Prof. Dr.-Ing. Marc Regier studied physics at the University of Karlsruhe before obtaining his PhD at the Institute of Food Process Engineering (Prof. Dr.-Ing. Helmar Schubert) in the field of microwave drying of foods and determination of water distribution using magnetic resonance imaging in 2003.
During his time at the Federal Research Institute for Nutrition and Food (now the Max Rubner Institut), he worked on drying, microwave applications and other novel processes.
After another residency at the Institute of Food Process Engineering, he was appointed Professor of Food Process Engineering at the Berlin University of Applied Sciences (now Beuth University of Applied Sciences) in 2007, from where he moved to Trier University of Applied Sciences in 2010.
Dr.-Ing Regier's research interests include drying processes, microwave applications and magnetic resonance imaging.
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