About myself

After finishing school in Freiburg im Breisgau, I decided to study process engineering at the Karlsruhe Institute of Technology. Through the lecture  Lebensmittelbiotechnologie, I got to know the Institute of Food Process Engineering (LVT) for the first time and decided to also take the Profilfach at the LVT in the extrusion area. In my bachelors thesis at the Institute of Thermal Process Engineering (TVT), I dealt with crystallization, more precisely collision-induced nucleation.

In my master‘s program, my team developed a process for obtaining single-cell protein from CO2 as a carbon source as part of the VDI chemPLANT competition. During my participation in the Trophelia competition, I was able to contribute my part to the development of the soft drink Abnoba. I chose my specialisation subjects in food process engineering and chemical process engineering. The master's internship at Nestlé PTC Singen gave me insights into the development and industrial production of textured meat substitutes. With my master's thesis at the LVT with the topic of the simulation of a partially filled twin screw extruder I completed my studies.

Research focus

For some years now, there has been a growing market for analogues to meat products that are no longer environmentally and ethically durable. Especially textured meat substitutes show the growing potential to displace meat products. A central component of most production processes for textured meat analogues is the extrusion process, which can be used to convert protein-rich raw materials into the typical fibrous structure. These protein-rich raw materials are currently mainly vegetable proteins. However, the need for large cultivation areas, as well as the dependence on favorable climatic conditions, show the problems of this protein source. Against this background, I am currently investigating the usability of yeasts as a possible substituent for plant protein sources.