Edgar Langenberg

Prof. Edgar Langenberg is a Professor of Food Process Engineering at Bremerhaven University of Applied Sciences. His work focuses on food physics (emulsions, suspensions, powders) and process engineering techniques like thermal analysis, rheology, and particle characterization. He specializes in fluidized bed, spray drying, and freeze-drying technologies.

Research interests include polymer characterization, texture analysis, and powder rheology. Contact details: K305 office at An der Karlstadt 8, 27568 Bremerhaven. Phone: +49 4714823181.