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M.Sc. Jasmin Reiner



room: 404
phone: +49 721 608 43608
fax: +49 721 608 45967
jasmin reinerAvb3∂kit edu

Postanschrift: Kaiserstr. 12
Liefer- und Besucheranschrift: Gotthard-Franz-Straße 3
Geb. 50.31, 4. OG
D-76131 Karlsruhe

About me:

I completed both my bachelor and master studies at the University of Hohenheim. After completing the bachelor in Food Science and Biotechnology, I proceeded with the international master in Food Science and Engineering. During my studies, I did an internship at FrieslandCampina (Heilbronn) in the division SHE/QA (safety, health, environment and quality assurance). Afterwards, I deepened my knowledge about emulsions during a research internship in the laboratories of Prof. Alejandro G. Marangoni at the University of Guelph, Canada. My research focused on monitoring the crystallization and polymorphic transformation of a palm-kernel based emulsion using ultrasound.

I finished my master degree with the thesis on the “Investigation of the application potentials of Raman spectroscopy for the early detection of defects in dairy products”.

February 2018, I started my doctoral studies as part of my work as a research assistant in the research area of melt emulsions.


Research topics:

The focus of my research lies on the crystallization and stability of melt emulsions. These emulsions are produced via a two-step process: in the first step, the disperse phase is emulsified in a mechanical emulsification process at temperatures above its melting point. In the second step, cooling of the droplets follows until crystallization occurs which results in a fine dispersed crystalline suspension.

The influence of various process and formulation parameters during melt emulsification on the crystallization of the emulsion, as well as storage and transport stability of dispersions are main aspects of my research.


I use various emulsification devices like a tooth rim dispersing machine and a high-pressure homogenizer for the production of these crystalline suspensions. Thus, it is possible to obtain solid lipid particles in the range from a few nanometers to a few micrometers.

To characterize the crystallization in emulsions, I use a Nikon polarizing microscope equipped with a Linkam heating/cooling stage. This allows the investigation of crystallization processes in a temperature range from -196 °C to +420 °C with cooling/heating rates from 0.01 to 50 K/min. Additionally, an optical shearing cell allows us to additionally examine the influence of shearing/oscillating forces on the crystallization and stability of emulsions. Further analytical methods used in my research are differential scanning calorimetry, laser diffraction analysis and tentiometry.

Current offers for bachelor and master theses
Titel Datum Typ Betreuer
ab sofort BA/MA

Titel Datum Autor Quelle

Reiner, J.; Peyronel, F.; Weiss, J.; Marangoni, A.G.

Food and Bioprocess Technology, April 2018, Volume 11, Issue 4, pp 797–808, online available

Titel Datum Autor Quelle

Reiner, J; Abramov, S.; Karbstein, H.P.

Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2019, Lausanne

Titel Datum Autor Quelle

Reiner, J; Protte, K; Hinrichs, J.

DLG-Forum FoodTec: Milch und Molkereiprodukte – Wie Technologie und Rezeptur die Qualität und Sensorik beeinflussen, 29. November 2018, Frankfurt