Prof. em. Dr. Felix Escher

Felix Escher was full Professor of Food Technology at the Institute of Food Science and Nutrition at the ETH Zurich starting in April 1991. He retired end of September 2007.

He was born on June 21, 1942, studied agriculture and food technology at ETH Zurich and received his Sc.D. degree from the ETH with a dissertation on food dehydration. After research and teaching activities in the U.S. and in Brazil he returned to the ETH Zurich in 1973 to take up the position of senior assistant and lecturer in food technology at the newly founded Institute of Food Science. He became lecturer "Privatdozent" by habilitation in 1985 and received the title of Professor in 1990.

Prof. Escher's research covered optimization of food quality during processing, preservation and storage. Emphasis is put on thermal processes (such as sterilization, frying, roasting and dehydration) and on the relationship between structure, physical properties and quality of foods. In sensory science, psycho-physical methods are developed and applied to measure sensory properties of foods.