Wolfgang KneifelDepartment of Food Science & Technology, University of Natural Resources and Life Sciences Vienna, Austria (Universität für Bodenkultur Wien, BOKU) - Professor, Head of Department, Head of the Christian Doppler-Research Laboratory for Innovative Bran Biorefinery
Prof. Wolfgang Kneifel (Professor for Food Quality Assurance) is group leader of the Food Quality Assurance and Food Safety laboratory and the Christian Doppler Research Laboratory for Innovative Bran Biorefinery (industrial cooperation partner: GoodMills Group). He holds several memberships in scientific associations, like Austrian Association of Food Scientists and Biotechnologists (President since 1999), GfM – Society of Milk Science (past president), German Society of Mucosal Immunology and Microbiome (founding member), Austrian Society of Hygiene and Preventive Medicine (Board member) to be mentioned as examples.
Visiting professorships: Ain Shams University, Cairo, Egypt (2003); Regular lecturing activities at the University of Hong Kong (School of Biological Sciences; Food Safety and Toxicology Programme, since 2009, ongoing).
Food safety and risk management, food hygiene, product development, optimisation and quality assurance of foods, quality management, food side product valorisation, functional food, pro- and prebiotic research, microbiological quality factors of food and pharmaceutical products, food-GI tract interactions, validation of microbiological analytic methods, development and standardisation of improved analytical tools, dairy hygiene; EU projects involved with own research teams: COMIDAIRY (FWP4), PROBIOTICS (FWP5), ACE ART (FWP6) , GABRIEL (FWP6), MONIQA (FWP6), HEALTHGRAIN (FWP6), FAHRE (FWP7), SALUX (EAHC, 2011); he is author of more than 250 scientific publications. Receiving editor in FEMS Microbiology Letters, Editorial Board memberships in LWT Food Science Technology and other journals; reviewer in numerous scientific SCI journals.
CEREVAL – the Austrian bran biorefinery project