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M.Sc. Vera Schmid

room: 403
phone: +49 721 608 42196
fax: +49 721 608 42196
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Postanschrift: Kaiserstr. 12
Liefer- und Besucheranschrift: Gotthard-Franz-Straße 3
Geb. 50.31, 4. OG
D-76131 Karlsruhe

About me

Since early days, I am keen on technical issues. Therefore, I started my studies of chemical engineering at Karlsruhe Institute of Technology after passing my A-levels. Over the course of my Bachelor studies, I got a first insight in food engineering. Fascinated by the products and processes, I completed my Bachelor successfully with the thesis “Aging of water-based cocoa suspensions”. While studying abroad in Denmark and Singapore, as well as the internship at A. Storck KG., I deepened my knowledge in food science and engineering. In 2016, I graduated from KIT with the Master thesis “Preparation of submicron emulsions using polymeric emulsifiers“.

The curiousness to discover new things as well as realizing my own ideas were my motivations to start a PhD. The cooperation between the Max-Rubner-Institute (Federal Research Institute of Nutrition and Food) and the KIT Institute of Process Engineering in Life Sciences provides me the opportunity to conduct research in the field of extrusion.

Focus of Research

My scientific research focuses on the development and functionalization of breakfast cereals. These cereals shall be rich in dietary fibers and polyphenols and are produced by using high temperature short time (HTST) extrusion. Due to an increasing demand of consumers in ‘natural’, sustainable resources and commodities, the pomace of berries is used as raw material. By the way, the pomace is an untapped by-product of the juice producing industry so far. The cereals shall support a healthier way of life and nutrition and meet consumers increasing awareness.


The development of extruded products, having specific and favored product properties, occupies the center stage of my research. Furthermore, the influence of thermomechanical stress on product properties will be examined employing a Closed Cavity Rheometer (CCR). So far, it is not possible to consider the influences of shear stress, pressure and temperature independently; CCR opens the chance to understand extrusion in a unique way.

Besides product properties like crispiness and crunchiness, color, solubility, etc., the loss of valuable polyphenols and the modification of dietary fibers is under investigation. Thanks to the Department of Physiology and Biochemistry of nutrition of MRI, in vitro and in vivo experiments for digestibility are conducted.


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M.Sc. Vera Schmid