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:
Program areas
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
- NewFoodSystems – NewFoodSystems Hochwertige tierische Proteine sind in der Fütterung von karnivoren Fischen und omnivoren monogastrischen Nutztieren über weite Strecken nur schwer durch pflanzliche Proteine zu ersetzen. Durch den Einsatz von Insekten…
- InnoHof – Leibniz-Innovationshof für nachhaltige Bioökoomie Auf dem Leibniz-Innovationshof für nachhaltige Bioökonomie werden künftig innovative Konzepte und Technologien für eine nachhaltige, zirkuläre Bioökonomie entwickelt und erprobt, indem Landw…
- 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…
- PlAgri – 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 Regionen, in …
- PulpIng – Entwicklung einer Kürbisfruchtmarkzubereitung durch Anwendung eines nachhaltigen und integrierten Technikkonzepts. Teilvorhaben Nicht-thermische Verfahren und Aspekte der Produktsicherheit bzw. -qualität EN: Development of Pumpkin Pulp Form…
- 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…
- food4future – Agrarsysteme der Zukunft: F4F - Nahrung der Zukunft, Teilprojekt I food4future setzt sich aus vier inter- und intra-agierenden Forschungsfeldern (FF) zusammen: FF I: Organismen, FF II: Urbane Bioräume, FF III: Smart Nutrition & Sensor …
- SHEALTHY – Non-Thermal physical technologies to preserve fresh and minimally processed fruit and vegetables (SHEALTHY) SHEALTHY zielt darauf ab, eine optimale Kombination von nicht-thermischen Hygienisierungs-, Konservierungs- und Stabilisierungsmeth…
- SPLASH – Entwicklung eines innovativen Waschverfahrens für frischen Schnittsalat auf Basis der nicht-thermischen Plasmatechnologie zur Erhöhung der Produktsicherheit, -qualität und Nachhaltigkeit (SPLASH) Plasmaverfahren stellen einen besonders inter…
Publications
- Durek, J.; Fröhling, A.; Bußler, S.; Hase, A.; Ehlbeck, J.; Schlüter, O. (2022): Pilot-scale generation of plasma processed air and its influence on microbial count, microbial diversity, and selected quality parameters of dried herbs. Innovative Food Science and Emerging Technologies. (January 2022): p. 102890. Online: https://doi.org/10.1016/j.ifset.2021.102890
- Rossi, S.; Parotta, L.; Gottardi, V.; Del Duca, S.; Dalla Rosa, M.; Patrignani, F.; Schlüter, O.; Lanciotti, R. (2022): Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product. Journal of Insects as Food and Feed. (8): p. 921-935. Online: https://doi.org/10.3920/JIFF2021.0184
- Psarianos, M.; Dimopoulos, G.; Ojha, S.; Cavini Moreno, A.; Bußler, S.; Taoukis, P.; Schlüter, O. (2022): Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties. Innovative Food Science and Emerging Technologies. (3): p. 102908. Online: https://doi.org/10.1016/j.ifset.2021.102908
- Psarianos, M.; Ojha, S.; Schneider, R.; Schlüter, O. (2022): Chitin isolation and chitosan production from house crickets (Acheta domesticus) with environmentally friendly methods. Molecules. (15): p. 5005. Online: doi.org/10.3390/molecules27155005
- Psarianos, M.; Fricke, A.; Ojha, S.; Baldermann, S.; Schreiner, M.; Schlüter, O. (2022): Effect of Narrowband UV-B Irradiation on the Growth Performance of House Crickets. Foods. (21): p. 3487. Online: https://doi.org/10.3390/foods11213487
- Johne, R.; Wolff, A.; Gadicherla, A.; Filter, M.; Schlüter, O. (2021): Stability of hepatitis E virus at high hydrostatic pressure processing. International Journal of Food Microbiology. (2 Februar 2021): p. 109013. Online: https://doi.org/10.1016/j.ijfoodmicro.2020.109013
- Limnaios, A.; Pathak, N.; Grossi Bovi Karatay, G.; Fröhling, A.; Valdramidis, V.; Taokis, P.; Schlüter, O. (2021): Effect of cold atmospheric pressure plasma processing on quality and shelf life of red currants. LWT-Food Science and Technology. (November 2021): p. 112213. Online: https://doi.org/10.1016/j.lwt.2021.112213
- Ojha, S.; Bekhit, A.; Grune, T.; Schlüter, O. (2021): Bioavailability of nutrients from edible insects. Current Opinion in Food Science. (October): p. 240-248. Online: https://doi.org/10.1016/j.cofs.2021.08.003
- Ojha, S.; Bußler, S.; Psarianos, M.; Rossi, G.; Schlüter, O. (2021): Edible insect processing pathways and implementation of emerging technologies. Journal of Insects as Food and Feed. (5): p. 877-900. Online: https://doi.org/10.3920/JIFF2020.0121
- Rossi, S.; Parrotta, L.; Del Duca, S.; Dalla Rosa, M.; Patrigani, F.; Schlüter, O.; Lanciotti, R. (2021): Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters. LWT-Food Science and Technology. (August): p. 111760. Online: https://doi.org/10.1016/j.lwt.2021.111760
Curriculum Vitae
Positions and Qualification
- 05/2020 – ongoing: Adjunct Professor at the University of Bologna (UNIBO)
- 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