International jury of experts 2027

DLG appoints an international interdisciplinary jury made up of recognised experts and practitioners to judge the innovations. The panel of experts assesses the innovations submitted independently and neutrally using the documentation provided. Their decisions are based on the level of innovation of the product as well as its significance for application in the field. 

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Jennifer Beuth

  • Position: Head of Department and Research Associate, Fraunhofer-Institute for Material Flow and Logistics IML, Dortmund
  • Country: Germany
  • Research: Intralogistics and IT planning, automation
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Prof. Dr.-Ing. Peter Burggräf, MBA

  • Position: Professor at Siegen University, Fakulty IV, Department Maschinenbau, Lehrstuhl für International Production Engineering and Management, Siegen
  • Country: Germany
  • Research: Automation, Information Technology, Machine Learning, Sustainable and transparent Food Supply Chain Management, Sustainability/ Circular Economy in Manufacturing

Prof. Dr. Antonella Cavazza

  • Position: Professor of Analytical Chemistry at the Department of Chemistry, Life Sciences and Environmental Sustainability Sciences, University of Parma, Parma; President of the Master in Packaging; Member of CIPACK interdepartmental center of the Parma Technopole
  • Country: Italy
  • Research: Analytical chemistry, Food quality, Food safety & analytics, Sustainable Packaging
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Prof. Dr. rer. nat. habil. Michael Gänzle

  • Position: Professor and Canada Research Chair in Food Microbiology and Probiotics at the University of Alberta, Edmonton, fellow of the Royal Society of Canada
  • Country: Canada
  • Research areas: Food Microbiology, Probiotics

Prof. Dr.-Ing. Gi Eun Kim

  • Position: Professor emeritus at Biotechnology Department, Seokyeong University, Seoul; Vice President of National Academy of Environment, Consultant for Korea Health Industry Development Institute
  • Country: South Korea
  • Research: Biotechnology
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Prof. Dr. rer. nat. Monika Gibis

  • Position: Associate Professor at University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Material Science, Stuttgart-Hohenheim
  • Country: Germany
  • Research: Food Science, Food Technology, Food Quality and Analysis of meat and meat products, as well as alternative proteins
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Prof. Dr. Britta Hübner-Keese

  • Position: Professor at Hochschule Hannover, University of Applied Sciences and Art, Faculty II Bioprocess Engineering, “Chemistry of food, polymers and renewable raw materials”, Hannover. From 2005-2023 she worked in various industrial companies (Bayer, Dow, DuPont, IFF) in research and development of food additives.
  • Country: Germany
  • Research areas: Food chemistry

Prof. Dr. Tilo Hühn

  • Position: Professor at ZHAW (Zurich University of Applied Sciences), lecturer in Food Technology and head of the Center for Food Composition and Process Design (ZLK), Wädenswil
  • Country: Switzerland
  • Research: Regenerative process engineering, including fermentation, extraction, as well as analytics and technology of aroma components, bioactive substances and value-determining ingredients.
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Prof. Dr. rer. nat. Ramona Hülsmann

  • Position: Professor at Wismar University of Applied Sciences, Faculty of Engineering, Department of Mechanical/Process and Environmental Engineering, Wismar
  • Country: Germany
  • Research: Food process engineering, water and wastewater technology, packaging technology, environmental technology, sustainability

Prof. Dr. Henry Jäger

  • Position: Professor of Food Technology at BOKU University, Vienna
  • Country: Austria
  • Research areas: Food processing, structure modification of foods, preservation technologies
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Prof. Dr. Judith Kreyenschmidt

  • Position: Professor at Geisenheim University, Department of Fresh Produce Logistics, Professorship for Quality & Processing Fresh Produce, Geisenheim
  • Country: Germany
  • Research: Food Technology, Food Quality, Packaging Technology of fresh produce, Shelf-life modeling

Prof. Dr. Tone Lerher

  • Position: Professor at University of Maribor, Faculty of Mechanical Engineering (FS UM) and Faculty of Logistics (FL UM), Head of Laboratory for Material Handling Systems and Logistics (FS UM) and Head of Laboratory for Cognitive Systems in Logistics (FL UM), Maribor
  • Country: Slovenia
  • Research: Logistics, Intralogistics, Transport and warehouse logistics, Material Handling Systems, Automated Guided Vehicle Systems, Automation in logistics

Prof. Dr. Olga Martin-Belloso

  • Position: Professor of Food Science and Technology, Head of Research Area Novel Technologies for Food Processing and Sustainability; University of Lleida, Lleida; Spanish Society of Food Engineering (SESIA); European Federation of Food Science and Technology (EFFoST)
  • Country: Spain
  • Research: Novel technologies for food processing and sustainability

Prof. Dr. Helga Medić

  • Position: Professor at the Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb; World Poultry Science Association (WPSA) – Croatian Branch, European Hygienic Engineering & Design Group (EHEDG) – section Croatia; Croatian Food Agency (CTA)
  • Country: Croatia
  • Research: Chemistry and Technology of Meat and Fish; Food additives; Food safety and hygiene, Food analytics; quality systems, quality management and quality of animal products (meat, meat products, poultry meat and eggs)
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Prof. Dr. Oliver Niggemann

  • Position: Professor at Helmut-Schmidt-University, Faculty of Mechanical Engineering, Chair of Computer Science in Mechanical Engineering within Institute of automation technology, Hamburg
  • Country: Germany
  • Research: Information Technology, Automation Technology, Machine Learning, Artificial Intelligence, Cyber-physical systems
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Prof. Dr.-Ing. habil. Cornelia Rauh

  • Position: Professor and Head of Food Biotechnology and Process Engineering Department, Technical University of Berlin, Berlin
  • Country: Germany
  • Research: numerical simulation and experimental investigation of multiscale processes, thermal and non-thermal preservation and modification processes, including ohmic heating, ultrasound as well as hydrostatic high pressure, electric high-voltage pulses, magnetic fields; food foams, extrusion, fermentation, analysis and design of bioreactors.
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Prof. Dr. med. vet. Katharina Riehn

  • Position: Professor of Food Microbiology and Toxicology, Department of Ecotrophology, Faculty of Life Sciences, Hamburg University of Applied Sciences (HAW) Hamburg, Hamburg; Diplomate of the European College of Veterinary Public Health (ECVPH), specialized “Food Science”
  • Country: Germany
  • Research: Food hygiene and microbiology, animal welfare aspects in the area of slaughtering and food-associated parasitic zoonoses; quality parameters of cacoa, mangoes
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Prof. Dr. Markus Schmid

  • Position: Professor at Albstadt-Sigmaringen University, Faculty of Life Sciences, Director of the Sustainable Packaging Institute (SPI), Albstadt-Sigmaringen
  • Country: Germany
  • Research: Food Technology, Packaging Technology, Sustainable Packaging Concepts
© Arthur Isaak
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Prof. Dr. med. vet. Matthias Upmann

  • Position: Professor at OWL University of Applied Sciences and Arts, Faculty of Life Science Technologies, Section Meat Technology, Lemgo; Member of European college of Veterinary Public Health
  • Country: Germany
  • Research: Technology of Meat and Meat Products, Food Hygiene and Quality, Food Analysis, food law assessment of products and production processes