Prof. Dr.-Ing. habil. Cornelia Rauh
Prof. Dr.-Ing. habil. Cornelia Rauh is Head of the Institute of Food Biotechnology and Food Process Engineering at the Technische Universität Berlin (Germany) since March 2013. Before, she was group leader of the research groups “Thermofluiddynamics of biotechnological processes” and “Computational Fluid Dynamics” at the Institute of Fluid Mechanics at the Friedrich-Alexander-University of Erlangen-Nuremberg (Germany). There, she received her PhD in 2008 and her Habilitation in 2013. Until 2005, she studied Technology and Biotechnology of Foods at the Technical University of Munich (Germany). Her research focus lies in the interdisciplinary field of numerical and experimental investigation of biotic and abiotic systems capable of flowing. This includes food preservation by high pressure processing or pulsed electric fields processing, generation and stability of food foam systems, extrusion processes, fermentation processes, analysis and design of (bio)chemical reactors up to bionic applications at a broad range of time and length scales.