Felix Schottroff
Ass.Prof. Dr. Felix Schottroff MSc.
Institut für Lebensmitteltechnologie (LMT)
Standort Muthgasse 18, 1190 Wien
Email felix.schottroff@boku.ac.at
Tel: +43 1 47654-75222
Forschungsschwerpunkt
Lebensmittelprozesstechnik, Lebensmittelverfahrenstechnik, Haltbarmachung, neue und innovative Technologien
Laufbahn
- 2023 - 2023 Tenure Track Professur "Integral Food Processing" (W1-W3), TU Berlin
- 2023 Laufbahnstelle "Lebensmittelprozesstechnik", BOKU Wien
- 2021 - 2023 Leitung BOKU Core Facilities
- 2020 - 2023 Senior Scientist, Institut für Lebensmitteltechnologie, BOKU Wien
- 2020 - 2023 Operativer Leiter, BOKU Core Facility Food & Bio Processing
- 2020 Gastdozent, Universität Kopenhagen, Dänemark
- 2018 - 2018 Forschungsaufenthalt (short term research stay; Lebensmittelmikrobiologie), University of Alberta (Kanada)
- 2018 - 2018 Forschungsaufenthalt (Food and Bio Engineering), Ohio State University (USA)
- 2016 - 2019 Lebensmittel- und Biotechnologie (Doktorat), BOKU Wien
- 2014 - 2015 Forschungsaufenthalt (Lebensmittelmikrobiologie), University of Alberta (Kanada)
- 2012 - 2015 Technologie und Biotechnologie der Lebensmittel (M.Sc.), TU München
- 2009 - 2012 Lebensmitteltechnologie (B.Sc.), TU Berlin
Auszeichnungen
- 2022 BOKU Anerkennungspreis für außergewöhnliche Leistungen in der Lehre
- 2022 Best Presentation Award (Food Technology), 3rd place (4th World Congress on Electroporation & Pulsed Electric Fields in Biology, Medicine, Food and Environmental Technologies)
- 2021 Food Engineering Award, 2nd place (EFCE - European Federation of Chemical Engineering)
- 2021 Hygienic Study Award, 3rd place (EHEDG - European Hygienic Engineering and Design Group)
- 2020 Charles R. Stumbo Award 2020, 1st place (Institute for Thermal Processing Specialists)
- 2020 Der Alimentarius 2020, 1st place (Die Ernährung / Nutrition)
- 2020 PhD Student of the Year Award, 2nd place (EFFoST - European Federation of Food Science and Technology)
- 2019 Charles R. Stumbo Award 2019, 1st place (Institute for Thermal Processing Specialists)
- 2016 MSc Student of the Year Award, 1st place (EFFoST - European Federation of Food Science and Technology)
Projekte
Es wurden 0 Projekte gefunden.
Publikationen
Wissentransfer in die Gesellschaft
Medienbeiträge
Vorträge
(2024) Potential of Ohmic Heating for Food Production
Autoren: Schottroff, F
EFCE Spotlight Talks. Electro-based processing technologies for high quality and sustainable foods
(2024) Lebensmittel unter Strom
Autoren: Schottroff, F
Pint of Science 2024
(2024) Improving process performance of food fermentations by pulsed electric fields
Autoren: Schottroff, F
16th Conference of Food Engineering
(2023) Traditional and modern food processing techniques
Autoren: Schottroff, F
6th International Summer Lab on Special Food Technologies
(2023) Thermal and non-thermal decontamination of food formulations containing phycocyanin – influence of media pH and process intensity of quality characteristics and microbial inactivation
Autoren: Schottroff, F
14th International Congress on Engineering and Food ICEF14 2023
(2023) Innovative and non-thermal technologies for the production of future proteins
Autoren: Schottroff, F
Next Generation Proteins Conference
(2023) The potential of electrotechnologies for enhancing the efficiency of precision fermentation processes
Autoren: Schottroff, F
International Congress on Engineering and Food (ICEF14)
(2023) Continuous Pulsed Electric Fields Treatment for Selective Extraction of Proteins from Microbial Cells
Autoren: Schottroff, F
DECHEMA Infoday "Food Proteins from Biotechnology"
(2023) Continuous recovery of valuable ingredients from microbial production systems by pulsed electric fields
Autoren: Schottroff, F
Elea PEF Advantage Day 2023
(2022) Advanced Food Heating Techniques
Autoren: Schottroff, F
5th International Summer Lab on Special Food Technologies
(2022) Differentiation of Thermal and Electric Field Effects During Ohmic Heating
Autoren: Schottroff, F
4th World Congress on Electroporation & Pulsed Electric Fields in Biology, Medicine, Food and Environmental Technologies 2022
(2022) Continuous Extraction of Proteins from Microbial Cells by Pulsed Electric Fields
Autoren: Schottroff, F; Kastenhofer, J; Spadiut, O; Jaeger, H; Wurm, D.J.
4th World Congress on Electroporation & Pulsed Electric Fields in Biology, Medicine, Food and Environmental Technologies 2022
(2022) Evaluation of different strategies to reduce the microbial load of fresh fruits and vegetables
Autoren: Schottroff, F
36th EFFoST International Conference 2022
(2022) Potentials of pulsed electric fields treatment for the recovery of valuable ingredients from microbial production systems
Autoren: Schottroff, F
IFT Annual Meeting & Food Expo (virtual)
(2022) Continuous recovery of valuable ingredients from microbial production systems by pulsed electric fields
Autoren: Schottroff, F
36th EFFoST International Conference 2022
(2022) Intensification of precision fermentation by pulsed electric fields-assisted protein release from microbial cells
Autoren: Schottroff, F
15th Conference of Food Engineering 2022
(2021) Gentle sterilization of carrot-based puree and influence on processing contaminants and quality
Autoren: Gratz, M; Schottroff, F; Jaeger H
European Federation of Chemical Engineering EFCE Online Event on Alternative Food Processing Technologies 2021
(2021) Surface decontamination of fresh-cut salad and fresh raspberries by H2O2 vapor
Autoren: Schottroff, F; Lirsch, A; Kravchenko, A; Jaeger, H
35th EFFoST International Conference 2021
(2021) Decontamination of selected herbs and spices by gamma irradiation and low energy electron beam (LEEB) treatment and influence on product characteristics upon storage
Autoren: Schottroff, F; Lasarus, T; Stupak, M; Hajslova, J; Fauster, T; Jaeger, H
35th EFFoST International Conference 2021
(2021) Ohmic heating as an alternative thermal process for cooking and preservation
Autoren: Schottroff, F
European Federation of Chemical Engineering EFCE Online Event on Alternative Food Processing Technologies 2021
(2021) BOKU Core Facilities: Geballte Lebensmittelexpertise aus einer Hand
Autoren: Schottroff, F
Gebündelte Lebensmittelkompetenzen an der BOKU
(2020) Selective recovery of functional compounds from bacteria using continuous pulsed electric field treatment
Autoren: Schottroff, F; Kastenhofer, J; Spadiut, O; Jaeger, H; Wurm, D
34th EFFoST International Conference 2020
(2020) Differentiation of sublethal and lethal pulsed electric field effects on E. coli cells by using SYTOXTM Green
Autoren: Zand, E; Zimmermann, K; Schoenher, C; Schottroff, F; Jaeger, H
Elecroporation-Based Technologies and Treatments
(2019) Design and evaluation of a novel pulsed electric fields (PEF) flow-through chamber for increased treatment homogeneity
Autoren: Schottroff, F; Horneber, T; Eppmann, P; Knappert, J; McHardy, C; Rauh, C; Jaeger, H
33rd EFFoST International Conference 2019
(2019) Future applications of pulsed electric fields for processing of food and biological materials
Autoren: Schottroff, F
IFT Annual Meeting & Food Expo 2019
(2019) Continuous pulsed electric field decontamination of liquid whey protein formulations – influence of process parameters and media properties on inactivation efficiency
Autoren: Schottroff, F; Gratz, M; Krottenthaler, A; Johnson, NB; Bédard, MF; Jaeger, H
International Congress on Engineering and Food (ICEF)
(2019) Gentle preservation of milk-derived protein formulations by pulsed electric fields (PEF) – Influence of process parameters and matrix properties on inactivation efficiency and product quality
Autoren: Schottroff, F; Gratz, M; Krottenthaler, A; Johnson, NB; Bédard, MF; Jaeger, H
33rd EFFoST International Conference 2019
(2019) Evaluation of electric field effects of ohmic heating on vegetative microorganisms
Autoren: Schottroff, F; Biebl, D; Burghardt, N; Schelling, J; Jaeger, H
33rd EFFoST International Conference 2019
(2019) Application Study on the Preservation of Liquid Whey Protein Formulations by Continuous Pulsed Electric Fields Treatment
Autoren: Schottroff, F; Gratz, M; Krottenthaler, A; Johnson, NB; Bédard, MF; Jaeger, H
IFT Annual Meeting & Food Expo 2019
(2019) Non-Thermal Effects of Electrotechnologies on Bacterial Endospores
Autoren: Schottroff, F; Pyatkovskyy, T; Reineke, K; Setlow, P; Sastry, S; Jaeger, H
3rd World Congress on Electroporation 2019
(2019) Einsatzmöglichkeiten von Pulsed Light / UV Technologien zur Dekontamination in der Lebensmittelindustrie
Autoren: Schottroff, F; Zunabovic-Pichler, M
GDL-Symposium Minimal Processing in der Nacherntekette pflanzlicher Produkte
(2019) Increased inactivation of bacterial endospores by ohmic heating
Autoren: Schottroff, F; Pyatkovskyy, T; Reineke, K; Setlow, P; Jaeger, H; Sastry, S
International Congress on Engineering and Food (ICEF)
(2019) Effect of Pulsed Electric Field Pretreatment on Chinese Hamster Ovary (CHO) Cell Culture Bioprocesses
Autoren: Schottroff, F; Sarić, N; Sommeregger, W; Jaeger, H
3rd World Congress on Electroporation 2019
(2019) Continuous pulsed electric field decontamination of liquid whey protein formulations – influence of process parameters and media properties on inactivation efficiency
Autoren: Schottroff, F; Gratz, M; Krottenthaler, A; Johnson, NB; Bédard, MF; Jaeger, H
3rd World Congress on Electroporation 2019
(2019) Mechanistic Insights into Electric Field Effects on Bacterial Endospores
Autoren: Schottroff, F; Pyatkovskyy, T; Reineke, K; Setlow, P; Sastry, SK; Jaeger, H
IFT Annual Meeting & Food Expo 2019
(2019) Electric field effects on bacterial endospores during sterilization by electrotechnologies
Autoren: Schottroff, F; Pyatkovskyy, T; Reineke, K; Setlow, P; Sastry, S; Jaeger, H
33rd EFFoST International Conference 2019
(2018) Differentiation of thermal and electric field effects during microbial inactivation by continuous pulsed electric fields and ohmic heating treatments
Autoren: Schottroff, F; Gratz, M; Haas, K; Schoenher, C; Zunabovic-Pichler, M; Jaeger, H
32nd EFFoST International Conference
(2018) Evaluation of thermal and non-thermal inactivation technologies combined with a novel anti-microbial plant extract in a multi-hurdle approach
Autoren: Schottroff, F; Gratz, M; Schoenher, C; Zunabovic-Pichler, M; Jaeger, H
Conference of Food Engineering (CoFE) 2018
(2018) Evaluation of pulsed electric fields technology for the improvement of carotenoid extraction from dried Rhodotorula glutinis
Autoren: Martínez, JM; Schottroff, F; Haas, K; Fauster, T; Álvarez, I; Raso, J; Jaeger, H
32nd EFFoST International Conference
(2018) Optimization of the Biotechnological Production of Dietary Supplements Using Continuously Operated Enzyme Membrane Reactors on a Milliliter Scale and Mechanistic Modeling Tools
Autoren: Schottroff, F; Schmideder, A; Klermund, L; Castiglione, K; Weuster-Botz, D
IFT Annual Meeting & Food Expo 2018
(2017) Ohmic heating als alternatives Verfahren zur Haltbarmachung und Garung
Autoren: Schottroff, F; Gratz, M; Jäger, H
GDL-Symposium Nicht-thermische und alternative Verfahren
(2017) Cleanrooms in Food Processing – A Promising Concept for the Food Factory of the Future?
Autoren: Schottroff, F; Jäger, H
International Conference on Food Innovation - Food Innova
(2017) Unterschiedliche Verfahren und Aspekte der Sicherheits- und Quallitätsbewertung
Autoren: Schottroff, F; Jaeger, H
Nachhaltige Lebensmittelverarbeitung und neue Methoden zur Sicherung der Lebensmittelqualität
(2017) The role of temperature and electric field effects during microbial inactivation by PEF and ohmic heating
Autoren: Schottroff, F; Krottenthaler, A; Gratz, M; Schoenher, C; Zunabovic-Pichler, M; Jaeger, H
2nd World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies 2017
(2017) Sublethale Schädigung von Mikroorganismen durch innovative Inaktivierungsverfahren
Autoren: Schottroff, F; Jaeger, H
Catch them all! Flowzytometrie in der Mikrobiologie
(2017) Pulsed electric fields (PEF), Verfahren zur Gewinnung und Haltbarmachung von Lebensmitteln
Autoren: Schottroff, F; Jaeger, H
Nachhaltige Lebensmittelverarbeitung und neue Methoden zur Sicherung der Lebensmittelqualität
(2017) Criteria for the development of successful hurdle concepts based on non-thermal processing technologies
Autoren: Schottroff, F; Gratz, M; Krottenthaler, A; Kapeller, M; Fraundorfer, D; Hledik, C; Schoenher, C; Zunabovic-Pichler, M; Jaeger, H
31st EFFoST International Conference 2017
(2017) Optimization of the biotechnological production of dietary supplements by using continuously operated enzyme membrane reactors on a milliliter scale
Autoren: Schottroff, F; Schmideder, A; Klermund, L; Castiglione, K; Weuster-Botz, D
31st EFFoST International Conference 2017
(2016) Benefits and Potential Applications of Cleanroom Technology in the Food Chain
Autoren: Schottroff, F; Henzinger, M; Jäger, H
4th International ISEKI Food Conference 2016
(2016) The Role of Temperature in the Inactivation of Microorganisms by Pulsed Electric Fields
Autoren: Schottroff, F; Jäger, H
Electroporation based Technologies and Treatments (EBTT) - International Scientific Workshop and Postgraduate Course 2016
Innovative strategies to eliminate airborne contaminations for open food processes
Autoren: Schottroff, F
Sterilization by electrotechnologies – Determination of mechanisms and importance of experimental design
Autoren: Schottroff, F
Investigation of electric field effects during sterilization by continuous ohmic heating
Autoren: Rivera, J; Gratz, M; Schottroff, F; Jäger, H
Basic Concepts and Equipment for Sterilization
Autoren: Schottroff, F
Pasteurization of phycocyanin formulations by thermal and non- thermal technologies: comparison of inactivation and quality characteristics
Autoren: Schottroff, F
Experimental Guidelines and Differentiation of Effects during PEF Treatment
Autoren: Schottroff, F
Combined Heating and Homogenization of Dispersions by Application of a Novel Direct Steam Injection Nozzle Design
Autoren: Schottroff, F; Windinger, C; Maklad, J; Jäger, H
Continuous multi-enzymatic synthesis of dietary supplements in specifically developed miniaturized enzyme membrane reactors
Autoren: Schottroff, F; Schmideder, A; Klermund, L; Castiglione, K