Technical University of Berlin / German Institute of Food Technologies / Leibniz University / Nestlé's Product Technology Centre / University of Birmingham / /
IndustryTerm
energy efficient process / media centre / pharmaceuticals / energy intensive / chemical engineering / manufacturing costs / less energy intensive / chemical engineers / Oil and gas / everyday products / emulsion microstructure using low energy rotating membrane technology / agrochemical and cosmetic products / food products / chemical / food industry / less energy intensive emulsification process / oil-in-water emulsions / established technologies / food / energy / /
Organization
European Federation of Chemical Engineering / German Institute of Food Technologies / Technical University of Berlin / European Federation of Food Science and Technology / European Federation / Leibniz University Hannover / University of Birmingham / Deutsches Institut für Lebensmitteltechnik e / /
Person
Volker Heinz / Ulrich Bobe / Delphine Huc / David Lloyd / Dietrich Knorr / Erika Georget / Trish Regis / / /
Position
Professor / Section Chair / Professor / Section Chair / runner-up / /
ProvinceOrState
Delaware / /
Technology
emulsion microstructure using low energy rotating membrane technology / /
EUROPÄISCHE FÖDERATION FÜR CHEMIE-INGENIEUR-WESENEUROPEAN FEDERATION OF CHEMICAL ENGINEERINGFEDERATION EUROPEENNE DU GENIE CHI