Cornelia Rauh

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Head of Institute / Professor

Germany

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Professors in Germany Professors in Food Science Food Science professors in Germany

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About

Professor Cornelia Rauh is the Head of the Institute at Technische Universität Berlin Fakultät III Prozesswissenschaften in Germany. Her research focuses on various areas including innovative applications of brewer's spent grain in the food industry, the impact of transport conditions on fruit damage, and the formation of gas hydrate structures. She also investigates production processes involving exopolysaccharides and phycocyanin, as well as the techno-functional properties of dietary fibers modified by high-intensity ultrasound.

Recent Grants

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Antiviral Substances and Pigments

Open Date: 2020-10-01

Close Date: 2023-09-01

Grant: Close

Simulation-based development of a treatment chamber for the pasteurization of protein-rich and thermosensitive liquid foods with Pulsed Electric Fields

Open Date: 2020-07-01

Close Date: 2022-06-01

Grant: Close

Characterization and evaluation of the destruction potential of fruits in fruit preparations during transportation through pipeline internals

Open Date: 2020-05-01

Close Date: 2022-10-01

Grant: Close

Multiscale Particle-Image-Velocimetry System

Open Date: 2020-01-01

Close Date: 2021-01-01

Grant: Close

Process optimization and intelligent usage of residues by application of moderate electrical fields in food processing

Open Date: 2018-01-01

Close Date: 2021-01-01

Articles (17)

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2025

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2021

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2021

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2021

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2021

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2021

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2021

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2020

Collaborators (4)

Barbara Sturm

Professor of Agicultural Engineering in Bioeconomic Systems

Humboldt-Universität zu Berlin

GERMANY

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Jens Kurreck

GERMANY

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Christoph Lindenberger

SOUTH KOREA

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Anja Maria Wagemans

Head of Department/ Prof. Dr.

Technische Universität Berlin

GERMANY

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Cornelia Rauh

Research Interests

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About

Recent Grants

Articles (17)

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

Potential for damage to fruits during transport through cross-section constrictions

The influence of pressure on the formation of macroscopic & microscopic gas hydrate structures and concentration efficiency in coffee solutions

Xeno-Free 3D Bioprinted Liver Model for Hepatotoxicity Assessment

Life Cycle Assessment of Exopolysaccharides and Phycocyanin Production with Arthrospira platensis

Optical measurement of the shear stress and velocity distribution in an idealized deglutition process

Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions

Towards a Better Understanding of Texturization during High-Moisture Extrusion (HME)—Part II: Characterization of Thermophysical Properties of High-Moisture Meat Analogues

Towards a Better Understanding of Texturization during High-Moisture Extrusion (HME)—Part I: Modeling the Texturability of Plant-Based Proteins

Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound

Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin

Correction to: A new approach for calculating microalgae culture growth based on an inhibitory effect of the surrounding biomass

A new approach for calculating microalgae culture growth based on an inhibitory effect of the surrounding biomass

Structure and adsorption behavior of high hydrostatic pressure-treated β-lactoglobulin

Detection and prediction of foam evolution during the bottling of noncarbonated beverages using artificial neural networks

Concentrating Model Solutions and Fruit Juices Using CO2 Hydrate Technology and Its Quantitative Effect on Phenols, Carotenoids, Vitamin C and Betanin

Overcoming unwanted foam in industrial processes of the chemical and food industry – an ongoing survey

Collaborators (4)

Barbara Sturm

Jens Kurreck

Christoph Lindenberger

Anja Maria Wagemans

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