Prof. Dr.-Ing. Jörg Hinrichs, Universität Hohenheim, Germany
Jörg Hinrichs has studied Food Technology at the Technical University of Munich. In 1994 he finished his Dissertation and 2000 his Habilitation at the TU-Munich. In 2001 he was nominated as Professor at the Department of Soft Matter Science and Dairy Technology of the Institute of Food Science and Biotechnology, University of Hohenheim. The main research topics are innovative processes and analytical tools, soft matter science of food, process and food safety.
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