Henry Jäger

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.