Gerald Muschiolik

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Gerald Muschiolik 2019

Gerald Muschiolik (born May 7, 1941 in Cottbus ) is a German food technologist , food scientist and university lecturer . He is best known for his research on the techno-functionality of protein raw materials in food and the formation of double emulsions.

Life

Gerald Muschiolik grew up in Gotenhafen-Oxhöft ( Gdynia -Oksywie) until 1945 and then in Lübbenau . After elementary school in Lübbenau, he attended secondary school in Calau, which he graduated from high school in 1959. From 1961 to 1966 he studied food technology at the Humboldt University of Berlin (HUB) with a focus on fruit and vegetable technology and graduated with a degree in engineering. from.

He started his professional life in 1966 at the VEB Feinkost- und Konservenwerk Potsdam, a company producing food in jars for small children, where he was employed as laboratory manager and head of quality control until the end of 1970. From 1968 he was also an unscheduled scientific aspirant at the HUB and investigated the kinetics of the inactivation of earth spores to determine sterilization parameters for ready-to-eat food. In 1972 he was awarded a Dr. agr. PhD .

From 1971 onwards he was employed at the Central Institute for Nutrition Potsdam-Rehbrücke (ZfE), where he was responsible for the application research department and for the chemistry and technology of foodstuffs from 1988. From 1982 to 1991 he was also a lecturer at the agricultural faculty of the HUB, teaching the functionality of food additives with a focus on biopolymers.

After the ZfE was dissolved, he headed a research group at the newly founded German Institute for Nutrition Research Potsdam-Rehbrücke (DIfE) until the end of 1996, which was temporarily assigned to the Scientist Integration Program (WIP) and the University of Potsdam . In 1997 he and his research group were integrated into the German Institute for Food Technology eV in Quakenbrück. In 1998 he followed the call of the Friedrich Schiller University Jena (FSU) to the professorship for food technology. He headed the food technology department at the Institute of Nutritional Sciences until he retired in 2006.

Create

At the ZfE, his research focused on the physicochemical characterization of plant and animal proteins and their possible uses in new protein foods. In 1980 the doctorate to Dr. sc. nat. (HUB), in 1986 he was appointed professor at the Academy of Sciences . The habilitation (Dr. rer. Nat. Habil.) Was confirmed in 1994 by the TU Dresden . Research focus at the FSU Jena was the determination of the surface activity and emulsifying effect of protein raw materials, their techno-functionality in food systems, interactions between ionic biopolymers (proteins and polysaccharides ), the formation of emulsions by means of membranes as well as the generation of double emulsions for new types of food.

He was a member of the scientific committee of the Research Group of the Food Industry (FEI eV), an expert on the Science Council , the ACQUIN accreditation institute, the Agency for Renewable Raw Materials, various ministries and scientific publishers and an expert on research proposals at the European Commission. He was also a member of the Society of German Food Technologists (GDL eV) and a member of the board of trustees of the Research Institute for Bioactive Polymer Systems (BIOPOS eV, Teltow). Membership in the Berlin-Brandenburg Society for GRAIN RESEARCH eV continues.

Longer research stays took him to Moscow (INEOS), Warsaw (Inst. Of the Fermentation Industry), Budapest (KEKI), Olztyn (Inst. Engineering and Biotechnology), Havana (INIFAT), Leeds (Procter Dept. of Food Science) and London ( King's College). He spent research stays in Finland (VTT, Espoo), Great Britain (Inst. Of Food Research, Norwich), India (CFTRI, Mysore), USA (Dept. of Food Science, Madison), Japan (National Research Inst. Tsukuba u Research Park Miyazaki) and New Zealand (NZDR, Palmerston North).

The scientific work is documented in over 200 journal publications, numerous patent applications and 2 books.

Honors

In 1967 Muschiolik received the Fichte Prize from the Humboldt University for his diploma thesis (kinetics of color degradation of betanin). In 1979 he was awarded the ZfE plaque of honor for his research achievements. In 1984 he received an award from the Polish Academy of Sciences and the Academy of Sciences of the GDR for excellent results in joint research in the field of characterization and processing of plant proteins.

Works

  • with Horst Schmandke (Ed.): Functional properties of field bean products (Vicia faba) - nutrition, biochemistry and processing. Shaker Verlag, Aachen 2000, ISBN 978-3-8265-7568-6 .
  • Ionic protein-polysaccharide interactions as the basis for emulsions with special properties. In: labor & more. 9, 2013, issue 7, pp. 40-44.
  • Legume proteins in food production. In: W. Freund (Hrsg.): Handbuch Backwaren Technologie. Loose-leaf collection, Behr's, Hamburg 2003, ISBN 978-3-89947-050-5 , 57th supplementary delivery 3/2018, chap. 11, pp. 1-96.
  • Legume proteins - techno functionality and functional properties. In: Deutsche Lebensmittel-Rundschau. 114, 2018, pp. 122-131.
  • Surface-active biopolymers - emulsifiers as “green ingredients”. In: Deutsche Lebensmittel-Rundschau. 114, 2018, pp. 434-444.
  • with Heike Bunjes (Ed.): Multiple emulsions, production and properties. Behr's, Hamburg 2007, ISBN 978-3-89947-339-1 .
  • Development of new emulsion systems. In: A. Meisterernst, E. Loeck, H. Erbersdobler (Hrsg.): Praxishandbuch Dietary Supplements & Supplementary Balanced Diets. Loose-leaf collection. Behr's, Hamburg 2007, ISBN 978-3-89947-412-1 , 14th supplementary delivery 4/2012, chap. V.1, pp. 1-34.
  • Multiple Emulsions - Status and Progress . In: Behr's yearbook 2018 food industry. Behr's, Hamburg 2018, ISBN 978-3-95468-526-4 , 85-93.
  • with Eric Dickinson: Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. In: Comprehensive Reviews in Food Science and Food Safety. 16, 2017, pp. 532–555, https://doi.org/10.1111/1541-4337.12261 .

literature

  • MARQUIS Who's Who in the World. 14th Edition 1997.
  • MARQUIS Who´s Who in Science and Engineering. 9th Edition 2006/2007.
  • The Contemporary Who's Who. American Biographical Inst. 2002/2003.
  • Kürschner's German Scholars Calendar. 20th edition 2005.
  • Who´s Who University professor at the Friedrich Schiller University Jena. 2001, ISBN 3-9806431-2-3 .
  • Who´s Who University professor at the Friedrich Schiller University Jena. 2006, ISBN 3-9806431-5-8 .
  • List of authors in Behr's yearbook 2018 Food Industry. Behr's GmbH, Hamburg 2018.

Web links

Publications by Gerald Muschiolik:

Patent applications by Gerald Muschiolik:

personal data
SURNAME Muschiolik, Gerald
BRIEF DESCRIPTION German food technologist, food scientist and university professor
DATE OF BIRTH May 7, 1941
PLACE OF BIRTH cottbus