Prof. Daniel Heine

Lecturer and Researcher Food Technology

Coordinator MSc in Life Sciences Specialisation Food, Nutrition & Health - Joint programme with BFH Health and HES-SO Sion

Bachelor Food Sciences

Master of Science in Life Sciences with Specialization in Food, Nutrition and Health

Bachelor: Food Chemistry, Carbohydrates in Foods

Master: Current Issues in Food, Nutrition and Health

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

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

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

Eugster, Elisabeth; Götze, Franziska; Heine, Daniel (2023). Das Potenzial fermentierter Lebensmittel für eine gesunde und nachhaltige Ernährung Agrarforschung Schweiz(14), pp. 159-166. Agroscope Liebefeld-Posieux ALP 10.34776/afs14-159 <http://dx.doi.org/10.34776/afs14-159>

Meier, Matthias; Götze, Franziska; Markoni, Evelyn; Eugster, Elisabeth; Heine, Daniel; Kopf, Katrin Annika; Denkel, Christoph (2021). Ernährungssysteme nachhaltiger gestalten : Einblicke in die transdisziplinären Forschungsaktivitäten der Berner Fachhochschule, Fachbereich Food Science & Management VSH-Bulletin, 47(1), pp. 25-35. Vereinigung der Schweizerischen Hochschuldozierenden VSH

Eugster, Elisabeth; Heine, Daniel; Sartori, Carlotta (2020). Unsichtbare Lebensgemeinschaften in fermentierten Lebensmitteln Hotspot(42), p. 18. Akademie der Naturwissenschaften (SCNAT), Forum Biodiversität

Heine, Daniel; Rauch, Michael; Ramseier, Hans; Müller, S.; Schmid, A.; Kopf, Katrin Annika; Eugster, Elisabeth (2018). Pflanzliche Proteine als Fleischersatz: eine Betrachtung für die Schweiz Agrarforschung Schweiz, 9(1), pp. 4-11. Agroscope Liebefeld-Posieux ALP

Heine, Daniel; Denkel, Christoph; Kopf, Katrin Annika (2016). Verarbeitung mit Mehrwert Lebensmittel Technologie, 49(5), pp. 12-13. Swiss Professional Media

Brunner, Thomas; Denkel, Christoph; Heine, Daniel; Kopf, Katrin Annika (2016). Proteine als Bausteine von innovativen Lebensmitteln Lebensmittel Technologie, 50(4), pp. 10-11. Swiss Professional Media

Administrative Secretary and Chairman Technical Committee INEC (Association of Producers of Carob Bean Gum)

Coordinator Food Cluster, MSc in Life Sciences

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

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