Michael Beyrer received a Master of Engineering in “Food technology” from the Humboldt-University Berlin, Germany, in 1991 and a PhD from the Technical University Berlin, Germany, in 2007, with a thesis on food process engineering, physics and structure. His interests include combined development of sustainable processes and equipment for the food industry, on the basis of understanding of process related physical, microbial and chemical transformations of food properties. He teaches “Food process engineering”, “Food physics” and “Food technology” at bachelor and master level. He is the head of the research group “Food and Natural Products”.
Michael Beyrer’s research is currently focused on following topics: