| Dr. Hanna Salminen | Scientific staff member | Biopolymers, lipids, phenolic compounds, oxidation | |
| Dr. Lisa Berger | Postdoctoral researcher | Clean labeling approaches for meat and meat alternatives | |
| Kurt Herrmann | Butcher | | |
| M.Sc. Markus Fehrenbacher | Head of pilot plant | | |
| Julia Pesl | Head of laboratory | | |
| Barbara Maier | BT-Assistent | | |
| Annette Nödinger | MT-Assistent | | |
| M.Sc. Cora Schmetzer | Scientific staff member | |  |
| M.Sc. Sri Dhanya Adusumilli | Project coordinator | | |
| M.Sc. Kai Ahlborn | PhD student | Reducing the amount of nitrate/nitrite added to meat products: challenges and possible solutions | |
| M.Sc. Lorena Avila Cortes | PhD student | Enhancing the stability and bioavalability of polyphenols through encapsulation techniques | |
| M.Sc. Simon Hilbig | PhD student | Characterization of the textural properties of meat and meat analogs by oral processing | |
| M.Sc. Jaehyun Jeong | PhD student | Mechanistic Investigation of Less-Refined Yeast-Derived Biomaterials in W/O and W/O/W Emulsions | |
| M.Sc. Johannes Krell | PhD student | Minimally complex manufacturing process for food products from basidiomycete mycelium biomass | |
| M.Sc. Sebastian Mannweiler | PhD student | Study of natural waxes as functional ingredients | |
| M.Sc. Soramony Sam | PhD student | In situ fermentation of vitamin B12 in plant-based salami-type sausages | |
| M.Sc. Theresa Scheuerer | PhD student | Modification of microbial proteins to tailor functionality and performance in food applications | |
| M.Sc. Theresa Müller | PhD student | Functional use of microparticulated plant proteins in fat-reduced sausage hybrids: Impact on composition, structure, and sensory quality | |
| M.Sc. Johannes Schlechter | PhD student | Investigation of phase inversion behavior of oil in water emulsions | |
| M.Sc. Till Schumacher | PhD student | Solidification of plant protein-based foods | |
| M.Sc. Florian Stehle | PhD student | Investigation on formation and prevention of precipitates on and in dry-cured ham | |
