Prof. Dr.- Ing. Klaus Lösche

Head of the Bremerhaven Institute for Food Technology and Bioprocess Engineering, Technology Transfer Center at Bremerhaven University of Applied Sciences (ttz-BILB), Bremerhaven.

Founder and CEO of the company NFT (Northern Food Tec). Also partner of the Artisan Management Group since 2016. Memberships among others in BDL/GDL (Society of German Food Technologists), Research Circle of the German Food Industry (FEI), honorary senator in the Bread Senate of the Association of German Industrial Bakeries e.V., Düsseldorf-Milano and the Association for Cereal Research e.V. (AGF), Editor-in-chief: international and scientific journal "cereal technology"/ Inger Verlag Osnabrück.

Lectures - Seminars (selection)

• "Refrigeration technology in bakery": "Baking Manager", certified course of the Arbeitsgemeinschaft Getreideforschung , Detmold AGF . For 15 years, Prof. Lösche has been lecturing as part of a one-day seminar.  Seminar title: "Baking Manager" January 25, 2022; www.agfdt.de
• "Water activity as a technical indication for the process technology of wheat dough- A contribution to the extension of the existing teaching building for bakery technology", AGF Committee for Bakery Technology, Detmold Nov. 2021; www.agf.de
• Iba connecting experts 2021 (global business platform, online , oct 25-29) : "Novel technologies in proofing wheat dough - Impact of climatic conditions on process and baked goods quality" and "Novel technologies in proofing wheat dough - Impact of climatic conditions on baked goods quality".

• Future Bakery Factory : "Sensory and aroma . At the crossroads between industry and artisan tradition". 29. 04. 2021 (Builtworld online discussion) https://www.builtworld.com/event/future-bakery-factory-energieoptimierung-baeckerei-energetische-konzept
• "Bakery Technology", Academy of the German Bakery Trade, ADB" in Weinheim. Continuing Education Course. For the past six years, Prof. Lösche has taken over four day seminars.
• "Novel technologies in proofing wheat dough -The impact of CO2 on process and product qualities" 32nd VHYC Conference, Versuchsanstalt der Hefeindustrie e.V.. ,Research Institute for Baker's Yeast, 2019, Potsdam.
• "Networked value creation and process optimization before and after the baking process", online seminar / ADB -Weinheim, 2020. 
• "Increasing quality in the baking process- The baking process among others as part of a process chain." Online seminar / ADB Weinheim, 2020

Technical books 

• Kroner K.H., Lösche, K. and R.D. Schmid (eds.; 1988): "Enzymes in Food Technology", Bremerhaven University of Applied Sciences & Gesellschaft Biotechnologische Forschung Braunschweig - Stöckheim, GBF Monographs Verlag Chemie , Weinheim , BD. 11 
• Lösche, K. (Ed.; 2000): "Enzymes in food technology",Behr`s Verlag , Hamburg 
• Lösche, K. (Ed., 2003): "Refrigeration technology in bakery"; Behr`s Verlag , Hamburg
• Lindhauer M.G., Lösche, K. and T. Miedaner (Eds., 2017) : " Commodity knowledge cereals- ingredients, analytics, cleaning, drying, storage, marketing , processing", AgriMedia Verlag GmbH & Co KG , ISBN 978-3-86263-003-5.
• Popper L. and K. Lösche (2021), "Understanding Baking Enzymes", Sosland Publishing Company. Kansas City, ISBN 978-3-9820751-4-3; Copyright by Mühlenchemie.