Joseph Dumpler

Dr. Joseph Dumpler is a Lecturer at the Department of Health Sciences and Technology at ETH Zürich, specializing in Sustainable Food Processing. He holds a PhD in Dairy Science and Technology from the Technical University of Munich, Weihenstephan, with a focus on UHT treatment of concentrated milk. His work emphasizes advancing food processing technologies, particularly in protein refinement, non-thermal methods, and membrane filtration.

• Educations:
  • PhD in Dairy Science and Technology, Technical University of Munich, Weihenstephan (2017)
  • MSc Food Engineering, Technical University of Munich, Weihenstephan

His research interests include Natural Deep Eutectic Solvents (NADES) for plant protein extraction, microwave vacuum drying of dairy products, and membrane filtration optimization for microalgae and dairy systems. He has pioneered methods to refine rapeseed and pea proteins while minimizing antinutrients, and his work on microfiltration of milk products addresses emerging microbial risks.

Key contributions span kinetic modeling of heat-induced protein aggregation, sustainable food processing, and non-thermal concentration techniques. His articles reflect a focus on bridging lab-scale innovations with industrial applications.

• Awards:
  • J.T.M. Wouters Young Scientist Award
  • Julius Maggi Research Award (2018)
  • Best PhD Thesis Award from the Association of Dairy, Food and Biotechnologists (Weihenstephan)

Dr. Dumpler collaborates with industry partners to translate research into scalable processes, such as NADES-based protein extraction and microwave drying systems. His current role at ETH Zürich’s Sustainable Food Processing Lab (Prof. Mathys) focuses on plant-based meat analogs and novel protein refining concepts.