Prof. 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. He currently works as full Professor at the University of Hohenheim in Stuttgart, Germany, where he leads the Food Physics and Meat Science Department at the Institute of Food Science and Biotechnology. He focuses on physical phenomena and material behavior of foods with an emphasis on using novel raw materials. Over the past years, he has authored and coauthored more than 270 research articles in refereed journals, 15 book chapters, 2 books and 7 patents.