Dietrich Knorr

Professor at the Department of Food Biotechnology and Food Process Engineering at the Technische Universität Berlin
He received an Engineering Degree in 1971 and a PhD in Food and Fermentation Technology from the University of Agriculture in Vienna in 1974. He was Research Associate at the Department of Food Technology in Vienna, Austria, Visiting Scientist at the Western Regional Research Centre of the US Department of Agriculture, Berkeley, USA; at the Department of Food Science Cornell University, Ithaca, USA and of Reading University, Reading, UK. From 1978 until 1787 he was Associate Prof., Full Professor and Acting Chair at the Department of Food Science at the University of Delaware, Newark, DE, USA where he kept a position as research Professor. From 1987 to 2012 he was Full Professor and Department Head at the Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, including the position as Director of the Institute of Food Technology and Food Chemistry at the Technische Universität Berlin. He also holds an Adjunct Professorship at Cornell University. Since 2012 he is Prof. Emeritus of the Technische Universität Berlin. Prof. Knorr is Editor of the Journal “Innovative Food Science and Emerging Technologies”. He is President of the European Federation of Food Science and Technology, member of the Governing Council, International Union of Food Science and Technology and Member of the International Academy of Food Science and Technology. In 2013 he received the EFFoST Life Time Achievement Award and the ASABE International Food Engineering Award, 2011 he got the IAEF Life Achievement Award, in 2003 the Nicolas Appert Award and in 2004 the Marcel Loncin Research Prize of the Institute of Food Technologists and the EFFoST Outstanding Research Award as well as the Alfred-Mehlitz Medaille, German Association of Food Technologists. Prof. Knorr has published approximately 500 scientific papers supervised approx. 300 Diploma/Master Thesis and approx. 75 PhD theses. He holds 7 patents and is one of the ISI “highly cited researchers”.


Processing perspective and its innovation aimed to decrease food waste and / or to give added value (Trasformazione e innovazione di processo per diminuire lo spreco alimentare e renderlo valore aggiunto)

Food waste da sperpero a ricchezza, esperienze dall’Italia e dal mondo. Strategie di valorizzazione per una filiera alimentare sostenibile e innovativa
Milano - Dicembre   2014