Our team

• Applications of innovative technologies in food technology e.g. HPP, HPTS, ultrasound, pulsed electric fields
• Influence of innovative technologies on valuable compounds/ingredients, microorganism, spores, texture, color and the formation of food processing contaminants
• Process scalability from laboratory to pilot and or industrial scale
• Processing and use of food side streams to obtain valuable by-products

Committees and honorary offices

• Member of the DFG Senate Commission for the Health Assessment of High Pressure Treated Foods
• August 2019 to August 2020 - Past-Chair of the International Division of the IFT (Institute of Food Technologists)
• September 2020 to August 2021 Secretary of the International Division of the IFT (Institute of Food Technologists)

Reviewer and editor activities:

• Innovative Food Science and Emerging Technologies
• Journal of Food Engineering
• Journal of Food and Bioproducts Processing
• Food Engineering Reviews
• Journal of Applied Microbiology
• Comprehensive Reviews in Food Science and Food Safety
• Section-editor of the section high pressure processing in Elsevier’s Major Reference Work “Innovative Food Processing Technologies: A Comprehensive Review”
• Co-editor of the Elsevier book “High pressure thermal processing state of the art and its future in the food industry”

• Sevenich, R., Kleinstueck, E., Crews, C., Anderson, W., Pye, C., Riddellova, K., Hradecky, J., Moravcova, E., Reineke, K., & Knorr, D. (2014). “High-Pressure-Thermal Sterilization: Food safety and food quality of baby food puree.” J. Food Sci., 79(2), M230-M237.
• Sevenich, R., Kleinstueck, E., Crews, C., Anderson, W., Pye, C., Riddellova, K., Hradecky, J., Moravcova, E., Reineke, K., & Knorr, D. (2014). “High-Pressure-Thermal Sterilization: Food safety and food quality of baby food puree.” J. Food Sci., 79(2), M230-M237.
• Reineke, K., Sevenich, R., Hertwig, C., Janßen, T., Fröhling, A., Knorr, D., Wieler, L. H., & Schlüter, O. (2015). „Comparative study on the high pressure inactivation behavior of the Shiga toxin-producing Escherichia coli O104:H4 and O157:H7 outbreak strains and a non-pathogenic surrogate.” Food Microbiology, 46(0), 184-194.
• Georget, E., Sevenich, R., Reineke, K., Mathys, A., Heinz, V., Callanan, M., Rauh, C., & Knorr, D. (2015). “Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review.” Innov. Food Sci. Emerg. Technol., 27(0), 1-14.
• Sevenich, R., Hecht, P., Reineke, K., Fröhling, A., Schlüter, O. K., Rauh, C., & Knorr, D. (2015). „Impact of different water activities (aw) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores.” Frontiers in Microbiology, 6.
• Mesías, M., Holgado, F., Sevenich, R., Briand, J. C., Márquez Ruiz, G., & Morales Navas, F. J. (2015). “Fatty acids profile in canned tuna and sardine after retort sterilization and high pressure thermal sterilization treatment.” Journal of Food and Nutrition Research, 54, 171-178
• González-Arenzana, L., Sevenich, R., Rauh, C., López, R., Knorr, D., & López-Alfaro, I. (2016). “Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology.” Food Control, 59, 188-195.
• Meinlschmidt, P., Brode, V., Sevenich, R., Ueberham, E., Schweiggert-Weisz, U., Lehmann, J., Rauh, C., Knorr, D., & Eisner, P. (2016). „High pressure processing assisted enzymatic hydrolysis – An innovative approach for the reduction of soy immunoreactivity.” Innovative Food Science & Emerging Technologies.
• Sevenich, R. (2016). “High-Pressure Thermal Sterilization.” In Reference Module in Food Science by Elsevier.
• Sevenich, R., C. Rauh and D. Knorr (2016). “A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products: A review.” Innovative Food Science & Emerging Technologies 38, Part A: 65-75.
• Borch-Pedersen, K., Mellegård H., Reineke K., Boysen P., Sevenich R., Lindbäck T. and Aspholm M. (2017). "The effect of high pressure on Bacillus licheniformis spore germination and inactivation." Applied and Environmental Microbiology.
• Sevenich, R. and A. Mathys (2018). "Continuous Versus Discontinuous Ultra-High-Pressure Systems for Food Sterilization with Focus on Ultra-High-Pressure Homogenization and High-Pressure Thermal Sterilization: A Review." Comprehensive Reviews in Food Science and Food Safety 17(3): 646-662.
• Reineke, K., Sevenich, R., Mathys, A. and Knorr, D. Book Chapter “Mechanisms of spore germination and inactivation during high pressure processing” in the 2nd edition of High pressure processing of foods (2020 not yet published)
• Sevenich, R., Belkova, B., Rauh, C. and Hajslova, J., Book Chapter “Effect of HPP on reduction of food processing contaminants (furan, acrylamide, HMF) in present and future of high pressure processing: a tool for developing innovative, sustainable, safe and healthy foods” edited by Barba, F.J., Tonello-Samson, C., Puertolas, E. and Lavilla, M.
• P. Seidl, S. Loekman, M. Sardogan, E. Voigt, T. Claßen, J. Ha, G. Luzi, R. Sevenich, J. Rodriguez Agudo, C. Rauh & A. Delgado (2019): Food technological potentials of CO2 gas hydrate technology for the concentration of selected juices, High Pressure Research, DOI: 10.1080/08957959.2019.1597077
• Sevenich, R., Rauh, C.; Book Chapter “Modelling methods and numerical tools for process validation/control during high pressure processing” in Elsevier’s Major Reference Work “Innovative Food Processing Technologies: A Comprehensive Review, accepted for publication in Mai 2020
• Sevenich, R., Rauh, C. and Knorr, D.; Book Chapter “Overview of research needs, future and potential applications of high-pressure processing” in Elsevier’s Major Reference Work “Innovative Food Processing Technologies: A Comprehensive Review, accepted for publication in Mai 2020

Since August 2020 Postdoctoral researcher at Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department of Horticultural Engineering

Since May 2019 Group leader of food biotechnology at the Department of food biotechnology and food process engineering, Prof. Dr.-Ing. Rauh at Technische Universität Berlin, Germany

May 2016 – May 2019 Post-Doc / Research assistant at the Department of food biotechnology and food process engineering, Prof. Dr.-Ing. Rauh at Technische Universität Berlin, Germany

February 2016 Doctorate degree (Dr. - Ing.) with 1.0 (summa cum laude) focus of the dissertation was “High pressure at ambient and high temperatures and it influence on food processing contaminants, food borne pathogens and bacterial spores in model-and real food systems

September 2011 – February 2016 Research assistant / PhD-student at the Department of food biotechnology and food process engineering, Prof. Dr.-Ing. Knorr (2011 - 2013) & Prof. Dr.-Ing. Rauh (2013 – 2016) at Technische Universität Berlin, Germany

2004-2011 Studies of food technology at the Technische Universität Berlin

Honors and prizes

• July 2020: Volunteer Award of the IFT International Division, presented on the 14^th of July 2020 Chicago, IL, USA (online)
• February 2020: Siegmund Peter Price of the Processnet Group High pressure processing for relevant research work conducted in the year 2019-2020, presented from the foundation on the 15^th of February 2020 in Freising, Germany
• June 2017: Tanner-Award for the most cited publication in the years 2014-2017 in the Journal of Food Science (Section Food Microbiology and Safety), presented by IFT Scientific Journals on the 26.06.2017 in Las Vegas, NV, USA
• January 2016: First Place at the IFTPS Charles Stumbo Graduate Student Paper Competition, San Antonio, TX, USA
• July 2015: Second Place at the Aquatic Food Division IFT International Research Paper Competition” 2015 at IFT 15 Chicago, IL, US
• January 2015: Third place at the IFTPS Charles Stumbo Graduate Student Paper Competition, San Antonio, TX, USA
• June 2014: First Place at the George Stuart Award, IFT 2014 (New Orleans, LA, USA), for the presentation of the best doctoral lecture
• October 2012: Supervisor of the team "Cruemel", second place at the European Student Award for Food Innovation (Eco-Trophelia 2012), SIAL 2012, Paris, France
• April 2012: Supervisor of the team "Cruemel", winner of the German Student Prize for Food Innovation (Trophelia 2012) FEI meeting 2012 in Bonn, Germany