About my background

I was born in 1986 in Stuttgart, in the heart of Baden-Württemberg.  In 2006 I moved to Berlin to start my studies. At the TU Berlin I studied food technology. I worte my thesis with the title "Modification of pectins and investigation of their properties to stabilize O/W emulsions" at Herbstreith & Fox KG in cooperation with the LVT. After another year in the research and development department of the company I was drawn back to the KIT. Since April 2013 I am working as a research associate in the field of Food Process Engineering.
 

Research

Currently I am working in the field of reactive extrusion of proteins and polysaccharides.
Here, I examine the influence of the process, machine and material parameters on the process conditions during extrusion. The process conditions such as temperature, shear stress, pressure, residence time and mixing occur during extrusion always simultaneously. In order to determine the influence of the individual process conditions on the reaction, in addition offline model systems are used. The reaction kinetics obtained are used as a tool for the targeted control of the extrusion process.
Another focus is to determine the structural and functional properties of the protein-polysaccharide extrudates and mixtures .
 

Methods

Because of the flexibility of co-rotating, closely intermeshing twin-screw extruder ZSK 26 Mc from Coperion, it is used for the extrusion experiments. As offline model systems a reaction vessel and a shear cell is used.
The protein-polysaccharide mixtures and extrudates are investigated on various methods, such as solubility measurements, SDS-PAGE, SEC, and the Bradford method.

Publications