is the head of the Research Group Cereal Process Engineering in the Institute of Brewing and Beverage Technology at the Technische Universität München in Freising-Weihenstephan since 2009. Before he studied food technology at the Universität Hohenheim, Stuttgart. He received his Ph.D. degree (Dr.-Ing.) from the Technische Universität München. His current research activities are embedded in process- and product design of cereal based food systems. His interests are structure-function relationships of biopolymers up to process engineering.
http://wzw.tum.de/bgt/index.php?id=26#c28
Dr.-Ing. Mario Jekle
Lehrstuhl für Brau- und Getränketechnologie
Leiter AG Getreideverfahrenstechnik
Technische Universität München
Wissenschaftszentrum Weihenstephan
für Ernährung, Landnutzung und Umwelt
Weihenstephaner Steig 20
85354 Freising/Germany