Prof. Dr. Nadina Müller

Prof. Dr. Nadina Müller

Prof. Dr. Nadina Müller

ZHAW Life Sciences und Facility Management
Forschungsgruppe für Lebensmittel-Technologie
Einsiedlerstrasse 35
8820 Wädenswil

+41 58 934 50 85
nadina.mueller@zhaw.ch

Arbeit an der ZHAW

Tätigkeit

Leiterin Forschungsgruppe Lebensmittel-Technologie / Dozentin für Lebensmittelverfahrenstechnik sowie für Innovation in Food

Arbeits- und Forschungsschwerpunkte

Lebensmittelverfahrenstechnik, Lebensmitteltechnologie, Struktur-Prozess-Eigenschaftsbeziehungen, Nachhaltige Lebensmittelnetzwerke, Valorisierung Nebenproduktströme

Lehrtätigkeit

Lebensmittelverfahrenstechnik 2
Lebensmittelverfahrenstechnik 1
Innovation in Food

Berufserfahrung

Nutrition Programme Manager
Bühler AG
01 / 2014 - 04 / 2018
Spezialistin für Food Structure Design
Bühler AG
01 / 2011 - 12 / 2013
Projektleiterin Food Processing
Bühler AG
01 / 2008 - 12 / 2010
Projektleiterin Nutrition Solutions
Bühler AG
01 / 2007 - 12 / 2008
Wissenschaftliche Assistierende Lebensmittelverfahrenstechnik
ETH Zürich
05 / 2003 - 12 / 2006

Aus- und Weiterbildung

Ausbildung

CAS Didaktik HPE / Lebensmittelwissenschaft
ZHAW
08 / 2018 - 07 / 2019
Micro MBA
Bühler Learning Center
04 / 2013 - 04 / 2014
Dr. sc. ETH Zürich / Lebensmittelverfahrenstechnik
ETH Zürich
05 / 2003 - 12 / 2006
Dipl. Lm.-Ing. ETH / Food Science
ETH Zürich
09 / 1997 - 05 / 2003

Netzwerk

Mitglied in Netzwerken

Social Media

Projekte

Publikationen

Beiträge in wissenschaftlicher Zeitschrift, peer-reviewed

Salvatore, I. et al. (2026) 'Upcycling coffee side streams through incorporation in granola : technological, qualitative and environmental assessment', Future Foods, (101085). doi: 10.1016/j.fufo.2026.101085.
Salvatore, I. et al. (2026) 'Upcycling brewer's spent grain and barley rootlets by partial substitution of pea protein isolate in extruded high moisture meat analogues', Foods, 8(15), p. 1327. doi: 10.3390/foods15081327.
Salvatore, I. et al. (2026) 'Technical feasibility, quality and environmental impact of a partial replacement of cocoa nibs with cocoa bean hulls in chocolate bars', Foods, 15(3), p. 558. doi: 10.3390/foods15030558.
Tulinski, L. L. et al. (2026) 'Assessment of wheat bran bio-valorization on the quality of cold extruded pasta', Future Foods, 13(100924). doi: 10.1016/j.fufo.2026.100924.
Schmid, T., Kinner, M. and Müller, N. (2025) 'Usage of crystallised pickering emulsions in biscuits as palm oil replacement', Applied Food Research, 5(100916), p. 100916. doi: 10.1016/j.afres.2025.100916.
Schmid, T. et al. (2025) 'Physically modified plant oils as alternatives to palm fat : effects on physical and flavour properties of chocolate fillings', Foods, 14(7), p. 1179. doi: 10.3390/foods14071179.
Husmann, C. et al. (2025) 'Crystallized pickering emulsions from plant oil as a local alternative to palm oil', Foods, 14(1), p. 104. doi: 10.3390/foods14010104.
Müller, N., Moses, M. and Cohen, R. (2024) 'The effectiveness of the IpOp model decision tree to calibrate projects at the pre-project stage', International Journal of Business and Globalisation, 37(3). doi: 10.1504/IJBG.2020.10038787.
Schmid, T. et al. (2024) 'Effect of press cake-based particles on quality and stability of plant oil emulsions', Foods, 13(18), p. 2969. doi: 10.3390/foods13182969.
Salvatore, I. et al. (2024) 'Valorisation potential and challenges of food side product streams for food applications : a review using the example of Switzerland', Future Foods, 9(100325). doi: 10.1016/j.fufo.2024.100325.
André, A. et al. (2024) 'A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme', Food Research International, 186(114364). doi: 10.1016/j.foodres.2024.114364.
Mischler, S. et al. (2024) 'Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains', Applied Microbiology, 4(1), pp. 96–111. doi: 10.3390/applmicrobiol4010007.
Schmid, T., Leue, R. and Müller, N. (2023) 'Heat and shear stability of particle stabilised foams for application in gluten‑free bread', Journal of Food Science and Technology, 60(11), pp. 2772–2781. doi: 10.1007/s13197-023-05794-0.
Schmid, T. et al. (2023) 'Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread', International Journal of Food Science & Technology, 59(2), pp. 1017–1026. doi: 10.1111/ijfs.16864.
Stäheli, L. et al. (2023) 'Design and functionality of a prototype for cold needle perforation of wheat', Applied Sciences, 13(10), p. 6266. doi: 10.3390/app13106266.
André, A., Müller, N. and Chetschik, I. (2022) 'Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat flours', Applied Sciences, 12(20), p. 10566. doi: 10.3390/app122010566.
Schmid, T. et al. (2022) 'Assessment of the suitability of millet for the production of pasta', Applied Food Research, 3(1), p. 100247. doi: 10.1016/j.afres.2022.100247.
Stäheli, L., Kinner, M. and Müller, N. (2022) 'Effectiveness of perforation methods for wheat kernels', Cereal Technology (Getreidetechnologie), 2022(3), pp. 4–15.
Rüegg, R. et al. (2022) 'Effect of particle characteristics and foaming parameters on resulting foam quality and stability', LWT - Food Science and Technology, 167(113859). doi: 10.1016/j.lwt.2022.113859.
Kinner, M. et al. (2021) 'Impact of selected baking and vacuum cooling parameters on the quality of toast bread', Journal of Food Science and Technology, 58(12), pp. 4578–4586. doi: 10.1007/s13197-020-04945-x.
Schefer, L., Conde‐Petit, B. and Müller, N. (2021) 'Biochemically assisted rice whitening for improving head rice yield', Journal of Food Process Engineering, 44(11), p. e13850. doi: 10.1111/jfpe.13850.
Schmid, T. et al. (2020) 'Evaluation of innovative technological approaches to replace palmoil with physically modified Swiss rapeseed oil in bakery products', International Journal of Food Science & Technology, 55(8), pp. 2990–2999. doi: 10.1111/ijfs.14564.
Geiger, P. et al. (2020) 'Evaluation of the effect of a novel membrane filtration system on the life span of frying oil', International Journal of Food Science & Technology, 56(4), pp. 1844–1854. doi: 10.1111/ijfs.14811.
Inanir, D. et al. (2020) 'Daily and meal-based assessment of dairy and corresponding protein intake in Switzerland : results from the National Nutrition Survey menuCH', European Journal of Nutrition, 10(8). doi: 10.1007/s00394-020-02399-7.

Weitere Publikationen

Beretta, C. et al. (2025) Monitoring der Lebensmittelverluste in der Schweiz : Zwischenstandsbericht 2025. Wädenswil: ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-34511.
André, A. et al. (2024) 'A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme', in 11th Symposium on Recent Advances in Food Analysis (RAFA), Prague, Czech Republic, 5-8 November 2024.
Müller, C. and Müller, N. (2018) 'Kakaopulpe : Rohmaterial mit Potential', Transfer, 2018(2), p. 5. doi: 10.21256/zhaw-13648.

Mündliche Konferenzbeiträge und Abstracts

André, A. et al. (2023) 'Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern', in 9. D-A-CH-Tagung für angewandte Getreidewissenschaften, Detmold, Deutschland, 5.-6. Oktober 2023.
André, A. et al. (2022) 'Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain', in 20th ICC Conference, Vienna, Austria, 5-7 July 2022.
Sych, J. et al. (2020) 'Investigation of processed meat consumption from the National Nutritional Survey menuCH and ecological data for colorectal cancer incidence in Switzerland', in Proceedings of the Nutrition Society. Cambridge University Press, p. E301. doi: 10.1017/S0029665120002499.

Publikationen vor Tätigkeit an der ZHAW

Next Generation Texturised Vegetable Proteins C. Brugger, J.-P. Dellemann, C. Petry, N. Müller, M. Laporte, E.J. Windhab Food Technologie, 1, 10 – 12, 2017.
Gute Alternativen zu Soja - die nächste Generation der texturierten Pflanzenproteine Lebensmitteltechnik, 4, 36 - 38, 2017.
Inactivation of microorganisms on granular materials: Reduction of Bacillus amyloliquefaciens endospores on wheat grains in a low pressure plasma circulating fluidized bed reactor D. Butscher, T. Schlup, C. Roth, N. Müller-Fischer, C. Gantenbein-Demarchi, P. Rudolf von Rohr Journal of Food Engineering, 159, 48 – 56, 2015.
Fortification of Rice – Technologies and Nutrients G. Steiger, N. Müller-Fischer, H. Cori, B. Conde-Petit Ann. N.Y. Acad. Sci., WHO Special Issue, 29-39, 2014.
Nutrient-focused rice processing N. Müller-Fischer Book chapter in: Agricultural sustainability: Progress and Prospects in Crop Research Elsevier, 2013.
Tayloring the structure of starch based food matrices through processing N. Müller-Fischer, B. Conde-Petit Proceedings of ISFRS 2009, ETH Zürich, 2009.
Single bubble deformation and breakup in simple shear flow N. Müller-Fischer, P. Tobler, M. Dressler, P. Fischer, E.J. Windhab Experiments in Fluids, 45, 917-926, 2008.
Dynamically Enhanced Membrane Foaming Nadina Müller PhD Thesis ETH Zürich,ISBN 3-905609-32-0, 2007
Impact of static pressure and volumetric energy input on the microstructure of food foam whipped in a rotor-stator device N. Müller-Fischer, D. Suppiger, E.J.Windhab Journal of Food Engineering, 80, 306-316, 2007.
Emulsion systems with tailored drop size and morphology by dispersive and distributive mixing E.J.Windhab, V. Eisner, N. Müller-Fischer Proceedings of 12th European conference on mixing, Bologna, Italy, 2006.
Influence of process parameters on microstructure of food foam whipped in a rotor-stator device within a wide static pressure range N. Müller-Fischer & E.J. Windhab Colloids and Surfaces A: Physicochemical and Engineering Aspects, 263, 353 – 362, 2005.
Novel rice milling I 2011 J.P. Mishra, V. Palanivel, L. Schefer, M. Brockfeld, N. Müller-Fischer PCT/GB2010001809 / Buhler Sortex Limited
Cylindrical membrane apparatus for forming foam and associated process I 2010 E.J. Windhab, N. Müller-Fischer, K.U. Tapfer EP2’043’769 B1 / Nestec S.A.
Stable foam and process for its manufacture I 2008 E.J. Windhab, N. Dürr-Auster, N. Müller-Fischer, K.U. Tapfer WO 2008/009616 A2 / Nestec S.A.