Henry Jaeger is Professor of Food Technology at the University of Natural Resources and Life Sciences (BOKU) in Vienna. He moved back to academia from an industry position in Research and Development at Nestlé where he worked on process development in the field of preservation technologies. Before, he was researcher in the Department of Food Biotechnology and Food Process Engineering at Technische Universität Berlin where he also obtained his PhD and an Engineering Degree in Food Technology. His research field covers the application of alternative food processing technologies for gentle food preservation as well as the targeted modification of food structures. He is board member of EFFoST and co-chair of the EFFoST Working Group on Sustainable Food Systems.
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