Prof. Hans Jörg ‘Hanjo’ Limbach has joined the Adolphe Merkle Institute at the University of Fribourg as the new Chair of Food Science and Technology. Limbach has extensive industry experience, having worked in food research at the Swiss multinational company Nestlé for the past 20 years.  His appointment signals AMI’s strategic expansion into food innovation, leveraging its expertise in soft nanomaterials to address global food challenges.

Limbach brings a rare blend of industry and academic expertise to AMI. As a principal scientist and group leader at Nestlé, he pioneered research in colloidal systems, protein aggregation, and carbohydrate physics. His work has contributed directly to innovations in ice cream, coffee, and reduced-fat products. His academic roots in biophysics, polymer science, and statistical physics, coupled with his project management and team development experience, will enable him to bridge the gap between fundamental science and consumer-driven applications.

“What thrilled me about this unique opportunity was the challenge of merging excellence in fundamental science with exciting young talent for the fascinating world of food materials and the ambition of the Canton of Fribourg to lead and drive innovation for the local agro-food ecosystem,” said Limbach. Initially, a team of five to seven researchers will be established by late 2025 to address challenges ranging from food waste valorization to the fundamental understanding of plant protein functionality.

Ultimately, the group will focus on sustainable food materials, novel textures, and advanced characterization methods. The group will establish laboratories for food-grade processing, physical/chemical analysis, and collaborations leveraging AMI’s cutting-edge microscopy facilities. Initial key research initiatives will include:

• The polymer physics of food hydrocolloid gels to revolutionize the mouthfeel of liquid foods and beverages
• An in-depth investigation of phase transition dynamics, such as freezing in ice cream, using cold-stage microscopy and X-ray tomography
• Advanced fractionation technology inspired by processes developed in the dairy industry to tailor the functionality of plant-based ingredients. This technology could be used to create novel foam textures based on plant proteins, for example.

“The appointment of Prof. Limbach underscores our commitment to advancing sustainable food systems, a priority deeply aligned with Canton Fribourg’s strategic vision,” said Prof. Ullrich Steiner, AMI’s director.  “This position was made possible through the canton’s forward-thinking financial support, reflecting our shared ambition to position Fribourg as a nexus for food science innovation. It is also part of the structural measures supported by the AMI-led National Center of Competence in Research (NCCR) Bio-inspired Materials, which has multiple connections with food science.”

By bridging fundamental research and industry-driven solutions, Limbach’s expertise could ultimately catalyze advancements in sustainable food technologies that would benefit local and global communities alike.