Presentation: Bio-inspired structure engineering to deliver natural taste and improved nutritional value
Christoph holds a degree in mechanical engineering and a PhD in Computational Fluid Dynamics. He was appointed Associate Professor at Technische Universität München in 2004, and full professor at the German University in Cairo in 2005.
Christoph joined Nestlé in 2006, studying biophysics of in-mouth food breakdown. From 2012, he set up the Nestlé Food Safety Institute in Beijing, and, in 2016, took over the Consumer Science department in Nestlé Research.
Since October 2018, Christoph leads Academic Alliances and Expertise Development. He has global responsibility for strategic academic partnerships, internal science and technology networks, and expert competence development.