- Address
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C.003
Steingruberstraße 1a
91746 Weidenbach - Functions
- University Sports Officer
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Teaching areas
- System gastronomy
- Catering
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Teaching
- Physics
- Focus on supply management
- Household technology
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Theses
2020
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What impact does "Kitchen 4.0" have on staff and guests?
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Evaluation of a milk foam double steam jet pump by means of statistical experimental design
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Drying of sustainable food using climatic regulation. Exploration of drying parameters using a modified domestic oven to develop models describing the drying behaviour of apple slices and predicting the end of drying.
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Development of a new healthy food concept as a brand for a company catering facility.
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Automated climate monitoring in food warehouses with microcontrollers and LoRa radio network
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Product development of a pumpkin kimchi based on lactic acid fermentation
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Planning, organisation and implementation of an online practical course for students in the fourth semester in the module Technology in the Home as an alternative to a classroom practical course
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Validation of a test stand through influence analysis of environmental factors
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Effects of the target core temperature on human sensory attributes during short roasting in a combi steamer
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Optimisation possibilities of the Mensateria in Triesdorf
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"Back to the roots" - implementation, possibilities and hurdles of a year-round balanced self-catering, in relation to fruit and vegetables from the home garden
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Optimisation of the production process of a traditional lard pastry based on sensory customer requirements
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Development of a multi-phase baking programme for household ovens under cooking technology and sensory aspects
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Drying strawberries in the WMF dehydrator Snack to go: a comparison under variation of household parameters and storage conditions
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Automation in the canteen kitchen - areas of application in communal and individual catering
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DGE conformity of the catering offer of a catering facility
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Optimisation of an HACCP concept in communal catering with a focus on the processing of meat and meat products
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Methods and components of the analysis of customer satisfaction in communal catering
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Opportunities and hurdles in the use of organic food in company catering in southern Germany
2019
- Implementation of behaviour-regulating measures for the choice of healthy and sustainable meals in a Canteen
- Determining the effectiveness of briefly determined audits on the basis of 22 restaurants of a system catering chain
- Humidity regulation and its influence on food and condensation in cold storage compartments of refrigerators
- University versus University of applied sciences - differences in students' expectations of the Canteen and comparison with the current offer
- Analysis and optimisation of a central kitchen meal plan
- Comparison of different drying devices based on the drying of apples and parsnips
- Avoidance strategies for the use of plastic materials in company canteens
- Investigation of dialogue cooking in comparison to conventional oven technology with integrated microwave oven
- Survey and analysis of the production process of a catering company including the development of potentials for a new catering concept
- Recommendations for reducing food waste in a central kitchen based on the results of an actual waste analysis
- Measures for sustainable community catering
- Sensory evaluation of rum varieties using the "FIZZ" software
2018
- Inventory analysis and optimisation approaches of the Dinkelsbühl school canteen - catering quality of the school canteen in reflection of the target group
- Evaluation of a company restaurant from a production point of view and analysis of the causality of the catering to the decrease in the number of illnesses in the company
- Development of a future-oriented catering concept based on trend research
- Development of an offer for a health-oriented counter in a company canteen
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