Daniel Heine

Professor Daniel Heine is a faculty member at Bern University of Applied Sciences, specifically within the School of Agricultural, Forest and Food Sciences (HAFL) in the Department of Food Science & Management. He serves as a lecturer and researcher in Food Technology and coordinates the MSc in Life Sciences Specialization in Food, Nutrition & Health, a joint program with BFH Health and HES-SO Sion.

His research focuses on sustainable food technology with particular expertise in fermentation science, bioconversion strategies for high-value foods, and upcycling of food industry by-products. Professor Heine has led multiple research projects including the Innosuisse-funded 'FermPlant' on controlled fermentation of sauerkraut, investigations into Moringa leaf protein extraction, and development of plant-based meat alternatives.

Professor Heine has published extensively on topics related to fermented foods, plant proteins, and sustainable food processing. His 2023 publication 'Das Potenzial fermentierter Lebensmittel für eine gesunde und nachhaltige Ernährung' highlights his expertise in fermentation science, while his 2025 systematic review on vitamins in fermented foods demonstrates his contribution to understanding the nutritional aspects of fermented products.

As an educator, he teaches Food Chemistry and Carbohydrates in Foods at the Bachelor level, and Current Issues in Food, Nutrition and Health at the Master level. He has supervised numerous Bachelor's and Master's theses on diverse topics related to food innovation and sustainability.

Professor Heine actively collaborates with research institutions including Agroscope and industry partners through Innosuisse projects. His work bridges fundamental food science with practical applications for the food industry, with particular attention to both technological and commercial aspects of food innovation.