Prof. Dr. Jean Titze

... at the Chair of Plant-based Food Technology!

The occupational fields of food technologists are very diverse: product developer, plant and production manager, technical field service, regulatory affairs management, plant consultant, quality management officer, applicator, mechanical and plant engineer, quality assurance manager, product manager and/or scientist. Accordingly, there are also a large number of areas of employment for food technologists in companies.

All of these areas and the resulting requirements can only be successfully covered with an interdisciplinary education that combines the fields of Food Technology, Business Studies, Quality Management and Food Law.

Due to my background and professional experience in a wide variety of industry positions, my teaching is therefore based on a multidimensional educational approach.

The professorship's research focuses on the content of Food Technology of plant-based products. In this context, food technology is understood as the optimal use of plant-based raw materials, which are generally produced on Agriculture, and their processing into food or food ingredients with high quality and safety standards. This transfer takes place with the help of traditional methods as well as new processes based on modern technological development, taking into account economic and food law aspects.