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Joseph Dumpler, PhD (he/him/his)

Senior Researcher
ETH Zürich
Zuerich, Zurich, Switzerland

Dr. Joseph Dumpler studied Food and Bioprocess Engineering at the Technical University of Munich (TUM), Weihenstephan, in Germany. He received his PhD in Dairy Science and Technology with special focus on ultra-high temperature treatment of concentrated skim milk as a sustainable alternative to energy intensive milk powder production. For his work on the reaction kinetics of heat-induced aggregation of proteins in concentrated skim milk he was awarded the Julius Maggi Research Award (2018), and the award for the best PhD thesis granted by the Association of Dairy, Food and Biotechnologists at TUM (2018). After two years in the dairy industry, he joined the Department of Food Science at Cornell University, Ithaca, NY, working on advances membrane filtration technologies and microwave vacuum drying of dairy products to explore the potential of these novel products. Currently, he is an established researcher in the Sustainable Food Processing Group at ETH Zurich. At ETH, he teaches food process engineering courses and researches plant protein extraction from legumes and oilseeds using natural deep eutectic solvents for protein refining among other innovative food processing strategies. The main goal is to prevent ‘hidden food losses’ and to provide refined plant protein as a more palatable and sustainable substitute for animal protein.

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