Jochen Weiss Professor, University of Massachusetts

Dr. Jochen Weiss holds a B.S. and M.S. in Chemical Engineering from the University of Karlsruhe in Germany and a Ph.D. degree in Food Science from the University of Massachusetts.
After receiving his Ph.D. he worked for 5 ½ years at the University of Tennessee and received tenure and promotion in 2004. Since August 2004, Dr. Weiss works as Professor for Food Biophysics and Nanotechnology at the University of Massachusetts. He received tenure and promotion in June 2007.
His current research interest is in the area of food nanotechnology with a focus on the nanofabrication of novel structures that can be used as encapsulation or delivery systems. His other resseach interests include the exploration of the biophysical basis of food antimicrobial functionality, remediation of biofilms and the application of high-intensity ultrasound for use in food structuring and processing.
Over the past 5 years, he has authored and coauthored more than 50 research articles in refereed journals and 10 book chapters. He authored and coauthored more than 120 papers with abstracts that were presented at regional, national and international conferences and has been principal investigator or co-principal investigator on more than 50 grant proposals.
Dr. Weiss is the recipient of the 2007 Institute of Food Technologists Young Scientist Samual L. Prescott Award. Dr. Weiss general expertise includes Food Processing, Physical Chemistry and Biophysics.