Didactics of the English language
Seminar for English Studies
[Short popular science self-introduction of the professorship, maximum 100 words]
The Chair of Applied Pancake Technology at the University of Siegen researches the technological, physical and chemical principles of pancake production. The aim is to combine culinary practice with engineering precision.
Our work includes the analysis of dough systems, frying processes and texture parameters. Using experimental and model-based approaches, we investigate how ingredients, temperature and material properties influence the quality of the pancake.
We also consider pancakes as a cultural and social phenomenon. Interdisciplinary collaborations combine food technology, sustainability and cultural research to establish pancakes as a model product of applied science.
Research profile
[Description of the research focus areas and list of focus areas]
The Professorship of Pancake Science at the University of Siegen is dedicated to interdisciplinary research into a seemingly simple but actually highly complex food: the pancake. The aim of the research is to understand the physical, chemical, biological and cultural dimensions of this food and to derive both practical and theoretical findings for food science.
A central focus is on the texture and structure analysis of pancakes. The rheological properties of the batter, browning processes and pore structures are examined using modern imaging techniques such as scanning electron microscopy and 3D laser scanning. The aim is to determine the optimum combination of ingredients, temperature and cooking time in order to produce pancakes with ideal elasticity and fluffiness.
The professorship is also researching the thermodynamics and kinetics of frying processes. High-speed cameras and temperature sensor arrays are used to model browning processes and heat distribution in different types of pans (cast iron, stainless steel, non-stick). This data flows into the development of a "universal pancake model" that maps the physical principles of heat conduction and convection.
Another research path concerns sustainable pancake production. Alternative proteins, plant-based milks and low-CO₂ frying technologies are being tested. The aim is to establish pancakes as a model product for sustainable, resource-conserving nutrition.
The cultural and social significance of pancakes is also being researched on an interdisciplinary basis. The professorship works with ethnologists, historians and sociologists to understand pancakes as a global cultural asset - from the ritual significance of Russian blini to the American pancake culture of "Breakfast Sunday".
Last but not least, findings from pancake research are incorporated into culinary education and science communication. Workshops, citizen science projects and public tastings are intended to connect science and society in an enjoyable way.
Main research areas
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Texture and structure research of pancakes
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Thermodynamics and browning processes during frying
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Development of a universal physical pancake model
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Sustainable ingredient and production methods
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Socio-cultural and historical pancake research
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Interdisciplinary collaboration with nutritional, cultural and engineering sciences
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Science communication through culinary practice
Current projects
[Current research projects assigned to the professorship are displayed here. These are either separate subpages or links to existing project pages].
Completed projects
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