Advances in Food Processing Challenges for the Future


Peter Eisner, Fraunhofer Institute for Process Engineering and Packaging IVV, Germany

Dr. Peter EisnerDr. Peter Eisner earned his Diploma degree in process engineering in 1991 and his Ph.D. degree in 1997, both at Technical University Munich, Germany. He is lecturer at the TUM School of Life Sciences Weihenstephan, Freising, Germany, were he finished his habilitation thesis in the area of plant based food ingredients in 2014. At the Fraunhofer Institute for process engineering and packaging, Freising, he is head of the departments food process development and process development for plant raw materials. He is founder and former CEO of Prolupin GmbH, a Fraunhofer-spin-off-company that is successfully producing food ingredients and dairy substitutes based on lupin grains.

Peter Eisner is alumnus and former speaker of Fraunhofer Vintage Class, an interdisciplinary group of 18 selected scientists and executives from Fraunhofer. He has published many research papers and technical papers and more than 30 patent applications. In the recent years he was responsible for several product launches of new developed food products and for the founding of 3 companies. For the development of a fat free sausage he got the Fraunhofer Prize "Human-Centered Technology" in 2007. His development of a bio-polymer based  lubricating system was awarded with the “German Raw Materials Efficiency Prize” of the German Minister of Economy in 2011 and with the “Joseph von Fraunhofer Prize” in 2012. On September 17th 2014 Peter Eisner, Stephanie Mittermaier and Katrin Petersen have been nominated for the Federal German President's Award for Innovation in Science and Technology “Deutscher Zukunftspreis” for their development and realization of new food ingredients with optimized taste based on lupins.

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Food Packaging and Shelf Life

Food Technology

Food Technology