He received an Engineering Degree in 1971 and a PhD in Food and Fermentation Technology from the University of Agriculture in Vienna in 1974.
He was Research Associate at the Department of Food Technology in Vienna, Austria, Visiting Scientist at the Western Regional Research Centre of the US Department of Agriculture, Berkeley, USA; at the Department of Food Science Cornell University, Ithaca, USA and of Reading University, Reading, UK. From 1978 until 1787 he was Associate Prof., Full Professor and Acting Chair at the Department of Food Science at the University of Delaware, Newark, DE, USA where he kept a position as research Professor. From 1987 to 2012 he was Full Professor and Department Head at the Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, including the position as Director of the Institute of Food Technology and Food Chemistry at the Technische Universität Berlin. He also holds an Adjunct Professorship at Cornell University. Since 2012 he is Prof. Emeritus of the Technische Universität Berlin.
Prof. Knorr is Editor of the Journal “Innovative Food Science and Emerging Technologies”.
He is President of the European Federation of Food Science and Technology, member of the Governing Council, International Union of Food Science and Technology and Member of the International Academy of Food Science and Technology.
In 2013 he received the EFFoST Life Time Achievement Award and the ASABE International Food Engineering Award, 2011 he got the IAEF Life Achievement Award, in 2003 the Nicolas Appert Award and in 2004 the Marcel Loncin Research Prize of the Institute of Food Technologists and the EFFoST Outstanding Research Award as well as the Alfred-Mehlitz Medaille, German Association of Food Technologists.
In August 2014 Prof. Knorr has been elected as President Elect of the International Union of Food Science and Technology. He is President of the European Federation of Food Science and Technology, member of the Governing Council, International Union of Food Science and Technology and Member of the International Academy of Food Science and Technology.
Prof. Knorr has published approximately 500 scientific papers supervised approx. 300 Diploma/Master Thesis and approx. 75 PhD theses. He holds 7 patents and is one of the ISI “highly cited researchers”.
Alternatives to pasteurization and related methods
Technische Universität Berlin, Department of Food Biotechnology and Food Process Engineering, Koenigin-Luise-Str. 22, D-14195 Berlin, Germany. firstname.lastname@example.org
Emerging technologies have been developed in response to global needs and consumer needs. These requirements include low waste, low energy, low process intensity, less chemistry, waste minimization, quality retention, low temperature processing and improved sensory, nutritional and functional properties.
So far the most successful and accepted technologies include high pressure processing, pulsed electric field technologies, cold plasma applications and ultrasound processing.
A description of these technologies, their advantages, limitations and potential will be given. In addition, examples for application for preservation and functionality modification will be given. The potential of these emerging technologies for dairy processing and product modification will also be discussed