About Prof. Dr. Tilo August Johann Hühn
Tilo Hühn is a FoodArchitect and professor at the Zurich University of Applied Sciences in Wädenswil, Switzerland, where he heads the Centre for Food Composition and Process Design.
He holds degrees in biology, viticulture and oenology, organisational psychology and digital business.
His research focuses on regenerative process engineering, analytical science and technology of flavour compounds, bioactive compounds and value-added ingredients.
Together with his team and in collaboration with other stakeholders, he creates, varies, extends and reproduces information pathways to explore functional solutions for the food world.
Working with industry partners, he has developed new solutions for extracting value from grapes, apples, oranges, olives, tomatoes, spices, herbs, coffee, insects, nuts, cocoa and plant cell cultures.
He holds degrees in biology, viticulture and oenology, organisational psychology and digital business.
His research focuses on regenerative process engineering, analytical science and technology of flavour compounds, bioactive compounds and value-added ingredients.
Together with his team and in collaboration with other stakeholders, he creates, varies, extends and reproduces information pathways to explore functional solutions for the food world.
Working with industry partners, he has developed new solutions for extracting value from grapes, apples, oranges, olives, tomatoes, spices, herbs, coffee, insects, nuts, cocoa and plant cell cultures.
