معرفی
Prof. Dr. Ludger Figura is a Professor for Food Engineering at the Faculty of Agricultural Sciences and Landscape Architecture at Osnabrück University of Applied Sciences since 2008. Previously, he served as Professor for Food Process Engineering at the University of Applied Sciences in Bremerhaven from 1995-2008. His academic background includes a Doctorate in Natural Sciences (Dr.rer.nat.) from the Technical University Braunschweig with a dissertation on "Stripping und Analyse von Methan in Meerwasser".
Prof. Figura specializes in Food Physics and Food Technology, with research focusing on thermal properties of food, rheology, glass transitions in carbohydrates, and high pressure food processing. His laboratory for Food Physics conducts quality-relevant physical property investigations of food products, examining parameters important to both consumers (such as breaking strength or flow properties) and food producers (such as calorific value, water activity, and particle size).
His research demonstrates a strong focus on carbohydrate science, particularly trehalose and its properties, as well as thermal analysis techniques like DSC (Differential Scanning Calorimetry). His publication record shows consistent contributions to understanding food structure, stability, and processing effects over the past two decades. The trend in his work shows increasing specialization in the physical properties of food components and their relationship to food quality and preservation.
Prof. Figura actively engages in academic service through workshops and training events such as the Food Future Day series and FET (Food Engineering Topics) workshops on sustainability, packaging technology, and food physics. He has organized events both locally and internationally, including in Abu Dhabi.
He leads the Laboratory for Food Physics/Food Technology equipped with advanced instrumentation including DSC, TGA, viscometers, rheometers, and various food processing equipment like fluidized bed dryers, ice cream freezers, and homogenization systems. His laboratory provides quality characterization services for food products based on physical properties, method development, and consultation.
