Mario Jekle

Prof. Dr. Mario Jekle leads the Department of Plant-Based Food at the University of Hohenheim, serving as 1st Vice Dean of the Faculty of Natural Sciences. His research focuses on sustainable food production through advanced processing technologies, including plant protein extraction, 3D food printing, and starch modification.

Research examines fundamental mechanisms of biopolymer interactions, structural design principles for plant-based foods, and novel processing techniques to enhance functionality. The team develops analytical methods to characterize complex food matrices at multiple scales.

Recent publications demonstrate innovations in protein modification techniques and microstructure analysis. Work consistently advances understanding of plant-based food design principles.

Awards include the Rising Star in Texture Research (2019) and Young Scientist Research Award (2016). Current Nuffield Foundation collaborations investigate climate impacts on food quality.