Prof. Dr. Jacob Ewert

Resumé

• Since Sommer 2024: Professor for Sustainable Food Engineering at the Osnabrück Univeristy of Applied Sciences
• 2022 till 2024: Global Application Group Manager & Senior Application Scientist, IFF, Brabrand, Denmark
• 2021 till 2022: Senior Application Scientist, IFF, Brabrand, Denmark
• 2018 till 2021: Application Scientist, IFF (till Feb. 2021: DuPont Nutrition Biosciences ApS), Brabrand, Denmark
• 2017: Visiting Lecturer and Researcher at the State Key Laboratory of Food Science and Technology, Jiangnan Univeristy, Wuxi, China
• 2014 till 2018: Scientific Associate and doctoral student at the Department of Biotechnology and Enzyme Science, University of Hohenheim, Germany. Dissertation title: Enyzmatic production and application of technofunctional milk protein hydrolysates
• 2008 till 2014: Bachelor and Master Study in Food Science and Biotechnology, University of Hohenheim, Germany

Further Trainings

• Leadership Training, IFF (2023)
• Chemometry Training, University of Copenhagen, Denmark (2021)
• Design of Experiments Training, University of Copenhagen, Denmark (2021)
• Project-Management, Lean Six Sigma, Green Belt certified (2020)

Awards

• Friedrich-Meuser Award, FEI, Bonn (2022)
• Technical Excellence Awards – DuPont Nutrition and Health (2020)
• Teamwork & Collaboration Award – DuPont Nutrition and Health (2020)

• Project Agri/Food
• Lebensmittelanalytik

The department of Sustainable Food Engineering addresses central and social challenges in food production with an interdisciplinary approach. Our research is based on questions regarding sustainable food alternatives (e.g. plant-based food alternatives, precision fermentation, novel food proteins) and sustainable processing (lean processing), clean label, as well as food ingredients with added benefits (e.g. GOS, rare sugars, bioactive peptides). The department takes a holistic approach, from the raw material to the final product properties (e.g. taste, texture, health aspects, consumer perception). In addition to the basic understanding of various food ingredients and the impact of process technologies on such, biotechnological applications (e.g. enzymes, fermentation) are a focus area of the department.

Furthermore the department focuses on:

• Novel food raw materials
• Utilization of food site-streams
• Novel food ingredients derived via fermentation (bacteria, yeast, fungi)
• Sustainable food processing and sustainable production of food ingredients

The department of Sustainable Food Engineering has a well-equipped pilot plant, covering multiple unit operations and food production processes (e.g. dairy, brewing, backing). Our laboratory offers furthermore the possibility for advanced ingredient and food structure analyses. Our equipment and capabilities expand continuously,  enabling up-to-date teaching and research approaches. For further information, please follow the link below:

Laboratory for Food Physics/Food Technology

The department of Sustainable Food Engineering constantly offers topics for bachelor or master theses, as well as for doctoral/ PhD-theses. If you are interested, please contact Prof. Dr. Jacob Ewert, via email or phone. We are looking forward to your application.

O´Brian, N., Alvarez, N.J., Behabtu, N., Kjær, K.H., Ewert, J., Nettesheim, F. (2024) Extensional rheology of condensed milk treated with glucosyl transferases, Food Hydrocolloids, DOI: 10.1016/j.foodhyd.2023.109299

Ewert, J., Kjær, K.H., Lentz, C., Behabtu, N., Kralj, S. (2023). A method for reducing sugar in food stuff. Patent WO2023055902A1, DuPont Nutrition Biosciences ApS, Copenhagen, Denmark

Ewert, J., Fischer, L. (2023). Enzymatische Herstellung technofunktioneller Milchproteinhydrolysate, Molkerei-Industrie

Ewert, J., Degn, P.E., Kjær, K.H., Lentz, C. McKibbin, M.L. (2022). Preparation of plant-based fermented products. Patent WO2022251580A1, DuPont Nutrition Biosciences ApS, Copenhagen, Denmark

Ewert, J., Kjær, K.H., Jensen, H.M., Cramer, J., Stephansen, C. (2022). A method for measuring galactooligosaccharides. Patent EP4071763A1, DuPont Nutrition Biosciences ApS, Copenhagen, Denmark

Ewert, J., Eisele, T., Stressler, T. (2022) An Enzymatic production and analysis of antioxidative protein hydrolysates, European Food Research and Technology, DOI: 10.1007/s00217-022- 04022-x

Ewert, J. (2021). Enzymatic production and application of technofunctional milk protein hydrolysates. Verlag Dr. Hut, München. ISBN: 978-3-8439-4727-5

Ewert, J., Claaßen, W., Stressler, T., Fischer, L. (2019) An innovative two-step enzymatic membrane bioreactor approach for the continuous production of antioxidative casein hydrolysates with reduced bitterness, Biochemical Engineering Journal, 150, 107261. DOI: 10.1016/j.bej.2019.107261

Ewert, J., Schlierenkamp, F., Stressler, T., Fischer, L. (2019) Application of a technofunctional caseinate hydrolysate to replace surfactants in ice cream, Chemie, Ingenieur, Technik, 91 (7), 1024 – 1031. DOI: 10.1002/cite.201800153

Ewert, J., Luz, A., Volk, V., Weiss, J., Stressler, T., Fischer, L. (2019). Enzymatic production of emulsifying whey protein hydrolysates without the need of heat inactivation, Journal of the Science of Food and Agriculture, 99 (7), 3443 – 3450. DOI: 10.1002/jsfa.9562

Horstmann, G., Ewert, J., Stressler, T, Fischer. L. (2019). A novel protein glutaminase from Bacteroides helcogenes – Characterisation and comparison, Applied Microbiology and Biotechnology, 104, 187 – 199, DOI: 10.1007/s00253-019-10225-2

Volk, V., Glück, C., Leptihn, S., Ewert, J., Stressler, T., Fischer, L. (2019). Two heat resistant endopeptidases from Pseudomonas species with destabilizing potential during milk storage, Agricultural and Food Chemistry, 67 (3), 905 – 915. DOI: 10.1021/acs.jafc.8b04802

Stressler, T., Eisele, T., Ewert, J., Kranz, B., Fischer, L. (2019). Proving the synergistic effect of Alcalase, PepX and PepN during casein hydrolysis by complete degradation of the released opioid precursor peptide VYPFPGPIPN, European Food Research and Technology, 245 (1), 61 –71. DOI:10.1007/s00217-018-3140-2

Ewert, J., Schlierenkamp, F., Nesensohn, L., Stressler, T., Fischer, L. (2018). Improving the colloidal and sensory properties of a caseinate hydrolysate using particular exopeptidases, Food & Function, 9, 5989 – 5998. DOI: 10.1039/C8FO01749B

Ewert, J., Horstmann, G., Glück, C., Claaßen, W., Stressler, T., Fischer, L. (2018). Development and application of a biocatalyst-filter reactor for the continuous production of caseinate hydrolysate surfactants, Process Biochemistry, 72, 13 – 22. DOI: 10.1016/j.procbio.2018.06.004

Ewert, J., Glück, C., Zeeb, B., Weiss, J., Stressler, T., Fischer, L. (2018). Modification of the interfacial properties of sodium caseinate using a commercial peptidase preparation from Geobacillus stearothermophilus, Food Hydrocolloids, 81, 60 – 70. DOI:10.1016/j.foodhyd.2018.02.036

Zeeb, B., Yavuz, M., Dreger, J., Ewert, J., Stressler, T., Fischer, L., Ozcelik, B., Weiss, J. (2018). Modulation of bitterness of pea and potato proteins by complex coacervation method, Food and Function, 2018 (9), 2261 – 2269, DOI:10.1039/C7FO01849E

Ewert, J., Claaßen, W., Glück, C., Strasdeit, H., Stressler, T., Fischer, L. (2017). Influence of the metal ion on the enzyme activity and kinetics of PepA from Lactobacillus delbrueckii, Enzyme and Microbial Technology, 110, 69 – 78, DOI:10.1016/j.enzmictec.2017.10.002

Braun, C. & Ewert, J., Stressler, T. (2017). Characterization of cross-linked enzyme aggregates (CLEAs) of the fusion protein FUS-PepN_PepX and their application for milk protein hydrolysis, European Food Research and Technology, 04/2017, 1815 – 1828. DOI:10.1007/s00217-017-2885-3

Stressler, T., Volk, V., Glück, C., Ewert, J., Merz, M., Fischer, L. (2017). Entwicklung einer sensitiven Nachweismethode für hitzestabile Peptidasen in Milch zur Verbesserung der Produktionssicherheit. DMW · Die Milchwirtschaft

Ewert, J., Claaßen, W., Glück, C., Zeeb, B., Weiss, J., Hinrichs, J., Stressler, T., Fischer, L. (2016). A non-invasive method for the characterisation of milk protein foams by image analysis, International Dairy Journal, 62, 1 – 9. DOI:10.1016/j.idairyj.2016.06.012

Stressler, T., Tanzer, C., Ewert, J., Claaßen, W., Fischer, L. (2016). Simple purification method for a recombinantly expressed native His-tag-free aminopeptidase A from Lactobacillus delbrueckii, Protein Expression and Purification, 131, 7 – 15. DOI:10.1016/j.pep.2016.10.010

Stressler, T., Ewert, J., Merz, M., Funk, J., Claaßen, W., Lutz-Wahl, S., Schmidt, H., Kuhn, A., Fischer, L. (2016). A novel glutamyl (aspartyl)-specific aminopeptidase A from Lactobacillus delbrueckii with promising properties for application, PLoS ONE 03/2016; 11(3):e0152139., DOI:10.1371/journal.pone.0152139

Stressler, T., Ewert, J., Merz, M., Glück, C., Fischer, L. (2016). Funktionelle Proteinhydrolysate - Potenzial von Peptidasen für die Proteinmodifikation in Lebensmitteln. FOOD-Lab

Stressler, T. & Ewert, J., Eisele, T., Fischer, L. (2015). Cross-linked enzyme aggregates (CLEAs) of PepX and PepN – Production, partial characterization and application of combi-CLEAs for milk protein hydrolysis, Biocatalysis and Agricultural Biotechnology, 11/2015; 4(4), 752 – 760. DOI:10.1016/j.bcab.2015.11.002

Merz, M., Ewert, J., Baur, C., Appel, D., Blank, I., Stressler, T., Fischer, L. (2015). Wheat gluten hydrolysis using isolated Flavourzyme peptidases: Product inhibition and determination of synergistic effects using response surface methodology, Journal of Molecular Catalysis B Enzymatic, 09/2015, 122, DOI:10.1016/j.molcatb.2015.09.010

Erich, S., Kuschel, B., Schwarz, T., Ewert, J., Böhmer, N., Niehaus, F., Eck, J., Lutz-Wahl, S., Stressler, T., Fischer, L. (2015). Novel high-performance metagenome β-galactosidases for lactose hydrolysis in the dairy industry, Journal of Biotechnology, 06/2015, 210, DOI:10.1016/j.jbiotec.2015.06.411

Ewert, J., Baur, C., Merz, M., Zeeb, B., Weiss, J., Fischer, L., Stressler, T. (2015). Kontinuierliche Herstellung von standardisierten technofunktionellen Milchproteinhydrolysaten mittels Enzym-Membran-Reaktor-Technologie. DMW · Die Milchwirtschaft

Ewert, J., Achberger, V., Hinrichs, J., (2013). Hochdruckbehandlung zur Oberflächenentkeimung von verpacktem Käse? Texturelle und sensorische Veränderungen. DMW · Die Milchwirtschaft