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Alexander Mathys, a food technologist, received his doctoral degree in food processing in 2008. Since 2016, he has served as a tenured Professor of Sustainable Food Processing at ETH Zurich, Switzerland, focusing on efficiency and sustainability in food and feed value chains. Dr. Mathys acts as a Principal Investigator at the Singapore-ETH Centre, specializing in sustainable protein research with the National University of Singapore. His current research interests include energetic utilization of plant-based side streams, microprocess engineering, and innovative preservation technologies. Dr. Mathys has headed the Bioeconomy Department at the German Institute of Food Technologies and has worked at Nestlé Research Centre, focusing on non-thermal preservation technologies. He has authored over 200 publications, including 140 peer-reviewed articles, and has participated in more than 150 international conferences. His work is recognized by various awards, including the ETH Zurich Dandelion Entrepreneurship Special Award and the IFT International Food Security Award.
ETH Zurich • Zürich, Switzerland
Focus on sustainable food processing and food security.
Singapore-ETH Centre • Singapore
Researching sustainable protein sources.
Bioeconomy Department, German Institute of Food Technologies •
Led research and development in bioeconomy.
Nestlé Research Centre • Lausanne, Switzerland
Worked on non-thermal preservation technologies.
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