Maximilian Reikat

Maximilian Reikat works on the industrial production of plant-based meat alternatives and the food process engineering challenges behind their scale-up.

His research focuses on fibrous structure formation in plant-protein-based food systems. He investigates how product structure emerges during extrusion and how this process can be better observed, understood and ultimately controlled.

His work combines experimental process analysis, transparent die experiments, tracer and flow observations, temperature measurements, and phase-field modeling approaches to link machine parameters to product-state development.

The broader aim is to support the robust scale-up of plant-based food processes by improving process observability, predictability and controllability.

He is interested in exchange with partners from research and industry working on plant-based foods, extrusion, ingredient functionality, inline sensing, process stability and industrial scale-up.