Frank Rittig

Frank Rittig


About him:

Dr. Frank Rittig is a Bioorganic Chemist who graduated from the University of Bayreuth, Germany. Working for Südzucker AG in Obrigheim, Germany from 1998 to 2002 he completed his PhD thesis which was sponsored by the German ministry for Research & Development isolating and identifying new oligosaccharides with prebiotic potential.

In 2002 he was employed by Novozymes Switzerland AG where he has worked as a Manager in Technical Service and New Business Development across Food & Beverage application areas like Baking, Food & Nutrition, Juice & Wine and also Brewing. From 2009 to 2011 he was in charge for the global Technical Service for the Juice and Wine Industry and from 2014 to 2015 for the global Brewing lab in Switzerland. Since 2011 he is responsible for partnering and innovation with customers, technology providers and Universities and as Industry Technology Manager and currently responsible for the application of enzymes in Baking. Since 2008 he is a guest professor at the University of Applied Sciences at Weihenstephan in Freising, Germany with his lecture on Enzyme technology.


About his talk:

“Development of a novel phospholipase to reduce potential risk of off-flavor in rich baking recipies”


A novel phospholipase will be presented that provides optimal dough strengthening properties paired with clearly less risk of off-flavour generation when applied in recipes which contain butter or shortenings, therefore broadening the use of Lipases to the artisan segment of baking.