Mario Jekle is the head of the Research Group Cereal Process Engineering of the Institute of Brewing and Beverage Technology at the Technical University Munich in Freising-Weihenstephan/ Germany since 2009. He studied food technology and received his Ph.D. degree (Dr.-Ing.) with the award-winning thesis “Structure-function relationship in wheat dough – the impact of protein microstructure on rheology and processing performance”. The research activities of his team with currently 11 Ph.D. students are embedded in process- and product design of cereal based food systems. His interests are structure-function relationships of biopolymers up to process engineering. The combination of these activities enables an interdisciplinary approach for a detailed structure design of products by safe and automated production procedures. Mario Jekle is an active member of various national and international boards and committees and author of currently 36 peer reviewed publications.
