Prof. Dr. Bernd Lindemann

Function: Head of Institute
Organizational Unit(s):Department of Food Safety Professorship for Beverage Technology
Committees: Standing Commission on Good Scientific Practice

Contact:
Phone: +49 6722 502 723
eMail: Bernd.Lindemann(at)hs-gm.de

Postal Address:Von-Lade-Straße 1
D-65366 Geisenheim

Address: Building 6601
Room 02/1
Rüdesheimerstraße 28
65366 Geisenheim

Häge D., Reichenbacher M., Bernhard M., Krause B., Zarnkow M., Lindemann B. (2024): Technological possibilities for transferring the colour of dark barley (Hordeum vulgare L.) into mash and wort to produce beers with a reddish hue. Brewing science 77 (1/2) S. 1 - 9. DOI: 10.23763/BrSc23-13haege

Tück S., Flüthmann N., Schmidt D., Lindemann B., Velten K., Koziorowski T. (2023): Digital Twin-Assisted Optimization of the Coffee Roasting Process. Hanoi 29 S. 78

Häge D., Reichenbacher M. Bernhard M., Schneider K., Krause B., Zarnkow M., Lindemann B. (2023): Identification and quantification of chromophoric substances in barley (Hordeum vulgare L.). Brewing science 76 (September/Oktober) S. 97 - 106. DOI: 10.23763/BRSC23-12HAEGE

Perner S., Heupel L., Zimmermann L., Peters Y., Vongehr K.U., El-Bedewy H., Siebeneicher S., Weiss T., Hektor T., Lindemann B., Loos-Theisen S., Schneider K. (2019): Investigation of Reduced ELISA Recovery of Almond and Hazelnut Traces from Roasted Nut Samples by SDS-PAGE and Mass Spectrometry. Journal of AOAC International 102 (5) S. 1271 - 1279. DOI: 10.5740/jaoacint.19-0055

Perner S., Heupel L., Vongehr K., Elbedewy H., Zimmermann L., Peters Y., Loos-Theisen S., Lindemann B., Siebeneicher S., Weiss T., Hektor T., Knepper T, Schneider K. (2018): Investigation of reduced ELISA recovery of almond and hazelnut traces from roasted nut samples by SDS-PAGE and mass spectrometry. Springer Medizin Verlag GmbH S. 62 DOI: 10.1007/s15007-018-1530-1

Schmelzle A., Lindemann B., Methner F.-J. (2013): Relationships between the chemical-physical composition and the sensory evaluation of Bavarian wheat beer. Brewing science 66 (Juli/August) S. 85 - 92.

Schmelzle A., Lindemann B., Methner F.-J. (2013): Sensory descriptive analysis and investigation of consumer acceptance of bavarian wheat beer. Brewing science 66 (March/April) S. 46 - 54.

Schmelzle A., Lindemann B., Methner F.-J. (2013): Sensory descriptive analysis and investigation of consumer acceptance of non alcoholic beer. Brewing science 66 (Sept/Okt) S. 144 - 153.

Lindemann B. (2009): Certification. 978-3-527-31674-8

Lindemann B. (2009): Filtration and Stabilization. 978-3-527-31674-8

Velten K., Lindemann B., Günther M. (2003): Optimization of Candle Filters Using Three-Dimensional Flow Simulations. Filtech Exhibitions Germany

Identification of the allergenic potential of peanut and hazelnut in food-processing chains in relation to patients allergenicity

Project start: 01.05.2021
Project end: 30.04.2024
Sponsor: Federal Ministry of Education and Research

The ErdHase collaborative project ensures a better quality of life and safety for peanut and hazelnut allergy patients. It combines clinical, analytical and food production know-how. The aim of this project is to provide analytical tools for the management of food allergens along the food production value chain. Those analytical methods will be linked to the immune repertoire of a patient cohort for food allergen detection.

Hochschule Geisenheim — © Verbundprojekt ErdHase

Fruchtfolgeerweiterung durch Sommergetreide in wassersensitiven Gebieten

Project start: 01.01.2020
Project end: 01.01.2023
Sponsor: Landesamt für Natur, Umwelt und Verbraucherschutz

The three-year research project “Korn B – sustainable extension of crop rotation using old spring cereals in water sensitive areas and the evaluation of their suitability for baking and brewing.” is funded by the European innovation partnership (EIP). Project partners are reflecting the whole value chain. Farmer, baker, brewer and the chamber of agriculture North-Rhine Westphalia as well as the city of Hamminkeln are conducting research on cereals extracted from genetic libraries. The university of Griesheim’s main focus will be on the evaluation of the cereals suitability for baking and brewing by applying malting and brewing experiments on a small- and pilot-scale, together with baking tests following standardised procedures.

Development of improved ELISA methods for the detection of allergens in foods

Project start: 01.09.2016
Project end: 31.12.2018
Sponsor: Hessen State Ministry of Higher Education, Research and the Arts

Nuts can cause severe allergic reactions. To protect allergy sufferers, they must be labelled on food packaging. Antibody-based tests are the most commonly used analytical methods to detect nuts in food. They are mainly used by the food industry and commercial or public laboratories. Nuts are often difficult to detect in processed foods that have been baked or roasted, for example. The aim of this project is to improve the detection of nuts in food, especially hazelnut and almond. This will lead to increased safety for allergy sufferers when consuming these foods. The partners involved, R-Biopharm, Geisenheim University of Applied Sciences and Fresenius University of Applied Sciences in Idstein, bring extensive experience in allergen analytics and food processing to bring an improved method for detecting nuts to the market.

Prof. Dr. Bernd Lindemann

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