Prof. Dr. Tilo Hühn
Prof. dr Tilo Hühn is a trained winemaker, studied oenology, microbiology, organizational psychology, disruptive technologies and digital business and is a lecturer in the food technology course and head of the Food Composition and Process Design Center (ZLK) at the ZAHW in Zurich.
Together with his team, he creates, varies, expands and reproduces the information paths to explore functional solutions for the food & beverage world.
His areas of specialization and research focus include:
- Research into the genesis of desirable and undesirable aroma components and bioactive substances and their precursors through maturation, fermentation and processing
- Identification of parameters through process-accompanying analytics to control the selection of raw materials and yield of value-determining ingredients
- Evaluation of the products through sensory studies against the background of consumer expectations
- Improving known and developing new extraction and manufacturing technologies