Staff

Head of Department

Prof. Dr. Jochen Weiss

E-Mail: j.weiss@uni-hohenheim.de

Tel. 0711 459 24416 | Fax. 0711 459 24446

Deputy Head of Department

Extraordinary professorship

Prof. Dr. rer. nat. Monika Gibis

E-Mail: gibis@uni-hohenheim.de

Tel. 0711 459 22293 | Fax. 0711 459 24446

Office

Isabell Waidelich (mornings)

E-Mail: isabell.waidelich@uni-hohenheim.de


Antje Petersen (afternoons)

E-Mail: antje.petersen@uni-hohenheim.de

Tel. 0711 - 459 24416 | Fax 0711 - 459 24446

Garbenstr. 25, Room 022

Employees

Name Function Research field
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. 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. 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. Cora Schmetzer PhD student
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