Mathias Kinner

Dr. Mathias Kinner is a Researcher at the Zurich University of Applied Sciences (ZHAW), affiliated with the ZHAW School of Life Sciences and Facility Management and the Research Group for Food Technology. His work focuses on advancing food technology, particularly in baking quality optimization, mycotoxin reduction, and sustainable ingredient development. Key roles include Project Leader in initiatives like Upcycling of wheat harvest losses and Deputy Leader in Softscope, and Team Member in projects such as PE(K)O Sustain and Strategies to reduce mycotoxins.

Research interests span food safety (mycotoxin mitigation, detoxification techniques), plant-based ingredients (oil emulsions, gluten-free baking), and food processing innovations (cold needle perforation, ohmic heating). He has led the development of prototypes for wheat kernel perforation and contributed to replacing palm oil with modified rapeseed oil in bakery products.

Publications emphasize emulsion stabilization, gluten-free product optimization, and fermentation-based solutions for by-product upcycling. His work bridges applied research and industry needs, addressing sustainability and nutritional enhancement in food systems.

Notable contributions include collaborations on functional sourdough development for sugar-reduced buns and enzymatic strategies to reduce zearalenone in wheat. His projects often involve interdisciplinary teams focused on translating lab findings into scalable food technologies.