About
Prof. Alexander Mathys is an Associate Professor at the Department of Health Sciences and Technology, ETH Zurich, and Deputy Head of the Institute of Food, Nutrition, and Health. His research focuses on sustainable food processing, with a systems-oriented approach to optimize food value chains and address environmental, economic, and social impacts. Key areas include microalgae and insect-based protein sources, bioconversion of food waste, and novel preservation technologies.
- Education: PhD in Food Processing (2008), Tenured Professor (2022).
- Affiliations: Singapore-ETH Centre, Bezos Centre for Sustainable Protein (NUS).
Research Interests: Sustainable food systems, bioeconomy principles, multi-indicator sustainability assessments. Innovations include urban farming concepts, microalgae cultivation for nutrition, and mechanical/biotechnological food processing techniques.
Awards: IAFoST Fellow (2024), ETH Zurich Dandelion Award (2022), IFT International Food Security Award (2020), Young Researcher (Nobel Laureates Meeting, 2010).
Grants & Advising: Over 200 publications (140 peer-reviewed articles), 13 patents, and extensive international collaborations. Leads the Sustainable Food Processing group at ETH Zurich.
Labs/Teams: Directs interdisciplinary research teams exploring novel protein sources, food waste valorization, and scalable bioprocessing technologies.
