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9th Euro-Global Summit & Expo on Food & Beverages

Cologne, Germany

Reinhard Kohlus

Reinhard Kohlus

University of Hohenheim, Germany


Reinhard Kohlus is full time Professor for “food process engineering and powder technology” at the University of Hohenheim in Stuttgart, Germany. His background is process engineering particularly particle technology. His working experiments includes several positions at Unilever B. V., both in research and development, dealing with products like dry soups, seasonings, bouillons and instant-drinks. Particularly research interests include spray drying, agglomeration and coating technologies, behavior of dry food products that mean all low aw products, the generation and optimization of in use properties of these products as well as structure analysis of granulated or otherwise structured powders.


Abstract : Innovation process configuration in Mozzarella (Pasta filata) and milk powder production aiming at reduced water and energy consumption
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