hanselmann consulting is a Liechtenstein based company in the food industry.

 

During my 20+ years of professional carrier in industry and academia, I worked on a wide range of projects in Europe and the US, including trouble shooting, process optimisation and cost savings in production, product development and developing new product platform strategies/prototypes for multi national companies as well as SME. Please find below some more details: 

 

 

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-present, 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 11865, ETH Zurich
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