Prof. Mario Jekle is the Director of the Department of Plant-based Foods at the University of Hohenheim, Germany. His research fields are the fractionation and purification of functional plant-based biopolymers, the modification and structurization of these biopolymers and finally reverse food engineering for a specific design of food properties. One strong focus is additive manufacturing of foods, where he combines his interdisciplinary competencies of material sciences and process engineering. He published 86 peer reviewed papers and is member of several national and international committees, boards, and networks. He owned several awards such as the “rising star in texture research” award.