BERRYPOM consortium is composed of representative from Germany (Technische Universität Dresden), UK (University of Huddersfield), Spain (Universitat Politecnica de Valencia), Sweden (Lunds Universitet) and New Zealand (Lincoln University). This project benefits from the complementary skills of the consortium concerning fibre and polyphenols. Taking advantage of partner-specific infrastructure allows addressing research questions that cannot be solved individually. 

Technische Universität Dresden

Technische Universität Dresden (TUD) is one of eleven German universities that were identified as “Excellence university”. TUD has approximately 37.000 students, 4.400 publicly funded staff members – among them more than 500 professors – and a research staff from funded projects of approximately 3.500. The TUD fosters the international character of the university and its members, and facilitates actively cross-border cooperation in both research and teaching.

Prof. Harald Rohm

Prof. Harald Rohm holds the Chair of Food Engineering at the Institute of Food Technology and Bioprocess Engineering, assigned with the Faculty of Mechanical Science and Engineering, since 2002. The research profile of his team comprises (i) issues of generic food technology (mainly dairy, chocolate and sweets, and baked cereal products), (ii) sensory methodology and aspects of consumer science, (iii) biomacromolecules and technofunctional food additives, and (iv) selected food engineering processes (e.g., cutting and cleaning).

Prof. Edeltraud Günther

Prof. Edeltraud Günther holds the Chair of Environmental Management and Accounting, assigned to the Faculty of Business and Economics, and focusses on integrating economic and environmental aspects into management decisions and the connected barriers. Material Flow Cost Accounting (MFCA), a new system of cost accounting, which was recently published as an international standard ISO 14051, is one of the areas where Prof. Günther acts as an internationally reknown specialist. She is the head of the German working group of the ISO.

Nadine May

Nadine May is a scientist at the Chair of Environmental Management and Accounting assigned to the Faculty of Business and Economics. Her research focus on Life Cycle Cost analysis, Carbon Footprinting and Material Flow Cost Accounting (MFCA).

Susanne Struck

Susanne Struck is a scientist at the Institute of Food Technology and Bioprocess Engineering at the Technische Universität Dresden since 2012. Her research focus on the application of dietary fibres in bakery products.

Anne-Marie Reißner

Anne-Marie Reißner is a scientist at the Institute of Food Technology and Bioprocess Engineering at the Technische Universität Dresden since 2016. Her research focus on the application of dietary fibres in bakery products.

Funding acknowledgment

The German part of the project is financially supported by the Federal Ministry of Education and Research (grant 031B0004).

University of Huddersfield

University of Huddersfield (UHU) is UK's leading university for the receipt of National Teaching Fellowships to mark Britain’s best teachers for the past seven years. UHU has world-leading applied research groups in accelerator physics, nano surface measurement, contemporary music and social care and is a dynamic institution that has quadrupled its research income and its postgraduate researcher in seven years.

Prof. Grant Campbell

Prof. Grant Campbell was recruited to the University of Huddersfield in 2014 as Professor of Chemical Engineering at the Department of Chemical Sciences , to lead the introduction of the new chemical engineering programmes that build on Huddersfield’s long strength in teaching chemical engineering within the chemistry context. Professor Campbell’s research interests are in cereals process engineering, and in three main areas in particular: aerated food systems (particularly bread); modelling and simulation of the flour milling process; and cereal biorefineries.

Dr. Vassilis Kontogiorgos

Dr. Vassilis Kontogiorgos joined the Department of Biological Sciences  of the University of Huddersfield in 2008. His research focuses on the physical chemistry and microstructure of food biopolymers and gluten. He has worked on several biopolymer systems such as pullulan, beta-glucans, pectins, gluten, and milk proteins and developed expertise on the behavior of biopolymers at the low as well as at high moisture regimes and at a wide range of temperatures (high, ambient, subzero).

Dr. Katerina Alba

Katerina Alba is a Research Fellow within the Department of Biological Sciences  at the University of Huddersfield. Her research focus is in the area of physical chemistry with emphasis in biological polymers (e.g., pectin), their physico-chemical characterization and functional properties. Her latest project also involved the engineering of complex interfaces with natural biopolymers in model colloidal systems. She has worked with a wide array of analytical techniques including rheology, FTIR, SEC-MALLS, NMR, calorimetry, confocal microscopy, static light scattering for analysis of droplet size distribution and various wet-chemistry analytical techniques.

Universitat Politecnica de Valencia

Universitat Politécnica de Valencia (UPV) is a public, dynamic and innovative institution that maintains strong bonds with its social environment and a strong presence abroad. UPV has 36.132 students, 2.843 members of teaching and research staff and 2.396 administrative and services staff. UPV offers degrees that are modern, flexible and adapted to our society. Lecturers’ UPV, who are organised into departments, are highly qualified and balance theoretical and applied research.

Prof. Isabel Hernando

Prof. Isabel Hernando is the coordinator of the research group of Food Microstructure and Chemistry. Our group carries out its research activity in the Department of Food Technology . The main research expertise are: (i) Optimisation of formulation and processing for obtaining healthy foods (ii) structure and physicochemical studies to evaluate shelf-life in foods, (iii) microstructurerheology- perception relationship (iv) extraction of bioactive compounds using non-thermal technologies.

Dr. Amparo Quiles

Dr. Amparo Quiles is a scientist of the research group “Food Microstructure and Chemistry” at Department of Food Technology. Her research fields include production of bioactive ingredients to design new foods with enhanced features (high content of bioactive compounds, satiating capacity, low fat, gluten-free) using emerging technologies, e.g. High Hydrostatic Pressure and Ultrasound.

Funding acknowledgment

The Spanish part of the project is supported by the Spanish Ministry of Economy and Competitiveness (grant number 291766 EraNet- SUSFOOD).

Lunds Universitet

Lund University (LUC) was founded in 1666, and is thereby one of Sweden´s oldest university. It has around 47 000 students and a position of excellence in international teaching and research. The University is ranked as one of the top 100 in the world, providing education and research in engineering, science, law, social sciences, economics and management, medicine, humanities, theology, fine art, music and drama.

Prof. Charlotta Turner

Charlotta Turner is a Professor in Analytical Chemistry at Lund University where she is leading her research group, the Green Technology Group (GTG). GTG´s mission is to contribute to a sustainable development through research in chemistry. The first main research direction is the development of novel “green” extraction and analysis methods without compromising the analytical quality in terms of precision, sensitivity and accuracy. Advanced analytical methods are based on mass spectrometry, electrochemical and charged aerosol detection.

Dr. Merichel Plaza

Merichel Plaza is a postdoc researcher in Green Technology Group (GTG) at Lund University. Her research fields include development and application of advanced analytical methods based on mass spectrometry, electrochemical and charge aerosol detection for the characterization of complex samples, as well as the development of advanced extraction methods to obtain bioactive compounds from natural sources.

Lincoln University

Lincoln University (LNZ) is New Zealand’s third oldest university and has an educational history stretching back over 125 years being founded in 1878. Lincoln University’s focus is as New Zealand’s specialist land-based university working across primary agriculture through to food processing and product innovation. The New Zealand Food Innovation Network for the South Island is located on the campus and the applied nature of research complements this government hub of innovation for research and development within the NZ food industry.

Prof. Charles Brennan

Professor Charles Brennan is the professor of food chemistry within the Department of Wine, Food and Molecular Biosciences  as well as Director of the Centre for Food Research and Innovation at the university and a Director of the New Zealand Food Innovation South Island network. His research group is focussed on food structure and function with extensive research being conducted on the manipulation of food ingredients and processing and how this affects the nutritional and sensory quality of foods.

Dr. Margaret Brennan

Dr. Margaret Brennan is a scientist at the Department of Wine Food and Molecular Biosciences at Lincoln University. Her research fields include starch digestibility in food matrix and extrusion technology for the delivery of bio-active components in functional foods.