Henry JägerView profile
Professor
Henry Jäger is a Professor in Food Technology at the University of Natural Resources and Life Sciences, Vienna (BOKU) since 2014. Previously, he worked as a Project Manager at Nestlé (2012-2014) and Lecturer at TU Berlin (2012-2017), following his PhD/Postdoc at TU Berlin (2006-2012) and Diploma in Food Technology (2000-2006). His research focuses on electrotechnologies in food processing , particularly pulsed electric fields (PEF) and ohmic heating , for microbial inactivation, food preservation, and quality optimization. He explores applications in plant material processing , gluten-free baking , and novel food preservation methods . His work also addresses edible insect processing for allergenicity reduction and protein recovery. Recent publications (2025-2024) analyze synergies between PEF and ohmic heating, biofilm imitation systems for hygiene validation, and computational models for sterilization processes. These studies span food safety , sustainable processing , and functional food design . Henry Jäger actively contributes to scientific communities, serving on the EFFoST managing board , as scientific advisor for food conferences, and as reviewer for journals like Food Chemistry and Trends in Food Science & Technology . He has organized workshops on PEF applications and contributed to EU food technology initiatives.

