Tilo Hühn

Prof. Dr. Tilo Hühn is a Professor at the ZHAW School of Life Sciences and Facility Management, Zurich University of Applied Sciences. His research focuses on cocoa processing, chocolate production, flavor chemistry, and enzymology. He leads and collaborates on projects such as 'Cocoa in Numbers' and 'Remote sensing for grape ripeness analysis.' Key contributions include optimizing cocoa extraction methods, analyzing aroma formation in chocolate, and developing novel postharvest treatments for cocoa beans. His work bridges food science, agricultural technology, and innovation in food processing. He has authored numerous peer-reviewed articles, patents, and conference contributions, emphasizing practical applications in the food industry. Awards and grants are not explicitly mentioned, but his extensive publications and patents highlight his impactful research. He collaborates widely with institutions and industry partners, contributing to both academic and industrial advancements.

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Research interests include cocoa biochemistry, flavor development in chocolate, and sustainable food processing techniques. His recent articles explore topics like polyphenol extraction, moisture effects on cocoa compounds, and alternative fermentation methods. Patents filed include innovations in chocolate production and cocoa processing technologies. He actively engages in interdisciplinary projects, such as using remote sensing for agricultural optimization and plant cell culture applications in food.

His work often involves collaboration with teams in flavor chemistry, food engineering, and agricultural science. Notable projects include decoding fine flavor properties of dark chocolates and investigating cocoa pulp's influence on bean aroma. Future research directions likely involve further optimizing cocoa processing methods and advancing sustainable food technologies.