Prof. Dr.-Ing. Enrico Careglio

Enrico Careglio (DPhil, PhD, MSc)

Professor Enrico Careglio undertook basic training as a graduate engineer in food technology with a university master’s in the field of "Food and Nutrition Sciences". 
His dissertation took him to the UK and Italy, where he gained a doctorate on the biochemical subject: "Effect of UV-B radiation on the genetical expression of (+) menthofuran synthase (Cytochrom P450s) in Mentha x piperita L. (Black Mitcham)".

Professor E. Careglio worked at a leading European confectionery group for 15 years, spending time abroad in Italy and France. His work ranged from technological recipe supervision from a qualitative standpoint to fundamental research in the special field of raw materials and innovative product development from specialist nutrition- and food-science standpoints.

Having joined the Trier University of Applied Sciences in April 2010.

Professor E. Careglio works in the following subjects:
food sensor technology, food law and statistics, quality and environmental management, product development, nutritional physiology, fundamentals of food technology, confectionery technology.

Prof. Dr. E. Careglio is head of the food sensor technology/product development department and is responsible for the laboratory for physical measurement methods.

Professor Careglio has defined the following research priorities:

• Research work in the field of confectionery technology (e.g. physical measuring methods NMR/DSC)
• Creation of alternative raw material concepts for general product development under the aspect of health and sustainability
• Cooperation with "start-ups" in the area of general product development (via student projects = no consulting services!)