Prof. Dr. Stefan Töpfl Lebensmittelverfahrenstechnik

Jahrgang: 1976

Berufliche Tätigkeit:

• Gastprofessur UC Davis, USA (03-06/2015)
• Professur Lebensmittelverfahrenstechnik, Hochschule Osnabrück
  Lehre in den Modulen Lebensmitteltechnik, Lebensmittelverfahrenstechnik, Prozesssimulation und -intensivierung, Plant and Process Design, Special Food Technologies (seit 2009)
• Leiter Geschäftsbereich Prozesstechnik, Deutsches Institut für Lebensmitteltechnik (DIL) e.V., Quakenbrück
  Anlagen- und Prozessentwicklung, insbesondere für neuartige, nicht-thermische Verfahren der Lebensmittelverarbeitung
  Betreuung nationaler und internationaler Kooperationen mit der Lebensmittelindustrie
  Beantragung und Leitung von öffentlich geförderten, nationalen und internationalen Forschungsvorhaben (seit 2006)
• Technischer Leiter ELEA GmbH
  Spin-off zur Vermarktung von Anlagen zur Behandlung von Lebensmitteln mit gepulsten elektrischen Feldern (seit 2013)

Wissenschaftliches Interesse:

• Neuartige Verfahren in der Lebensmittel- und Bioprozesstechnik
• Nachhaltigkeit, Energieeffizienz und -rückgewinnung
• Prozess- und Anlagenentwicklung und –optimierung, Effizienzanalysen
• Modellierung von Inaktivierungs- und Reaktionskinetiken, Verteilungen von Prozessintensitäten und Prozessintensivierung
• Prozessanalytik, Sensoren und Marker, Temperatur-Zeit-Integratoren

Ausbildung:

• 2002 - 2006: Promotion, Dr.-Ing. Lebensmittelverfahrenstechnik. Technische Universität Berlin
  Titel der Arbeit: Pulsed Electric FIelds for Permeabilization of Cell Membranes in Food- and Bioprocessing - Applications, Process and Equipment Design and Cost Analysis.
• 2001 - 2002: Dip.-Ing. Lebensmitteltechnologie.
  Titel der Arbeit: Erhöhung des letalen Effekts gepulster elektrischer Felder bei der  Inaktivierung ausgewählter Mikroorganismen durch Variation der Impulscharakteristik.
• 1996-2002: Studium der Lebensmitteltechnologie, Technische Universität Berlin

Weitere Aktivitäten:

• Mitglied des wissenschaftlichen Beirats der Gesellschaft deutscher Lebensmitteltechnologen (GDL) sowie der Lebensmittelwirtschaft e.V.
• Mitglied des Fachausschusses Fleischtechnologie der Deutschen Landwirtschaftsgesellschaft (DLG)
• Mitglied des Institute of Food Technologist (IFT), Non-thermal Processing Division, sowie Pulsed Power Society (PPS)
• Mitwirkung in der Senatskommission Lebensmittelsicherheit (SKLM) der Deutschen Forschungsgemeinschaft (DFG)
• Gutachtertätigkeit im Rahmen des Forschungs-Rahmenprogramms FP7 und Horizon 2020 der EU, des Bundesministeriums für Bildung und Forschung sowie zahlreicher wissenschaftlicher Zeitschriften

Auszeichungen

• Georg-Carl-Hahn Forschungspreis 2009

Buchkapitel

• Toepfl, S., Siemer, C. and Heinz, V. (2014) Effect of High-Intensity Electric Field Pulses on Solid Foods Emerging Technologies for Food Processing (Second Edition), 2014, Pages 147-154 ISBN -9780124114791
• Siemer, C., Aganovic, K., Toepfl, S. and Heinz, V. (2013): Application of Pulsed electric fields (PEF) in Food. 01/2013; , ISBN: 978-1-118-40632-8
• Siemer, C., Toepfl, S., Heinz, V. (2012) Mass Transport Improvement by PEF - Applications in the Area of Extraction and Distillation. 03/2012; , ISBN: 978-953-51-0428-5
• Toepfl, S., Heinz, V. (2011) Pulsed Electric Field Assisted Extraction - A Case Study. 01/2011: pages 190-200
• Toepfl, S., Heinz, V. und Knorr, D. (2007) History of pulsed electric field application. In: Preservation of food by Pulsed Electric Fields – Ed.: Lelieveld, H., Notermans, S., De Haan, S.W., p. 9-39, Woodhead, Cambridge, UK.
• Toepfl, S., Heinz, V. und Knorr, D. (2006) Applications of pulsed electric field technology for the food industry: In: Pulsed Electric Field Treatment of Foods, Ed: Raso, J. und Heinz, V., p. 197-221, Elsevier, Oxford, UK.
• Toepfl, S., Heinz, V. und Knorr, D. (2005) Overview of Pulsed Electric Field Processing of Foods. In: Emerging Technologies for Food Processing, Ed: Sun, D-W., p. 67-97, Elsevier, Oxford, UK..

Patente 

• Buxmann, W., Heinz, V. and Toepfl, S. (2014) Composition for increasing muscle mass and a process for producing the same. US020150141334A1
• Bolumar, T., Enneking, M., Kohorst, W., Rohe, T., Toepfl, S. (2013) Device for shockwave treatment of food. DE 102013212347B3
• Mathys, A., Toepfl, S., Siemer, C., Favre, L., Benyacoub, J., Hansen, C.E. (2013) Pulsed Electric Field treatment process and dairy product comprising bioactive molecules obtainable by the process. WO2013007620
• Buxmann, W., Heinz, V., Toepfl, S. (2013) Process for producing a composition containing active follistatin. WO2013186234
• Heinz, V., Hukelmann, B., Kortschack, F. and Toepfl, S. (2012) Feed tank and method for the simultaneous high-pressure and temperature treatment of a food item in a high pressure tank. WO002012175694A3
• Hukelmann, B., Toepfl, S., Heinz, V., Kortschack F. (2011) Assembly of a plurality of pressure vessels arranged in a cascade. WO2012175694
• Kortschack, F., Heinz, V., Toepfl, S., Hukelmann, B., Bader, H., Niepelt, R. (2010) Method for the preferably continuous packaging of food products. WO2011134735
• Heinz, V., Kortschack, F., Toepfl, S., Hertel, C. (2010) Method for controlling product characteristics in the production of foodstuffs. WO2011107335
• Heinz, V., Kortschack, F., Toepfl, S., Hukelmann, B. (2007) Method for the automatable production of raw sausage. EP2338348
• Kortschack, F., Heinz, V., Toepfl, S. (2006) Method for processing raw materials having a cell structure in the meat, meat by-products, fish and seafood processing industry. WO2007023155

Zeitschriftenartikel

• McHugh, T. and Toepfl, S. (2016) Pulsed Electric Field Processing for Fruits and Vegetables. Food Technology 70:1 73-75.
• Leong, S.Y., Oey, I., Clapperton, D., Aganovic, K. and Toepfl, S. (2015) Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot pur
  ee (Daucus carota cv. Nantes), International Journal of Food Science and Technology 2015, 50, 1757–1763
• Bolumar, T., Toepfl, S. and Heinz, V. (2015) Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil. Polish Journal of Food and Nutrition Sciences. 65, 3 DOI: 10.1515/pjfns-2015-0026
• Aganovic, A., Grauwet, T., Kebede, B.T., Toepfl, S., Heinz, V., Hendrickx, M., Van Loey, A. (2014) Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice, Innovative Food Science & Emerging Technologies. dx.doi.org/10.1016/j.ifset.2014.10.007.
• Bolumar, T., Bindrich, U.,Toepfl, S., Toldra F. and Heinz, V. (2014) Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls. Meat Science 98: 759-765.
• Belioune, F.,Bolumar, T., Toepfl, S., Heinz, V. (2014): Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects. Food and Nutrition Sciences 03/2014; 5(7):645-657.
• Boulaaba, A., Kießling, M., Toepfl, S., Heinz, V. and Klein, G. (2014) Effect of pulsed electric fields on microbial inactivation and gelling properties of porcine blood plasma. Innovative Food Science & Emerging Technologies 01/2014.
• Claudia Siemer, Stefan Toepfl, Volker Heinz (2014) Inactivation of Bacillus subtilis spores by pulsed electric fields (PEF) in combination with thermal energy – I. Influence of process- and product parameters. Food Control. 01/2014; 39:163–171.
• Siemer, C., Toepfl, S. and Heinz, V. (2014) Inactivation of Bacillus subtilis spores by pulsed electric fields (PEF) in combination with thermal energy II. Modeling thermal inactivation of B. subtilis spores during PEF processing in combination with thermal energy. Food Control. 01/2014; 39:244–250.
• Shayanfar, S., Chauhan, OP., Toepfl, S. and Heinz, V. (2013) Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing. International Journal of Food Science & Technology 12/2013.
• Tomas Bolumar, Mathias Enneking, Stefan Toepfl, Volker Heinz: New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review.. Meat Science 04/2013.
• Filip Tintchev, Ute Bindrich, Stefan Toepfl, Ulf Strijowski, Volker Heinz, Dietrich Knorr: High hydrostatic pressure/temperature modeling of frankfurter batters.. Meat Science 03/2013; 94(3):376-387.
• Roman Buckow, Sieh Ng, Stefan Toepfl: Pulsed electric field processing of orange juice: a review on microbial, enzymatic, nutritional and sensory quality and stability. Comprehensive Reviews in Food Science and Food Safety 01/2013; 12(5):455 - 467.
• S. Toepfl: Pulsed electric field food processing -industrial equipment design and commercial applications. Stewart Postharvest Review 01/2012; 8(2):1-7.
• Schmidgall, S. Toepfl, S., Hertel, C., Bindrich, U. und Heinz, V. (2011) Hochdruckbehandlung marinierter Geflügelfleischprodukte – Inaktivierung von Mikroorganismen (Teil A) Verbesserung der Produktsicherheit und Produktionsplanung. Fleischwirtschaft 5: 109-112.
• Schmidgall, S. Toepfl, S., Hertel, C., Bindrich, U. und Heinz, V. (2011) Hochdruckbehandlung marinierter Geflügelfleischprodukte – Sensorische und Rheologische Veränderungen (Teil B) Verbesserung der Produktsicherheit und Produktionsplanung. Fleischwirtschaft 6: 85 – 91.
• S. Toepfl (2011) Pulsed Electric Field food treatment - scale up from lab to industrial scale. Procedia Food Science, Volume 1, 2011, Pages 776-779
• Johanna Schmidgall, Christian Hertel, Ute Bindrich, Volker Heinz, Stefan Toepfl: High pressure inactivation of relevant target microorganisms in poultry meat products and the evaluation of pressure-induced protein denaturation of marinated poultry under different high pressure treatments. High Pressure Research 01/2011; 31(1):253-264.
• C. Siemer, M. Kiessling, C. Hertel, S. Toepfl: Inaktivierung bakterieller Endosporen. Rundschau für Fleischhygiene und Lebensmittelüberwachung. 01/2011; 6:198-200.
• Filip Tintchev, Hainer Wackerbarth, Uwe Kuhlmann, Stefan Toepfl, Dietrich Knorr, Peter Hildebrandt, Volker Heinz: Molecular effects of high-pressure processing on food studied by resonance Raman.. Annals of the New York Academy of Sciences 02/2010; 1189:34-42.
• Ulf Strijowski, M. Timke, S. Toepfl: Gewinnung präbiotisch wirksamer Oligogalacturonsäuren durch Pektinhydrolyse mittels sub- und superkritischem Wasser. Lebensmittelchemie. 01/2010; 64:25.
• A. Dobreva, F. Tintchev, V. Heinz, H. Schulz, S. Toepfl: Effect of pulsed electric fields (PEF) on oil yield and quality during destillation of white oil-bearing rose (Rosa alba L.). Zeitschrift für Arznei- und Gewürzpflanzen. 01/2010; 15(3):127-131.
• Toepfl, S. and Heinz, V. (2008) Pulsed electric field application for permeabilization of biological membranes - specific energy requirements and cost analysis. Journal of Food Engineering (submitted).
• Schilling, S., Schmid, S. Jaeger, H., Ludwig, M., Dietrich, H., Toepfl, S., Knorr, D. Neidhart, S., Schieber, A. and Carle, R. (2008) Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation. Journal of Agricultural and Food Chemistry 56(12): 4545-54.
• Schilling, S.; Toepfl, S.; Ludwig, M.; Dietrich, H.; Knorr, D. Neidhart, S.; Schieber, A. and Carle, R. (2008) Comparative study of juice production by pulsed electric field treatment and enzymatic maceration of apple mash. European Food Research and Technology 226:1389-1398.
• Tintchev, F., Toepfl, S., Kuhlmann, U., Hildebrandt, P. und Heinz, V. (2009) Redox Processes in Pressurized Smoked Salmon Studied by Resonance Raman Spectroscopy. Food Chemistry 112 (2): 482-486.
• Corrales, M., Toepfl, S., Butz, P., Knorr, D., Tauscher, B. (2007) Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison. Innovative Food Science and Emerging Technologies 9(1): 85-91.
• Toepfl, S., Heinz, V. und Knorr, D. (2007) High Intensity Pulsed Electric Fields applied for Food Preservation. Chemical Engineering and Processing 46(6):537-546.
• Heinz, V., Sitzmann, W. und Toepfl, S. (2007) Selektive Abtötung von zellulären Krankheitserregern und Verderbsorganismen: Das ELSTERIL®-Verfahren. Chemie Ingenieur Technik. 79(8): 1135-1143.
• Lehmann, C., Biela, C. Toepfl, S., Jansen, G. und Voegel, R. (2007) Solanum scabrum —a potential source of a coloring plant extract. Euphytica 158: 189-199.
• Schilling, S., Alber, T., Toepfl, S., Neidhart, S., Knorr, D., Schieber, A. und Carle, R. (2007) Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices. Innovative Food Science and Emerging Technologies 8(1): 127-134.
• Toepfl, S., Mathys, A., Heinz, V. und Knorr, D. (2006) Potential of emerging technologies for energy efficient and environmentally friendly food processing. Food Reviews International 22(4): 405-423.
• Toepfl, S. und Knorr, D. (2005) The use of pulsed electric field (PEF) technology in food processing (applications in addition to microbial inactivation). International Reviews of Food Science and Technology 4: 109-111.
• Guderjan, M., Toepfl, S., Angersbach, A. und D. Knorr (2005) Impact of pulsed electric field treatment on the recovery and quality of plant oils. Journal of Food Engineering 67(3): 281-287.
• Heinz, V., Toepfl, S., und Knorr, D. (2003) Impact of Temperature on Lethality and Energy Efficiency of Apple Juice Pasteurization by Pulsed Electric Fields Treatment. Innovative Food Science and Emerging Technologies 4: 167-175

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