Barbara Sturm

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Professor of Agicultural Engineering in Bioeconomic Systems

Humboldt-Universität zu Berlin

Germany

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Barbara Sturm is a Professor of Agricultural Engineering in Bioeconomic Systems at Humboldt-Universität zu Berlin, Germany. Her research focuses on the application of innovative imaging technologies and simulations in food processing, with recent articles examining topics such as the drying processes of fruits and the utilization of brewer's spent grain in packaging. She also explores the optimization of composite flours and addresses biological variability in agricultural products through advanced methods.

Recent Grants

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RealTimeFood - Development of multivariate regression models for real-time monitoring of physicochemical changes of foodstuffs during drying process using Vis-NIR optical imaging

Open Date: 2019-09-01

Close Date: 2022-08-01

Grant: Close

SusOrgPlus – Development of smart and low energy input processing chains, natural food additives and colourants, and supportive material for a code of practice to increase sustainability and consumer acceptance of organic food stuffs

Open Date: 2018-05-01

Close Date: 2021-04-01

Grant: Close

UpgradePlus – Decentralised postharvest processing of underutilised species into innovative value added products for improved food and nutrition security in West Africa

Open Date: 2018-01-01

Close Date: 2020-12-01

Grant: Close

PigSys – Improving pig system performance through a whole system approach

Open Date: 2017-09-01

Close Date: 2020-08-01

Grant: Close

SusOrganic - Development of quality standards and optimised processing methods for organic produce

Open Date: 2015-03-01

Close Date: 2018-02-01

Barbara Sturm

Research Interests

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About

Recent Grants

Articles (18)

Hyperspectral and 3D point cloud imaging unraveling of physio-chemical shifts during drying of purple carrot and golden kiwifruit

Brewer's spent grain: Unveiling innovative applications in the food and packaging industry

Mapping the most effective measures to optimize carrot slice tray drying using physics-based and Monte Carlo simulations

Influence of air flow rate on the cooling characteristics of a single and batch apple fruits

Evaluation of nutrients, antioxidants and sensory characteristics of optimized wheat-orange-fleshed sweet potato and pumpkin composite bread and storage stability in three packaging materials

Heat transfer in large bins during the apples cool-down process

Diagnosing Fungal Infection in Wheat Kernels by Integrating Spectroscopic Technology and Digital Color Imaging System: Artificial Neural Network, Principal Component Analysis and Correlation Feature Selection Techniques

A hybrid digital shadow to assess biological variability in carrot slices during drying

Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors

Intelligent potato frying: Time to say goodbye to the “good old” processing strategies

Prediction of total carotenoids, color, and moisture content of carrot slices during hot air drying using non‐invasive hyperspectral imaging technique

Solar energy policy implementation in Ghana: A LEAP model analysis

Development of an Optical System Based on Spectral Imaging Used for a Slug Control Robot

Vis-NIR hyperspectral imaging along with Gaussian process regression to monitor quality attributes of apple slices during drying

Vis-NIR Hyperspectral Imaging for Online Quality Evaluation during Food Processing: A Case Study of Hot Air Drying of Purple-Speckled Cocoyam (Colocasia esculenta (L.) Schott)

The Effect of Pre-Drying Treatment and Drying Conditions on Quality and Energy Consumption of Hot Air-Dried Celeriac Slices: Optimisation

Rheological properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato flour and baking conditions

Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies

Collaborators (6)

Abozar Nasirahmadi

Tuany Gabriela Hoffmann

Raquel Guiné

Cornelia Rauh

Elke Pawelzik

Thijs Defraeye

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