Prof. Dr. Christoph Denkel

Forschungsgruppenleiter "Lebensmittelprozesstechnologie und Nachhaltige Innovation"

Lebensmittelprozesstechnologie

Alternative Proteine

Nebenstromverwertung

Lebensmittelstrukturierung

Bachelor-Programm in Lebensmitteltechnologie

Master of Science "Circular Innovation and Sustainability"

Proteine in der Lebensmitteltechnologie

Fette, Emulsionen und Schäume in der Lebensmitteltechnologie

Lebensmittelverfahrenstechnik II

Technologie nicht-tierischer Alternativprodukte

Nachhaltige Ressourcennutzung in der Lebensmittelverarbeitung

Pathways to zero-emissions in the food sector

Lebensmitteltexturen und -strukturierung: Konzeptentwicklung und material-/verfahrenstechnische Umsetzung für neue Produkte/Produktplatformen

Materialorientierte Lebensmittelverfahrenstechnik

Pflanzliche und tierische Proteine: Gewinnung, technofunktionelle Eigenschaften, Konversion in Produktsysteme

Vollverwertung von Rohstoffen: Upcycling von Nebenströmen, Nutzung von Prozesswasser

Individualisierung von Lebensmitteln

Lebensmittelproduktion von morgen

”SYMUS-PD3: Industrially relevant Synchronous Multiscale 3D-Printing Process (SYMUS-PD3) for the fast manufacture of tailored texturized and sensory/nutrition-functionalized food systems” (SNF/INNOSUISSE BRIDGE-project; ETHZ/BFH joint project)

“Fermeat” (Gebert-Rüf-Stiftung))

"Moringa leaf protein - Molein" (INNOSUISSE)

"Vegane Käsealternative" (INNOSUISSE)

Cermeño, Maria; Silva, Juliana V. C.; Arcari, Mario; Denkel, Christoph (2024). Foaming properties of plant protein blends prepared using commercial faba bean and hemp protein concentrates at different faba bean/hemp protein ratios LWT - Food Science and Technology, 198, p. 115948. Elsevier 10.1016/j.lwt.2024.115948 <http://dx.doi.org/10.1016/j.lwt.2024.115948>

Burkard, Johannes; Kohler, Lucas; Caciagli, Sophia; Herren, Nicolas; Kozamernik, Mark; Mantovani, Saskia; Windhab, Erich J.; Denkel, Christoph (2024). Exploring the effects of structure and melting on sweetness in additively manufactured chocolate Scientific Reports, 14(1) Nature Publishing Group 10.1038/s41598-024-58838-6 <http://dx.doi.org/10.1038/s41598-024-58838-6>

Burkard, Johannes; Nain Shah, Akshay; Harms, Eugenia; Denkel, Christoph (2023). Impact of spatial distribution on the sensory properties of multiphase 3D-printed food configurations Food Quality and Preference, 108, p. 104850. Elsevier 10.1016/j.foodqual.2023.104850 <http://dx.doi.org/10.1016/j.foodqual.2023.104850>

Burkard, Johannes; Kohler, Lucas; Berger, Tanja; Logean, Mitsuko; Mishra, Kim; Windhab, Erich J.; Denkel, Christoph (2023). Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods npj Science of Food, 7(42), pp. 1-9. Nature Publishing Group 10.1038/s41538-023-00218-x <http://dx.doi.org/10.1038/s41538-023-00218-x>

Kopf-Bolanz, Katrin A.; Villareal Cruz, Maria Camila; Walther, Barbara; Denkel, Christoph; Guggisberg, Dominik (2023). Comparison of physicochemical properties of commercial UHT-treated plant-based beverages and cow's milk Agrarforschung Schweiz, 14, pp. 43-56. Agroscope Liebefeld-Posieux ALP 10.34776/afs14-43e <http://dx.doi.org/10.34776/afs14-43e>

Guidi, Sarah Chloé; Formica, Florian Aris; Denkel, Christoph (2022). Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures Food Research International, 161, p. 111752. Elsevier 10.1016/j.foodres.2022.111752 <http://dx.doi.org/10.1016/j.foodres.2022.111752>

Trindler, Christian; Kopf, Katrin Annika; Denkel, Christoph (2022). Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing Food Chemistry, 376, p. 131892. Elsevier 10.1016/j.foodchem.2021.131892 <http://dx.doi.org/10.1016/j.foodchem.2021.131892>

Franco Lucas, Bárbara; Guelpa, Raffaele; Vaihinger, Markus; Brunner, Thomas; COSTA, Jorge Alberto Vieira; Denkel, Christoph (2022). Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents Food Science and Technology, 42 Sociedade Brasileira de Ciencia e Tecnologia de Alimentos 10.1590/fst.14822 <http://dx.doi.org/10.1590/fst.14822>

Kistler, Tobias; Pridal, Angela; Bourcet, Charlotte; Denkel, Christoph (2021). Modulation of sweetness perception in confectionary applications Food Quality and Preference, 88, p. 104087. Elsevier 10.1016/j.foodqual.2020.104087 <http://dx.doi.org/10.1016/j.foodqual.2020.104087>

Brunner, Thomas; Delley, Mathilde; Denkel, Christoph (2018). Consumers’ attitudes and change of attitude toward 3D-printed food Food Quality and Preference, 68, pp. 389-396. Elsevier 10.1016/j.foodqual.2017.12.010 <http://dx.doi.org/10.1016/j.foodqual.2017.12.010>

Held, Michael; Schwaller, Patrick; Vaihinger, Markus; Denkel, Christoph (2017). Local Impedance Spectroscopy: A Potential Tool to Characterize the Evolution of Emulsions and Foams Journal of Food Science and Engineering, 7(5), pp. 249-261. David Publishing Co. 10.17265/2159-5828/2017.05.003 <http://dx.doi.org/10.17265/2159-5828/2017.05.003>

Kopf-Bolanz, K.A., Nowak, A., Vaihinger, M., Lonfat, J., Schütz, B., Denkel, C. (2019). Influencing lactose crystallization in whey powder processing. NIZO-Conference 2019 (Poster)

Kistler, T, Denkel, C. (2019). Food4D: Adjusting functional properties by three-dimensional structuring. International Symposium on food rheology and structure ISFRS, Zurich (Talk)

Götze, F., Denkel, C. & Brunner, T.A. (2019). Being informed of technology when eating a supposedly 3D-printed waffle biscuit improves consumers’ attitudes towards the 3D-printing technology in food. Pangborn Symposium, Edinburgh

Kistler, T., Harms, E., Shah, A., Denkel, C. (2018). Time-resolved sensory perception as a function of the spatial arrangement of masses in a two-phase food composite. EFFOST-Conference 2018 (Poster)

Denkel C (2019). Hochwertiges Soja wird weggeworfen. Radiobeitrag SRF Kassensturz Espresso, https://www.srf.ch/sendungen/kassensturz-espresso/hochwertiges-soja-wird-weggeworfen

Denkel C (2017). Eindrücke und Potentiale von Zweiphasensystemen. In: Symposium Food4D, BFH-HAFL, 2017

Denkel C (2017). Individualisierung von Lebensmitteln – die Zukunft? In: Eventserie HAFL «Big Data – Digitalisierung im Nahrungsmittelsystem»

Denkel C (2017). Subkutan – Wir servieren Mehlwurmsuppe. Radiobeitrag Radio Bern, http://rabe.ch/2017/04/26/herr-ober-bring-die-mehlwurmsuppe/

Denkel C, Vaihinger M, Brämswig U, Rudolph J (2016). Mehrdimensionalität beim Lebensmitteldesign. Alimenta 6, 10-11

Heine D, Kopf-Bolanz K, Brunner T, Denkel C (2016). Proteine als Bausteine von innovativen Lebensmitteln. Alimenta 4, 10-11

Kopf-Bolanz K, Sadeghi L, Denkel C, Jenzer H (2016). Verbindung von Ernährung und Lebensmitteltechnologie im Fokus. Alimenta 11, 8-9

Heine D, Denkel C (2016). Funktionalität von Proteinen. In: Event Food Cluster Food&Nutrition Hauptstadtregion Bern, Bern

Kopf-Bolanz, K, Bisig W, Jungbluth N, Denkel C (2015). Quantitatives Potenzial zur Verwertung von Molke in Lebensmitteln in der Schweiz. Agrarforschung Schweiz 6(6): 270-277

Denkel C, Rudolph J (2015). Lebensmittel-3D-Druck: Fused Deposition Modelling heute». In: SFR Food Tec Days 2015

Leitungsgremium Food Science & Management

HAFL Forschungskommission

Vertreter Dozierende im Fachhochschulrat

Beirat foodaktuell

Vorstandsmitglied Swiss Food Research

Advisory Board Field Food AG/Eggfield