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Alexander Mathys is a food technologist at ETH Zurich, specializing in sustainable food processing. He received his doctoral degree in food processing in 2008 and became a tenured professor in 2022. His research focuses on the efficiency and sustainability of value chains, particularly in the context of food and feed. Currently, he serves as Principal Investigator at the Singapore-ETH Centre for the Bezos Centre for Sustainable Protein, collaborating with the National University of Singapore. Mathys's work emphasizes the utilization of plant-based side streams and innovative multi-hurdle technologies for the gentle preservation of high-quality food. Previously, he headed the Bioeconomy Department at the German Institute of Food Technologies and conducted research in non-thermal preservation technologies at Nestlé. He has authored over 200 publications and has been active in international conferences, contributing to the fields of food science and technology. Matthias has received multiple prestigious awards in recognition of his contributions and is involved in various academies and committees related to food science.
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