ISU Course Food Technologies
Dates: July 09 - July 31, 2026
Course: Food Technologies
You are interested in...
- improving your knowledge and expertise in food processing and food technologies
- hands on experience in special food processing techniques and are eager to get acquainted with state of the art equipment
- learning from valuable expert insights into latest developments in food engineering and food innovation
- joining a group of motivated German and international students
...then apply for our International Summer University course - Food Technologies!
The Summer University course - Food Technologies is jointly offered by Osnabrück University of Applied Sciences and the German Institute of Food Technologies (DIL Deutsches Institut für Lebensmitteltechnik e.V.) link: http://www.dil-ev.de/en
Program
International Summer University
The International Summer University (ISU) is a three week intensive program taught in English and is open for international students from all around the world and for students of Osnabrück University of Applied Sciences. Gaining intercultural experience by working together with international students in small groups is one of the benefits of ISU. Moreover, it is a good opportunity for students who consider going abroad for a study term to get in touch and network with international students. Last but not least, you will receive ECTS credits for taking part in ISU.
Course: Food Technologies
In various areas of food processing (e.g. dairy or cereal industry) special processing techniques as well as equipment are used. The course Food Technologies is aiming on extending knowledge and experience in selected areas of food processing.
Flyer and exemplary Schedule for the International Summer University course on "Food Technologies":
Further Information about the registration, requirements, fees, dates, cultural programme etc., please visit this site.
Contact
Prof. Dr.-Ing. Stefan T?pfl is a food engineer with a focus on process efficiency and targeted energy use in food industry. As Manager Advanced Research at the German Institute of Food Technologies DIL, he focuses on process and equipment design for pulsed electric fields, high pressure processing and extrusion.
Since 2017 he is managing director of the spin-off Elea Technology GmbH. He is professor for food process engineering at Osnabrück University of Applied Sciences since 2009. His teaching activities include process engineering, plant and process design as well as process intensification.
Dr. Lusani Vhangani is a Lecturer in the Department of Food Science and Technology at the Cape Peninsula University of Technology (CPUT) in Cape Town, South Africa. She teaches a variety of subjects, including Food Chemistry, Food Analysis and Biostatistics, Food Science and Technology, and Food Microbiology. Her teaching philosophy emphasizes research-led innovation and blended learning approaches, fostering critical thinking and problem-solving skills that prepare students for real-world challenges in the food industry. Dr. Vhangani also supervises Master’s and PhD students, with her research focusing on enzymatic and non-enzymatic browning inhibition, antioxidant activity, lipid oxidation, and the application of Pulsed Electric Field (PEF) technology to valorise agro-processing waste into functional food ingredients.
Beyond academia, she is passionate about mentoring and empowering women and girls in Science, Technology, Engineering and Mathematics (STEM). Through her academic, research, and outreach initiatives, Dr. Vhangani strives to bridge science, innovation, and social impact, contributing to the advancement of Africa’s leadership in food science and technology education.
Dipl.-Ing. (FH) Anke Riemenschneider is a horticulturist and coordinator for the study programme Food Production Engineering and Business.
Since 2007 she is at the Osnabrück University of Applied Sciences and responsible for the support of international activities e.g. Workshops, Excursions, Summer Programs.
Phone: +49 (541) 969-5269