Ulrich Kulozik

Prof. Ulrich Kulozik serves as Professor of Food and Bioprocess Technology at the Technical University of Munich (TUM), School of Life Sciences, holding the Chair of Food Process Engineering and Dairy Technology since his 2000 appointment following Prof. Heinz Gerhard Kessler.

His academic foundation includes food technology studies at TUM, where he earned his doctorate (1986) and habilitation (1991), the former recognized with the Association of Friends of TUM outstanding dissertation award.

Kulozik's research centers on elucidating complex interactions in food systems through biopolymer structure formation, membrane separation technology, protein engineering, and bioprocess optimization. His work bridges fundamental science with industrial applications to predict real-world process behavior in food engineering.

His publication trajectory demonstrates consistent focus on dairy science and separation processes, evolving from foundational membrane research (1980s) to advanced dairy structuring (2000s), reflecting enduring expertise in applying engineering principles to food material science.

Key recognitions include:

• Fellow of the International Academy of Food Science & Technology (IAFST, 2014)
• Dairy Industry Association Innovation Award (2015)
• Association of Friends of TUM Dissertation Award (1986)

His career integrates substantial industry experience with academia, notably 15 years as Department Manager for Process & Product Development at Kraft Foods Europe (1984-1999), during which he maintained TUM teaching responsibilities in biotechnology, declining a University of Stuttgart-Hohenheim offer in 1998 to continue his TUM affiliation.