Prof. Dr. Nadina Müller

Work at ZHAW

Position

Head of Research Group Food Technology / Lecturer for Food Process Engineering and for Innovation in Food

Focus

Food Process Engineering, Food Technology, Structure-Process-Property Relationships, Sustainable Food Systems, Valorisation of Side Streams

Teaching

• Food Process Engineering 2
• Food Process Engineering 1
• Innovation in Food

Experience

• Nutrition Programme Manager
  Bühler AG
  01 / 2014 - 04 / 2018
• Specialist for Food Structure Design
  Bühler AG
  01 / 2011 - 12 / 2013
• Project manager Food Processing
  Büh
  01 / 2008 - 12 / 2010
• Project manager Nutrition solutions
  Bühler
  01 / 2007 - 12 / 2008
• Scientific assistant Food Process Engineering
  ETH Zürich
  05 / 2003 - 12 / 2006

Education and Continuing education

Education

• CAS for higher professional education / Food Science
  ZHAW
  08 / 2018 - 07 / 2019
• Micro MBA
  Bühler Learning Center
  04 / 2013 - 04 / 2014
• Dr. sc. ETH Zürich / Food Process Engineering
  ETH Zürich
  05 / 2003 - 12 / 2006
• Dipl. Lm.-Ing. ETH / Food Science
  ETH Zürich
  09 / 1997 - 05 / 2003

Network

Membership of networks

• ETH Alumni
• SVIAL
• Swiss Food Research

Social media

LinkedIn

Projects

• Implementation of Action Plan against Food Waste (Phase 2) / Deputy project leader / ongoing
• Valorisation of Local Oil Press Cake from Mongongo for Modern African Protein Foods / Co-project leader / ongoing
• Greengrocer Food Chain Modelling: Nutrition, Processing and Food Waste as Cornerstones of an Enhanced Model for Food System Networks / Deputy project leader / ongoing
• Sustainable Food and Packaging Knowledge Hub / Co-project leader / ongoing
• Two-step foaming freezing technology for natural off-flavor free vegan ice cream / Co-project leader / ongoing
• Implementation of Action Plan against Food Waste / Deputy project leader / ongoing
• Digital Self-Learning Unit Design of Experiment / Project leader / completed
• Upcycling and targeted processing to improve the potential of selected side streams as high-fiber, unfractionated ingredients / Project leader / completed
• Upcycling of wheat harvest losses by technological detoxification / Team member / completed
• Valorization of Swiss Agri-Food Side Streams / Project leader / completed
• Food Chain Model for sustainable food chains and food waste prevention / Deputy project leader / completed
• Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Co-project leader / completed
• PE(K)O Sustain – Physically modified oils as sustainable alternative to tropical fats for the baking and sweet goods industry / Project leader / completed
• CREATE – Microorganisms to foster pulses-based healthy food / Co-project leader / completed
• ShopHero / Project leader / completed
• PiFoBake: Particel stabilized foams with high mechanical and thermal resiliance for the application in baked goods from non-wheat raw materials / Project leader / completed
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Project leader / completed
• Softscope / Co-project leader / completed
• Food Waste Indicators and Data Monitoring Concept / Deputy project leader / completed
• Strategies to reduce food loss and valorize side streams in food industry: buildup of an industrial consortium / Co-project leader / completed
• Sustainable Food Chain Model: Life Cycle Assessment of Food Products, Food Value Chains, and Food Waste / Deputy project leader / completed

Publications

Articles in scientific journal, peer-reviewed

• 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.

Other publications

• 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.

Oral conference contributions and 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.

Publications before appointment at the 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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