hanselmann consulting ist eine in Liechtenstein ansässige Firma für Beratungsdienstleistungen in der Lebensmittelindustrie.

 

Während meiner mehr als 20-jährigen Berufserfahrung in Industrie und an Universitäten habe ich eine breite Palette an Projekten im In- und Ausland bearbeiten dürfen. Dies beinhaltet Trouble Shooting in Produktionsfabriken, Produktentwicklungen, Prozessoptimierungen und Kosteneinsparungen in der Fabrikation von Lebensmitteln sowie Erforschung von kompletten Neuentwicklungen von Produktplattformen in vornehmlich multinationalen Unternehmen aber auch KMU (Kleinere und Mittlere Unternehmen). Anbei einige genauere Angaben zu meinem beruflichen Werdegang.

 

 

WILLIAM HANSELMANN

 

ACADEMIC DEGREES 

  • Adjunct Associate Professor, The Pennsylvania State University (USA), 2007
  • PhD, ETH Zurich (Switzerland), Food Process Engineering, 1996
  • Dipl. Lm-Ing., Food Engineering, ETH Zurich (Switzerland), 1992
  • Teaching degree for agricultural and food colleges, ETH Zurich (Switzerland), 1992 

 

 PROFESSIONAL EXPERIENCES  

  • Independent Consultant, 2013-present
  • Lecturer/Senior Scientist, 2008-2013, ETH Zurich, Laboratory for Food Process Engineering (Switzerland), lecturing and co-advising PhD students in the field of confectionary and diffusion
  • Staff Scientist/Team Leader, 2001-2008. The Hershey Company, Hershey, PA (USA), working on multi-phase systems in confectionaries and beverages
  • Project Manager, 1998-2001. Nestle R&D Center, Weiding (Germany), working on micro-structuring multi-phase systems in desserts, baby food and culinary products
  • Project Manager, 1997. Nestle R&D Center, Ludwigsburg (Germany), working on atomisation of aerated coffee
  • PhD Student, 1993-1996. Nestle Research Center, Lausanne (Switzerland), working on continuous aeration of protein foams
  • Teaching Assistant, 1993-1995. ETH Zurich (Switzerland), in food process engineering
  • Internship, 1991. Nestle R&D Center, Singapore, working on structural process analysis of soybean and soy products
  • Internship, 1989. Lindt, Kilchberg (Switzerland), working on microbiological analysis of process lines
  • Internship, 1989. Hero, Lenzburg (Switzerland), working productivity analysis of process lines of fruit additives for yoghurts  

 

PATENTS 

  • WO 201467637 A1 (2012): Food fat system or cosmetic fat system or pharmaceutical fat system
  • WO2012093083 A1 (2011): Food product
  • WO 2020248058 A3 (2009): Temperature resistant chocolate composition and method
  • US11/585,986 (2006): Gel in water suspensions comprising cocoa products and beverages made from them
  • US11/141,382 (2005): Chocolate products containing amorphous solids and methods of producing same
  • US11/098,540 (2005): Chocolate products and ingredients and methods for producing novel oil-in-water suspensions having reduced water activity levels
  • US11/066,820 (2004): Chocolate products and ingredients and methods for producing novel oil-in-water suspensions
  • EP1361797 (2003): Creamy product and process for the preparation thereof
  • EP1296571 (2003): A shelf stable or chilled foam product and a process for its preparation 

 

JOURNAL ARTICLES AND CONFERENCE PROCEEDINGS 

  • Yuan,Q., Hanselmann W., Anantheswaran R., 2009, Characterization of vapor-induced and liquid-induced moisture migration through fractionated palm kernel (PKO) based multiphase systems, Journal of Food Engineering 95, pp 460-470
  • Motwani T., Hanselmann W., Anantheswaran R., 2008, Diffusion, counter-diffusion and resulting lipid phase changes during oil migration in composite confectionery systems, IFT Annual Meeting New Orleans
  • Yuan Q., Hanselmann W., Anantheswaran R., 2007, Influence of aqueous phase on liquid-induced moisture migration through fractionated palm kernel (PKO) based multiphase systems, IFT Annual Meeting Chicago, 056-19
  • Yuan Q., Hanselmann W., Anantheswaran R., 2007, Characterization of vapour-induced moisture migration through fractionated palm kernel (PKO) based multiphase systems, IFT Annual Meeting Chicago, 056-18
  • Hess S.J., Hanselmann W., Windhab E.J., 2006, Prediction and characterization of the rheological properties of suspensions of grinding media in a horizontal media mill, Proceedings 4th  international symposium on food rheology and structure, pp 739-740
  • Kiefer B., Hanselmann W., Anantheswaran R.C., 2006, Thermal and Mechanical Determinations of Glass Transition Temperature (Tg) in Saccharide Mixtures, Proceedings 4th  international symposium on food rheology and structure, pp 715-716
  • W. Hanselmann, A. Mueller and E. Windhab, 2000, Wall slip effects of foams under laminar flow field, Proceedings 2nd international symposium on food rheology and structure, pp 357-360
  • W. Hanselmann and E. Windhab, 1998, Foam generation in a continuous rotor/stator mixer, Proceedings of international conference on Bubbles in Food at UMIST Manchester (UK), American Association of Cereal chemists, St. Paul, USA, pp. 65-73
  • W. Hanselmann and E. Windhab, 1999, Flow characteristics and modelling of foam generation in continuous rotor/stator mixer, Journal of Food Engineering 38, pp 393-405
  • W. Hanselmann and E. Windhab, 1997, Rheological properties of protein foams, Proceedings 1st international symposium on food rheology and structure, pp 160-163
  • W. Hanselmann and E. Windhab, 1996, Foam flow in pipes, Applied Rheology, Vol. 6, pp 253-260
  • W. Hanselmann, 1996, Influences of continuous whipping process parameters on foam structure and stability, PhD thesis           No 11 865, ETH Zurich. 

 

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