Jan Schneider

Head of Institute

Ostwestfalen-Lippe University of Applied Sciences and Arts

Germany

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About

Jan Schneider is the Head of Institute at Technische Hochschule Ostwestfalen-Lippe in Germany. His research areas focus on the impact of sterilization processes on food properties, including the chemical, physical, and sensory characteristics of carrot juice. He has also conducted significant work in the application of near-infrared spectroscopy for the inline monitoring and quality assessment of fruit juices and beer production processes. His recent publications reflect a strong emphasis on improving food safety and quality control through innovative technological approaches.

Articles (11)

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2025

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2025

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2024

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2023

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2022

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2022

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2021

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2021

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2021

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2020

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2020

Collaborators (2)

Brian R. Gibson

GERMANY

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Miriam Pein-Hackelbusch

Professor

Ostwestfalen-Lippe University of Applied Sciences and Arts

GERMANY

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Jan Schneider

Research Interests

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Articles (11)

Impact of equivalent sterilization processes with different time-temperature combinations on the chemical, physical and sensory properties of carrot juice

Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties

Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses

A continuous mashing system controlled by mean residence time

Near‐infrared spectroscopy for the inline classification and characterization of fruit juices for a product‐customized flash pasteurization

Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker

Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy

Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms

Kinetic studies of 5-(hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants

Approach for modelling the extract formation in a continuous conducted “β-amylase rest” as part of the production of beer mash with targeted sugar content

Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer

Collaborators (2)

Brian R. Gibson

Miriam Pein-Hackelbusch

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