Christoph Denkel

Prof. Christoph Denkel is a Lecturer in Food Technology at Bern University of Applied Sciences (BFH), affiliated with the School of Agricultural, Forest and Food Sciences HAFL and the Department of Food Science & Management. He leads the research group on "Food Process Technology and Sustainable Innovation" and focuses on areas such as food texture structuring, alternative proteins, and byproduct valorization. His teaching includes courses on protein technology, food processing, and sustainable resource use.

Key research projects include SYMUS-PD3 (3D-printed food systems), Fermeat (cell-based meat), and INNOSUISSE-funded initiatives on plant-based alternatives. His work addresses challenges in sustainable food production, additive manufacturing, and sensory optimization.

• Projects: SYMUS-PD3 (SNF/INNOSUISSE), Fermeat (Gebert-Rüf-Stiftung), Moringa leaf protein (INNOSUISSE)
• Memberships: Leadership in BFH’s Food Science & Management, Swiss Food Research, and advisory roles in industry
• Languages: Native German, fluent English, conversational French, basic Italian

Denkel’s contributions span peer-reviewed journals, conference presentations, and media engagements on topics like pea protein aroma mitigation and 3D-printed food perception.