Felix Schottroffمشاهده پروفایل
استادیار
Felix Schottroff is an Assistant Professor in Food Technology at the University of Natural Resources and Life Sciences, Vienna (BOKU), affiliated with the Institute of Food Technology within the Department of Biotechnology and Food Sciences. He also holds a Tenure Track Professorship in Integral Food Processing at TU Berlin since 2023, reflecting his growing academic leadership. His research is centered on innovative food processing technologies, particularly pulsed electric fields (PEF) and ohmic heating, with applications in food safety, preservation, and sustainable production. His research interests include food process engineering, sterile process technology, bioprocess engineering, microbiology, and thermal and non-thermal food processing methods. He investigates the mechanistic effects of electric fields on microbial inactivation and cellular processes, aiming to improve efficiency in food and fermentation systems. His work bridges engineering principles with food science to develop scalable, energy-efficient, and high-quality food processing solutions. The recent articles highlight a strong focus on electrotechnologies such as PEF and ohmic heating, with applications in sterilization, baking, fermentation, and protein extraction. Trends include process modeling (CFD), scale-up strategies, and integration of these technologies into sustainable and precision food production systems. His work often involves interdisciplinary collaboration and industrial relevance. BOKU Anerkennungspreis für außergewöhnliche Leistungen in der Lehre (2022) Best Presentation Award, 4th World Congress on Electroporation (2022) Food Engineering Award, EFCE (2021) Hygienic Study Award, EHEDG (2021) Charles R. Stumbo Award (2019, 2020) PhD Student of the Year, EFFoST (2020) MSc Student of the Year, EFFoST (2016) Felix Schottroff has been actively involved in numerous research projects funded by FFG and industry partners, focusing on food safety, alternative proteins, and sustainable processing. He mentors students and collaborates widely across Europe. He serves as a reviewer for over 20 scientific journals and holds leadership roles in Young EFFoST (Chair), EHEDG, and ISEBTT. He previously led the BOKU Core Facilities (2021–2023), demonstrating organizational and technical leadership. He is involved in several labs and research initiatives, particularly those related to food processing, electrotechnologies, and core facilities at BOKU. His work is supported by national and international collaborations, including with TU Berlin, University of Alberta, and Ohio State University.





