Stendal, Saxony-Anhalt, Germany
I like to work with food and food ingredients. I am fascinated by the effect that interactions between ingredients have on the final product quality. My goal is to get a deeper understanding of the interactions. For this, I have built expertise with different analytical techniques that help me to uncover these mechanism. I am especially interested in proteins of animal and plant origin and using them in food products for children and infants as well as active people in general (athletes and recreational).
Research in techno-functional properties of protein, protein hydrolysates and low molecular weight surfactants; documentation Extraction of proteinacious side streams, characterization of proteins from plant sources (leafs). Supervision of M.Sc. and B.Sc. students Assisting laboratory classes of food technology study
1.Supervision of M.Sc. and B.Sc. thesis students in the techno-functional properties of proteins in food matrices. 2. Preparation of educational material