Benjamin Schmiedl

Benjamin Schmiedl is a researcher at the Institute of Food Technology within the Department of Biotechnology and Food Science at the University of Natural Resources and Life Sciences, Vienna (BOKU). His work focuses on innovative food processing technologies with particular expertise in pulsed electric field applications for microbial systems.

His research interests include:

• Food Technology and Processing
• Electroporation applications in food science
• Pulsed Electric Field effects on microbial systems
• Fungal growth and metabolism stimulation
• Microbial control in food systems

Mr. Schmiedl has presented his research at international conferences including the World Congress on Electroporation and Pint of Science events, demonstrating his active engagement in the scientific community. His work represents an interdisciplinary approach bridging engineering principles with food science applications.

His conference presentations highlight trends in applying physical methods to enhance or control microbial activity in food systems, with potential applications in food preservation, fermentation processes, and microbial safety.

Mr. Schmiedl maintains active research collaborations as evidenced by his participation in international conferences organized by the International Society for Electroporation-Based Technologies and Treatments.