Prof. Jörg Hinrichs , Universität Hohenheim, Germany
Jörg Hinrichs 🎓is a distinguished food scientist specializing in soft matter science and dairy technology 🥛. Currently a full professor at the University of Hohenheim, Stuttgart 🇩🇪, he leads groundbreaking research on food rheology, milk-based products, and sustainable alternatives 🌱. With over 30 years of experience, Prof. Hinrichs has supervised 30+ Ph.D. theses 📚, authored numerous publications ✍️, and secured €31M+ in research funding 💶. His contributions to the field have earned him prestigious awards 🏆 and patents that enhance food quality and safety.
Professional Profile
Orcid
Scopus
Suitability
Prof. Dr.-Ing. Dr.-Ing. habil. Jörg Hinrichs 🎓 is an exceptional candidate for the Excellence in Innovation . With a career spanning over three decades, his groundbreaking contributions to soft matter science, dairy technology 🥛, and sustainable food processing 🌱 highlight his innovative spirit. His ability to blend cutting-edge science with practical applications has revolutionized the food industry, making him a leader in his field.
Education and Experience
- 🥛 1981–1983: Journeyman training in Dairy Technology, DMK, Zeven, Germany
- 🎓 1984–1989: Diploma in Food Technology (Dipl.-Ing), TU-Munich
- 🔬 1989–1992: Scientist Assistant, Food Process Engineering, TU-Munich
- 📜 1994: Completed Doctorate in Dairy Science (Dr.-Ing.)
- 🌐 1997: Visiting Scientist, NDRI, Karnal, India
- 🏫 2000: Habilitation in Food Process Engineering (Dr.-Ing. habil.), TU-Munich
- 🧪 2001–Present: Professor of Soft Matter Science & Dairy Technology, University of Hohenheim, Stuttgart
- 🥛 2008–Present: Head, Transfer Centre Milk (TZM), University of Hohenheim
Professional Development
Prof. Hinrichs has excelled in academic leadership and industrial collaboration 🌟. As the head of the Dairy Research and Training unit, he manages interdisciplinary projects bridging academia and industry 🤝. He has led the development of innovative food processing techniques, improving shelf life and sensory attributes of dairy and plant-based products 🌱. His role extends to educating future food scientists through pioneering courses on food rheology and bioeconomy concepts 📘. A recipient of the Dairy Science Innovation Award 🏆, his impactful research has attracted significant funding (€31M+) 💰, benefiting both academic progress and industrial applications 🌍.
Research Focus
Prof. Hinrichs specializes in the intersection of food science and soft matter physics 🔬. His work explores the rheology and structure of dairy products and plant-based alternatives 🌱, focusing on hydrocolloid interactions and biotransformation in complex matrices. He investigates mechanical treatments’ effects on food particles and their sensory implications 🎯. With a commitment to food safety, his research addresses challenges like emerging spores, spoilage microorganisms, and phages 🦠. His innovative methodologies contribute to sustainable food processing and product development, enhancing the nutritional and functional qualities of food products 🍽️ while maintaining environmental responsibility 🌍.
Awards and Honors
- 🥇 2000: ProLehre – Fully funded education program for habilitation candidates
- 🏆 2010: Dairy Science Innovation Award by the German Dairy Industry (MIV)
- 📜 Numerous patents for innovative food processing techniques
- 🌍 Significant recognition for €31M+ in research funding acquisition
Publication Top Notes
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Storable Cheese Curd—Effect of Milk Homogenization as a Pre-treatment and Freezing and Extrusion of Cheese Curd on Production of Pasta Filata Style Cheese 📜
Cited by: 3 📖
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Impact of Ultraviolet C Treatment on Sensory Characteristics, Amino Acid Profile, Riboflavin Content, and Toxicological Activity of Native Whey 🌞
Cited by: 0 📖
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Modelling of Dynamic Mastication Physics of Cheese/Casein Gels as Function of Milk-Fat Distribution and Intensity of Thermo-Mechanical Treatment 🧀
Cited by: 2 📖
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Frozen Cheese Curd as an Intermediate for Cheese Making – Homogenization as a Tool to Regain Techno-Functional Properties ❄️
Cited by: 1 📖
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Purification of Lactoferrin Through a Sequential Filtration and Magnetic Separation Process: A Processing Example for Acid Whey Valorization 🧲
Cited by: 1 📖