Dr.-Ing. habil. Oliver Schlüter
Coordinator RP2 Quality and Safety of Food and Feed
Department: Horticultural Engineering
Telefon: +49 (0)331 5699 613
E-Mail: oschlueter@atb-potsdam.de
Online:
Research programs
Research areas
- Emerging bio-resources for human and animal nutrition (hemp, insects, macro-algae, etc.)
- Novel technologies in postharvest preparation and processing (high pressure, atmospheric pressure plasma, pulsed electric fields, etc.) of fresh food (fruits, vegetables, milk, meat, etc.)
- Smart inactivation of biological contaminants (viruses, bacteria, spores, etc.)
- Quality and safety monitoring (spectral-optical methods, flow cytometry, MALDI-ToF, etc.) to control process steps along the value chain of perishables
Scientific activities
- Chair of the Technical Board of CIGR Section VI: Bioprocesses
- Chair of EFFoST Standing Committee on Careers Development & Education
- Member of DFG Senate Commission on Food Safety, Working Group „Food Technology and Safety“
- German representative of IFA (ISEKI Food Association)
- GHI (Global Harmonization Initiative)
- Chair / Co-Chair INSECTA International Conference (2017, 2018, 2019, 2021…)
- Member of Editorial Board of Innovative Food Science and Emerging Technologies
- Member of Editorial Board Journal of Insects as Food and Feed
- Member of Editorial Team of the book entitled “Cold Plasma in Food and Agriculture”
Projects
- DAAD-PPP-Serbien – Non-thermal plasma potential in the hemp seed sprouting Ziel des Projekts ist es, die Möglichkeiten der nicht-thermischen Plasmabehandlung zu testen, wie sie für die Sterilisation (direkte Plasmabehandlung) und das Einweichen (Verw…
- AquaTech4Feed – Neue nachhaltige Aquakulturtechnologien für die Produktion innovativer Futtermittel für verbesserte Fischbestände (Novel sustainable aquaculture technologies for the production of innovative feeds for improved fish stocks) Ziel des tr…
- PLASMA - CA19110 – Plasma applications for smart and sustainable agriculture Ein kontinuierlicher Anstieg der Nachfrage nach Lebensmitteln aufgrund des Bevölkerungswachstums stellt eine ernsthafte Herausforderung für die Menschheit dar. Selbst in Reg…
- inTech – Eco-innovative technologies for sustainable exploitation of macromolecules from insects as alternative resource in bioeconomy Das Gesamtziel des inTECH-Projekts ist die Entwicklung öko-innovativer technologischer Lösungen für die nachhaltige…
- F4F – Agrarsysteme der Zukunft: F4F - Nahrung der Zukunft, Teilprojekt I F4F setzt sich aus vier inter- und intra-agierenden Forschungsfeldern (FF) zusammen: FF I: Organismen, FF II: Urbane Bioräume, FF III: Smart Nutrition & Sensor Technologie und …
- SHEALTHY – Non-Thermal physical technologies to preserve fresh and minimally processed fruit and vegetables (SHEALTHY) SHEALTHY aims to assess and develop an optimal combination of non-thermal sanitization, preservation and stabilization methods to i…
- NutriAct EigA – NutriAct - Ernährungsintervention für gesundes Altern (NutriAct EigA) Im hohen Alter noch fit und gesund zu sein, ist ein hoher Wert für viele Menschen. Ein wesentlicher Faktor hierfür ist eine gesunde Ernährung. Menschen, die sich in…
- PROMONA – Vernetzung bioeffizienter physikalischer Detektions- und Prozessierungsmodule zur nachhaltigen Reinigung und Desinfektion in der Lebensmittelproduktionskette. TP 1 (PROMONA) Mikrobielle Verunreinigungen können entlang der gesamten Wertschöp…
- SUIT4FOOD – Sustainable Intervention Technologies for Controlling Food Safety and Stability Das übergeordnete Ziel von SUIT4Food besteht darin, Nachwuchswissenschaftler im Bereich der nachhaltigen Interventionstechnologien zur Kontrolle der Lebensmit…
- NutriAct – Kompetenzcluster Ernährungsforschung: NutriAct - Ernährungsintervention für gesundes Altern NutriAct steht für Nutritional Intervention for Healthy Aging: Food Patterns, Behaviour, and Products / Ernährungsintervention für gesundes Altern.…
Publications
- Bußler, S.; Rawel, H.; Schlüter, O. (2020): Impact of plasma processed air (PPA) on phenolic model systems: Suggested mechanisms and relevance for food applications. Innovative Food Science and Emerging Technologies. (August 2020): p. 102432. Online: https://doi.org/10.1016/j.ifset.2020.102432
- Weindl, I.; Ost, M.; Wiedmer, P.; Schreiner, M.; Neugart, S.; Klopsch, R.; Kühnhold, H.; Kloas, W.; Henkel, I.; Schlüter, O.; Bußler, S.; Bellingrath-Kimura, S.; Ma, H.; Grune, T.; Rolinski, S.; Klaus, S. (2020): Sustainable food protein supply reconciling human and ecosystem health: A Leibniz Position. Global Food Security - Agriculture Policy Economics and Environment. (June): p. 100367. Online: https://doi.org/10.1016/j.gfs.2020.100367
- Pathak, N.; Grossi Bovi Karatay, G.; Limnaios, A.; Fröhling, A.; Brincat, J.; Taoukis, P.; Valdramidis, V.; Schlüter, O. (2020): Impact of cold atmospheric pressure plasma processing on storage of blueberries. Journal of Food Processing and Preservation. (5/2020): p. 1-8. Online: https://doi.org/10.1111/jfpp.14581
- Patrignani, F.; Del Duca, S.; Vannini, L.; Rosa, M.; Schlüter, O.; Lanciotti, O. (2020): Potential of Yarrowia lipolytica and Debaryomyces hansenii strains to produce high quality food ingredients based on cricket powder. LWT-Food Science and Technology. (Feb): p. 108866. Online: https://doi.org/10.1016/j.lwt.2019.108866
- Fröhling, A.; Bußler, S.; Durek, J.; Schlüter, O. (2020): Thermal impact on the culturable microbial diversity along the processing chain of flour from crickets (Acheta domesticus). Frontiers in Microbiology. : p. 0. Online: https://doi.org/10.3389/fmicb.2020.00884
- Rux, G.; Gelewsky, R.; Schlüter, O.; Herppich, W. (2020): High hydrostatic pressure treatment effects on selected tissue properties of fresh horticultural products. Innovative Food Science and Emerging Technologies. (1/2020): p. 1-9. Online: https://doi.org/10.3390/foods9010078
- Borremans, A.; Bußler, S.; Sagu, T.; Rawel, H.; Schlüter, O.; van Campenhout, L. (2020): Functional properties of powders produced from either or not fermented mealworm (Tenebrio molitor) paste. bioRxiv (Preprint-Server). : p. 0. Online: https://doi.org/10.1101/2020.04.17.042556
- Bakalis, S.; Valdramidis, V.; Argyropoulos, D.; Ahrne, L.; Chen, J.; Cullen, P.; Commins, E.; Datta, A.; Emmanouilidis, C.; Foster, T.; Fryer, P.; Gouseti, O.; Hospido, A.; Knoerzer, K.; LeBail, A.; Marangoni, A.; Rao, P.; Schlüter, O.; Taoukis, P.; Xanthakis, E.; Van Impe, J. (2020): Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms. Current Research in Food Science (CRFS). (November 2020): p. 166-172. Online: https://doi.org/10.1016/j.crfs.2020.05.003
- Schnabel, U.; Andrasch, M.; Stachowiak, J.; Weit, C.; Weihe, T.; Schmidt, C.; Muranyi, P.; Schlüter, O.; Ehlbeck, J. (2019): Sanitation of fresh-cut endive lettuce by plasma processed tap water (PPtW) - Up-scaling to industrial level. Innovative Food Science and Emerging Technologies. : p. 45-55. Online: https://doi.org/10.1016/j.ifset.2017.11.014
- Rux, G.; Gelewsky, R.; Schlüter, O.; Herppich, W. (2019): High hydrostatic pressure effects on membrane-related quality parameters of fresh radish tubers. Postharvest Biology and Technology. (May): p. 1-9. Online: https://doi.org/10.1016/j.postharvbio.2019.01.007
Curriculum Vitae
Positions and Qualification
- 12/2019 – ongoing: Leadership team of the Microbiomics Laboratory for Bioeconomy, CIRCLE, ATB
- 12/2019 – ongoing: Project leader “genetic engineering” according to § 3 GenTG und §§ 14, 15 GenTSV
- 07/2019: Habilitation in food technology, thesis on “Cold atmospheric pressure plasma treatment of food systems: Impact on safety and quality attributes along the value-added chain”, Fakultät Maschinenwesen, Technische Universität Dresden
- 09/2016: Permission holder according to §§ 2, 4 TierSeuchErV
- 07/2013: Permission holder according to § 44 IfSG
- 01/2011 – today: Coordinator, Research Programme on Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB)
- 01/2008 – 03/2020: Head of Food Hygiene Lab, Dept. Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB)
- 08/2007 – today: Vice-head, Dept. Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB)
- 08/2003 – today: Senior Scientist, Dept. Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB)
- 06/2003: Doctorate degree, thesis title: Impact of High Pressure - Low Temperature Processes on Cellular Materials Related to Foods, Technische Universität Berlin
- 11/1996 – 07/2003: Research Associate, Ph.D. Candidate, Food Biotechnology and Food Processing Technology, Technische Univerität Berlin