User:Goncic4712/sandbox

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Stefan Toepfl (* 1976 in Grafenau) is a German food technologist and professor. He has studied food technology at Technical University of Berlin and joined the Food Biotechnology and Process Engineering Lab headed by Prof. Dietrich Knorr in 2002. In 2006 he has been awarded with a PhD on food process engineering from Technical University of Berlin[1]. After finishing his PhD he has been active as a research associate at DIL German Institute of Food Technologies. His research interests are focused on:

In 2009 Stefan Toepfl has joined Osnabrueck University of Applied Sciences as a professor of food process engineering, teaching in a study program jointly offered with DIL[10][11]. Since 2017 he is managing director of a spin-off entity focusing of marketing of non-thermal food processing equipment for potato and vegetable processing. Stefan Toepfl is active as a reviewer for scientific journals and funding bodies and a member of the scientific board of the Research Association of the German Food Industry (FEI). In 2009 his work has been awarded with the Georg Carl Hahn Research Prize.[12]

Selected bibliography

  • Applications of Pulsed Electric Fields Technology for the Food Industry. In: Raso J., Heinz V. (eds) Pulsed Electric Fields Technology for the Food Industry. Food Engineering Series. Springer, Boston, MA. 2006, doi:10.1007/978-0-387-31122-7_7 (with Volker Heinz and Dietrich Knorr)
  • Application Concepts for PEF in Food and Biotechnology. In: Knoerzer, K., Muthukumarappan, K. (eds.) Innovative Food Processing Technologies, Elsevier, 2021, ISBN 978-0-12-815782-4, doi:10.1016/B978-0-12-815781-7.00012-3. (with Artur Wiktor and Oleksii Parniakov)
  • Application of Shockwaves for Meat Tenderization, In: (Hrsg.): Knoerzer, K., Juliano, P., Smithers, G. Food Science, Technology and Nutrition Innovative Food Processing Technologies, Woodhead Publishing, 2016, ISBN 978-0-08-100294-0, doi:10.1016/B978-0-08-100294-0.00009-2. (with Tomas Bolumar)
  • Modularity of insect production and processing as a path to efficient and sustainable food waste treatment. Journal of Cleaner Production, Volume 248, 2020, ISSN 0959-6526, doi:10.1016/j.jclepro.2019.119248 (with Svea Ites, Sergiy Smetana and Volker Heinz)
  • Pulsed electric field and mild heating for milk processing: a review on recent advances. Journal of the Science of Food and Agriculture, 100: 16-24. 2020 https://doi:10.1002/jsfa.9942 (with Kazem Alirezalu, Paulo E S Munekata, Oleksii Parniakov, Francisco J Barba, Julian Witt, Artur Wiktor and Jose M Lorenzo)

References

  1. ^ Töpfl, Stefan (2006-10-06). "Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing – Applications, Process and Equipment Design and Cost Analysis". doi:10.14279/depositonce-1441. {{cite journal}}: Cite journal requires |journal= (help)
  2. ^ Palanisamy, Megala; Franke, Knut; Berger, Ralf G.; Heinz, Volker; Töpfl, Stefan (2019). "High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties". Journal of the Science of Food and Agriculture. 99 (5): 2175–2185. doi:10.1002/jsfa.9410. ISSN 1097-0010.
  3. ^ Ostermeier, Robin; Hill, Kevin; Töpfl, Stefan; Jäger, Henry (2020-01-01), Barba, Francisco J.; Parniakov, Oleksii; Wiktor, Artur (eds.), "5 - Pulsed electric field as a sustainable tool for the production of healthy snacks", Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow, Academic Press, pp. 103–128, ISBN 978-0-12-816402-0, retrieved 2021-10-13
  4. ^ Bolumar, Tomas; Middendorf, Dana; Toepfl, Stefan; Heinz, Volker (2016), Balasubramaniam, V.M.; Barbosa-Cánovas, Gustavo V.; Lelieveld, Huub L.M. (eds.), "Structural Changes in Foods Caused by High-Pressure Processing", High Pressure Processing of Food: Principles, Technology and Applications, Food Engineering Series, New York, NY: Springer, pp. 509–537, doi:10.1007/978-1-4939-3234-4_23, ISBN 978-1-4939-3234-4, retrieved 2021-10-13
  5. ^ Toepfl, S.; Mathys, A.; Heinz, V.; Knorr, D. (2006-12-01). "Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing". Food Reviews International. 22 (4): 405–423. doi:10.1080/87559120600865164. ISSN 8755-9129.
  6. ^ Fisser, Dirk. "Bauern kritisieren künstliche Zusatzstoffe: Fleischlose Wurst: Veggie-Produkte mehr als Eintagsfliege?". www.noz.de. Retrieved 2021-10-13.
  7. ^ "Lebensmitteltechnologie: Wie schmeckt die Zukunft?". f3 (in German). 2021-10-13. Retrieved 2021-10-13.
  8. ^ "Process validation for PEF-P | i3-Food". Retrieved 2021-10-13.
  9. ^ Toepfl, Stefan; Siemer, Claudia; Saldaña-Navarro, Guillermo; Heinz, Volker (2014-01-01), Sun, Da-Wen (ed.), "Chapter 6 - Overview of Pulsed Electric Fields processing for Food", Emerging Technologies for Food Processing (Second Edition), San Diego: Academic Press, pp. 93–114, doi:10.1016/b978-0-12-411479-1.00006-1, ISBN 978-0-12-411479-1, retrieved 2021-10-13
  10. ^ "Ruf an Prof. Dr. Stefan Töpfl". news.fleischbranche.de. Retrieved 2021-10-13.
  11. ^ "Fachhochschule Osnabrück und Deutsches Institut für Lebensmitteltechnik (DIL) kooperieren in Lehre und Forschung". www.dil-ev.de (in German). Retrieved 2021-10-13.
  12. ^ "Renommierter Forschungspreis geht an Arbeit über Pulsierende Elektrische Felder". www.dil-ev.de (in German). Retrieved 2021-10-13.
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