Prof. Natalie Germann, TU Dortmund, Germany
Prof. Dr. Natalie Germann is head of the Fluid Dynamics of Complex Biosystems Group at the Technical University of Munich (TUM), Germany. She studied food science at the Swiss Federal Institute of Technology Zurich (ETHZ), Switzerland, and received her PhD in food process engineering from the same institution in 2011. Before coming to TUM, she worked as a researcher and math instructor at the University of Delaware, USA. Natalie Germann has gained international research experience in the USA (University of Delaware), Australia (University of New South Wales) and Japan (National Food Research Institute). In 2016, she was awarded the TUM Excellence Teaching Award. She is also a associate editor of the renowned journal Fluids of Fluids and a member of scientific advisory boards such as the ProcessNet Subject Division Computational Fluid Dynamics. Her main research interest is in soft materials products with the goal of developing an understanding of their properties on different length and time scales, as well as the complex transformations that occur during their processing. In addition to experiments, she develops mesocopic nonequilibrium thermodynamic models and solves them for industrially relevant process flows using OpenFOAM. Her current research activities include spiral wound membrane flushing, wet steam cleaning in food processing, bread dough kneading, bio-based active food packaging, process flows with partially miscible components, and flow instabilities.
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