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 (Morning)                                                                                                     Antje Petersen (Afternoon)

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

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

                                                                      Garbenstr. 25, Institute Building, 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
B.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. Maurice König PhD student Two-stage fermentation of plant-based raw materials for the production of vegan raw-sausage analogs
M.Sc. Johannes Krell PhD student 

Minimally complex manufacturing process for food products from basidiomycete mycelium biomass<o:p></o:p>
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