Prof. Daniel Heine
Profile
Prof. Daniel Heine Dozent für Lebensmitteltechnologie
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Contact hours
Monday
Tuesday
Wednesday morning
Thursday
Friday -
Address
Berner Fachhochschule
School of Agricultural, Forest and Food Sciences HAFL
Fachbereich Food Science & Management
Länggasse 85
3052 Zollikofen
Activities
Responsibilities
Lecturer and Researcher Food Technology
Coordinator MSc in Life Sciences Specialisation Food, Nutrition & Health - Joint programme with BFH Health and HES-SO Sion
Teaching
Subjects
Bachelor: Food Chemistry, Carbohydrates in Foods
Master: Current Issues in Food, Nutrition and Health
Research
Specialisations
Bioconversion strategies (fermentation and enzymatic treatments) for high-value foods
Upcycling of current food industry by-products under consideration of technocommercial aspects
Projects
Other projects
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
Publications
Memberships
Supervised theses
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
Language skills and intercultural knowledge
Language skills
- German - Native or bilingual proficiency
- English - Full professional proficiency
- French - Professional working proficiency