Prof. Dr. Michael Greiner

• System gastronomy
• Catering

• Physics
• Focus on supply management
• Household technology

2020

• What impact does "Kitchen 4.0" have on staff and guests?

• Evaluation of a milk foam double steam jet pump by means of statistical experimental design

• Drying of sustainable food using climatic regulation. Exploration of drying parameters using a modified domestic oven to develop models describing the drying behaviour of apple slices and predicting the end of drying.

• Development of a new healthy food concept as a brand for a company catering facility.

• Automated climate monitoring in food warehouses with microcontrollers and LoRa radio network

• Product development of a pumpkin kimchi based on lactic acid fermentation

• Planning, organisation and implementation of an online practical course for students in the fourth semester in the module Technology in the Home as an alternative to a classroom practical course

• Validation of a test stand through influence analysis of environmental factors

• Effects of the target core temperature on human sensory attributes during short roasting in a combi steamer

• Optimisation possibilities of the Mensateria in Triesdorf

• "Back to the roots" - implementation, possibilities and hurdles of a year-round balanced self-catering, in relation to fruit and vegetables from the home garden

• Optimisation of the production process of a traditional lard pastry based on sensory customer requirements

• Development of a multi-phase baking programme for household ovens under cooking technology and sensory aspects

• Drying strawberries in the WMF dehydrator Snack to go: a comparison under variation of household parameters and storage conditions

• Automation in the canteen kitchen - areas of application in communal and individual catering

• DGE conformity of the catering offer of a catering facility

• Optimisation of an HACCP concept in communal catering with a focus on the processing of meat and meat products

• Methods and components of the analysis of customer satisfaction in communal catering

• Opportunities and hurdles in the use of organic food in company catering in southern Germany

2019

• Implementation of behaviour-regulating measures for the choice of healthy and sustainable meals in a Canteen

• Determining the effectiveness of briefly determined audits on the basis of 22 restaurants of a system catering chain

• Humidity regulation and its influence on food and condensation in cold storage compartments of refrigerators

• University versus University of applied sciences - differences in students' expectations of the Canteen and comparison with the current offer

• Analysis and optimisation of a central kitchen meal plan

• Comparison of different drying devices based on the drying of apples and parsnips

• Avoidance strategies for the use of plastic materials in company canteens

• Investigation of dialogue cooking in comparison to conventional oven technology with integrated microwave oven

• Survey and analysis of the production process of a catering company including the development of potentials for a new catering concept

• Recommendations for reducing food waste in a central kitchen based on the results of an actual waste analysis

• Measures for sustainable community catering

• Sensory evaluation of rum varieties using the "FIZZ" software

2018

• Inventory analysis and optimisation approaches of the Dinkelsbühl school canteen - catering quality of the school canteen in reflection of the target group

• Evaluation of a company restaurant from a production point of view and analysis of the causality of the catering to the decrease in the number of illnesses in the company

• Development of a future-oriented catering concept based on trend research

• Development of an offer for a health-oriented counter in a company canteen