Prof. Dr. Helmut Schöberl

• Food Technology and Quality Assurance

• Consumer goods and materials
• Food Technology
• Processes and technologies
• Quality Management
• Focus on quality, development and product management of food

• Balancing a product carbon footprint using the example of chocolate gingerbread

• Development of a suitable sweetener for use in sugar-reduced organic lemonades

• Hop variety substitution of the Citra variety in cold hopping and other variety blends

• Vegan stable foams compared to egg whites - The stabilisation of foams from aqua faba using household products

• Parasorbic acid in rowan berry extract as a "natural" alternative for preserving foods

• Development of an idea management system with exemplary integration of a self-developed tool for stock optimisation

• Data collection on potential declaration confusion and possible introduction of foreign bodies through packaging materials along the entire value chain to ensure food safety and comprehensive supplier qualification

• Identification of water resource efficiency potentials in the filtration area of a brewery

• Vegetarian and vegan meat substitutes in the food industry as part of a product development project

• Evaluation of the sustainability of packaging materials using the example of to-go disposable cups and lids in a bakery under consideration of usability

• The influence of selected hydrocolloids on the rheology and stability of yoghurt

• Spruce and fir-tip spirit - production and sensory evaluation

• Influencing the exopolysaccharide formation of different yoghurt cultures

2019

• How do detergents work and when is it worth using alternatives to conventional detergents?

• Product development and equipment validation based on brewing trials

• Allergen management - labelling, detection methods and cleaning processes, using the example of a small company

• Effects of different sourdough management on shelf life, sensory and optical quality characteristics of mixed rye breads as well as biochemical and microbiological basics of sourdough fermentation

• Evaluation and modernisation of the yeast management of a medium-sized brewery from the traditional harvest yeast method to the use of a yeast propagation method

• Microencapsulation using the example of complex coacervation - conception of a practical trial

• Validation of an introduced shop floor management using the example of a company

2018

• Product development of a flavoured spirit

• Development of a milk tablet

• Development of a quality assurance process for the optimal processing and storage of dried dumpling bread

• Implementation of an allergen rapid analysis as part of the IFS audit

• Freezing and thawing stability of fibre-containing frozen doughs enriched with extrinsic dietary fibres in comparison to standard products

• Process optimisation through continuous improvement within the scope of Total Productive Management to avoid defective food packaging

• Development of an elastic starch product

• Product development of a flavoured spirit

• Preparation of a medium-sized company for certification according to IFS Broker

• Investigations into the application of casein concentrates in processed cheese

• Development of an ice cream powder with additives and its further development under the aspect of clean labelling for domestic use

• Mineral oil residues MOSH / MOAH in foodstuffs related to a large dairy

• Migration limit testing for food contact materials - creation of a database for more efficient traceability. Are bio-based alternative packaging options feasible in the company?

• Comparing product development models and carrying out the innovation process "whipped cream in flavours".

• The hardness of butter and spreadable fats as a function of temperature and storage in relation to selected products on the market

• Development of a new mayonnaise recipe

2017

• Alternative sweetening concepts for the dairy industry

• Validation of CIP cleaning of process equipment in the dairy industry