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 (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 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 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 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 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 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.
The German part of the project is financially supported by the Federal Ministry of Education and Research (grant 031B0004).
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 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 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).
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 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 is the coordinator of the research group of Food
Microstructure and Chemistry. Our group carries out its research activity
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
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.
The Spanish part of the project is supported by the Spanish Ministry of Economy and Competitiveness (grant number 291766 EraNet- SUSFOOD).
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.
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.
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 (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.
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 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.