Dr. Joseph Dumpler

Joseph Dumpler studied Food Engineering at the Technical University of Munich, Weihenstephan, in Germany. He received his PhD in Dairy Science and Technology (Prof. Ulrich Kulozik) with special focus on UHT treatment of concentrated milk products. For his work on reaction kinetics of heat-induced aggregation of proteins in concentrated skim milk he was awarded the J.T.M. Wouters Young Scientist Award, the Julius Maggi Research Award (2018), and the award for the best PhD thesis granted by the Association of Dairy, Food and Biotechnologists of Weihenstephan.  After two years in the dairy industry, he continued his academic career as a Research Associate in the Department of Food Science (Dr. Moraru) at Cornell University, working on vacuum microwave drying of dairy products and advanced membrane filtration. Currently, he is a Senior Postdoc at the Sustainable Food Processing Laboratory (Prof. Mathys) working on innovative concepts for plant protein refining.