Volker Lammers, PhD

Title

Head of process engineering

Company

German Institute of Food Technologists

Presentation Description:

High-moisture extrusion of plant-based and hybrid pet food products: important principles – High-moisture extrusion (HME) is a state-of-the-art technology used to produce fibrous structures based on plant protein powders. Vegetable-based, meat-like products, processed by HME, are already found on the human food market, showing good consumer acceptance as well as a reduced carbon footprint and environmental impact. This growth in popularity has also created interest in the pet food production world. Toepfl explains the science behind HME and defines the equipment options for process optimization, using examples of detailed studies from his institute.

Experience:

Lammers earned a doctorate in food process engineering from the Swiss Federal Institute of Technology (ETH Zurich), a master of science in process systems engineering from Technical University of Munich and a bachelor of science from the University of Applied Sciences Ostwestfalen-Lippe in Germany. Before joining the German Institute of Food Technologists in 2016, he served as a research assistant in the Laboratory of Food Process Engineering at ETH Zurich and as a process engineer for Dr. Oetker Tiefkühlprodukte KG Wittlich. He has several publications and patent applications and has earned awards including first place in the Bühler Food Engineering Award 2017.