Prof. Dr. Nadina Müller

Work at ZHAW

Position

Head of Research Group Food Technology / Lecturer for Food Process Engineering and for Innovation in Food

Focus

Food Process Engineering, Food Technology, Structure-Process-Property Relationships, Sustainable Food Systems, Valorisation of Side Streams

Teaching

• Food Process Engineering 2
• Food Process Engineering 1
• Innovation in Food

Experience

• Nutrition Programme Manager
  Bühler AG
  01 / 2014 - 04 / 2018
• Specialist for Food Structure Design
  Bühler AG
  01 / 2011 - 12 / 2013
• Project manager Food Processing
  Büh
  01 / 2008 - 12 / 2010
• Project manager Nutrition solutions
  Bühler
  01 / 2007 - 12 / 2008
• Scientific assistant Food Process Engineering
  ETH Zürich
  05 / 2003 - 12 / 2006

Education and Continuing education

Education

• CAS for higher professional education / Food Science
  ZHAW
  08 / 2018 - 07 / 2019
• Micro MBA
  Bühler Learning Center
  04 / 2013 - 04 / 2014
• Dr. sc. ETH Zürich / Food Process Engineering
  ETH Zürich
  05 / 2003 - 12 / 2006
• Dipl. Lm.-Ing. ETH / Food Science
  ETH Zürich
  09 / 1997 - 05 / 2003

Network

Membership of networks

• ETH Alumni
• SVIAL
• Swiss Food Research

Social media

LinkedIn

Projects

• Upcycling and targeted processing to improve the potential of selected side streams as high-fiber, unfractionated ingredients / Project leader / laufend
• Two-step foaming freezing technology for natural off-flavor free vegan ice cream / Co-project leader / laufend
• Valorization of Swiss Agri-Food Side Streams / Project leader / laufend
• Implementation of Action Plan against Food Waste / Deputy project leader / laufend
• Food Chain Model for sustainable food chains and food waste prevention / Deputy project leader / abgeschlossen
• Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Co-project leader / abgeschlossen
• PE(K)O Sustain – Physically modified oils as sustainable alternative to tropical fats for the baking and sweet goods industry / Project leader / abgeschlossen
• CREATE – Microorganisms to foster pulses-based healthy food / Co-project leader / abgeschlossen
• ShopHero / Project leader / abgeschlossen
• PiFoBake: Particel stabilized foams with high mechanical and thermal resiliance for the application in baked goods from non-wheat raw materials / Project leader / abgeschlossen
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Project leader / abgeschlossen
• Softscope / Co-project leader / abgeschlossen
• Food Waste Indicators and Data Monitoring Concept / Deputy project leader / abgeschlossen
• Strategies to reduce food loss and valorize side streams in food industry: buildup of an industrial consortium / Co-project leader / abgeschlossen
• Sustainable Food Chain Model / Deputy project leader / abgeschlossen

Publications

• André, Amandine; Hecht, Katrin; Mischler, Sandra; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Kinner, Mathias; Freimüller Leischtfeld, Susette; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,

  2024.

  A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme.

  Food Research International.

  186(114364).

  Available from: https://doi.org/10.1016/j.foodres.2024.114364

• Mischler, Sandra; André, Amandine; Freimüller Leischtfeld, Susette; Müller, Nadina; Chetschik, Irene; Miescher Schwenninger, Susanne,

  2024.

  Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains.

  Applied Microbiology.

  4(1), pp. 96-111.

  Available from: https://doi.org/10.3390/applmicrobiol4010007

• Müller, Nadina; Moses, Mark; Cohen, Raphaël,

  2024.

  The effectiveness of the IpOp model decision tree to calibrate projects at the pre-project stage.

  International Journal of Business and Globalisation.

  37(3).

  Available from: https://doi.org/10.1504/IJBG.2020.10038787

• Schmid, Tamara; Steinegger, Stefanie; Kinner, Mathias; Müller, Nadina,

  2023.

  Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread.

  International Journal of Food Science & Technology.

  59(2), pp. 1017-1026.

  Available from: https://doi.org/10.1111/ijfs.16864

• Stäheli, Luca; Schwab, Lisa; Kinner, Mathias; Müller, Nadina,

  2023.

  Design and functionality of a prototype for cold needle perforation of wheat.

  Applied Sciences.

  13(10), pp. 6266.

  Available from: https://doi.org/10.3390/app13106266

• Schmid, Tamara; Leue, Ramona; Müller, Nadina,

  2023.

  Heat and shear stability of particle stabilised foams for application in gluten‑free bread.

  Journal of Food Science and Technology.

  60(11), pp. 2772-2781.

  Available from: https://doi.org/10.1007/s13197-023-05794-0

• Schmid, Tamara; Loschi, Marco; Hiltbrunner, Jürg; Müller, Nadina,

  2022.

  Assessment of the suitability of millet for the production of pasta.

  Applied Food Research.

  3(1), pp. 100247.

  Available from: https://doi.org/10.1016/j.afres.2022.100247

• Rüegg, Ramona; Schmid, Tamara; Hollenstein, Lukas; Müller, Nadina,

  2022.

  Effect of particle characteristics and foaming parameters on resulting foam quality and stability.

  LWT - Food Science and Technology.

  167(113859).

  Available from: https://doi.org/10.1016/j.lwt.2022.113859

• Stäheli, Luca; Kinner, Mathias; Müller, Nadina,

  2022.

  Effectiveness of perforation methods for wheat kernels.

  Cereal Technology (Getreidetechnologie).

  2022(3), pp. 4-15.

• André, Amandine; Müller, Nadina; Chetschik, Irene,

  2022.

  Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat flours.

  Applied Sciences.

  12(20), pp. 10566.

  Available from: https://doi.org/10.3390/app122010566

• Kinner, Mathias; Rüegg, Ramona; Weber, Claudia A.; Buchli, Jürg; Durrer, Ludwig; Müller, Nadina,

  2021.

  Impact of selected baking and vacuum cooling parameters on the quality of toast bread.

  Journal of Food Science and Technology.

  58(12), pp. 4578-4586.

  Available from: https://doi.org/10.1007/s13197-020-04945-x

• Schefer, Larissa; Conde‐Petit, Béatrice; Müller, Nadina,

  2021.

  Biochemically assisted rice whitening for improving head rice yield.

  Journal of Food Process Engineering.

  44(11), pp. e13850.

  Available from: https://doi.org/10.1111/jfpe.13850

• Inanir, Dilara; Kaelin, Ivo; Pestoni, Giulia; Faeh, David; Müller, Nadina; Rohrmann, Sabine; Sych, Janice Marie,

  2020.

  Daily and meal-based assessment of dairy and corresponding protein intake in Switzerland : results from the National Nutrition Survey menuCH.

  European Journal of Nutrition.

  10(8).

  Available from: https://doi.org/10.1007/s00394-020-02399-7

• Schmid, Tamara; Baumer, Beatrice; Rüegg, Ramona; Näf, Patrick; Kinner, Mathias; Müller, Nadina,

  2020.

  Evaluation of innovative technological approaches to replace palmoil with physically modified Swiss rapeseed oil in bakery products.

  International Journal of Food Science & Technology.

  55(8), pp. 2990-2999.

  Available from: https://doi.org/10.1111/ijfs.14564

• Geiger, Philippe; Buchli, Jürg; Rüegg, Ramona; Müller, Nadina,

  2020.

  Evaluation of the effect of a novel membrane filtration system on the life span of frying oil.

  International Journal of Food Science & Technology.

  56(4), pp. 1844-1854.

  Available from: https://doi.org/10.1111/ijfs.14811

• Müller, Claudia; Müller, Nadina,

  2018.

  Kakaopulpe : Rohmaterial mit Potential.

  Transfer.

  2018(2), pp. 5.

  Available from: https://doi.org/10.21256/zhaw-13648

• André, Amandine; Hecht, Katrin; Mischler, Sandra; Freimüller Leischtfeld, Susette; Kinner, Mathias; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Miescher Schwenninger, Susanne; Chetschik, Irene; Müller, Nadina,

  2023.

  Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern.

  In:

  9. D-A-CH-Tagung für angewandte Getreidewissenschaften, Detmold, Deutschland, 5.-6. Oktober 2023.

• André, Amandine; Freimüller Leischtfeld, Susette; Mischler, Sandra; Hecht, Katrin; Stäheli, Luca; Rüegg, Ramona; Kinner, Mathias; Buller, Rebecca; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,

  2022.

  Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain.

  In:

  20th ICC Conference, Vienna, Austria, 5-7 July 2022.

• Sych, Janice; Kaelin, Ivo; Inanir, Dilara; Faeh, David; Pestoni, Giulia; Mueller, Nadina; Rohrmann, Sabine,

  2020.

  Investigation of processed meat consumption from the National Nutritional Survey menuCH and ecological data for colorectal cancer incidence in Switzerland.

  In:

  13th European Nutrition Conference, Dublin, Ireland, 15-18 October 2019.

  Cambridge University Press.

  pp. E301.

  Available from: https://doi.org/10.1017/S0029665120002499

Publications before appointment at the ZHAW

• Next Generation Texturised Vegetable Proteins C. Brugger, J.-P. Dellemann, C. Petry, N. Müller, M. Laporte, E.J. Windhab Food Technologie, 1, 10 – 12, 2017.
• Gute Alternativen zu Soja - die nächste Generation der texturierten Pflanzenproteine Lebensmitteltechnik, 4, 36 - 38, 2017.
• Inactivation of microorganisms on granular materials: Reduction of Bacillus amyloliquefaciens endospores on wheat grains in a low pressure plasma circulating fluidized bed reactor D. Butscher, T. Schlup, C. Roth, N. Müller-Fischer, C. Gantenbein-Demarchi, P. Rudolf von Rohr Journal of Food Engineering, 159, 48 – 56, 2015.
• Fortification of Rice – Technologies and Nutrients G. Steiger, N. Müller-Fischer, H. Cori, B. Conde-Petit Ann. N.Y. Acad. Sci., WHO Special Issue, 29-39, 2014.
• Nutrient-focused rice processing N. Müller-Fischer Book chapter in: Agricultural sustainability: Progress and Prospects in Crop Research Elsevier, 2013.
• Tayloring the structure of starch based food matrices through processing N. Müller-Fischer, B. Conde-Petit Proceedings of ISFRS 2009, ETH Zürich, 2009.
• Single bubble deformation and breakup in simple shear flow N. Müller-Fischer, P. Tobler, M. Dressler, P. Fischer, E.J. Windhab Experiments in Fluids, 45, 917-926, 2008.
• Dynamically Enhanced Membrane Foaming Nadina Müller PhD Thesis ETH Zürich,ISBN 3-905609-32-0, 2007
• Impact of static pressure and volumetric energy input on the microstructure of food foam whipped in a rotor-stator device N. Müller-Fischer, D. Suppiger, E.J.Windhab Journal of Food Engineering, 80, 306-316, 2007.
• Emulsion systems with tailored drop size and morphology by dispersive and distributive mixing E.J.Windhab, V. Eisner, N. Müller-Fischer Proceedings of 12th European conference on mixing, Bologna, Italy, 2006.
• Influence of process parameters on microstructure of food foam whipped in a rotor-stator device within a wide static pressure range N. Müller-Fischer & E.J. Windhab Colloids and Surfaces A: Physicochemical and Engineering Aspects, 263, 353 – 362, 2005.
• Novel rice milling I 2011 J.P. Mishra, V. Palanivel, L. Schefer, M. Brockfeld, N. Müller-Fischer PCT/GB2010001809 / Buhler Sortex Limited
• Cylindrical membrane apparatus for forming foam and associated process I 2010 E.J. Windhab, N. Müller-Fischer, K.U. Tapfer EP2’043’769 B1 / Nestec S.A.
• Stable foam and process for its manufacture I 2008 E.J. Windhab, N. Dürr-Auster, N. Müller-Fischer, K.U. Tapfer WO 2008/009616 A2 / Nestec S.A.

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