Michael Beyrer is a full professor at the School of Engineering of the Hes-so in Sion/Switzerland, where he heads the "Sustainable Food Systems" group. His research focuses on food process engineering, equipment design, and interplay with food structure, but it also involves technology assessments, such as life-cycle assessments, innovations in twin-screw extrusion, high-voltage electric fields, cold atmospheric plasma treatments, or protein extraction to achieve improved food properties and efficient microbial risk control. The computation of flow dynamics and heat transfer, combined with experimental work, are fundamental elements of many projects. For the material side of the research, plant-based or microalgae proteins are the current focus, as well as the binding and release of flavour from multi-phase food systems. He is a food engineer by training and studied environmental sciences at universities in Berlin and Jena (Germany).
