Prof. Dr. Ralf Schweiggert

Professor Dr. Ralf Schweiggert holds the professorship for “Analysis and Technology of Plant-Based Foods” at Geisenheim University, where he also serves as the Managing Director of the Institute of Beverage Research.

He worked for several years in the nutraceutical industry in Switzerland and completed his habilitation in the field of technology and analytics of plant-based foods at the University of Hohenheim.

In addition, he has conducted research at several universities in Germany, the United States (Ohio State), and Costa Rica (UCR).

His research interests cover all analytical and technological aspects of the production of plant-based foods. In particular, his work contributes to a better understanding of how food-processing technologies influence the content, stability, and especially the bioavailability and human metabolism of valuable micronutrients from plant-based foods, including carotenoids and phenolic compounds.

He also sees great untapped potential in the utilization of by-products. His most recent patent describes a highly effective biopesticide made from residues of viticulture, intended as a replacement for conventional pesticides.

Ultimately, he is interested in how industrial food production can be made more sustainable and how it can help maximize the health benefits of consuming plant-based foods.

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