Prof. Dr. Stefan Töpfl
Stefan Toepfl is food technologist and received his PhD in food process engineering at Berlin University of Technology in 2006. As process specialist at the German Institute of Food Technologies, DIL, he has been active in process design and realization of processing equipment with a focus on pulsed electric fields, static and dynamic pressure applications, supercritical fluids as well as plant protein extrusion. Since 2009 he is professor at the University of Applied Sciences, Osnabrück, Germany. Since 2017 he is managing director of Elea GmbH, a spin off entity for marketing PEF (Pulsed Electric Fields) systems for food and beverage processing.