Prof. Cornelia Rauh, Technical University of Berlin, Germany
Cornelia Rauh is Head of the Institute of Food Biotechnology and Food Process Engineering at the Technische Universität Berlin (Germany) since March 2013. Before, she was group leader of the research groups “Thermofluiddynamics of biotechnological processes” and “Computational Fluid Dynamics” at the Institute of Fluid Mechanics at the Friedrich-Alexander-University of Erlangen-Nuremberg (Germany). There, she received her PhD in 2008 and her Habilitation in 2013. Until 2005, she studied Technology and Biotechnology of Foods at the Technical University of Munich (Germany). Her research focus lies in the interdisciplinary field of numerical and experimental investigation of biotic and abiotic systems capable of flowing. This includes food preservation by high pressure processing or pulsed electric fields processing, generation and stability of food foam systems, extrusion processes, fermentation processes, analysis and design of (bio)chemical reactors up to bionic applications at a broad range of time and length scales. She has received several awards for her research up to now. Cornelia Rauh is involved in several national and international research projects. Up to now, she has published more than 96 peer reviewed articles, 13 book chapters and more than 227 conference contributions (including 38 invited lectures). She is also serving as reviewer for several peer reviewed journals, e.g. Innovative Food Science and Emerging Technologies, Environmental Science & Technology, Fuel, Microfluidics and Nanofluidics, Ultrasonics.
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