Personal profile
Research interests
The scientific basics for the production of high quality and save foods is the main research topic. It includes product and process-based solutions for to yield food ingredients from raw materials considering their sustainable and environmental-friendly processing. These solutions are developed using available knowledge from nature sciences, as biology, chemistry and physics, as well as engineering expertise. For this purpose, existing technologies in food processing are optimized and new approaches are developed and tested.
Teaching
Food technology, Food engineering, Baking technology, Confectionery technology, Meat technology, Sensory evaluation of food
Professional career
1989 - 1992 Scientific staff at the Institute for Food and Bio Technology at TU Dresden
1993 - 1995 Project engineer at Co. Tscheuschner & Bindler, Dresden
1995 - 2019 Project leader at German Institute of Food Technologies (DIL), Quakenbrück
2008 - 2016 Leader of the research plattform Food Robotic at DIL
since 2019 Scientific staff at the Institute of food Science amd Human Nutrition at LUH
Keywords
- Food technology
- Food engineering
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Bigels containing different wax-based oleogels as laminating fat replacers in croissants
Steinkellner, C., Kroll, L. & Franke, K., 2025, In: Current Research in Food Science. 10, 101042.Research output: Contribution to journal › Article › Research › peer review
Open Access -
Effect of Margarine Replacement by a Low-Saturated Fat Bigel on Puff Pastry Quality
Steinkellner, C., Ohlmeyer, M. & Franke, K., Apr 2025, In: Food and bioprocess technology. 18, 4, p. 3981–3992 12 p.Research output: Contribution to journal › Article › Research › peer review
Open Access -
Impact of coffee silver skin on toast bread properties
Muoneke, M., Yusufoğlu, B., Kezer, G., Esatbeyoglu, T. & Franke, K., 2025, In: Cereal Technology. 79, 3, p. 104-113 10 p.Research output: Contribution to journal › Article › Research › peer review
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Opportunities and challenges to determine surface free energy of chocolates on microscopic scale from atomic force microscopy adhesion measurements
Schroeder, S., Dewettinck, K., Heinz, V., Bindrich, U., Middendorf, D. & Franke, K., Jul 2025, In: ULTRAMICROSCOPY. 273, 114150.Research output: Contribution to journal › Article › Research › peer review
Open Access -
Potenzial von Oleo- und Bigelen als Fettersatz in Plunderteig
Steinkellner, C., Kroll, L. & Franke, K., Jan 2025, In: Cereal Technology. 79, 1, p. 26-35 10 p.Research output: Contribution to journal › Article › Transfer
Projects
- 1 Finished
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Emulsion gels based on combination of oleogels and hydrogels as healthy margarine replacers in laminated pastry products
Franke, K. (Principal Investigator)
1 Nov 2020 → 31 Oct 2024
Project: Research
Activities
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Interaction of polyphenol antioxidants with cereal starch and proteins under extrusion condition (project proposal No. 25-16506S)
Franke, K. (Consultant)
12 Aug 2024Activity: Consultancy/Reviewing › Reviewing of research proposals
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Projekt 25-16506S
Franke, K. (Consultant)
10 Aug 2024Activity: Consultancy/Reviewing › Institutional review
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How does alcohol influence the moisture migration in pralines and what is the impact on storage stability?
Franke, K. (Speaker)
5 Dec 2023 → 7 Dec 2023Activity: Talk or presentation › Invited talk
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Mitglied im Fachausschuss FA 08: Agrar-, Ernährungswissenschaften und Landespflege
Franke, K. (Reviewer)
4 Apr 2022 → …Activity: Consultancy/Reviewing › Institutional review