Innovation stories
Collaborating with our research & development partners
Collaboration Drives Innovation
Every breakthrough at Elea starts with collaboration. In our innovation stories, we highlight how partnerships with leading research institutions and scientists around the world have pushed the boundaries of what PEF technology can achieve.
From pioneering new applications to co-developing cutting-edge equipment, these stories show how shared vision turns scientific discovery into real-world innovation. Explore the journeys that are shaping the future of PEF technology.
University of Otago, New Zealand
Transforming Research into Real-World Innovation: Continuous Treatment Possibilities for Meat
About the partners
Prof. Dr. Indrawati Oey is Chair Professor of Food Science at the University of Otago in Dunedin, New Zealand. She is a Fellow of FSANZ, IAFST, NZIFST, and IFT (US), a Principal Investigator at the Riddet Institute Centre of Research Excellence and serves on the Scientific Board of the German Institute of Food Technologies (DIL).
Prof. Dr. Stefan Toepfl, Managing Director and Dr. Claudia Siemer, Research Coordinator at Elea, have been working closely with Prof. Oey even before Eleas official founding as a spin-off from DIL. Their relationship has always been built on more than research - it's about translating science into real-world impact.
Prof. Oey’s interest in Pulsed Electric Field (PEF) technology began in 1997, when she joined large EU research consortia on non-thermal processing. She quickly saw its broad potential.
Why PEF? The Spark of Scientific Curiosity
“PEF is a technology that can be applied in a wide range of areas - from biomedical applications and food processing to waste management, microorganism activation, bioplastic engineering, and plant stress response,” says Indra.
“It ticks all the boxes when it comes to sustainability, health, nutrition, green labels, and innovation. As a scientist, optimising PEF processing parameters is like tuning a radio - you get different results, applications, and the opportunity to protect IP for industry.”
The University of Otago approached Elea with the idea of treating meat with PEF in a continuous or semi-continuous process - something not possible at the time. Working closely with Prof. Oey's team, Elea began development on a new system tailored to this goal. Within a year, a custom PEF treatment cell for meat and a new PEF Pilot Dual unit were delivered to Otago.
From Research to Application: Continuous Meat Treatment
“This was a very special project,” says Dr. Claudia Siemer. “It wasn't just about technical challenges - it was about working together internationally to make new applications possible.”
“The new machine could process up to 10 kg of meat in a couple of seconds. This technology allows us to enhance the release of the flavour and bioactive compounds which makes the food taste better.
We can tenderise meat or change the quality of meat from a low-value cut to top steak-quality cuts.
This technique is a purely natural process."
In this video, Prof. Dr. Indrawati Oey shows industry applications of PEF using the Elea PEF Pilot Dual system with continuous meat treatment cell at Otago University.
For both Elea and the University of Otago, the future of PEF is bright. Their collaboration is not just about academia - it's about building bridges between continents, and between the lab and the industry floor.
Looking Ahead: Innovation Without Borders”
“Our collaboration has always been about more than research,” says Indra. “It’s about discovering opportunities, finding practical applications, and transforming technology into something meaningful.”
In addition to their joint research, Prof. Oey is also dedicated to public engagement and education. She shares her knowledge and experience through her FoodTech Insider YouTube channel, where she showcases both early PEF prototypes and the latest Elea systems in action.
Educating the World: Sharing the Journey
Prof.-von-Klitzing-Str. 9, D-49610 Quakenbrück, Germany
Hours
Monday–Friday
8.00 - 17.00
Phone
+49 (0) 5431 92629 70