Prof. Dr. Nadina Müller

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

+41 (0) 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., Beretta, C., Rudel, M., Kirchsteiger-Meier, E., Bolliger, C., Kauf, P., & Müller, N. (2026). Technical feasibility, quality and environmental impact of a partial replacement of cocoa nibs with cocoa bean hulls in chocolate bars. Foods, 15(3), 558. https://doi.org/10.3390/foods15030558
Tulinski, L. L., Schmid, T., Cruz, P., Müller, N., & Miescher Schwenninger, S. (2026). Assessment of wheat bran bio-valorization on the quality of cold extruded pasta. Future Foods, 100924. https://doi.org/10.1016/j.fufo.2026.100924
Schmid, T., Kinner, M., & Müller, N. (2025). Usage of crystallised pickering emulsions in biscuits as palm oil replacement. Applied Food Research, 5(100916), 100916. https://doi.org/10.1016/j.afres.2025.100916
Schmid, T., Gillich, E., André, A., Kinner, M., Chetschik, I., & Müller, N. (2025). Physically modified plant oils as alternatives to palm fat : effects on physical and flavour properties of chocolate fillings. Foods, 14(7), 1179. https://doi.org/10.3390/foods14071179
Husmann, C., Schmid, T., Waser, C., Kaelin, I., Hollenstein, L., & Müller, N. (2025). Crystallized pickering emulsions from plant oil as a local alternative to palm oil. Foods, 14(1), 104. https://doi.org/10.3390/foods14010104
Müller, N., Moses, M., & 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). https://doi.org/10.1504/IJBG.2020.10038787
Schmid, T., Kinner, M., Stäheli, L., Steinegger, S., Hollenstein, L., De la Gala, D., & Müller, N. (2024). Effect of press cake-based particles on quality and stability of plant oil emulsions. Foods, 13(18), 2969. https://doi.org/10.3390/foods13182969
Salvatore, I., Leue-Rüegg, R., Beretta, C., & Müller, N. (2024). Valorisation potential and challenges of food side product streams for food applications : a review using the example of Switzerland. Future Foods, 9(100325). https://doi.org/10.1016/j.fufo.2024.100325
André, A., Hecht, K., Mischler, S., Stäheli, L., Kerhanaj, F., Buller, R., Kinner, M., Freimüller Leischtfeld, S., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (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). https://doi.org/10.1016/j.foodres.2024.114364
Mischler, S., André, A., Freimüller Leischtfeld, S., Müller, N., Chetschik, I., & Miescher Schwenninger, S. (2024). Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains. Applied Microbiology, 4(1), 96–111. https://doi.org/10.3390/applmicrobiol4010007
Schmid, T., Leue, R., & 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), 2772–2781. https://doi.org/10.1007/s13197-023-05794-0
Schmid, T., Steinegger, S., Kinner, M., & Müller, N. (2023). Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread. International Journal of Food Science & Technology, 59(2), 1017–1026. https://doi.org/10.1111/ijfs.16864
Stäheli, L., Schwab, L., Kinner, M., & Müller, N. (2023). Design and functionality of a prototype for cold needle perforation of wheat. Applied Sciences, 13(10), 6266. https://doi.org/10.3390/app13106266
André, A., Müller, N., & Chetschik, I. (2022). Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat flours. Applied Sciences, 12(20), 10566. https://doi.org/10.3390/app122010566
Schmid, T., Loschi, M., Hiltbrunner, J., & Müller, N. (2022). Assessment of the suitability of millet for the production of pasta. Applied Food Research, 3(1), 100247. https://doi.org/10.1016/j.afres.2022.100247
Stäheli, L., Kinner, M., & Müller, N. (2022). Effectiveness of perforation methods for wheat kernels. Cereal Technology (Getreidetechnologie), 2022(3), 4–15.
Rüegg, R., Schmid, T., Hollenstein, L., & Müller, N. (2022). Effect of particle characteristics and foaming parameters on resulting foam quality and stability. LWT - Food Science and Technology, 167(113859). https://doi.org/10.1016/j.lwt.2022.113859
Kinner, M., Rüegg, R., Weber, C. A., Buchli, J., Durrer, L., & Müller, N. (2021). Impact of selected baking and vacuum cooling parameters on the quality of toast bread. Journal of Food Science and Technology, 58(12), 4578–4586. https://doi.org/10.1007/s13197-020-04945-x
Schefer, L., Conde‐Petit, B., & Müller, N. (2021). Biochemically assisted rice whitening for improving head rice yield. Journal of Food Process Engineering, 44(11), e13850. https://doi.org/10.1111/jfpe.13850
Geiger, P., Buchli, J., Rüegg, R., & Müller, N. (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), 1844–1854. https://doi.org/10.1111/ijfs.14811
Schmid, T., Baumer, B., Rüegg, R., Näf, P., Kinner, M., & Müller, N. (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), 2990–2999. https://doi.org/10.1111/ijfs.14564
Inanir, D., Kaelin, I., Pestoni, G., Faeh, D., Müller, N., Rohrmann, S., & Sych, J. M. (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). https://doi.org/10.1007/s00394-020-02399-7

Weitere Publikationen

Beretta, C., Gruber, M., Müller, N., Burckhardt, C., & Winzeler, R. (2025). Monitoring der Lebensmittelverluste in der Schweiz : Zwischenstandsbericht 2025. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. https://doi.org/10.21256/zhaw-34511
André, A., Hecht, K., Mischler, S., Buller, R., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (2024, November 4). 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. 11th Symposium on Recent Advances in Food Analysis (RAFA), Prague, Czech Republic, 5-8 November 2024.
Müller, C., & Müller, N. (2018). Kakaopulpe : Rohmaterial mit Potential. Transfer, 2018(2), 5. https://doi.org/10.21256/zhaw-13648

Mündliche Konferenzbeiträge und Abstracts

André, A., Hecht, K., Mischler, S., Freimüller Leischtfeld, S., Kinner, M., Stäheli, L., Kerhanaj, F., Buller, R., Miescher Schwenninger, S., Chetschik, I., & Müller, N. (2023, October 6). Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern. 9. D-A-CH-Tagung für angewandte Getreidewissenschaften, Detmold, Deutschland, 5.-6. Oktober 2023.
André, A., Freimüller Leischtfeld, S., Mischler, S., Hecht, K., Stäheli, L., Rüegg, R., Kinner, M., Buller, R., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (2022, July 7). Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain. 20th ICC Conference, Vienna, Austria, 5-7 July 2022.
Sych, J., Kaelin, I., Inanir, D., Faeh, D., Pestoni, G., Mueller, N., & Rohrmann, S. (2020). Investigation of processed meat consumption from the National Nutritional Survey menuCH and ecological data for colorectal cancer incidence in Switzerland [Conference presentation]. Proceedings of the Nutrition Society, 79(OCE2), E301. https://doi.org/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.

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