Prof. Daniel Heine

Lecturer and Researcher Food Technology and Bioconversion

External PhD student (ETHZ) "Fermentation of Moringa leaf protein"

Bachelor Food Science & Management

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

Bachelor: Carbohydrates in Foods, Technology of Plant based Foods, Food Fermentations

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

2023: Saccharification of plant-based side streams using fungal fermentations (InnoBooster)

2023: Vitamin B9 enrichment of whey permeate using lactic acid fermentations (SATW 4.0)

2019-2022: Innosuisse project "FermPlant" on controlled fermentation of Sauerkraut for improved taste and added value (joint project with Agroscope and Schoeni Finefood)

2019-2021: 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

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)

Fabienne Bärtschi Establishment of a reliable procedure for the tofu production at lab-scale 2015

Salome Lehmann Evaluation of the usability of OKARA in high-protein bread formulations 2016

Manuela Mazzariello Usability of OKARA in vegan food products 2016

Raffaele Guelpa Extraction and characterization of OKARA-based dietary fibre 2016

Raphael Zeller Optimization of process control of a pasta production line for consistent quality 2016

Mauricio Rampa Fermentation of OKARA 2017

Michael Rüttimann Concepts for controlled vegetable fermentations with mild acidity 2017

Janine Amgarten Plant-based vitamin B12 sources 2017

Valerie Zellweger OKARA-based Tempeh 2018

Marco Schenk Characterisation of Moringa leaf-based proteins 2018

Nicolas Pirolet Raffination von Pflanzenölen mittels Kurzwegdestillation 2018

Angela Müller Investigations on quality parameters in water kefir 2019

Eva Maria Schütz Selektion von Leuconostoc-Stämmen zur Fermentation von Sauerkraut 2020

Yves Kölliker Quantifizierung von Vitamin B12 mittels HPLC Analytik 2020

Antonella Nadia Lardi Optimierung eines fermentierten Getränks auf der Basis von Molken- proteinkonzentrat 2021

Moritz Müller Enzymatische Hydrolyse von Moringablattprotein 2021

Lucie Mouron Fermentation d'extrait de lupin pour la production d'arômes de fromage 2022

Daniel Wieland Public-private partnership concept evaluation for the operation of a culture collection in Switzerland 2016

John Barrett Upscaling of a Salami production process 2017

Andrew Tony-Odigie Development of High-protein Spreads for Pregnant and Lactating Women in India 2018

Raffaele Guelpa Quantification of glucosinolates in protein extract from Moringa oleifera leaves 2019

Beatrice Lipp Product development of a plant-based yoghurt alternative 2020

Vertika Singh Characteristics and sensory aspect of moringa leaf protein powder 2020

Ulisse Hardmeier Targeted Sauerkraut fermentations with Propionibacterium spp. for natural enrichment in Vitamin B12 2021

Raphael Convertini Elucidation of protein-polyphenol interactions in Moringa oleifera leaves during protein extraction using an in-vitro digestion model 2022

Silvia Eschengerd D-allulose: A suitable sugar replacer in yogurt? 2023

Simin Dehghani Evaluation of Fermentation Concepts for Almond-based Gels 2023

Varia More than 50 supervised term papers on various topics in the food sciences and/or bioconversion domain at Bachelor's and Master's level 2014-ongoing