member of Lemgoer Arbeitskreis Fleisch + Feinkost e.V. (Working Group for Meat + Delicatessen Products), Advisory Board of Trade Journal "Fleischwirtschaft" (Meat Industry) and expert in the Fachausschuss Fleisch und Fleischerzeugnisse (Expert Committee on Meat and Meat Products) of the Deutscher Lebensmittelbuchkommission (German Food Book Commission).

Prof. Dr. Markus Stieger

Wageningen University (The Netherlands)

Associate Professor for Food Technology and Sensory Science at Wageningen University, Division of Human Nutrition Health and the Food Quality and Design group (The Netherlands). He received a PhD in physical-chemistry from the University of Kiel (Germany). His current research focus is on food oral processing behavior and the transformation of food structures into sensory perception which contribute to food intake, pleasure of eating and bioavailability of nutrients. He is appointed as visiting Professor at Zhejiang Gongshang University in Hangzhou, China and is editor of the Journal of Texture Studies.

Prof. Dr. Birgit Vogel-Heuser

Technical University of Munich, Automation and Information Systems (Germany)

Holder of a degree in Electrical Engineering, obtained her doctorate at the RWTH Aachen University, Faculty of Mechanical Engineering. Since 2009 she has been Professor and in charge of the Chair of Automation and Information Systems at the Technical University of Munich, Faculty of Mechanical Engineering. Since 2014 she has also been Guest Professor in the field of Mechanical Engineering at the NSF Industry/University Cooperative Research Center for Intelligent Maintenance Systems (IMS), University of Cincinnati. Her research areas include Modelling of distributed embedded systems in automation technology and control-related reliability and usability, human-machine-interaction in process engineering and process operations.

Dr.-Ing. Tobias Voigt

Industry Association for Food Technology and Packaging e. V., Freising (Germany)

Studied Brewing and Beverage Technology at the Technical University of Munich. Received his doctorate from the Chair of Brewery Installations and Food Packaging Technology. As Head of the Working Group Installation Engineering and Information Technology under the successor Chair of Food Packaging Technology, Voigt conducts research into filling and packaging technology in the sector of sustainable industrial food production and its  IT support. (e. g. “Weihenstephan Standards”). Since January 2013 he has also been working as Managing Director of the Industry Association for Food Technology and Packaging, e.V. a non-profit association to promote application-oriented research.

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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