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.

Focus of Research

Dietary fiber has been widely accepted as an important nutrient in the human diet. Increased consumer awareness and demand has driven the development of fiber rich food products. In addition to its nutritional value, dietary fiber polymers have a range of technological attributes such as water binding, gelling and thickening. These favorable properties are utilized in many fields such as bakery products, meat products, snacks and diabetic beverages. Recently, by-products from fruit and vegetable processing have gained attention as novel and economic sources of dietary fiber. However, many fibers can only be added to food systems in limited concentrations, as they can cause undesirable changes to the color and texture of foods. In order to improve the functionality and utilize the full potential of fibers, a modification is necessary. One option to modify is extrusion processing.

Awards

•    PROMOS-scholarship for a stay abroad
•    GNT Award, 3rd place, 32nd European Federation of Food Science and Technology (EFFoST) International Conference 2018, Nantes, France