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PEOPLE@HES-SO - Verzeichnis der Mitarbeitenden und Kompetenzen

PEOPLE@HES-SO
Verzeichnis der Mitarbeitenden und Kompetenzen

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Mishra Kim

Mishra Kim

Professeur-e HES Associé-e

Hauptkompetenzen

Rheology

Food physics

Food Fermentation

Food Biotechnology

Food process engineering

Transfert de chaleur

  • Kontakt

  • Lehre

  • Forschung

  • Publikationen

  • Konferenzen

  • Portfolio

Hauptvertrag

Professeur-e HES Associé-e

Büro: ENP.19.N315

HES-SO Valais-Wallis - Haute Ecole d'Ingénierie
Rue de l'Industrie 23, 1950 Sion, CH
HEI - VS
Bereich
Chimie et sciences de la vie
Hauptstudiengang
Ingénierie des Sciences du vivant
BSc HES-SO en Ingénierie des sciences du vivant - HES-SO Valais-Wallis - Haute Ecole d'Ingénierie

Laufend

Make Biomass not Alcohol

Rolle: Hauptgesuchsteller/in

Description du projet:

Society is undergoing a clear shift toward social interaction and enjoyment without alcohol, driven by health awareness and changing lifestyles. People still want to participate in shared rituals around beer and wine, but increasingly without alcohol. Today, producers struggle to meet this demand because existing AF products are often costly to produce and fail to deliver convincing quality. This gap threatens the economic viability of breweries and wineries whose livelihoods depend on adapting to changing consumption patterns. Switzerland’s beer and wine sectors are shrinking as consumers reduce alcohol intake. Beer consumption continues its long-term decline, and the wine market contracted sharply, with domestic producers losing the most volume. AF beverages are growing quickly but still represent only a minor share and cannot compensate for the overall market downturn. Most AF beer and wine are made through dealcoholization such as reverse osmosis or vacuum distillation. These methods are energy‑ and water‑intensive, generate ethanol waste, strip aroma compounds, especially in wine, and remain costly. As a result, high‑quality AF products are expensive to produce and largely inaccessible to small and mid‑sized producers. A more sustainable path is to avoid ethanol formation entirely through fully respiratory fermentation. This preserves aroma complexity and eliminates the need for energy‑intensive dealcoholization.

Forschungsteam innerhalb von HES-SO: Mishra Kim

Partenaires académiques: Rühs, Patrick, ETH Zürich

Durée du projet: 01.09.2026 - 01.04.2028

Zustand: Laufend

2025

Unrefined plant raw materials are key to nutritious food
Wissenschaftlicher Artikel

Mishra Kim

Nature Food, 2025

Link zur Publikation

2024

Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate
Wissenschaftlicher Artikel

Mishra Kim

Nature Food, 2024

Link zur Publikation

2023

Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods
Wissenschaftlicher Artikel

Mishra Kim

npj Science of Food, 2023

Link zur Publikation

Controlling lipid crystallization across multiple length scales by directed shear flow
Wissenschaftlicher Artikel

Mishra Kim

Journal of Colloid and Interface Science, 2023

Link zur Publikation

2020

Crystallization-induced network formation of tri-and monopalmitin at the middle-chain triglyceride oil/air interface
Wissenschaftlicher Artikel

Mishra Kim

Langmuir, 2020

Link zur Publikation

2019

Yield stress dependent foaming of edible crystal-melt suspensions
Wissenschaftlicher Artikel

Mishra Kim

Crystal Growth & Design, 2019

Link zur Publikation

2026

The Rise of Ultra-Processed Foods – Innovation or Threat?
Konferenz

Mishra Kim

What's on your plate?, 12.03.2026 - 12.03.2026, Instituto Svizzero, Rome

Link zur Konferenz

2025

Food in between tradition and technology - should we eat like our grandparents?
Konferenz

Mishra Kim

4th International Pan American Light Sources for Agriculture (PALSA 2025), 20.08.2025 - 22.08.2025, Saskatoon, Saskatchewan

Link zur Konferenz

2024

How food processing can unleash the potential of plant genetic diversity
Konferenz

Mishra Kim

FAO symposium preceding the 10th meeting of the international treaty on plant genetic resources for food and agriculture governing body, 19.11.2024 - 22.11.2024, FAO Rome

Link zur Konferenz

2025

METHOD OF MAKING A FERMENTED PLANT-BASED FOOD PRODUCT AND PRODUCTS THEROF

 2025 ; Patent

Collaborateurs: Mishra Kim

Link zur Errungenschaft

The invention presented herein describes a fermented plant-based food product comprising a matrix of substrate interconnected by at least a filamentous fungus having a geometrical shape with one dimension longer than the other two orthogonal dimensions, with a length being the longest direction of the fermented plant-based food and the two other length are at least 3 cm each and preferably at least 7 cm each, the length is at least 3 cm and preferably at least 7 cm, wherein a cross section parallel or perpendicular to the longest direction of the fermented plant-based product presents a whiteness of 15% or more and preferably 20% or more.

2023

Foodstuffs and methods for making the same

 2023 ; Patent

Collaborateurs: Mishra Kim

Link zur Errungenschaft

The present invention relates to foodstuffs comprising structured fats and/or fat-like compositions and methods for making the same. In particular, the foodstuff may be a sausage, baked good, dairy product, confectionery product or food emulsion with improved properties, such as health benefits and/or improved thermal and/or textural properties and/or an improved oral sensory experience.

2018

Fat- or wax-based food, cosmetic or pharmaceutical foamed product and apparatus for producing a fat- or wax-based food, cosmetic or pharmaceutical foamed product and method for producing such a foamed product

 2018 ; Patent

Collaborateurs: Mishra Kim

Link zur Errungenschaft

The invention relates to a fat- or wax-based food, cosmetic or pharmaceutical foamed product. The invention further relates to an apparatus and to a method for producing such a foamed product.

Sans date

Ubertone Student Award

 2026 ; Auszeichnung

Collaborateurs: Mishra Kim

Link zur Errungenschaft

First of all, we want to thank all participants for their presentations. It was really interesting to discover all the projects. Since 2012, Ubertone has been committed to promoting innovative research by students and PhD candidates through the Ubertone Student Award delivered at each ISUD edition (International Symposium on Ultrasonic Doppler Methods for Fluid Mechanics and Fluid Engineering).

We think that it is very important to highlight the determination and investigation of students, especially in this period.

As Ubertone designs and manufactures ultrasonic measurement devices, we really want to show our support and appreciation to such innovative work. And especially for the project that got the attention of the scientific committee : Yield stress determination in thixotropic crystal-melt suspensions by MISHRA Kim, who did his work with Ubertone’s UB-Lab X2 at ETH Zürich.

His presentation showed his ambition and motivation.

We are happy to award Mr Mishra the Ubertone student award with the attached price. We have also decided to loan him our new device "UB-Lab P" for 3 months to give him our support in his projects.

SGLWT Preis

 2026 ; Auszeichnung

Collaborateurs: Mishra Kim

Link zur Errungenschaft

Herr Kim Mishra, MSc ETH Lm, für seine herausragende Master-Arbeit. Titel der Arbeit: "Foamability of confectionery related fat systems – the impact of fat crystal network", Leitung: Prof. Erich Windhab, Labor für Lebensmittelverfahrenstechnik, und Dr. Heiko Spitzbarth, Mibelle AG.

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