معرفی
Dr. Knut Franke is a senior researcher at the Institute of Food Science and Human Nutrition, Leibniz University Hannover, where he leads projects in the Food Technology Section. His work spans food process optimization, chocolate physics, and robotics in food production.
- Research Interests: Confectionery technology, egg product functionality, acrylamide reduction, robot-assisted food handling, and plant-based protein alternatives.
- Publication Trends: Recent studies focus on chocolate surface properties, fat bloom prediction, and bigel-based fat replacements in baked goods.
- Institute Collaboration: Active in the Institute of Food Science and Human Nutrition with emphasis on food technology and process modeling.
۰مقاله منتشرشده
